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The BEST Crockpot Vegetable Soup
This Crockpot Vegetable Soup is the BEST for an easy weeknight dinner recipe! Loaded with nutrition and flavor, it's the perfect balance of healthy and a meal that everyone will love. Make this effortless slow cooker vegetable soup in no time at all for a cozy bowl of deliciousness!
Course Dinner, Soup
Cuisine American
Diet Gluten Free, Low Calorie, Vegan, Vegetarian
Prep Time 10 minutes minutes
Cook Time 4 hours hours 30 minutes minutes
Total Time 4 hours hours 40 minutes minutes
Servings 6 Servings
Calories 134 kcal
1/2 medium yellow onion, chopped 2 teaspoons minced garlic 3 cups chopped carrots about 4-5 2 cups chopped celery about 1 head 3 cups diced potatoes about 1/2 inch pieces 2 cups broccoli florets 10 cups vegetable broth or chicken broth 2 cups diced zucchini or summer squash 1 14.5 ounce can diced tomatoes 1 14.5 ounce can green beans drained 1 15.5 ounce can chickpeas drained 1 teaspoon dried oregano salt/pepper to taste 1/4 cup fresh parsley or 2 Tbsp dried
Chop the onion, garlic, carrots, celery, potatoes, and broccoli.
Add the chopped vegetables to the slow cooker and pour the broth over them.
Set the slow cooker on high and cook for 2 hours (or until the vegetables begin to soften).
Add in the chopped zucchini and diced tomatoes.
Cook on high for another 1.5 hours.
Add in the green beans, chickpeas, oregano, salt, pepper, and parsley.
Cook on high for another 1 hour.
Serve and enjoy!
Calories: 134 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 1658 mg | Potassium: 851 mg | Fiber: 6 g | Sugar: 10 g | Vitamin A: 12168 IU | Vitamin C: 59 mg | Calcium: 79 mg | Iron: 2 mg