Sluggish Cooker Vegetable Soup – Diethood


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Sluggish Cooker Vegetable Soup – Loaded with contemporary greens and comfy wealthy flavors, this Vegetable Soup is of course low fats, but it’s filled with textures, style, and luxury. 

Vegetable Soup served in a white bowl.

SLOW COOKER VEGETABLE SOUP

Wholesome, however heat and hearty Vegetable Soup is a scrumptious vegetarian, gluten free soup that’s ready within the Sluggish Cooker. The scent of basic selfmade Soup full with herbs and veggies, is among the most comforting smells in a kitchen.

The important thing to soup is a protracted and sluggish simmer, and that’s the place our Sluggish Cooker or Crock Pot is available in very useful. 

Sautéing carrots and onions.

HOW TO MAKE VEGETABLE SOUP IN THE SLOW COOKER

In round 10 minutes, you may chop the greens and replenish your sluggish cooker. You may also sub in no matter frozen or contemporary greens you’ve readily available.

The sluggish simmer offers veggies time to infuse and meld collectively to create a soup that has loads of taste, plus quarts of leftover soup to pack for lunches or put away within the freezer. 

  • First, begin with sautéing the onions, carrots, and celery with some garlic; then, switch to the pot of your sluggish cooker.
  • Add potatoes, tomatoes, tomato paste, inexperienced beans, herbs, spices and broth to the sluggish cooker; stir every thing collectively.
  • Cowl and set Sluggish Cooker on LOW for six hours, or set on HIGH for Three hours.
  • Stir in some corn the final 30 minutes of cooking, and also you’re just about DONE! 🙌 

Vegetable Soup in the slow cooker.

TIPS FOR MAKING THE BEST VEGETABLE SOUP

  • I virtually at all times use frozen inexperienced beans and frozen corn for this soup. It’s simply simpler for me as a result of I’ve quite a few luggage of frozen veggies within the freezer. THUS, don’t be afraid to make use of frozen veggies. Simply dump them within the sluggish cooker and go about your bizness. 
  • The important thing to a flavorful soup is including contemporary herbs and acid simply earlier than serving. For this soup, stir in chopped contemporary parsley or dill, and add a squeeze of lemon juice.
  • Whereas I serve this Vegetable Soup as a starter, to make this extra of a major dish, stir in some leftover shredded hen earlier than reheating. Or have hen on the aspect served over brown rice pilaf.

HOW LONG CAN YOU KEEP HOMEMADE VEGETABLE SOUP IN THE REFRIGERATOR?

HOW TO FREEZE VEGETABLE SOUP

  • Switch fully cooled soup to quart-size or gallon-size freezer bags.
  • Seal and place the luggage on a cookie sheet in a single single layer; freeze.
  • As soon as frozen, take away from cookie sheet and simply stack them up within the freezer. Preserve within the freezer for as much as Four months.

Vegetable Soup in a bowl.

MORE SLOW COOKER SOUP RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

Vegetable Soup served in a white bowl.

Sluggish Cooker Vegetable Soup

Loaded with contemporary greens and comfy wealthy flavors, this Vegetable Soup is of course low fats, but it’s filled with textures, style, and luxury. 

Course: Lunch, Facet Dish, Soup

Delicacies: American

Key phrase: greatest soup recipes, crock pot recipes, wholesome dinners, wholesome lunch, sluggish cooker soups, sluggish cooker vegetable soup, vegetable soup

Servings: 8 serves

Energy: 181 kcal

Substances

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 carrots, peeled and sliced into rounds
  • 3 celery ribs, sliced
  • 4 cloves garlic, minced
  • 1/4 cup chopped contemporary parsley
  • 28-ounces can diced tomatoes, undrained
  • 3 cups diced potatoes, (I take advantage of up about 2 giant Russet potatoes, peeled, and cube into 1/2-inch thick cubes)
  • 2 cups frozen or contemporary inexperienced beans, ends trimmed and chopped
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • half of teaspoon dried thyme
  • half of teaspoon dried basil
  • half of teaspoon dried oregano
  • 1/4 teaspoon contemporary floor pepper, or to style
  • 8 cups low-sodium vegetable broth
  • 1 cup frozen or contemporary corn kernels
  • dill or parsley, finely chopped, for garnish
  • contemporary lemon juice, for serving

Directions

  1. Warmth olive oil in a big skillet over medium-high warmth.

  2. Add onions, carrots, and celery; prepare dinner for Four minutes.

  3. Stir in garlic and contemporary parsley and prepare dinner for 30 seconds.

  4. Take away from warmth and switch to the pot of your 6-quart, or bigger, sluggish cooker.

  5. To the sluggish cooker add diced tomatoes, potatoes, inexperienced beans, tomato paste, bay leaves, smoked paprika, salt, thyme, basil, oregano, pepper, and vegetable broth; gently stir till every thing is nicely mixed.

  6. Cowl and prepare dinner on LOW for six hours, or on HIGH for Three hours.

  7. Add corn the final 30 minutes of cooking.

  8. Ladle into bowls; garnish with contemporary dill or parsley, plus a squeeze of contemporary lemon juice.

  9. Serve.

Recipe Notes

WW FREESTYLE POINTS: 3

    • Retailer leftover Vegetable Soup in hermetic containers and hold within the fridge for as much as Four days.

    HOW TO FREEZE VEGETABLE SOUP

    • Switch fully cooled soup to quart-size or gallon-size freezer luggage.
    • Seal and place the luggage on a cookie sheet in a single single layer; freeze.
    • As soon as frozen, take away from cookie sheet and simply stack them up within the freezer. Preserve within the freezer for as much as Four months.
  • Vitamin Details

    Sluggish Cooker Vegetable Soup

    Quantity Per Serving (2 cups)

    Energy 181 Energy from Fats 54

    % Day by day Worth*

    Fats 6g9%

    Saturated Fats 1g5%

    Sodium 540mg23%

    Potassium 917mg26%

    Carbohydrates 28g9%

    Fiber 5g20%

    Sugar 7g8%

    Protein 9g18%

    Vitamin A 5820IU116%

    Vitamin C 23.1mg28%

    Calcium 87mg9%

    Iron 3mg17%

    * % Day by day Values are primarily based on a 2000 calorie food regimen.

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