There’s nothing like taking a bunch of vegetables, cutting them up, and throwing them into a soup. This Slow Cooker Vegetable Soup is the easiest of ALL!
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:
Slow Cooker Vegetable Soup
- 2 small zucchini
- 1 bag mini carrots
- 5 stalks celery
- 3/4 head of cabbage shredded
- 5 small potatoes
- 2 cups sliced sweet peppers
- 1 cup chickpeas
- 1 cup broccoli
- 4 1/2 cups vegetable broth
- 2 cups water
- 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!