Slow Cooker Garden Vegetable Soup

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Slow Cooker Garden Vegetable Soup

 Description

This Slow Cooker Garden Vegetable Soup is a light, nourishing, and comforting soup packed with fresh vegetables, herbs, and a flavorful tomato-based broth. It’s perfect for meal prep, weight management, and everyday healthy eating. Just toss everything into the slow cooker and let it simmer into a warm, cozy bowl of goodness.

 Ingredients For Vegetables

  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, chopped
  • 1 cup green beans, chopped
  • 1 bell pepper, diced
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 cup corn (fresh or frozen)
  • 1 cup potatoes, diced (optional for heartiness)
  • 2 cups spinach or kale (added at end)

🥫 Broth Base

  • 1 can (14.5 oz) diced tomatoes
  • 4–5 cups vegetable broth (low sodium)
  • 1 tbsp tomato paste
  • 1 bay leaf

🌿 Seasonings

  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp thyme
  • ½ tsp black pepper
  • 1 tsp salt (adjust to taste)
  • ½ tsp paprika
  • 1 tbsp olive oil

 Instructions

1. Add Ingredients to Slow Cooker

  • Place all vegetables (except spinach/kale) into the slow cooker.
  • Add diced tomatoes, broth, tomato paste, olive oil, and seasonings.
  • Stir well.

2. Slow Cook

  • Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

3. Add Greens

  • Stir in spinach or kale during the last 10–15 minutes of cooking.

4. Finish & Serve

  • Remove bay leaf.
  • Adjust seasoning if needed.
  • Serve hot.

 Servings

  • Serves: 6–8 people

Nutritional Info (Approx. per serving)

  • Calories: 120–160 kcal
  • Protein: 3–5g
  • Carbohydrates: 22–28g
  • Fiber: 6–8g
  • Fat: 3–5g
  • Sugar: 6–8g
    (Values vary depending on vegetables used.)

 Benefits

🥦 Weight-Friendly

Low in calories but high in volume, helping you stay full longer.

❤️ Heart Healthy

Rich in fiber, potassium, and antioxidants that support cardiovascular health.

🧠 Nutrient Dense

Loaded with vitamins A, C, and K from fresh vegetables.

💧 Hydrating

Broth-based soup helps support hydration and digestion.

🥗 Great for Meal Prep

Stores well and tastes even better the next day.

 Notes

  • You can use any seasonal vegetables available.
  • Soup thickens naturally as it sits.
  • Potatoes make it more filling but increase carbs.
  • Frozen vegetables work just as well as fresh.

 Tips

  • Add a squeeze of lemon for brightness.
  • Sprinkle parmesan for extra flavor (optional).
  • Blend half the soup for a thicker texture.
  • Add chickpeas or beans for extra protein.
  • Store in fridge for up to 4 days or freeze for 2–3 months.

 Q&A

Q: Can I make this soup without a slow cooker?

A: Yes, simmer on the stove for 30–40 minutes until vegetables are tender.

Q: Can I add meat?

A: Yes, shredded chicken or turkey works well.

Q: Is this good for weight loss?

A: Yes, it’s low-calorie, high-fiber, and very filling.

Q: Can I freeze it?

A: Absolutely, it freezes very well for meal prep.

Q: How can I make it more filling?

A: Add beans, lentils, or quinoa.

 Recipe Information

Prep Time: 15 minutes
Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
Total Time: Up to 7 hours
Difficulty Level: Easy
Course: Soup, Dinner, Lunch
Cuisine: Healthy, Comfort Food
Dietary Preference: Vegan, Vegetarian, Low-Calorie, High-Fiber
Yield: 6–8 servings 🥕🥣✨

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