Go Back
+ servings
crock pot vegetable soup
Print Recipe
5 from 7 votes

Slow Cooker Vegetable Soup Recipe

Loaded with fresh vegetables, this soup is both a delicious and healthy dinner recipe.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Soup
Cuisine: American
Keyword: healthy
Servings: 8 servings
Calories: 183kcal

Ingredients

  • ¾ cup dried navy beans
  • 1 cup cubed zucchini
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 can unsalted diced tomatoes with juice
  • ½ cup quinoa rinsed
  • cup dried lentils
  • ¾ teaspoon dried oregano
  • 2 large cloves garlic
  • ¾ teaspoon dried oregano
  • ¼ teaspoon dried marjoram
  • 1 bay leaf
  • 3 cups water
  • 2 cups chicken or vegetable stock
  • salt and black pepper

Instructions

  • Night before: Chop all the vegetables and store in an airtight container. Rinse the beans in a colander with running water, then place the beans in a bowl covered with water and let them soak overnight.
  • Day of: Place the beans on the bottom of slow cooker and then add all remaining ingredients, except salt and pepper. Cook for 6 to 8 hours on low (3-4 hrs on high) or until beans are tender. Season to taste and serve.

Nutrition

Serving: 1serving | Calories: 183kcal | Carbohydrates: 28g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 39mg | Potassium: 547mg | Fiber: 9g | Sugar: 3g | Vitamin A: 2780IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 3mg