Easy Homemade Crock-Pot Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-loaded slow-cooker soup with butternut squash, cauliflower, spinach, and tomatoes in an herb-infused broth. Comforting and wholesome, it cooks unattended. A nourishing, paleo-friendly meal in a bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 5 cups reduced-sodium chicken broth ((or veggie broth))
- 2 cups butternut squash (cut into 3/4 inch cubes (about 1/2 a small squash))
- 2 ribs of celery (sliced)
- 2 cups cauliflower (cut into florets)
- 1/4 cup tomato paste
- 2 cans fire-roasted diced tomatoes with garlic ((14.5 oz each))
- 1 large carrot (sliced)
- 1/2 red bell pepper (sliced)
- 1/2 large zucchini (sliced and halved)
- Sea salt (to taste )
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 3 bay leaves
- 1 head garlic
- 1 teaspoon olive oil
- 1 6 oz bag spinach
- 1/3 cup parsley (diced)
At a glance
PER SERVING · TIME 255M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h
- Sodium
- 578mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 584mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 578MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.