Description
This hearty slow cooker vegetable soup is packed with nutritious ingredients and is perfect for a cozy meal.
Ingredients
Scale
- 1 medium sweet potato (peeled and chopped)
- 3 large carrots (sliced)
- 1 stalk celery (diced)
- 1 small yellow onion (diced)
- 1 clove garlic (minced)
- 30 ounces navy beans (or black beans) (drained and rinsed)
- 4 cups low-sodium vegetable broth
- 1 can diced tomatoes (optional)
- 2 cups baby spinach (optional, added just before serving)
- 2 tablespoons extra-virgin olive oil (optional, for drizzling)
Instructions
- Peel and chop your sweet potato, slice the carrots, dice the celery, onion, and mince the garlic.
- In your slow cooker, combine the sweet potato cubes, sliced carrots, diced celery, onion, and minced garlic.
- Sprinkle in salt, black pepper, allspice, paprika, and a bay leaf. Pour in 4 cups of low-sodium vegetable broth until the ingredients are just covered.
- Cover the slow cooker and set it to low for 6 to 8 hours.
- About 5 minutes before serving, gently stir in the baby spinach until it wilts.
- Serve the soup hot in bowls, and if desired, drizzle with extra-virgin olive oil.
Notes
- For additional flavor, consider adding fresh herbs like thyme or parsley.
- This soup can be customized with seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg