Poppy's Slow Cooker Vegetable Soup Recipe

Poppy's Slow Cooker Vegetable Soup is a hearty and nutritious dish packed with a variety of vegetables. This comforting soup is perfect for chilly days and can be easily prepared in a slow cooker. The combination of carrots, celery, potatoes, and tomatoes creates a flavorful base, while the addition of beans and corn adds protein and texture. The soup is seasoned with herbs and spices, making it a delicious and satisfying meal on its own or served with crusty bread.

4.2
19 Rating -
Rate
Non Vegdiet
7hr 20minstotal
20minsPrep
7hr Cook
7hr 20m.total
20m.Prep
7hr Cook
Poppy's Slow Cooker Vegetable Soup
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ingredients serve

Ingredients for Poppy's Slow Cooker Vegetable Soup Recipe

  • 0.67 Carrots, Peeled And Chopped
  • 1/2 Celery Stalks, Chopped
  • 0.33 Potatoes, Peeled And Chopped
  • 0.17 can Diced Tomatoes
  • 0.17 can Kidney Beans, Drained
  • 0.17 cup Corn Kernels
  • 0.67 cup Vegetable Broth
  • 0.17 teaspoon Dried Thyme
  • 0.17 teaspoon Dried Oregano
  • 0.08 teaspoon Garlic Powder
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs For Garnish

Directions: Poppy's Slow Cooker Vegetable Soup Recipe

Cooking Directions

  • STEP 1.Start by preparing the vegetables. Peel and chop the carrots, celery, and potatoes into bite-sized pieces.
  • STEP 2.In a slow cooker, combine the chopped vegetables, canned tomatoes, drained beans, corn, vegetable broth, and seasonings.
  • STEP 3.Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender.
  • STEP 4.Once the soup is cooked, taste and adjust the seasoning if needed. You can add more salt, pepper, or herbs according to your preference.
  • STEP 5.Serve the vegetable soup hot, garnished with fresh herbs if desired. It pairs well with crusty bread or a side salad.

Cooking Tips

  • Feel free to customize the vegetables in the soup based on your preference. You can add or substitute with other vegetables like zucchini, bell peppers, or green beans.
  • For a thicker soup, you can mash some of the cooked vegetables with a fork or blend a portion of the soup using an immersion blender.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stovetop or in the microwave before serving.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat the soup on the stovetop or in the microwave before serving.
  • Serve the vegetable soup hot, garnished with fresh herbs if desired. It pairs well with crusty bread or a side salad.
Nutrition
value
236
calories per serving
4 g Fat7 g Protein39 g Carbs10 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    7g
  • Carbs
    39g
  • Fiber
    10g

MacroNutrients

  • Carbs
    39g
  • Protein
    7g
  • Fiber
    10g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    98mg
  • Iron
    2mg
  • Vitamin A
    1764mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    101mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    54mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    80mg
  • Manganese
    < 1mg
  • Phosphorus
    168mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp