Crockpot Vegan Vegetable Soup
A simple, nutrient-packed soup made with fresh vegetables, slow-cooked to perfection in a rich broth. Effortless, delicious, and 100% plant-based.
Ingredients
- 4 cups vegetable broth
- 1 can 15 oz diced tomatoes
- 3 carrots sliced
- 2 celery stalks chopped
- 1 zucchini diced
- 1 bell pepper chopped
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup green beans chopped
- 1 can 15 oz white beans, drained
- 1 cup cabbage shredded
- 1 tsp olive oil
- 1 tsp dried basil
- 1 tsp oregano
- ½ tsp thyme
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp red pepper flakes optional
Instructions
Step 1: Prep the Ingredients
- Chop all vegetables into bite-sized pieces.
Step 2: Load the Crockpot
- Add all ingredients to the crockpot. Stir to combine.
Step 3: Cook and Let the Flavors Develop
- Set to low for 6 hours or high for 3.5 hours.
Step 4: Taste and Adjust
- Check seasoning, add more salt or spices if needed.
Step 5: Serve and Enjoy
- Ladle into bowls and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 120
- Total Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Vitamin A: 40%
- Vitamin C: 35%
- Iron: 10%
- Potassium: 18%
- Folate: 15%
Additional Notes & Tips
- Need more protein? Add chickpeas or lentils.
- Want it spicy? Increase red pepper flakes or add hot sauce.
- Leftovers? Store in the fridge for up to 5 days or freeze for later.
- Feeling fancy? Garnish with fresh herbs or a squeeze of lemon.