Description
This hearty, wholesome vegetable soup is packed with fresh garden vegetables, slow-cooked to bring out deep, comforting flavors. It’s a perfect healthy meal—low in calories, rich in fiber, and naturally vegan. Ideal for busy days, you can simply toss everything into your slow cooker and let it do the work.
Ingredients
2 cups carrots, sliced
2 cups potatoes, diced
1 cup green beans, chopped
1 cup celery, sliced
1 medium onion, diced
3 cloves garlic, minced
1 zucchini, chopped
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 tsp dried thyme
1 tsp dried basil
1/2 tsp oregano
Salt and pepper to taste
1 cup spinach or kale (added at end)
Optional: 1 cup corn or peas
Instructions
Add all vegetables (except spinach/kale) into the slow cooker.
Pour in vegetable broth and diced tomatoes.
Add herbs, salt, and pepper.
Stir everything gently.
Cover and cook:
Low: 6–8 hours
High: 3–4 hours
About 20 minutes before serving, stir in spinach or kale.
Taste and adjust seasoning if needed. Serve warm.
Servings
Makes: 6 servings
Serving size: ~1.5 cups
Nutritional Information (Per Serving Approx.)
Calories: 120
Protein: 3g
Carbohydrates: 25g
Fiber: 5g
Fat: 1g
Sodium: 400–600 mg (depends on broth)
Benefits
Rich in nutrients: Packed with vitamins A, C, and potassium
High fiber: Supports digestion and gut health
Low calorie: Great for weight management
Heart-friendly: Low fat and cholesterol-free
Hydrating: High water content from vegetables
Tips for Best Results
Cut vegetables evenly for consistent cooking
Use fresh herbs if available for brighter flavor
Add beans or lentils for extra protein
Avoid overcooking greens—add them near the end
For a thicker soup, mash a portion before serving
Flavor Variations
Add chili flakes for spice 🌶️
Stir in lemon juice for freshness 🍋
Include pasta or rice for a heartier version
Add parmesan (if not vegan) for richness
Q&A
Q: Can I freeze this soup?
Yes, it freezes well for up to 3 months. Let it cool completely before storing.
Q: Can I use frozen vegetables?
Absolutely. No need to thaw—just add them directly.
Q: How can I make it more filling?
Add beans, lentils, quinoa, or shredded chicken (if not vegetarian).
Q: What if I don’t have a slow cooker?
You can cook it on the stovetop for about 30–40 minutes until vegetables are tender.
Q: How long does it last in the fridge?
3–4 days in an airtight container.