Crock Pot Vegetable Soup

Here’s a comforting and easy Crock Pot Vegetable Soup recipe — healthy, hearty, and perfect for make-ahead meals. It’s naturally vegetarian (or even vegan), but you can customize it however you like.

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🥣 Crock Pot Vegetable Soup (Slow Cooker)

Ingredients:

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 3 carrots, sliced

• 2 celery stalks, sliced

• 2 medium potatoes, diced (Yukon Gold or red)

• 1 zucchini, chopped

• 1 can (14.5 oz) diced tomatoes (with juice)

• 1 cup green beans (fresh or frozen, chopped)

• 1 can (15 oz) kidney or cannellini beans, drained and rinsed

• 6 cups vegetable broth (low-sodium if possible)

• 1 tsp dried thyme

• 1 tsp dried basil

• 1 bay leaf

• Salt and pepper to taste

• Optional: 1 cup corn kernels or peas

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Instructions:

1. Prep Veggies:

   • Wash, peel, and chop all vegetables to a uniform size for even cooking.

2. Add to Crock Pot:

   • Add all ingredients to your slow cooker (except delicate greens like spinach if using).

3. Cook:

   • Cover and cook on Low for 7–8 hours or High for 4–5 hours, until veggies are tender.

4. Finishing Touches:

   • Taste and adjust seasoning. Remove bay leaf before serving.

   • Optional: Stir in a handful of baby spinach or kale in the last 10 minutes.

5. Serve:

   • Serve hot with crusty bread or a sprinkle of grated Parmesan (optional).

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✅ Tips & Variations:

• Add pasta: Stir in 1/2 cup small pasta (like ditalini) during the last 30 minutes.

• Make it spicy: Add 1/4 tsp red pepper flakes or a dash of hot sauce.

• Make it meaty: Add browned ground beef or shredded chicken if desired.

• Freeze-friendly: Let cool completely before freezing in containers for up to 3 months.

Would you like a creamier version, or one tailored for specific diets (low-carb, high-protein, etc.)?