Slow Cooker Very Vegetable Soup
Feed both your body and your soul with today's savory slow cooker vegetable soup recipe.
Servings 8
Ingredients
- 2 tablespoon olive oil divided
- 1 medium yellow onion chopped
- 4 medium carrots peeled and chopped
- 2 stalks celery chopped
- 28 oz can whole tomatoes
- 1 tablespoon minced garlic
- ½ lb fresh green beans trimmed and cut in thirds (or 1 can drained green beans)
- Kernels from two cobs of corn or 1 can corn, drained, or about 1.5 cups frozen
- 2 red potatoes diced
- 1 can Cannellini or Great Northern beans rinsed and drained
- 32 oz vegetable broth
- 2 cups water
- ½ tablespoon thyme
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- Sea salt to taste
- Black pepper to taste
- 1 bay leaf
- 2 teaspoon red wine vinegar
- 8 oz bag fresh spinach
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat for about one minute. Add onion, carrots, and celery, and saute for five minutes, stirring occasionally. Move onion mixture into the Crock-Pot.
- Add another 1 tablespoon olive oil to the same skillet, then pour in the can of whole tomatoes. Stir in garlic, and saute the tomatoes and garlic over medium heat for about three minutes, breaking them up with a wooden spoon as you go. Pour the tomato-garlic mixture into the Crock-Pot.
- Stir in broth, water, potatoes, green beans, corn, Cannellini beans, and seasoning, then cook your soup on low for seven hours.
- Remove the bay leaf. Add in the red wine vinegar, stir in spinach until wilted, and serve.
Notes
Note: Don't be deterred by the number of ingredients here -- the recipe is very straightforward, and the list just looks long because it's very veggie!