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Crockpot Vegetable Soup

Crockpot Vegetable Soup Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced into rounds
  • 3 celery stalks, sliced
  • 2 medium russet potatoes, peeled and diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried Italian seasoning
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 medium zucchini, diced
  • 1 cup frozen corn kernels
  • 2 tbsp chopped fresh parsley, for garnish

Method
 

  1. In a 6-quart slow cooker, combine onion, garlic, carrots, celery, potatoes, green beans, diced tomatoes, cannellini beans, vegetable broth, Italian seasoning, bay leaf, and a generous pinch of salt and pepper. Stir to mix.
  2. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until vegetables are tender.
  3. Stir in zucchini and frozen corn. Cover and continue cooking on low for 30 minutes, until zucchini is tender but not mushy.
  4. Remove bay leaf. Taste and adjust seasoning. Ladle into bowls and top with fresh parsley.

Notes

If you like a thicker soup, mash a few potato cubes against the side of the slow cooker before adding the zucchini. The soup thickens as it cools; add a splash of broth when reheating.