Slow Cooker Paleo Vegetable Soup
A hearty and nourishing slow cooker paleo vegetable soup made with fresh vegetables and herbs. Perfect for a wholesome, grain-free meal that is easy to prepare and full of flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium zucchini, diced
1 medium sweet potato, peeled and diced
1 red bell pepper, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 ounces) can diced tomatoes, with juices
6 cups homemade or paleo-friendly chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
2 cups fresh spinach, roughly chopped
1/4 cup fresh parsley, chopped
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic and sauté for 3-4 minutes until softened and fragrant.
Transfer the sautéed onion and garlic to the slow cooker.
Add sliced carrots, celery, diced zucchini, diced sweet potato, diced red bell pepper, green beans, diced tomatoes with juices, and chicken broth to the slow cooker.
Stir in dried thyme, dried oregano, ground black pepper, and sea salt.
Cover and cook on low for 6 hours, or until vegetables are tender.
About 15 minutes before serving, stir in the chopped fresh spinach and fresh parsley. Cover and cook for an additional 15 minutes.
Taste and adjust seasoning if necessary. Serve hot.