Slow Cooker Vegetarian Vegetable Soup
A hearty and healthy slow cooker vegetarian vegetable soup packed with fresh vegetables, beans, and herbs. Perfect for an easy, comforting meal.
- 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 red bell pepper, diced
1 medium zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 ounces) can diced tomatoes, undrained
1 (15 ounces) can cannellini beans, drained and rinsed
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh spinach, roughly chopped
1 tablespoon fresh parsley, chopped
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
Add minced garlic to the skillet and cook for 1 minute until fragrant. Remove from heat.
Add the cooked onion and garlic mixture to the slow cooker.
Add sliced carrots, celery, red bell pepper, zucchini, green beans, diced tomatoes with juice, and cannellini beans to the slow cooker.
Pour in the vegetable broth and stir to combine all ingredients.
Add dried thyme, dried oregano, smoked paprika, salt, and black pepper to the slow cooker. Stir well.
Cover and cook on low for 6 hours, or until the vegetables are tender.
About 15 minutes before serving, stir in the chopped fresh spinach and cover again to allow it to wilt.
Before serving, stir in the chopped fresh parsley for added freshness.
Ladle the soup into bowls and serve warm.