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Hearty Slow Cooker Vegetable Soup Recipe
If you’ve ever wished for a simple way to enjoy warm, comforting soup all week long, this slow cooker vegetable soup is the answer. With just a few basic ingredients, you can set it and forget it, letting your slow cooker do all the work. Prep idea: cook a large pot of soup in a slow cooker and divide into containers. Reheat for a warm, comforting lunch during the week.
Serve with spiced roasted vegetables for added flavor.
Imagine coming home after a long day to the inviting aroma of a delicious soup simmering away, ready to be enjoyed. This recipe is not only easy to make but also incredibly satisfying, making it perfect for busy weeknights or meal prepping for the week ahead.
Add meatballs for a hearty meal option.
The Ultimate Slow Cooker Vegetable Soup
Hearty Slow Cooker Vegetable Soup Recipe
Course: Lunch IdeasCuisine: Vegetarian, Healthy Comfort FoodDifficulty: Easy4
servings15
minutes6
hours150
kcalThis hearty vegetable soup is filled with vibrant vegetables and savory broth, creating a rich and satisfying flavor profile. It’s comforting and nutritious, perfect for warming you up on cold days.
Ingredients
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 bell pepper, diced
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes with juices
1 cup green beans, trimmed and cut
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups fresh spinach or kale, added at the end
Optional: grated Parmesan cheese for serving
Directions
- Prep the Ingredients: Chop all vegetables and mince the garlic.
- Combine in Slow Cooker: Add all ingredients except spinach (or kale) and cheese to the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.
- Add Greens: About 30 minutes before serving, stir in the fresh spinach or kale, allowing it to wilt.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired.
Key Prep Tips
- Chop Evenly: Dice vegetables like carrots, celery, potatoes, and zucchini into uniform sizes to ensure even cooking.
- Layer Ingredients: Place heartier vegetables like potatoes and carrots at the bottom of the slow cooker, with lighter ingredients like zucchini and greens on top.
- Add Herbs at the End: For maximum flavor, add fresh herbs like parsley or basil during the last 15-30 minutes of cooking.
- Use Broth for Depth: Opt for a vegetable or chicken broth base to enhance the soup’s flavor.
Suggested Variations
- Add Protein: Include beans (like kidney, cannellini, or chickpeas) or cooked shredded chicken for a protein boost.
- Grain Options: Stir in cooked rice, quinoa, or barley during the last 30 minutes of cooking for added texture.
- Spicy Kick: Add a pinch of red pepper flakes, cayenne, or diced jalapeños for a hint of heat.
- Creamy Option: Stir in a splash of coconut milk or a dollop of sour cream for a creamy twist.
Serving Suggestions
- As a Standalone Meal: Serve with crusty bread or crackers for a filling lunch or dinner.
- With a Side Salad: Pair with a simple green salad for a balanced, nutritious meal.
- Toppings: Garnish with grated Parmesan, a drizzle of olive oil, or freshly cracked black pepper for added flavor.
- Beverages: Complement with iced tea, sparkling water with lemon, or a light white wine.
Storage & Meal Prep
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors will deepen over time!
- Freezer-Friendly: Freeze in portioned containers for up to 3 months. Thaw overnight and reheat on the stovetop or microwave.
- Batch Prep: Double the recipe to ensure you have plenty for the week or to freeze for future meals.