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This slow-cooked veggie-packed soup is hearty, healthy, and incredibly easy to make. It’s naturally vegan and gluten-free, and you can customize it with whatever vegetables you have on hand.
⏱️ Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: 6 to 8 hours
🧰 Equipment
- Crock Pot / Slow Cooker (4–6 quarts)
- Cutting board & knife
- Vegetable peeler
- Measuring cups & spoons
- Wooden spoon or ladle
📝 Ingredients
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced (Yukon or red)
- 1 zucchini, chopped
- 1 cup green beans (fresh or frozen), trimmed and cut
- 1 (15 oz) can diced tomatoes (with juices)
- 1 (15 oz) can kidney beans or white beans, drained and rinsed
- 6 cups vegetable broth (low sodium if desired)
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp thyme
- 1 bay leaf
- Salt & pepper to taste
- Optional: 1 cup frozen corn or peas
- Optional: 1–2 cups chopped spinach or kale (added in last 30 min)
🥕 Ingredient Notes
- Beans: Use your favorite variety or mix types for added texture.
- Vegetables: This recipe is very forgiving. Add mushrooms, bell peppers, cabbage, or sweet potatoes as desired.
- Broth: Homemade or store-bought; use vegetable bouillon + water for budget-friendly option.
- Grains: Add cooked pasta, rice, or barley for a heartier soup.
👩🍳 Instructions
- Prep Ingredients:
Chop all vegetables into bite-sized pieces. - Layer in Crock Pot:
Add all ingredients except leafy greens (if using) to your Crock Pot. - Cook:
- On Low for 6–8 hours
- Or on High for 3–4 hours
- Add Greens (if using):
In the last 30 minutes of cooking, stir in spinach or kale until wilted and tender. - Taste and Serve:
Remove bay leaf, taste, and adjust salt/pepper. Serve hot with crusty bread or crackers.
🔢 Nutrition Facts (per serving, approx. — 1½ cups)
- Calories: 120
- Protein: 5g
- Carbs: 22g
- Fat: 2g
- Fiber: 6g
- Sugar: 5g
- Sodium: ~400mg (based on broth and canned ingredients)
Healthy, low-calorie, and loaded with fiber!
💡 Tips and Variations
Tips:
- Don’t overcook potatoes if using the High setting — they soften faster.
- Want a thicker soup? Blend 1–2 cups and stir back in, or mash some potatoes with a spoon.
- Store leftovers in the fridge for up to 5 days, or freeze for 2–3 months.
Variations:
- Add protein: Stir in cooked lentils, quinoa, or tofu cubes for a protein boost.
- Spicy version: Add red pepper flakes or a dash of hot sauce.
- Italian style: Add ½ cup cooked pasta + 2 tbsp pesto in the last 15 minutes.
