Italian Vegetable Soup(Slow-Cooker)
A hearty Italian vegetable soup with savory ham and beans, perfect for chilly days. Rich in flavor, it suits family dinners and meal prep alike.
Ingredients
- 3 carrots, thinly sliced ⓘ
- 1 onion, chopped
- 2 ribs celery, sliced ⓘ
- 2 potatoes, diced ⓘ
- 2 Tbsp. chopped parsley ⓘ
- 1 clove garlic, minced ⓘ
- 3 tsp. beef bouillon granules ⓘ
- 1 1/4 tsp. dried basil, crushed ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1 (15 oz.) can red kidney beans ⓘ
- 3 c. water ⓘ
- 1 (8 oz.) can stewed tomatoes, cut up with juice reserved ⓘ
- 1 c. diced ham ⓘ
Instructions
- Layer in the slow cooker in the following order: carrots, onion, celery, potatoes, parsley, garlic, beef bouillon granules, dried basil, salt, pepper, and red kidney beans with their liquid.
- Add water to the slow cooker.
- Do not stir.
- Cover and cook on high for 4 to 4½ hours or on low for 8 to 9 hours.
- Stir in the stewed tomatoes with juice and diced ham.
- Immediately cover and cook on high for 10 to 15 minutes or until heated through.
Tips & Substitutions
For added depth of flavor, consider sautéing the onions and garlic before adding them to the slow cooker. If you don't have beef bouillon granules, vegetable or chicken bouillon can be used as a substitute. Feel free to customize the vegetables based on what you have on hand, such as zucchini or bell peppers. Adding a sprinkle of Parmesan cheese before serving can also enhance the flavor.
Serving Suggestions
This Italian Vegetable Soup pairs beautifully with crusty bread or a fresh garden salad for a complete meal. For a heartier option, serve it alongside 'Hearty' Lasagna or Italian Spaghetti With Meat Sauce. Garnish each bowl with fresh parsley or grated Parmesan cheese for a finishing touch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave, ensuring they are heated evenly to avoid cold spots.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Vegetable Soup(Slow-Cooker) contains roughly 720 calories, with 26g protein, 139g carbohydrates, and 13g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (160% of the Daily Value), and vitamin C (154% of the Daily Value). Note that it is relatively high in sodium, at 1797mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by omitting the diced ham and using vegetable bouillon instead of beef bouillon granules. You can also add more beans or lentils for protein and texture.
Can I freeze this soup?
Absolutely! This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or in the microwave.
What other vegetables can I add?
You can add a variety of vegetables to this soup, such as green beans, corn, or bell peppers. Just keep in mind that some vegetables may cook faster than others, so consider adding them midway through the cooking time for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).