Crock Pot Vegetable Soup

Here’s a simple and hearty Crock Pot Vegetable Soup recipe — perfect for a cozy, healthy meal with minimal effort.

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🥕 Crock Pot Vegetable Soup

Ingredients:

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 3 carrots, sliced

• 3 celery stalks, sliced

• 1 zucchini, chopped

• 1 yellow squash, chopped (optional)

• 2 medium potatoes, peeled and diced

• 1 (14.5 oz) can diced tomatoes (with juice)

• 1 cup green beans (fresh or frozen)

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 cup peas (frozen or canned)

• 6 cups vegetable broth (low sodium)

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• ½ teaspoon thyme

• Salt and pepper to taste

• 1 bay leaf

• Optional: 1 cup chopped kale or spinach (add in last 30 minutes)

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Instructions:

1. Prep Veggies: Chop all vegetables into bite-sized pieces.

2. Sauté Aromatics (optional): In a skillet, heat olive oil and sauté onion and garlic for 2–3 minutes until fragrant. This step boosts flavor but can be skipped.

3. Add to Crock Pot: Add all ingredients (except greens, if using) to the crock pot. Stir to combine.

4. Cook:

   • Low: 6–8 hours

   • High: 3–4 hours
     Veggies should be tender.

5. Add Greens: If using spinach or kale, stir in during the last 30 minutes.

6. Season: Taste and adjust salt and pepper if needed. Remove bay leaf before serving.