Description
Warm up with this hearty, nutrient-dense slow cooker vegetable soup. Packed with garden-fresh produce like carrots, zucchini, and green beans simmered in a savory broth, this comforting meal is perfect for busy weeknights. It is a wholesome, effortless dish that takes minimal prep and delivers maximum flavor, making it a staple for anyone seeking a healthy and delicious homemade dinner.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
3 large carrots, sliced into rounds
2 stalks celery, chopped
1 zucchini, chopped
2 cups green beans, trimmed and cut
1 can (14 oz) diced tomatoes, undrained
6 cups low-sodium vegetable broth
1 cup corn kernels
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and black pepper to taste
1 cup cooked shredded chicken (optional)
Instructions
Heat olive oil in a skillet over medium heat and sauté diced onion for 5 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Transfer onion and garlic into the slow cooker.
Add carrots, celery, zucchini, green beans, tomatoes, corn, and broth to the slow cooker.
Sprinkle with oregano, thyme, salt, and pepper, then stir well to combine.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Stir in cooked shredded chicken during the last 30 minutes of cooking if desired.
Serve hot with crusty bread.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Substitute zucchini with yellow squash or stir in fresh kale during the final 15 minutes of cooking for added greens.
- Prep Time: 15
- Cook Time: 480
- Category: Recipes
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 165
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg