Slow Cooker Chunky Vegetable Soup Recipe

Introduction

This Slow Cooker Chunky Vegetable Soup is a comforting, hearty meal perfect for warming up on chilly days. Packed with fresh vegetables and aromatic herbs, it’s both nutritious and easy to prepare. Let your slow cooker do the work while you enjoy the rich flavors developing throughout the day.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups chopped kale or spinach
• Juice of 1 lemon
• Fresh parsley, chopped for garnish

Instructions

1. Step 1: Heat olive oil in a skillet over medium heat. Add diced onions and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another 1-2 minutes until fragrant. Transfer to the slow cooker.
2. Step 2: Add sliced carrots, chopped celery, diced potatoes, and chopped zucchini to the slow cooker.
3. Step 3: Pour in the can of diced tomatoes and vegetable broth. Stir in green beans, thyme, basil, smoked paprika, salt, and pepper.
4. Step 4: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until all vegetables are tender.
5. Step 5: About 30 minutes before serving, stir in chopped kale or spinach and the juice of 1 lemon.
6. Step 6: After cooking time is complete, taste and adjust seasonings as necessary.
7. Step 7: Serve hot, garnished with freshly chopped parsley.

Tips & Variations

• For added protein, stir in cooked beans or lentils during the last hour of cooking.
• Use fresh herbs if available, adding them at the end to preserve their flavor.
• Swap kale for spinach or Swiss chard depending on your preference or what you have on hand.
• Adjust the smoked paprika amount for a milder or smokier flavor based on taste.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. This soup also freezes well; freeze in portions for up to 3 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used but add them later in the cooking process to avoid overcooking and losing texture. For example, add frozen green beans and spinach in the last hour.

Is this soup suitable for vegans?

Absolutely. This recipe uses vegetable broth and no animal products, making it a great vegan-friendly meal.

Slow Cooker Chunky Vegetable Soup Recipe

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★★★★★

4.7 from 72 reviews

• Author: Julian
• Total Time: 6 hours 25 minutes to 8 hours 25 minutes (low) or 3 hours 25 minutes to 4 hours 25 minutes (high)
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Slow Cooker Chunky Vegetable Soup is a hearty and healthy meal packed with fresh vegetables and flavorful herbs. Perfect for a cozy day, it combines sautéed onions and garlic with a medley of carrots, celery, potatoes, zucchini, green beans, kale, and a zesty lemon finish. Easy to prepare and slow-cooked to perfection, it’s a nourishing, comforting soup that warms you up and satisfies your cravings.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 cups chopped kale or spinach

Other Ingredients

• 2 tablespoons olive oil
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped for garnish

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Instructions

1. Sauté onions and garlic: Heat olive oil in a skillet over medium heat. Add diced onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant. Then transfer this mixture to the slow cooker.
2. Add vegetables: Add sliced carrots, chopped celery, diced potatoes, and chopped zucchini to the slow cooker over the sautéed onions and garlic.
3. Add liquids and seasonings: Pour in the can of diced tomatoes and vegetable broth. Stir in green beans, dried thyme, dried basil, smoked paprika, salt, and pepper until well combined.
4. Cook soup: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until all the vegetables are tender and flavors melded.
5. Add greens and lemon juice: About 30 minutes before serving, stir in the chopped kale or spinach and the juice of one lemon to brighten the flavor.
6. Season and serve: After cooking is complete, taste the soup and adjust seasonings if needed. Serve hot, garnished with freshly chopped parsley.

Notes

• You can substitute kale with spinach or other leafy greens of your choice.
• For added protein, consider adding cooked beans or lentils.
• Adjust the cooking time if you prefer firmer or softer vegetables.
• This soup freezes well; store leftovers in airtight containers and reheat gently on the stove.
• If you want a spicier soup, add a pinch of red pepper flakes when adding seasonings.

• Prep Time: 25 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: vegetable soup, slow cooker soup, healthy soup, vegan soup, hearty soup, easy recipe, comfort food