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Versatile Crockpot Vegetable Soup

This crockpot vegetable soup is a hearty, comforting dish made by slow-cooking a mix of fresh and canned vegetables with broth and seasonings. The final texture is tender and slightly chunky, with vibrant colors and a fragrant aroma that beckons you to the table. It’s a flexible, nourishing meal that adapts to what you have on hand, perfect for a cozy, homemade dinner.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chopped carrots small dice for melting into the soup
  • 1 cup diced onions for sweetness and depth
  • 1 cup sliced celery include leaves for extra flavor
  • 1 can (14 oz) canned tomatoes fire-roasted preferred for smoky flavor
  • 4 cups vegetable broth homemade or store-bought
  • 2 cups greens (spinach or kale) roughly chopped, added at the end
  • to taste salt and pepper adjust during cooking
  • 1 sprig fresh thyme optional, for flavor
  • a splash balsamic vinegar brightens the flavor at the end

Equipment

  • Large slow cooker
  • Chef's knife
  • Cutting board
  • Stirring spoon

Method
 

  1. Start by chopping the carrots into small dice, the onions into fine pieces, and slicing the celery thinly. Gather your ingredients and tools so everything is within reach.
  2. If you have time, sauté the diced onions in a skillet over medium heat until they turn translucent and fragrant, about 5 minutes. This step adds sweetness and depth, but you can skip it for a quicker version.
  3. Layer the chopped carrots, sautéed onions, sliced celery, and canned tomatoes (including their juice) into the slow cooker. Pour in the vegetable broth to cover the vegetables completely.
  4. Add a sprig of fresh thyme, and season lightly with salt and pepper. Cover the slow cooker with its lid and set to low for 6 to 8 hours. The aroma will fill your kitchen as the vegetables soften and flavors meld.
  5. After about 6 hours, check the vegetables—they should be tender and fragrant. About 15 minutes before serving, stir in the greens and cook until wilted, which takes just a few minutes.
  6. Remove the thyme sprig, then taste and adjust the seasoning with more salt, pepper, or a splash of balsamic vinegar to brighten the flavors. Let the soup rest for a few minutes off the heat.
  7. Ladle the hot soup into bowls, drizzle with a little olive oil or sprinkle fresh herbs if desired, and serve with crusty bread for a comforting, nourishing meal.

Notes

Feel free to customize this soup with whatever vegetables or seasonings you have. Adding beans or cooked grains can make it more filling, and using fresh herbs at the end enhances aroma and flavor.