Classic Crockpot Healthy Vegetable Soup
A hearty and nutritious vegetable soup, made effortlessly in your crockpot. This recipe is packed with fresh vegetables and flavorful seasonings for a comforting and healthy meal.
Equipment
- Crockpot
- Skillet (optional)
- Ladle
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 celery stalks chopped
- carrots peeled and sliced or chopped
- 1 can (28 ounce) diced tomatoes undrained
- 6 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chopped green beans (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 cup chopped zucchini or yellow squash
Optional Additions
- ½ cup small pasta (like ditalini or elbow macaroni)
- 1 cup cooked quinoa or rice
- Fresh parsley or basil chopped, for garnish
Instructions
Preparation
- If desired, sauté the onion, celery, and carrots in olive oil for 5-7 minutes until softened, then add minced garlic for 1 minute until fragrant.
- Transfer the sautéed vegetables (or raw vegetables if skipping sauté) to your slow cooker.
- Add diced tomatoes, vegetable broth, Italian seasoning, thyme, salt, and pepper to the crockpot and stir to combine.
Cooking
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until root vegetables are tender.
- During the last 30-60 minutes (low) or 15-30 minutes (high), stir in green beans, corn, peas, and zucchini/squash.
- If using, add small pasta during the last 20-30 minutes (low) or 10-15 minutes (high); if using pre-cooked quinoa or rice, add during the last 5-10 minutes.
Finishing and Serving
- Taste and adjust seasonings as needed.
- Ladle into bowls and garnish with fresh parsley or basil.
Notes
For a thicker soup, you can mash a portion of the cooked vegetables before serving. This soup freezes well for future meals.