Easy Slow Cooker Vegetable Soup Recipe
Are you looking for a hearty, healthy, and delicious soup that's also incredibly easy to make? Look no further! This slow cooker vegetable soup recipe is perfect for busy weeknights or lazy weekends. It's packed with flavor and requires minimal effort, making it a true crowd-pleaser.
Ingredients You'll Need:
This recipe is easily customizable to your liking and what you have on hand. Feel free to substitute vegetables based on your preferences and seasonal availability!
- 1 tablespoon olive oil: For sautéing the aromatics and adding depth of flavor.
- 1 medium onion, chopped: Provides a sweet and savory base for the soup.
- 2 carrots, chopped: Adds sweetness and a beautiful orange hue.
- 2 celery stalks, chopped: Contributes a subtle earthiness and texture.
- 2 cloves garlic, minced: Essential for adding aromatic depth.
- 4 cups vegetable broth: Provides the liquid base for the soup. You can use low-sodium broth for better control over saltiness.
- 1 (28-ounce) can crushed tomatoes: Adds acidity and richness. Use fire-roasted tomatoes for extra smoky flavor.
- 1 (15-ounce) can diced tomatoes, undrained: Adds more tomatoes and liquid to the soup.
- 1 cup chopped green beans: Adds a vibrant green color and a slightly sweet flavor.
- 1 cup chopped zucchini: Adds a mild flavor and soft texture.
- 1 cup chopped potatoes: Adds heartiness and substance to the soup. Yukon Gold potatoes are a great choice.
- 1 cup chopped corn: Adds sweetness and a pop of color. Frozen corn works perfectly.
- 1 teaspoon dried oregano: Adds a warm, earthy flavor.
- 1/2 teaspoon dried basil: Adds a slightly sweet and peppery flavor.
- 1/4 teaspoon black pepper: Enhances the overall flavor profile.
- Salt to taste: Adjust to your preference.
- Optional additions: 1 cup of chopped mushrooms, 1 cup of chopped spinach (added in the last 30 minutes of cooking), or a bay leaf for extra flavor.
Instructions:
This recipe is designed for simplicity and ease. Even a beginner cook can achieve delicious results!
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine in the slow cooker: Transfer the sautéed vegetables to your slow cooker. Add the vegetable broth, crushed tomatoes, diced tomatoes, green beans, zucchini, potatoes, corn, oregano, basil, and black pepper. Stir well to combine.
- Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender.
- Season and serve: Season with salt to taste. Ladle into bowls and enjoy!
Tips and Variations:
- Make it a hearty soup: Add 1 cup of cooked lentils or beans for extra protein and fiber.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it creamy: Stir in a dollop of sour cream or Greek yogurt before serving.
- Freeze for later: This soup freezes beautifully. Allow it to cool completely before storing in airtight containers in the freezer for up to 3 months.
This slow cooker vegetable soup is a fantastic way to use up leftover vegetables. It's also a great way to get your daily dose of vitamins and minerals. Enjoy!
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