Slow Cooker Vegetable Soup
Servings: 6 servings
Calories: 128kcal
My slow cooker vegetable soup is hearty, cozy, and brightened with lemon at the end. A hands-off dinner loaded with veggies that tastes like comfort.
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Equipment
Ingredients
- 1 15 oz can diced tomatoes with the juices
- 2 medium potatoes peeled and cut into ½-inch cubes
- 2 carrots peeled and sliced ¼-inch thick
- 2 stalks celery sliced
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bay leaf
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon pepper
- 6 cups vegetable broth
- 2 cups green beans frozen
- 1 cup corn frozen
- 1 lemon juiced (about 2 tbsp)
- Fresh thyme leaves
Instructions
- Add tomatoes (with juices), potatoes, carrots, celery, onion, garlic, bay leaf, basil, oregano, salt, pepper, and broth to a 6-quart slow cooker. Stir to combine.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes and carrots are tender.
- About 30 minutes before the end of cooking, remove the bay leaf. Stir in the green beans and corn. Cover and cook until heated through.
- Stir in the lemon juice just before serving to brighten the flavor.
- Serve garnished with fresh thyme.
Notes
- Substitute 3 cups frozen mixed vegetables for the green beans and corn if needed.
- If using dried thyme instead of fresh, add ½ teaspoon along with the other dried herbs in Step 1.
Nutrition
Calories: 128kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1264mg | Potassium: 593mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4289IU | Vitamin C: 33mg | Calcium: 51mg | Iron: 1mg
