Slow Cooker Vegetable Soup

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 cloves garlic, minced
• 1 can (15 ounces) diced tomatoes
• 4 cups vegetable broth
• 2 cups water
• 1 cup green beans, trimmed and cut
• 1 cup cauliflower florets
• 1/2 cup kidney beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Transfer the sautéed vegetables to the slow cooker.
4. 4 Add diced tomatoes, vegetable broth, water, green beans, cauliflower, kidney beans, thyme, and oregano.
5. 5 Season with salt and pepper.
6. 6 Cover and cook on low for 6 hours or on high for 3 hours.
7. 7 Taste and adjust seasoning before serving.

Nutrition

Tips

• Feel free to swap out vegetables based on what's in season.
• For extra flavor, toast the dried herbs before adding them to the soup.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Serve with crusty bread or a side salad.
• A sprinkle of fresh parsley or Parmesan cheese adds a nice touch.

FAQ