Slow Cooker Vegetable Soup

You literally cannot go wrong with this soup! It’s the best. I can’t think of a single vegetable that would not go well in this soup. Can you? Hmm…..nope. Can’t think of any. So there you go!

Aside from a super nutritious soup, the best part is that you can throw all of the veggies in the slow cooker, add broth and water, then leave it and head to work, errands, or….you know….make Healthy Chocolate Cherry Soft Cookies or something. I mean, however you spend your time. What? I don’t spend all of my time baking. I don’t know what you’re talking about. I have a life, you guys. 🙄

I almost feel silly even giving you guys a recipe, because you can really pick any veggies you want! And any amount of veggies! Obviously, if you add a tooooonnnnn of veggies, you’ll need to add more water or broth. However, keep in mind that the veggies will shrink as they heat up and soften! I freaked out at first because I used a lot of cabbage in the soup, and the veggies filled the slow cooker TO. THE. LID. I should have taken a photo. The water amount was only about 2 inches from the bottom. I have this slow cooker, so you can imagine how much cabbage I had in there! However as it cooked, the cabbage majorly shrunk down and it came out perfectly.

Here’s the recipe for Slow Cooker Vegetable Soup:

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Slow Cooker Vegetable Soup

Prep Time: 10 minutes

Cook Time: 4 hours 30 minutes

Total Time: 4 hours 40 minutes

Servings: 8

Calories: 238 kcal

Author: Christine McMichael

Ingredients

• 2 small zucchini2 small zucchini
• 1 bag mini carrots1 bag mini carrots
• 5 stalks celery5 stalks celery
• 3/4 head of cabbage (shredded)3/4 head of cabbage (shredded)
• 5 small potatoes5 small potatoes
• 2 cups sliced sweet peppers2 cups sliced sweet peppers
• 1 cup chickpeas1 cup chickpeas
• 1 cup broccoli1 cup broccoli
• 4 1/2 cups vegetable broth4 1/2 cups vegetable broth
• 2 cups water2 cups water
• salt/peppersalt/pepper

Instructions

• Slice, cut, and shred all of the vegetables. Place in the slow cooker.
• Pour the broth and water over the veggies.
• Season to taste.
• Cook in the slow cooker on low for 4 1/2 hours.
• Serve and enjoy, or freeze for later!

Nutrition

Calories: 238 kcal | Carbohydrates: 43.7 g | Protein: 11.7 g | Fat: 2.6 g | Fiber: 10.8 g

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