Slow Cooker Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker vegetable soup packed with fresh vegetables, herbs, and aromatics for a comforting, nutritious meal. Let the cooker do the work while your kitchen fills with rich savory aromas.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 4 carrots (peeled and sliced into rounds)
- 3 celery ribs (sliced)
- 4 cloves garlic (minced)
- ¼ cup chopped fresh parsley
- 28 ounces canned diced tomatoes (undrained)
- 3 cups diced potatoes (I use up about 2 large Russet potatoes, peeled, and dice into 1/2-inch thick cubes)
- 2 cups frozen or fresh green beans (ends trimmed and chopped)
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon smoked paprika
- 2 teaspoons salt (or to taste)
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper (or to taste)
- 8 cups low-sodium vegetable broth
- 1 cup frozen or canned corn kernels
- dill or parsley (finely chopped, for garnish)
- fresh lemon juice (for serving)
At a glance
PER SERVING · TIME 370M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 6h
- Sodium
- 861mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 755mg
- Calcium
- 85mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 861MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.