Slow Cooker Vegetable Soup

Slow Cooker Vegetable Soup

This slow cooker vegetable soup turns a pile of everyday vegetables into a comforting, low-calorie bowl with zero watching. Just chop, dump, and let the cooker do the work for a warming lunch or light dinner.

Ingredients

• 14.5 oz canned diced tomatoes, undrained
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 yellow onion, diced
• 1 Yukon gold potato, diced
• 1.5 cups green beans, trimmed and cut
• 1 zucchini, diced
• 4 cups low-sodium vegetable broth
• 1 tsp dried basil (plus salt and pepper)

Instructions

1. Layer the onion, carrots, celery, and potato in the slow cooker.
2. Add the green beans, zucchini, and diced tomatoes on top.
3. Pour in the vegetable broth and season with basil, salt, and pepper.
4. Stir gently to distribute the vegetables evenly.
5. Cover and cook on Low for 6-8 hours or High for 3-4 hours, until vegetables are tender.
6. Taste and adjust seasoning before serving.
7. Ladle into bowls and serve hot.

Nutrition Facts

Tips

• Cut all vegetables to a similar size so they cook evenly.
• Add a drained can of white beans in the last hour for more protein.
• Freeze individual portions for up to 3 months of easy lunches.