Crock Pot Vegetable Soup

ere’s a simple and hearty Crock Pot Vegetable Soup recipe—perfect for a cozy, nutritious meal with minimal prep:

🥣 Crock Pot Vegetable Soup

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)

✅ Ingredients:

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 3 carrots, peeled and sliced

• 2 celery stalks, sliced

• 2 potatoes, peeled and diced (Yukon or red work well)

• 1 zucchini, chopped

• 1 cup green beans, trimmed and cut

• 1 (14.5 oz) can diced tomatoes (with juices)

• 6 cups vegetable broth

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• 1/2 teaspoon dried oregano

• Salt and pepper, to taste

• 1 cup frozen corn (added in last 30 minutes)

• 1 cup frozen peas (added in last 30 minutes)

• Optional: 1 cup chopped spinach or kale (added in last 10 minutes)

👩‍🍳 Directions:

1. Sauté (Optional): In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté for 2–3 minutes until fragrant. This step boosts flavor but can be skipped if you’re in a rush.

2. Layer Ingredients: Add all vegetables (except corn, peas, and leafy greens) to the Crock Pot.

3. Add Liquids & Seasoning: Pour in diced tomatoes and vegetable broth. Stir in herbs (thyme, basil, oregano), salt, and pepper.

4. Cook:

   • Low: 6–8 hours

   • High: 3–4 hours
     Until veggies are tender.

5. Finish: In the last 30 minutes, stir in corn and peas. Add spinach or kale in the last 10 minutes, if using.

6. Taste & Adjust: Add more salt, pepper, or herbs to taste before serving.

🥄 Serving Suggestions:

• Top with fresh parsley or a squeeze of lemon juice for brightness.

• Serve with crusty bread or a grilled cheese sandwich.