Vegetable Soup Explosion Slow Cooker Version

Get ready to savor the ultimate comfort food with our Vegetable Soup Explosion Slow Cooker Version! This vibrant and nutritious recipe combines a colorful medley of hearty vegetables—including carrots, zucchini, russet potato, and green beans—simmered slowly to perfection in a savory blend of vegetable broth, tomatoes, and fragrant spices like thyme, oregano, and paprika. With just 20 minutes of prep time, the slow cooker does the rest, infusing every ingredient with deep, rich flavor over 6-8 hours. Perfect for busy days or cozy family dinners, this vegan and gluten-free soup is ideal for meal prepping or serving up with warm crusty bread for a wholesome, satisfying meal. Don’t forget the finishing touch of fresh parsley for a burst of brightness in every bowl!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 3 large carrots, peeled and diced
• 3 celery stalks, chopped
• 1 large yellow onion, finely chopped
• 2 medium zucchini, diced
• 1 large russet potato, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen corn
• 1 cup frozen peas
• 1 can canned diced tomatoes with juices (14 oz)
• 6 cups vegetable broth
• 2 tablespoons tomato paste
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 bay leaf
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Prepare all vegetables by peeling, dicing, chopping, and measuring ingredients ahead of time.

Step 2

Add the diced carrots, celery, onion, zucchini, potato, green beans, frozen corn, and frozen peas into the slow cooker.

Step 3

Stir in the canned diced tomatoes (with their juices), vegetable broth, and tomato paste until well combined.

Step 4

Add the minced garlic, dried thyme, dried oregano, paprika, bay leaf, salt, and black pepper to the slow cooker.

Step 5

Give everything a good stir and cover with the lid.

Step 6

Set the slow cooker to low heat and let it cook for 6-8 hours, or until the vegetables are tender.

Step 7

About 30 minutes before the soup is done, taste and adjust seasoning with more salt and pepper if needed.

Step 8

Once cooked, remove the bay leaf and stir the soup to blend flavors further.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Step 10

Serve with warm crusty bread or crackers for a comforting meal.

Nutrition Facts

Serving size	(3444.1g)

Amount per serving	% Daily Value*
Calories	1431.9

Total Fat 18.8g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 8640.7mg	0%
Total Carbohydrate 282.9g	0%
Dietary Fiber 63.4g	0%
Total Sugars 82.2g
Protein 61.2g	0%

Vitamin D 0IU	0%
Calcium 732.2mg	0%
Iron 19.7mg	0%
Potassium 8308.1mg	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: 10.9%

Protein: 15.8%

Carbs: 73.2%