Let’s face it, we all need a go-to vegetable soup recipe that’s both nutritious and effortless. This slow cooker version is your ticket to a delicious, veggie-packed meal with minimal fuss.
Why This Recipe Works
- It’s a set-it-and-forget-it meal, perfect for busy days.
- Packed with a variety of vegetables, it’s a nutritional powerhouse.
- The slow cooking process deepens the flavors, making it incredibly tasty.
- It’s versatile; you can easily swap ingredients based on what you have.
- Leftovers taste even better the next day, making it great for meal prep.
Ingredients
- 2 cups diced carrots
- 2 cups diced celery
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups chopped kale
Equipment Needed
- Slow cooker
- Chopping board
- Knife
- Measuring cups and spoons
Instructions
Prep Your Vegetables
Start by washing and dicing your carrots and celery into bite-sized pieces. Chop the onion and mince the garlic. This prep work ensures every spoonful is packed with flavor and texture.
Combine Ingredients in Slow Cooker
Add the prepared vegetables, vegetable broth, diced tomatoes with their juice, thyme, and basil to the slow cooker. Stir to combine. This is where the magic starts, as these ingredients will meld together beautifully over the next few hours.
Cook on Low for 6-8 Hours
Set your slow cooker to low and let the soup cook for 6 to 8 hours. The low and slow method allows the flavors to develop fully, resulting in a soup that’s rich and satisfying.
Add Kale in the Last 30 Minutes
About 30 minutes before serving, stir in the chopped kale. This ensures the kale retains its vibrant color and slight crunch, adding a fresh contrast to the tender vegetables.
Season and Serve
Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle into bowls and enjoy your hearty, healthy vegetable soup.
Tips and Tricks
For an extra flavor boost, consider sautéing the onions and garlic before adding them to the slow cooker. This step, while optional, adds a depth of flavor that’s hard to beat. If you’re short on time, you can cook the soup on high for 3-4 hours instead. Don’t shy away from experimenting with different herbs; a bay leaf or some rosemary can add a lovely aroma. Lastly, for a thicker soup, blend a portion of it before adding the kale.
Recipe Variations
- Add potatoes or sweet potatoes for a heartier soup.
- Include beans, such as white beans or chickpeas, for added protein.
- Swap kale for spinach or Swiss chard based on your preference.
- For a creamier version, stir in some coconut milk or cream before serving.
- Spice it up with a pinch of red pepper flakes or a dash of hot sauce.
Frequently Asked Questions
Can I freeze this soup?
Absolutely! This vegetable soup freezes beautifully. Just cool it completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I use fresh tomatoes instead of canned?
Yes, you can use about 2 cups of diced fresh tomatoes. Keep in mind that the soup might be slightly less rich, as canned tomatoes often have a more concentrated flavor.
How can I make this soup more filling?
Adding a protein like beans, lentils, or even some cooked chicken can make the soup more substantial. Serving it with a side of crusty bread or over rice are also great options.
Summary
This slow cooker vegetable soup is a versatile, nutritious, and delicious meal that’s perfect for any day of the week. With minimal prep and maximum flavor, it’s sure to become a staple in your recipe collection.