Description
A nourishing and versatile vegetable soup made in a crock pot, perfect for chilly evenings.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 2 cups bell peppers, chopped
- 2 cups potatoes, diced
- 1 cup mushrooms, sliced
- 2 cups fresh spinach or kale
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Olive oil (for sautéing, optional)
Instructions
- Prep the vegetables: Wash, peel, and chop the vegetables into bite-sized pieces.
- Sauté (Optional but Recommended): Heat olive oil in a pan and sauté onions, carrots, and garlic until softened.
- Layer Ingredients in the Crock Pot: Transfer sautéed mixture to the crock pot, add remaining vegetables, herbs, broth, and seasonings.
- Cook: Set the crock pot to low for 6-8 hours or high for 3-4 hours.
- Final Touches: In the last 30 minutes of cooking, add spinach or kale.
- Taste and Adjust: Stir before serving and adjust seasonings as needed.
Notes
This soup is forgiving; you can substitute ingredients based on what you have available. It’s best served with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetable soup, crock pot, healthy soup, comfort food
