Slow Cooker Vegetable Soup

Warm, nourishing, and brimming with flavor, this slow cooker vegetable soup is the ultimate comfort food that’s as wholesome as it is easy to prepare. Packed with vibrant vegetables like carrots, celery, green beans, and spinach, this hearty recipe comes together effortlessly in a slow cooker, allowing the flavors to meld beautifully over hours. The addition of Yukon gold potatoes makes it satisfyingly filling, while aromatic bay leaves, oregano, and thyme infuse each spoonful with cozy, herbaceous goodness. Perfectly suited for meal prep or a weeknight dinner, this soup requires just 20 minutes of prep time before your slow cooker works its magic. Serve it warm with a sprinkle of fresh parsley for a nutrient-rich dish that’s both simple and satisfying. Ideal for vegetarians and anyone craving a healthy, homemade bowl of soup, this recipe is a must-try for slow cooker enthusiasts.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 3 cloves minced garlic
• 14.5 ounces diced tomatoes (with juice)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 3 cups small Yukon gold potatoes, diced
• 6 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 2 tablespoons chopped fresh parsley (optional)

Directions

Step 1

Heat olive oil in a large skillet over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook for 4-5 minutes until softened, stirring occasionally.

Step 2

Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

Step 3

Transfer the sautéed vegetables to the slow cooker.

Step 4

Add diced tomatoes (with their juice), green beans, diced potatoes, vegetable broth, bay leaves, oregano, thyme, salt, and black pepper to the slow cooker.

Step 5

Stir all the ingredients together to combine.

Step 6

Cover the slow cooker with a lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are tender.

Step 7

During the last 10 minutes of cooking, stir in the baby spinach and cook until wilted.

Step 8

Remove the bay leaves before serving.

Step 9

Serve the soup warm, garnished with chopped fresh parsley if desired.

Nutrition Facts

Serving size	(3232.1g)

Amount per serving	% Daily Value*
Calories	1602.1

Total Fat 42.7g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6371.8mg	0%
Total Carbohydrate 274.9g	0%
Dietary Fiber 45.6g	0%
Total Sugars 57.7g
Protein 50.3g	0%

Vitamin D 0IU	0%
Calcium 613.0mg	0%
Iron 17.1mg	0%
Potassium 7905.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.8%

Protein: 11.9%

Carbs: 65.3%