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slow cooker vegetable soup

Slow Cooker Vegetable Soup Recipe

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 2 Yukon gold potatoes, diced (about 2 cups)
  • 1 medium zucchini, diced
  • 3 garlic cloves, minced
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 tsp dried Italian seasoning
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 Parmesan rind (optional)

Method
 

  1. Add olive oil to a 6-quart slow cooker, then pile in onion, carrots, celery, potatoes, zucchini, garlic, and beans. Sprinkle with Italian seasoning, salt, and pepper. Pour in diced tomatoes and vegetable broth. Tuck in the bay leaf and Parmesan rind if using. Stir, then set the slow cooker to low.
  2. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until potatoes and carrots are fork-tender.
  3. Remove the bay leaf and Parmesan rind. Taste and adjust salt and pepper, then ladle into bowls. Serve hot with a drizzle of olive oil and fresh parsley if you like.

Notes

The long low cook gives the best flavor, but the high setting works in a pinch if you're short on time. The Parmesan rind is optional but adds a subtle savory note; just be sure to fish it out before serving.