Description
A wholesome and easy-to-make homemade vegetable soup prepared in a slow cooker, packed with a variety of fresh vegetables and seasoned with herbs and spices for a comforting, nutritious meal.
Ingredients
Scale
Broth and Base
- 5 cups reduced-sodium chicken broth or vegetable broth
- 1/4 cup tomato paste
- 2 cans (14.5 oz each) fire-roasted diced tomatoes with garlic
- 1 teaspoon olive oil
Vegetables
- 2 cups butternut squash, cut into 3/4 inch cubes (about 1/2 a small squash)
- 2 ribs celery, sliced
- 2 cups cauliflower florets
- 1 large carrot, sliced
- 1/2 red bell pepper, sliced
- 1/2 large zucchini, sliced and halved
- 1 head garlic
- 1 6 oz bag spinach
- 1/3 cup parsley, diced
Spices and Seasoning
- Sea salt, to taste
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 3 bay leaves
Instructions
- Combine Ingredients: Add all ingredients except the garlic, spinach, and parsley into a large slow cooker. Season the mixture with sea salt to taste, stirring gently to combine.
- Prepare Garlic: Cut the top off the garlic head to expose the tips of the cloves. Rub the exposed garlic tips with olive oil and wrap the entire garlic head tightly in foil.
- Add Garlic to Soup: Place the foil-wrapped garlic directly into the center of the soup mixture in the slow cooker.
- Cook Soup: Cover and cook the soup on HIGH setting until all vegetables are fork-tender. This typically takes about 3 hours but can vary between 2 to 4 hours depending on your slow cooker’s heat output.
- Wilt Spinach and Add Parsley: Remove the bay leaves. Add the spinach and diced parsley to the soup, then switch the slow cooker to LOW setting and continue cooking for 30 minutes to 1 hour, until the spinach is wilted.
- Incorporate Garlic: Carefully remove the foil packet from the slow cooker. Squeeze out the softened garlic cloves, dice them, and stir into the soup according to your taste preference. Adjust seasoning as needed, then serve hot.
Notes
- Cooking times may vary based on slow cooker model and size; test vegetables for tenderness before finishing.
- You can substitute chicken broth with vegetable broth to make the soup vegetarian or vegan friendly.
- Adjust the amount of salt and spices according to your preference or dietary needs.
- The roasted garlic adds a rich flavor but can be omitted if not preferred.
- Leftover soup keeps well refrigerated for up to 4 days or can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 3.5 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: slow cooker vegetable soup, easy vegetable soup, crock-pot soup, healthy vegetable soup, butternut squash soup, fire-roasted tomato soup
