Soup > Vegetable Soups > Slow Cooker Soups

Slow Cooker Vegetable Soup Recipe

Ingredients with Measurements:
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste

Special equipment needed:
- Slow cooker

Step-by-step instructions:
1. In a slow cooker, add the diced onion, minced garlic, chopped carrots, chopped celery, chopped zucchini, and chopped yellow squash.
2. Add the can of diced tomatoes (undrained) and the drained and rinsed kidney beans.
3. Pour in the vegetable broth and add the dried thyme and oregano.
4. Stir everything together and season with salt and pepper, to taste.
5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
6. Once the vegetables are tender, taste the soup and adjust the seasoning, if necessary.
7. Serve hot and enjoy!


- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
- Low or high setting on the slow cooker
Serving size:
- 6 servings

Nutritional information:
- Calories: 126
- Fat: 1g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 7g

Substitutions for ingredients:
- You can use any type of beans you like instead of kidney beans.
- You can add or substitute other vegetables, such as bell peppers, corn, or potatoes.

Variations:
- Add cooked chicken or ground beef for a meaty version.
- Add cooked pasta or rice for a heartier soup.
- Use different herbs and spices, such as rosemary or paprika, to change up the flavor.

Tips and tricks:
- To save time, chop the vegetables the night before and store them in the refrigerator.
- If you prefer a smoother soup, use an immersion blender to puree some of the vegetables before serving.
- Freeze any leftovers for a quick and easy meal later on.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a saucepan over medium heat until heated through.

Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of fresh herbs on top.

Garnishes:
- Fresh herbs, such as parsley or basil
- Croutons
- Shredded cheese

Pairings:
- Serve with a crusty bread or a side salad for a complete meal.

Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables

Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it cook for a bit longer with the lid off to allow some of the liquid to evaporate.

Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Vegetable soup has been a staple in many cultures for centuries, as it is an easy and nutritious way to use up leftover vegetables.

Flavor profiles:
- This soup is savory and comforting, with a mix of herbs and spices that give it a warm and cozy flavor.

Serving suggestions:
- Serve the soup with a dollop of sour cream or a drizzle of olive oil for added richness.

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Taste: Savory, Hearty, Comforting, Vegetable, Herby, Vegetable-Forward