Slow Cooker Vegetarian Soup
A hearty and wholesome slow cooker vegetarian soup packed with vegetables, beans, and flavorful 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 medium carrots, peeled and diced
2 celery stalks, diced
1 medium onion, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 medium potato, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 ounces) can diced tomatoes, undrained
1 (15 ounces) can kidney beans, drained and rinsed
1 (15 ounces) can cannellini beans, drained and rinsed
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 cups fresh spinach, roughly chopped
Instructions
Add the diced carrots, celery, onion, and minced garlic to the slow cooker.
Add the diced zucchini, diced potato, and green beans to the slow cooker.
Pour in the canned diced tomatoes with their juice.
Add the drained and rinsed kidney beans and cannellini beans.
Pour the vegetable broth over the ingredients in the slow cooker.
Sprinkle the dried thyme, dried oregano, salt, and black pepper over the mixture.
Stir gently to combine all ingredients.
Cover the slow cooker with the lid and cook on low for 6 hours.
After cooking, stir in the chopped fresh spinach and cook for an additional 5 minutes until wilted.
Taste and adjust seasoning with additional salt and pepper if desired.
Serve hot.