The Best Crockpot Vegetable Soup
This Crockpot Vegetable Soup is so delicious! It's made easily in the slow cooker with fire roasted tomatoes, lentils, and a mix of veggies.
Servings: 4 servings
Calories: 296kcal
Ingredients
- 1 tbsp olive oil
- 2 white potatoes chopped
- 1 yellow onion diced
- 2 carrots chopped
- 3 celery stalks chopped
- 4 cloves garlic minced
- 1 tbsp Italian seasoning
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 (398mL) can fire roasted tomatoes
- 6 cups vegetable broth
- 1/2 cup brown or green lentils
- 2 cups mixed frozen vegetables
- 2 cups baby spinach chopped
- 1/2 cup chopped fresh parsley optional
Instructions
- Add all ingredients to the crockpot except for spinach and parsley. Cook on high for 4 hours or on low for 8 hours.
- Stir in spinach and parsley, then serve and enjoy!
Notes
Make your own Italian seasoning using a blend of dried basil, oregano, rosemary, thyme and marjoram.
Store the leftovers in the fridge for up to 5 days. Reheat in a pot on the stovetop or in the microwave for 1-2 minutes.
Freeze this soup for up to 3 months. Defrost in the fridge overnight or reheat from frozen in the microwave for 5-6 minutes, stirring halfway through.
Nutrition
Calories: 296kcal | Carbohydrates: 55g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2083mg | Potassium: 1082mg | Fiber: 15g | Sugar: 7g | Vitamin A: 12554IU | Vitamin C: 46mg | Calcium: 116mg | Iron: 5mg