45+ Easy Slow Cooker Vegetable Soup Recipes for Every Season

Slow cookers are a game-changer when it comes to making soups, especially hearty and nutritious vegetable soups.

With minimal effort and just a few simple ingredients, you can create a variety of comforting and flavorful vegetable soups that are perfect for busy days, meal prepping, or a cozy dinner with family.

Whether you prefer creamy, chunky, or broth-based soups, the slow cooker makes it all possible. Plus, it’s a great way to incorporate more vegetables into your diet, making it ideal for anyone looking to eat healthier or explore new, plant-based meals.

In this blog post, we’ve gathered a collection of 45+ slow cooker vegetable soup recipes that range from simple classics like tomato and basil to more adventurous blends such as roasted vegetable and lentil soups.

Each recipe is designed to be easy, flavorful, and nutritious, ensuring you can enjoy a variety of wholesome dishes without spending hours in the kitchen.

Get ready to discover new favorites that will keep you coming back for more!

45+ Easy Slow Cooker Vegetable Soup Recipes for Every Season

With these 45+ slow cooker vegetable soup recipes, you now have an abundance of easy and delicious meal options to choose from.

The versatility of the slow cooker makes it the perfect tool for creating hearty vegetable soups that suit all tastes, dietary preferences, and seasons.

Whether you’re craving something light and fresh or rich and hearty, these recipes offer something for every occasion.

The slow cooker does all the work, allowing you to enjoy flavorful, healthy meals with little prep time.

Plus, with so many vegetables, legumes, and spices to experiment with, the possibilities are endless.

So go ahead, fill your slow cooker with your favorite ingredients, and let it do its magic while you enjoy the comforting aroma of vegetable soup filling your home.

Here’s to healthy, delicious, and effortless meals that you can savor all year long!

Hearty Slow Cooker Vegetable Soup

This hearty slow cooker vegetable soup is packed with fresh seasonal vegetables and a rich, savory broth. It’s a perfect dish to prepare for a busy week, as it requires minimal effort while delivering a comforting and healthy meal. The slow cooker does all the work, allowing the flavors to meld and create a deliciously satisfying soup.

• Ingredients:
  • 2 cups of carrots, sliced
  • 2 cups of celery, chopped
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 cup of green beans, chopped
  • 1 large zucchini, diced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) corn kernels, drained
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh parsley (optional)
• Instructions:
  1. Place all the vegetables (carrots, celery, onion, garlic, green beans, zucchini, and corn) into the slow cooker.
  2. Add the diced tomatoes, vegetable broth, thyme, basil, salt, and pepper. Stir well to combine.
  3. Cover the slow cooker and set it on low heat for 6-8 hours or until the vegetables are tender.
  4. About 30 minutes before serving, add the frozen peas and stir. Let the peas cook through.
  5. Once the soup is ready, taste and adjust seasoning if necessary.
  6. Garnish with fresh parsley before serving.

This slow cooker vegetable soup is a versatile and easy meal that can be enjoyed year-round. The beauty of this recipe lies in its flexibility; you can easily swap out vegetables depending on what you have on hand or what’s in season. It’s perfect as a light lunch, a starter for dinner, or as a side dish to accompany a main course. Packed with vitamins, minerals, and fiber, this soup will nourish your body while warming your soul.

Slow Cooker Lentil and Vegetable Soup

Packed with protein-rich lentils, this slow cooker lentil and vegetable soup is both filling and nutritious. It’s a great option for vegetarians and anyone looking to add more plant-based protein to their diet. The slow cooker does an excellent job of infusing all the ingredients with deep, comforting flavors, making it a perfect meal for cozy nights in.

• Ingredients:
  • 1 1/2 cups dried green lentils, rinsed
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 large potato, peeled and diced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 2 cups spinach leaves, chopped
• Instructions:
  1. Add the lentils, onion, garlic, carrots, celery, and potato to the slow cooker.
  2. Pour in the diced tomatoes and vegetable broth, and then stir in the cumin, turmeric, oregano, salt, pepper, and bay leaf.
  3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the lentils and vegetables are tender.
  4. In the last 10-15 minutes of cooking, stir in the spinach and let it wilt.
  5. Remove the bay leaf before serving.

This lentil and vegetable soup is a filling and wholesome meal that combines the earthy flavor of lentils with the freshness of vegetables and greens. The turmeric and cumin give it a warm, aromatic flavor, while the slow cooking process enhances the depth of each ingredient. It’s a perfect option for meal prep, as it stores well in the fridge and tastes even better the next day. Serve it with a side of crusty bread for a truly satisfying meal that will keep you full for hours.

Slow Cooker Tomato and Roasted Vegetable Soup

This tomato and roasted vegetable soup brings together the rich, tangy flavors of tomatoes and the sweetness of roasted vegetables. Slow cooking enhances the depth of flavors, making this soup feel like a warm hug in a bowl. It’s ideal for a comforting lunch or dinner and can be easily made ahead of time for those busy days.

• Ingredients:
  • 4 large tomatoes, quartered
  • 1 red bell pepper, seeded and chopped
  • 1 small eggplant, peeled and cubed
  • 1 large onion, quartered
  • 1 tbsp olive oil
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp balsamic vinegar (optional)
  • Fresh basil for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Spread the quartered tomatoes, bell pepper, eggplant, and onion on a baking sheet. Drizzle with olive oil and roast in the oven for 25-30 minutes, or until the vegetables are soft and slightly caramelized.
  2. Transfer the roasted vegetables to the slow cooker. Add the diced tomatoes, vegetable broth, basil, oregano, garlic powder, salt, and pepper.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  4. Once the soup is cooked, use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
  5. Stir in balsamic vinegar (optional) and taste for seasoning.
  6. Serve hot, garnished with fresh basil.

This slow cooker tomato and roasted vegetable soup is a perfect blend of savory, sweet, and tangy flavors. Roasting the vegetables before adding them to the slow cooker deepens the taste, resulting in a richly flavorful soup. Whether you serve it with a grilled cheese sandwich or enjoy it on its own, this soup is both nourishing and comforting. It’s also freezer-friendly, making it a great option to prepare in advance and have on hand for those nights when you need a quick, delicious meal.

Slow Cooker Butternut Squash and Carrot Soup

This creamy butternut squash and carrot soup is a smooth, velvety blend of sweet and savory flavors. The natural sweetness of the butternut squash and carrots is perfectly balanced by a hint of earthy spices, making it a comforting fall or winter meal. The slow cooker makes it incredibly easy to prepare, and the result is a nourishing, plant-based soup that everyone will love.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 3 large carrots, peeled and chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 cup coconut milk (optional for creaminess)
  • Fresh parsley for garnish (optional)
• Instructions:
  1. Place the butternut squash, carrots, onion, and garlic in the slow cooker.
  2. Add the vegetable broth, ginger, cinnamon, nutmeg, salt, and pepper. Stir to combine.
  3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the vegetables are tender.
  4. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender in batches.
  5. Stir in the coconut milk for extra creaminess (optional).
  6. Taste and adjust seasoning as needed.
  7. Garnish with fresh parsley before serving.

This butternut squash and carrot soup is a perfect blend of sweetness and spice, creating a comforting and satisfying dish. The creamy texture, enhanced by the coconut milk, gives it a rich mouthfeel, making it feel like a luxurious treat. Whether enjoyed as a starter or paired with a warm loaf of bread, this soup will quickly become a favorite. It’s also freezer-friendly, making it an excellent option for meal prep or enjoying later on busy days.

Slow Cooker Sweet Potato and Kale Soup

This slow cooker sweet potato and kale soup is an incredibly hearty, nutrient-packed meal that combines the sweet earthiness of sweet potatoes with the freshness of kale. It’s full of vitamins, minerals, and fiber, making it a great choice for a healthy and filling meal. With minimal prep work, the slow cooker does all the magic to create a rich, flavorful broth.

• Ingredients:
  • 2 large sweet potatoes, peeled and cubed
  • 1 bunch kale, stems removed and chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (15 oz) diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp lemon juice (optional for brightness)
  • 1/2 cup coconut milk (optional for creaminess)
• Instructions:
  1. Add the sweet potatoes, kale, onion, and garlic to the slow cooker.
  2. Pour in the vegetable broth and diced tomatoes, and add the cumin, paprika, turmeric, salt, and pepper. Stir to combine.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender.
  4. Stir in the coconut milk (if using) and lemon juice (optional).
  5. Taste and adjust seasoning as needed.
  6. Serve hot with a side of whole-grain bread.

This sweet potato and kale soup is both hearty and healthy, packed with nutrients that will fuel your body and satisfy your hunger. The natural sweetness of the sweet potatoes perfectly complements the earthy kale, while the spices add a warm, aromatic flavor. The addition of coconut milk provides a creamy finish, while lemon juice can brighten up the dish. Whether served as a light lunch or a complete dinner, this soup is sure to become a family favorite. It’s also easy to freeze, so you can enjoy it on those days when you’re short on time.

Slow Cooker Minestrone Soup

A classic Italian dish, minestrone soup is a hearty vegetable-based soup that’s packed with fresh vegetables, beans, and pasta. This slow cooker version makes it even easier to prepare, and the long, slow cooking process brings out the flavors, creating a comforting and filling meal. It’s a perfect dish for a family dinner or for meal prep.

• Ingredients:
  • 1 cup carrots, diced
  • 1 cup celery, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 cup green beans, chopped
  • 4 cups vegetable broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup small pasta (like ditalini or elbow macaroni)
  • 2 cups spinach, chopped
  • Freshly grated Parmesan cheese for topping (optional)
• Instructions:
  1. Add the carrots, celery, onion, garlic, zucchini, kidney beans, diced tomatoes, green beans, and vegetable broth to the slow cooker.
  2. Stir in the basil, oregano, salt, and pepper.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
  4. About 30 minutes before serving, add the pasta and spinach. Stir to combine.
  5. Continue to cook until the pasta is tender.
  6. Serve hot, topped with freshly grated Parmesan cheese if desired.

This slow cooker minestrone soup is a comforting and nutritious dish that combines the richness of tomatoes, the heartiness of beans, and the goodness of fresh vegetables. The pasta makes it even more filling, while the spinach adds a boost of nutrients. This soup is perfect for any time of the year and can be easily adjusted based on the vegetables you have available. It also stores and reheats well, making it an excellent choice for meal prepping. Enjoy it with a slice of crusty bread for a complete, satisfying meal.

Slow Cooker Roasted Tomato and Basil Soup

This slow cooker roasted tomato and basil soup is a rich, flavorful dish that brings out the natural sweetness of tomatoes through the slow roasting process. Combining roasted tomatoes with fresh basil, garlic, and a touch of cream, this soup offers a comforting, classic flavor that’s perfect for any time of year. The slow cooker helps meld the flavors, allowing for a truly satisfying bowl of soup with minimal effort.

• Ingredients:
  • 6 large tomatoes, halved
  • 1 medium onion, quartered
  • 4 cloves garlic, peeled
  • 1 tbsp olive oil
  • 4 cups vegetable broth
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 cup heavy cream or coconut cream (optional for richness)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Place the halved tomatoes, onion, and garlic on a baking sheet and drizzle with olive oil. Roast in the oven for 25-30 minutes until the tomatoes are soft and slightly caramelized.
  2. Transfer the roasted vegetables to the slow cooker. Add the vegetable broth, oregano, salt, and pepper. Stir to combine.
  3. Cover and cook on low for 6 hours or high for 3 hours, until the vegetables are very soft.
  4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
  5. Stir in the fresh basil and heavy cream (if using), and adjust the seasoning to taste.
  6. Serve hot, garnished with extra basil or a swirl of cream if desired.

This roasted tomato and basil soup is a perfect balance of sweetness and acidity from the tomatoes, complemented by the fragrance of fresh basil. Roasting the tomatoes enhances their flavor, creating a rich base for the soup that can’t be replicated with fresh tomatoes alone. The optional cream adds a velvety texture, but the soup is just as delightful without it. Ideal as a light lunch or paired with a grilled cheese sandwich, this recipe is both comforting and nourishing. It also freezes well, so you can enjoy it long after you make it.

Slow Cooker Lentil and Spinach Soup

This slow cooker lentil and spinach soup is a nutrient-packed, hearty meal that’s easy to prepare. Lentils provide plant-based protein, while spinach adds a burst of vitamins and minerals. The earthy flavor of lentils, combined with the freshness of spinach and the warmth of spices, makes this a deeply satisfying and wholesome dish. It’s perfect for a light yet filling dinner, especially during chilly months.

• Ingredients:
  • 1 1/2 cups dried lentils, rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 4 cups fresh spinach, chopped
  • 1 tbsp lemon juice (optional)
  • Fresh parsley for garnish (optional)
• Instructions:
  1. Place the lentils, onion, garlic, carrots, celery, diced tomatoes, and vegetable broth in the slow cooker.
  2. Add the cumin, turmeric, coriander, cinnamon, salt, and pepper. Stir to combine.
  3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the lentils are tender.
  4. About 15 minutes before serving, stir in the chopped spinach and allow it to wilt.
  5. Adjust the seasoning to taste, and add a squeeze of lemon juice for brightness (optional).
  6. Serve hot, garnished with fresh parsley if desired.

This lentil and spinach soup is not only incredibly nutritious but also hearty enough to satisfy hunger. The lentils provide a good dose of protein and fiber, while the spinach adds a fresh, leafy green element to the mix. The earthy spices create a complex, aromatic base for the soup, making it both comforting and flavorful. Whether you serve it with a side of bread or enjoy it on its own, this soup is a perfect choice for a wholesome meal. It stores well in the fridge and can be easily reheated for lunches throughout the week.

Slow Cooker Potato Leek Soup

Potato leek soup is a classic comfort food that’s creamy, velvety, and deeply satisfying. The combination of earthy leeks and starchy potatoes, cooked to perfection in the slow cooker, creates a wonderfully smooth base. This recipe uses simple ingredients and minimal prep, letting the slow cooker do all the work to develop a rich, full-bodied soup that’s perfect for a cozy meal.

• Ingredients:
  • 4 large potatoes, peeled and diced
  • 3 leeks, cleaned and sliced (white and light green parts only)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream or milk (optional for creaminess)
  • Fresh chives for garnish (optional)
• Instructions:
  1. Place the diced potatoes, sliced leeks, onion, garlic, and vegetable broth into the slow cooker.
  2. Add the thyme, salt, and pepper, and stir to combine.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
  4. Use an immersion blender to blend the soup until smooth and creamy, or transfer it in batches to a blender.
  5. If desired, stir in the heavy cream or milk to make the soup extra creamy.
  6. Serve hot, garnished with chopped chives.

This potato leek soup is everything you love about comfort food: creamy, warming, and simple. The potatoes create a thick, creamy texture, while the leeks add a subtle, savory flavor. The slow cooking process brings out the natural sweetness of the leeks and melds the flavors beautifully. If you prefer a dairy-free version, you can omit the cream and still enjoy a rich, satisfying soup. Serve it with a slice of crusty bread for a complete meal that’s perfect for cooler weather or when you’re craving something soothing.

Slow Cooker Carrot and Ginger Soup

This slow cooker carrot and ginger soup is a vibrant and flavorful dish that combines the natural sweetness of carrots with the warm, slightly spicy kick of fresh ginger. The slow cooking process allows the flavors to meld beautifully, creating a comforting and nourishing soup that’s perfect for colder months. It’s also a fantastic choice for a light meal or a side dish to complement any main course.

• Ingredients:
  • 6 large carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 cup coconut milk (optional for creaminess)
  • Fresh cilantro for garnish (optional)
• Instructions:
  1. Place the chopped carrots, onion, garlic, and grated ginger in the slow cooker.
  2. Add the vegetable broth, cumin, coriander, salt, and pepper, and stir to combine.
  3. Drizzle with olive oil for added flavor.
  4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the carrots are tender.
  5. Once the vegetables are soft, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
  6. Stir in the coconut milk (if using) for extra creaminess.
  7. Serve hot, garnished with fresh cilantro if desired.

This carrot and ginger soup is a perfect balance of sweetness and spice. The carrots bring a natural sweetness that’s beautifully complemented by the zing of fresh ginger. The slow cooker ensures that the flavors blend perfectly, creating a smooth, velvety texture. The coconut milk adds a lovely creaminess that makes the soup feel indulgent, while the cilantro provides a fresh, herbal touch. It’s a great option for a healthy meal that’s both satisfying and full of vibrant flavors. This soup is also vegan, making it a great choice for those with dietary restrictions.

Slow Cooker Sweet Potato and Black Bean Soup

This sweet potato and black bean soup is a hearty, satisfying dish that combines the earthiness of sweet potatoes with the richness of black beans. The slow cooking process helps infuse the soup with deep, comforting flavors, making it a perfect choice for a filling dinner. Packed with protein, fiber, and vitamins, it’s not only delicious but also nourishing and easy to prepare.

• Ingredients:
  • 3 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup fresh cilantro, chopped (optional)
  • Lime wedges for serving (optional)
• Instructions:
  1. Place the diced sweet potatoes, black beans, onion, garlic, diced tomatoes, and vegetable broth in the slow cooker.
  2. Add the cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine.
  3. Cover and cook on low for 7-8 hours or high for 3-4 hours, until the sweet potatoes are tender.
  4. Once the soup is ready, use a spoon or potato masher to mash some of the sweet potatoes to create a thicker, creamier texture. Alternatively, use an immersion blender for a smoother soup.
  5. Stir in chopped cilantro before serving, and serve with lime wedges for added zest.

This sweet potato and black bean soup is the perfect mix of comfort and nutrition. The sweetness of the potatoes pairs wonderfully with the earthy flavor of the black beans, while the spices add depth and warmth to the soup. The slow cooker makes it incredibly easy to prepare, and the result is a filling, hearty soup that can stand on its own or be paired with a side salad or cornbread. The cilantro and lime add freshness and brightness, making this dish a well-rounded and satisfying meal.

Slow Cooker Mushroom and Barley Soup

This slow cooker mushroom and barley soup is a comforting, earthy dish that combines the umami richness of mushrooms with the hearty texture of barley. It’s a perfect balance of flavors and textures, making it an ideal soup for cozy dinners. Packed with fiber, vitamins, and antioxidants, this soup is both healthy and filling, and the slow cooking process enhances the deep, savory flavors.

• Ingredients:
  • 3 cups mushrooms, sliced (button, cremini, or a mix)
  • 1 cup pearl barley, rinsed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp fresh parsley, chopped (optional)
• Instructions:
  1. Place the sliced mushrooms, barley, onion, garlic, carrots, celery, and vegetable broth into the slow cooker.
  2. Add the dried thyme, salt, pepper, and soy sauce, and stir to combine.
  3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the barley is tender and the vegetables are cooked through.
  4. Once the soup is ready, taste and adjust the seasoning if needed.
  5. Serve hot, garnished with fresh parsley if desired.

This mushroom and barley soup is a hearty and nourishing option that feels like a warm hug in a bowl. The mushrooms provide a savory, umami flavor that’s perfectly complemented by the chewy barley, creating a comforting, satisfying soup. The slow cooker allows the ingredients to meld together, producing a rich, flavorful broth. Whether you enjoy it as a main dish or a side, this soup is a wonderful way to get cozy and nourish your body with wholesome ingredients. Plus, it stores well and tastes even better the next day, making it ideal for meal prep.

Slow Cooker Lentil and Spinach Soup

This slow cooker lentil and spinach soup is a hearty and nutritious dish that combines the earthy flavors of lentils with the fresh, vibrant taste of spinach. Packed with protein, fiber, and vitamins, it’s perfect for a light yet filling meal. The slow cooker does all the work, melding the ingredients together to create a thick and satisfying soup. It’s a great option for a healthy lunch or dinner and is easy to customize with other vegetables or spices.

• Ingredients:
  • 1 cup dried green or brown lentils, rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 4 cups fresh spinach, chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice (optional)
• Instructions:
  1. Add the lentils, onion, garlic, carrots, celery, vegetable broth, diced tomatoes, cumin, turmeric, salt, and pepper to the slow cooker.
  2. Stir well and drizzle with olive oil for added flavor.
  3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the lentils and vegetables are tender.
  4. About 30 minutes before serving, stir in the chopped spinach and cook until wilted.
  5. Before serving, drizzle with fresh lemon juice for a burst of freshness, if desired.

This lentil and spinach soup is a nutritious powerhouse that’s perfect for a healthy meal. The earthy lentils provide a solid base, while the spinach adds a fresh, slightly bitter contrast that brightens the soup. The cumin and turmeric create a warm, savory depth of flavor that makes every spoonful comforting and satisfying. With its protein and fiber content, this soup is a filling option for vegetarians and anyone looking for a lighter, plant-based meal. The addition of lemon juice at the end adds a refreshing citrus note that brings the entire dish together.

Slow Cooker Tomato and Basil Soup

This slow cooker tomato and basil soup is a classic, comforting dish that combines the sweetness of ripe tomatoes with the aromatic freshness of basil. The slow cooking process enhances the depth of flavor, allowing the tomatoes to break down and infuse the broth with their natural sweetness. Perfect for serving alongside a grilled cheese sandwich or as a standalone meal, this soup is a crowd-pleaser for all ages.

• Ingredients:
  • 6 cups fresh tomatoes, chopped (or 2 cans of whole tomatoes)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried basil (or 2 tbsp fresh basil, chopped)
  • 4 cups vegetable broth
  • 1 tsp sugar (optional, depending on the sweetness of the tomatoes)
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream (or coconut milk for a dairy-free version)
  • Fresh basil leaves for garnish (optional)
• Instructions:
  1. Place the chopped tomatoes, onion, garlic, basil, vegetable broth, sugar, salt, and pepper into the slow cooker.
  2. Stir to combine and cover.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until the tomatoes and vegetables are soft and the flavors have melded.
  4. Use an immersion blender to blend the soup until smooth (or transfer in batches to a blender).
  5. Stir in the cream (or coconut milk) for a creamy texture.
  6. Serve hot, garnished with fresh basil leaves if desired.

This tomato and basil soup is a simple yet delicious recipe that brings the best of summer tomatoes to your table year-round. The slow cooker allows the tomatoes to break down into a rich, velvety base that’s infused with the fragrant flavors of garlic and basil. The addition of cream adds a touch of indulgence, making this soup wonderfully creamy and satisfying. Paired with a grilled cheese sandwich, it’s a nostalgic and comforting meal that’s perfect for cozy nights. It’s also easy to customize by adding extra herbs or a dash of heat with red pepper flakes if you want to spice things up.

Slow Cooker Roasted Vegetable Soup

This slow cooker roasted vegetable soup is a hearty and flavorful dish that features a variety of roasted vegetables, creating a depth of flavor that is both satisfying and comforting. Roasting the vegetables beforehand intensifies their sweetness and natural flavors, while the slow cooking process allows them to meld together into a rich, savory soup. It’s perfect for using up any leftover vegetables and makes a great meal for vegetarians or anyone looking to eat more plant-based dishes.

• Ingredients:
  • 2 medium zucchinis, chopped
  • 1 red bell pepper, chopped
  • 1 medium sweet potato, peeled and diced
  • 1 large onion, chopped
  • 1 cup cherry tomatoes, halved
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp ground thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups spinach or kale, chopped (optional)
  • 1 tbsp balsamic vinegar (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Spread the zucchini, bell pepper, sweet potato, onion, and tomatoes in a single layer on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with salt, pepper, oregano, and thyme.
  2. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
  3. Transfer the roasted vegetables to the slow cooker. Add the vegetable broth and the remaining 1 tbsp of olive oil.
  4. Stir to combine and cook on low for 6-7 hours or high for 3-4 hours.
  5. About 30 minutes before serving, stir in the chopped spinach or kale, if using, and cook until wilted.
  6. Optional: drizzle with balsamic vinegar for added depth of flavor before serving.

This roasted vegetable soup is a celebration of the rich, natural flavors of the vegetables, enhanced by the roasting process. Roasting the vegetables beforehand intensifies their sweetness and creates a savory base that, when combined with the vegetable broth, makes a deliciously comforting soup. The slow cooker does the rest of the work, melding the flavors together to create a satisfying, wholesome dish. Adding spinach or kale at the end gives the soup a pop of color and extra nutrition. This soup is perfect as a light lunch or dinner and can easily be customized with your favorite seasonal vegetables.

Note: More recipes are coming soon!