Crockpot Vegetable Soup

Imagine the comforting aroma of fresh vegetables simmering slowly in a cozy kitchen.

Crockpot Vegetable Soup is the epitome of simplicity, offering warmth and indulgence with minimal effort.

As the ingredients meld together over six hours, a vibrant, flavorful concoction emerges from humble beginnings.

Each spoonful is a proof of the magic of slow cooking. Let’s bring this delightful soup to life and enjoy the hearty embrace it offers.

Kitchen Tools Required

• 1 Crockpot
• 1 Cutting board
• 1 Knife
• 1 Measuring cup
• 1 Wooden spoon

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 2 medium potatoes, diced
• 1 cup green beans, chopped
• 1 zucchini, sliced
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups baby spinach

Cook & Prep Time

To efficiently manage your time while making Crockpot Vegetable Soup, you can follow this timeline:

1. Preparation (15 minutes):
   • 0:00 – 0:02 minutes: Read through the recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
   • 0:02 – 0:07 minutes: Dice the onion and mince the garlic.
   • 0:07 – 0:09 minutes: Heat olive oil in a skillet over medium heat.
   • 0:09 – 0:12 minutes: Sauté the onion and garlic until translucent.
   • 0:12 – 0:15 minutes: While the onion and garlic are sautéing, slice the carrots, celery, and zucchini, and dice the potatoes.
2. Crockpot Setup (5 minutes):
   • 0:15 – 0:17 minutes: Transfer the sautéed onion and garlic to the crockpot.
   • 0:17 – 0:20 minutes: Add all the chopped vegetables (carrots, celery, potatoes, green beans, zucchini) and the can of diced tomatoes to the crockpot.
   • 0:20 – 0:21 minutes: Pour in the vegetable broth.
   • 0:21 – 0:22 minutes: Stir in the thyme, basil, salt, and black pepper.
3. Cooking (6 hours):
   • 0:22 – 0:24 minutes: Cover and set the crockpot to cook on low for 6 hours.
4. Final Touch (30 minutes before serving):
   • 5:30 – 5:32 hours: Add baby spinach to the crockpot.
5. Serving:
   • 6:00 hours: Stir the soup well before serving.
6. Optional Enhancements:
   • Consider adding a splash of lemon juice or a dash of hot sauce before serving.
   • If desired, blend a portion of the soup for a thicker consistency or add cooked pasta or grains during the last hour of cooking for a heartier meal.

Recipe Instructions

Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent.

Place the sautéed onion and garlic in the crockpot.

Add carrots, celery, potatoes, green beans, zucchini, and diced tomatoes to the crockpot.

Pour in the vegetable broth.

Stir in thyme, basil, salt, and black pepper.

Cover the crockpot and cook on low for 6 hours.

Add baby spinach to the crockpot in the last 30 minutes of cooking.

Stir the soup well before serving.

Serving Tips

• Crusty Bread: Pair the soup with warm crusty bread to soak up the flavorful broth.
• Grated Cheese: Sprinkle some parmesan or cheddar cheese on top for an extra layer of richness.
• Side Salad: Serve with a fresh green salad for a balanced and revitalizing meal.
• Herb Garnish: Add a sprinkle of fresh herbs like parsley or cilantro for a burst of color and flavor.
• Cooked Grains: Serve over cooked quinoa or rice to make the meal more filling and nutritious.

Storage

Store leftover Crockpot Vegetable Soup in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze the soup in individual portions for up to 3 months.

Freezing

To freeze Crockpot Vegetable Soup, allow it to cool completely.

Then, transfer to airtight containers or freezer bags.

Label with the date.

Freeze for up to three months.

Thaw before reheating.

Reheating

To reheat Crockpot Vegetable Soup, use a stove over medium heat or microwave until hot.

Stir occasionally for even heating.

Add broth if needed to maintain desired consistency.

Final Thoughts

The Crockpot Vegetable Soup is a comforting and nutritious meal that’s easy to prepare.

It’s perfect for busy days when you want a wholesome homemade dish without the hassle.

With its blend of fresh vegetables and aromatic herbs, this soup is both flavorful and satisfying.

Whether you enjoy it as a main course or a starter, it’s sure to be a hit with everyone at the table.

Frequently Asked Questions

Can I Use Fresh Tomatoes Instead of Canned Diced Tomatoes?

Yes, you can use fresh tomatoes instead of canned. Use about 1.5 cups of diced fresh tomatoes. Peel and remove seeds for a smoother consistency. Adjust seasoning since fresh tomatoes might be less acidic and flavorful.

What Can I Substitute for Zucchini if Unavailable?

You can substitute zucchini with yellow squash, which provides a similar texture and flavor. Alternatively, use eggplant or bell peppers for a unique twist. Make sure you adjust the cooking time slightly if needed for peak tenderness.

How Can I Make This Soup Spicier?

To make it spicier, add 1-2 chopped jalapeños or a pinch of red pepper flakes. You can also include a splash of hot sauce or cayenne pepper to the broth for an extra kick. Adjust to taste.

Is It Possible to Use Chicken Broth Instead of Vegetable Broth?

Yes, you can substitute chicken broth for vegetable broth. Make certain the flavor aligns with your preference, as chicken broth adds a richer taste. Adjust the salt content accordingly, as chicken broth may be saltier.

Can I Add Beans for Extra Protein?

You can definitely add beans for extra protein. Drain and rinse them first, then add to the crockpot during the last hour of cooking. Consider using cannellini, kidney, or chickpeas for added texture and flavor.