Vickie'S Slow-Cooker Vegetable Soup
A hearty, vegetable-packed soup with bold flavors like garlic, paprika, and bay leaf, perfect for cozy dinners and healthy eating.
Ingredients
- 3/4 cup chopped onion ⓘ
- 1/2 cup chopped celery ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1 large diced potato ⓘ
- 1 medium diced sweet potato ⓘ
- 2 minced garlic cloves ⓘ
- 3 cups chicken broth ⓘ
- 2 chopped tomatoes ⓘ
- 16 oz kidney beans ⓘ
- 15 oz chickpeas, rinsed ⓘ
- 2 tsp soy sauce ⓘ
- 1 tsp paprika ⓘ
- 1/2 tsp basil ⓘ
- 1/4 tsp salt ⓘ
- 1/4 tsp turmeric ⓘ
- 1 whole bay leaf ⓘ
- dash cayenne pepper ⓘ
Instructions
- In a large skillet, sauté onion, celery, and green pepper until crisp-tender.
- Add diced potato and minced garlic; sauté an additional 3-5 minutes.
- Transfer the sautéed vegetables to a 5-quart crockpot.
- Add chicken broth, chopped tomatoes, kidney beans, chickpeas, soy sauce, paprika, basil, salt, turmeric, and bay leaf.
- Cover and cook on low for 9-10 hours or until vegetables are tender.
- Discard the bay leaf before serving.
Tips & Substitutions
For a heartier soup, consider adding vegetables like carrots or zucchini. If you're short on time, canned tomatoes can be used instead of fresh ones. For a vegetarian version, replace chicken broth with vegetable broth. You can also experiment with spices like cumin or oregano to enhance the flavor profile.
Serving Suggestions
This vegetable soup is delicious on its own but can be served with crusty bread or a side salad for a complete meal. Consider pairing it with a light dish like Chicken, Tomato, Onion Salad for a refreshing contrast. A sprinkle of fresh herbs on top before serving can elevate the flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a pot on the stove over medium heat until heated through, or microwave in a covered dish for 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Vickie'S Slow-Cooker Vegetable Soup contains roughly 690 calories, with 22g protein, 100g carbohydrates, and 28g fat. It is an excellent source of vitamin A (107% of the Daily Value), dietary fiber (84% of the Daily Value), and vitamin C (76% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 vegan?
Yes, to make this soup vegan, simply substitute the chicken broth with vegetable broth and ensure that the soy sauce used is also vegan. This will keep the soup flavorful while adhering to a vegan diet.
How can I thicken the soup?
If you prefer a thicker soup, you can mash some of the beans or potatoes after cooking. Alternatively, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last hour of cooking to achieve a thicker consistency.
Can I use frozen vegetables?
Absolutely! Frozen vegetables can be a convenient substitute. Just be sure to add them during the last 2-3 hours of cooking to avoid overcooking. This will help retain their texture and nutrients while still allowing the flavors to meld.
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).