30+ Helathy Gluten-Free Crock Pot Soup Recipes for Comfort

If you’re on a gluten-free diet or simply looking to enjoy delicious, comforting meals that don’t include gluten, crock pot soups are a fantastic option.

Not only are they easy to make, but they allow you to prepare hearty, nutritious meals with minimal effort.

With the slow cooker doing most of the work, you can enjoy a warm, satisfying bowl of soup without the hassle of constant monitoring.

In this article, we’ve compiled over 30 gluten-free crock pot soup recipes, each offering a unique twist on traditional soups.

From creamy, comforting classics like tomato basil and potato leek to flavorful and healthy options like lentil, chicken, and vegetable-based soups, there’s something for everyone.

Whether you’re looking to feed a crowd, prepare a week’s worth of meals, or just want a cozy bowl on a chilly evening, these gluten-free crock pot soups are guaranteed to hit the spot.

30+ Helathy Gluten-Free Crock Pot Soup Recipes for Comfort

There’s nothing like a warm, satisfying bowl of soup, especially when it’s prepared in the convenience of a slow cooker.

These 30+ gluten-free crock pot soup recipes offer a wide range of flavors and ingredients, allowing you to enjoy hearty meals that cater to your dietary needs.

From hearty meats to vibrant vegetables, creamy textures to spicy broths, the options are endless.

With minimal prep and maximum flavor, these soups are perfect for busy families, meal prepping, or anyone craving a gluten-free comfort food experience.

So, grab your slow cooker, and get ready to enjoy these delicious, wholesome soups that are as easy to make as they are tasty.

Creamy Chicken and Wild Rice Soup

This creamy and comforting soup combines tender chicken, wild rice, vegetables, and a velvety broth. The slow cooker does all the work, melding the flavors to create a rich, gluten-free soup that’s perfect for chilly evenings. Packed with protein, fiber, and essential vitamins, this soup will satisfy your hunger and warm your soul.

• 1 lb boneless, skinless chicken breasts
• 1 cup wild rice, rinsed
• 1 medium onion, chopped
• 3 carrots, sliced
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 cups chicken broth (gluten-free)
• 1 cup coconut milk or heavy cream
• 1/4 cup gluten-free all-purpose flour (for thickening)
• Salt and pepper to taste

Instructions:

1. In the bottom of the slow cooker, layer the chicken breasts, wild rice, onion, carrots, celery, and garlic.
2. Sprinkle the thyme, rosemary, salt, and pepper over the top, then pour in the chicken broth.
3. Cover and cook on low for 6-7 hours, or until the chicken and rice are fully cooked.
4. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup.
5. In a small bowl, mix the gluten-free flour with a bit of broth to create a slurry. Stir this into the soup, then add the coconut milk or cream.
6. Continue cooking for an additional 20-30 minutes on low until the soup thickens.
7. Taste and adjust seasoning with more salt and pepper, if needed. Serve hot.

This creamy chicken and wild rice soup is perfect for those seeking a gluten-free meal that feels indulgent yet wholesome. It’s a balanced dish that combines lean protein from chicken, fiber from wild rice, and a creamy texture without using gluten-based thickeners. It’s perfect for meal prep or a cozy dinner with the family.

Beef and Sweet Potato Stew

This hearty, gluten-free beef and sweet potato stew is a filling dish that brings together tender beef, sweet potatoes, and a medley of vegetables. Slow-cooked to perfection, the beef becomes incredibly tender, and the sweet potatoes add a subtle sweetness that complements the savory flavors. It’s ideal for a nourishing meal on cold nights.

• 2 lbs beef stew meat, cubed
• 3 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 4 cups beef broth (gluten-free)
• 1 tbsp tomato paste
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Add the beef stew meat, sweet potatoes, onion, carrots, celery, and garlic to the crock pot.
2. Stir in the paprika, cumin, cinnamon, salt, and pepper.
3. Add the beef broth and tomato paste, mixing well to combine.
4. Cover and cook on low for 7-8 hours, or until the beef is tender and the sweet potatoes are cooked through.
5. Before serving, stir in the fresh parsley for a burst of color and flavor.
6. Taste and adjust seasoning with more salt, pepper, or spices as desired.

This beef and sweet potato stew is a deliciously filling, nutrient-packed meal that is both gluten-free and comforting. The slow cooker ensures that the beef becomes perfectly tender while the sweet potatoes add a naturally sweet balance to the stew’s rich flavors. It’s the ultimate dish for meal prep and is sure to satisfy even the heartiest appetites.

Creamy Tomato Basil Soup

This creamy tomato basil soup is a classic comfort food that’s naturally gluten-free. With tomatoes simmered in garlic and fresh basil, this soup is smooth, creamy, and bursting with flavor. It’s a simple, yet elegant meal that can be enjoyed on its own or paired with gluten-free grilled cheese for a nostalgic combo.

• 6 cups diced tomatoes (fresh or canned, make sure they are gluten-free)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 cups vegetable broth (gluten-free)
• 1 cup heavy cream or coconut milk
• 2 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste
• 1/2 cup fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant, about 3-4 minutes.
2. Transfer the sautéed onion and garlic to the slow cooker. Add the diced tomatoes, vegetable broth, dried basil, salt, and pepper.
3. Stir well and cook on low for 6 hours, allowing the flavors to meld together.
4. After cooking, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, puree, and return to the slow cooker.
5. Stir in the cream or coconut milk and continue cooking for another 30 minutes on low.
6. Serve hot, garnished with fresh basil.

This creamy tomato basil soup is a perfect example of how simple ingredients can come together to create a rich, satisfying meal. The natural sweetness of the tomatoes, combined with the fresh basil and creamy base, makes it both comforting and delicious. Whether enjoyed alone or as part of a gluten-free meal, this soup is sure to become a favorite.

Slow Cooker Vegetable Lentil Soup

This hearty, gluten-free vegetable lentil soup is packed with nutritious ingredients like lentils, carrots, celery, tomatoes, and spinach. It’s an incredibly easy recipe, as the crock pot does all the hard work, and it’s loaded with protein and fiber from the lentils. Perfect for vegans, vegetarians, or anyone looking for a wholesome and satisfying soup.

• 1 1/2 cups dried lentils, rinsed
• 2 large carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes (gluten-free)
• 6 cups vegetable broth (gluten-free)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp dried thyme
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Juice of 1 lemon (optional)

Instructions:

1. Add the lentils, carrots, celery, onion, garlic, and diced tomatoes to the slow cooker.
2. Stir in the vegetable broth, cumin, paprika, turmeric, thyme, salt, and pepper.
3. Cover and cook on low for 7-8 hours or until the lentils are tender and the vegetables are cooked through.
4. About 30 minutes before serving, stir in the chopped spinach and cook until wilted.
5. Before serving, squeeze fresh lemon juice over the soup for a burst of flavor (optional).
6. Taste and adjust seasoning with additional salt, pepper, or spices as desired.

This vegetable lentil soup is a filling and flavorful option for a gluten-free, plant-based meal. The combination of lentils, vegetables, and spinach provides a hearty and nutritious meal that is rich in protein and fiber. It’s an easy, one-pot dish that makes for great leftovers, and the lemon adds a refreshing, zesty finish.

Creamy Butternut Squash and Apple Soup

This creamy butternut squash and apple soup is the perfect combination of sweet and savory. The naturally sweet butternut squash pairs wonderfully with apples and a touch of cinnamon, creating a comforting, gluten-free dish that’s great for fall or winter. With a velvety texture and rich flavors, this soup is sure to please both family and guests.

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled and chopped (use sweet apples like Fuji or Honeycrisp)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 4 cups vegetable broth (gluten-free)
• 1 cup coconut milk or heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the onion and garlic until softened, about 5 minutes.
2. Transfer the sautéed onion and garlic to the crock pot. Add the butternut squash, apples, cinnamon, ginger, salt, and pepper.
3. Pour in the vegetable broth and stir everything together.
4. Cover and cook on low for 6-7 hours, or until the squash is soft and fully cooked.
5. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender and puree.
6. Stir in the coconut milk or cream, and cook for an additional 20 minutes on low to warm through.
7. Serve garnished with fresh thyme or parsley.

This creamy butternut squash and apple soup is a delightful, seasonal dish that offers a perfect balance of sweetness and warmth. The smooth texture and comforting flavors make it an ideal gluten-free meal for cold weather. It’s a wonderful option for both vegetarians and those seeking a lighter, yet satisfying, dish.

Slow Cooker White Bean and Kale Soup

This white bean and kale soup is a light yet hearty meal packed with plant-based protein, fiber, and rich nutrients. The creamy texture from the beans and the slight bitterness from the kale create a lovely balance, while the slow cooker makes it incredibly easy to prepare. It’s a perfect option for a nutritious and filling gluten-free meal.

• 2 cups dried white beans (such as cannellini or great northern), rinsed and soaked overnight
• 1 bunch kale, stems removed and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 cups vegetable broth (gluten-free)
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp lemon juice (optional)

Instructions:

1. In the slow cooker, add the soaked white beans, kale, onion, garlic, carrots, and celery.
2. Pour in the vegetable broth and stir to combine.
3. Add the oregano, red pepper flakes (if using), bay leaf, salt, and pepper.
4. Cover and cook on low for 7-8 hours, or until the beans are tender and the vegetables are cooked through.
5. Before serving, remove the bay leaf and stir in the lemon juice for a bright, fresh flavor.
6. Taste and adjust seasoning with additional salt, pepper, or spices as desired.

This white bean and kale soup is a perfect gluten-free dish for those looking for something nourishing, filling, and easy to make. The combination of creamy beans and earthy kale offers a satisfying meal, and the slow cooker makes it a hands-off option that’s perfect for busy days. It’s light, nutritious, and versatile enough to be served as a starter or a main dish.

Crock Pot Chicken Tortilla Soup (Gluten-Free)

This gluten-free chicken tortilla soup is packed with flavor from seasoned chicken, tomatoes, black beans, and a rich, savory broth. With a perfect blend of spices and a hint of lime, it’s a hearty, satisfying soup that is both easy to make and full of comforting textures. It’s ideal for a weeknight dinner or a gathering with family and friends.

• 1 lb boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes (gluten-free)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups chicken broth (gluten-free)
• 1 lime, juiced
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (for garnish)
• Gluten-free tortilla strips (for topping)

Instructions:

1. Place the chicken breasts, diced tomatoes, black beans, corn, onion, and garlic in the slow cooker.
2. Add the chili powder, cumin, smoked paprika, salt, and pepper.
3. Pour in the chicken broth and stir everything to combine.
4. Cover and cook on low for 6-7 hours, or until the chicken is fully cooked and tender.
5. Remove the chicken breasts and shred them with two forks, then return them to the soup.
6. Stir in the lime juice and adjust seasoning as necessary.
7. Serve the soup topped with cilantro and gluten-free tortilla strips.

This chicken tortilla soup is a fantastic gluten-free comfort food that’s hearty, flavorful, and full of satisfying ingredients. The tender chicken, creamy beans, and flavorful broth are balanced with a touch of lime and the crispy tortilla strips for added texture. It’s the perfect soup for a cozy meal and can be easily customized with your favorite toppings.

Slow Cooker Split Pea Soup

This split pea soup is a nourishing and hearty gluten-free dish that’s full of flavor and comfort. Made with split peas, carrots, celery, and ham, it’s a filling soup that’s perfect for a light dinner or to warm up on cold days. The slow cooker makes it easy to prepare, allowing the flavors to meld together for a rich, savory meal.

• 2 cups dried split peas, rinsed
• 1 lb ham, cubed (or use ham hocks for more flavor)
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• 6 cups gluten-free chicken broth
• Salt and pepper to taste

Instructions:

1. Place the split peas, ham, carrots, celery, onion, garlic, thyme, and bay leaf in the slow cooker.
2. Pour in the chicken broth and stir to combine.
3. Cover and cook on low for 7-8 hours, or until the split peas are tender and the soup has thickened.
4. Remove the ham hocks (if using) and shred the meat, then return it to the soup.
5. Stir well and taste for seasoning. Add salt and pepper as needed.
6. Serve hot, and enjoy the creamy, hearty texture.

This slow cooker split pea soup is a classic comfort food that’s both gluten-free and nourishing. The split peas break down into a creamy consistency, and the ham adds a savory, rich flavor to the soup. It’s a perfect meal to make in advance and reheat, and it’s a great way to use up leftover ham for a satisfying, filling dish.

Crock Pot Potato Leek Soup

This creamy potato leek soup is an elegant yet simple gluten-free recipe, filled with the natural sweetness of leeks and the richness of potatoes. The slow cooking process allows the flavors to blend beautifully, creating a velvety soup that’s perfect for a light lunch or dinner. It’s a comforting and filling meal that’s sure to become a family favorite.

• 4 medium potatoes, peeled and diced
• 2 large leeks, cleaned and sliced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 cup heavy cream or coconut milk
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh chives or parsley for garnish

Instructions:

1. Heat olive oil in a skillet and sauté the leeks, onion, and garlic until softened, about 5 minutes.
2. Transfer the sautéed vegetables to the slow cooker. Add the diced potatoes, vegetable broth, and thyme.
3. Cover and cook on low for 6-7 hours, or until the potatoes are soft.
4. Once the potatoes are cooked, use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
5. Stir in the cream or coconut milk for added richness, and season with salt and pepper.
6. Serve hot, garnished with fresh chives or parsley.

This potato leek soup is a simple yet sophisticated gluten-free dish that’s perfect for a comforting meal. The combination of leeks, potatoes, and cream creates a velvety texture that’s both satisfying and delicious. It’s ideal for anyone looking for a light, flavorful soup that’s easy to prepare in the slow cooker. Whether served as a starter or a main course, it’s a bowl of comfort in every bite.

Crock Pot Beef and Vegetable Soup

This hearty, gluten-free beef and vegetable soup is a perfect blend of tender beef, fresh vegetables, and a savory broth. Packed with protein from the beef and a variety of nutrients from the veggies, this soup makes for a satisfying and nutritious meal. The slow cooker allows all the flavors to meld together, creating a flavorful dish that will warm you up on any chilly day.

• 1 lb beef stew meat, cubed
• 4 cups beef broth (gluten-free)
• 3 large carrots, chopped
• 3 celery stalks, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 medium potatoes, diced
• 1 cup green beans, chopped
• 1 can (14.5 oz) diced tomatoes (gluten-free)
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add the beef stew meat, beef broth, carrots, celery, onion, garlic, potatoes, green beans, and diced tomatoes to the slow cooker.
2. Season with thyme, oregano, salt, and pepper.
3. Cover and cook on low for 7-8 hours, or until the beef is tender and the vegetables are cooked through.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley.

This beef and vegetable soup is a classic, wholesome gluten-free dish that provides a complete meal in one bowl. The tender beef and variety of vegetables are soaked in a flavorful broth, making this soup comforting and filling. It’s the perfect solution for meal prepping or serving a crowd, and the slow cooker does all the work, leaving you with a savory, satisfying soup.

Crock Pot Sweet Potato and Black Bean Soup

This gluten-free sweet potato and black bean soup is both vibrant and nourishing, with the natural sweetness of the sweet potatoes balanced by the hearty, earthy black beans. A blend of spices and a touch of lime adds layers of flavor, making this soup a delicious choice for a vegan or vegetarian meal. It’s easy to prepare, and the slow cooker enhances the flavors for a rich and satisfying dish.

2 medium sweet potatoes, peeled and diced

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (gluten-free)
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Add the diced sweet potatoes, black beans, diced tomatoes, red bell pepper, onion, and garlic to the slow cooker.
2. Pour in the vegetable broth and season with cumin, chili powder, smoked paprika, cinnamon, salt, and pepper.
3. Cover and cook on low for 6-7 hours, or until the sweet potatoes are tender.
4. Use a potato masher or immersion blender to slightly mash the soup for a thicker texture, if desired.
5. Stir in the lime juice before serving.
6. Serve garnished with fresh cilantro.

This sweet potato and black bean soup is a flavorful and gluten-free dish that’s perfect for a hearty lunch or dinner. The sweet potatoes provide a creamy base, while the black beans add protein and fiber, making it a filling and nutritious meal. The spices give the soup depth and warmth, while the lime and cilantro finish it off with a refreshing touch.

Crock Pot Tomato Basil Soup (Gluten-Free)

This rich, creamy tomato basil soup is a gluten-free classic, perfect for pairing with grilled cheese or enjoyed on its own. The slow cooker brings out the natural sweetness of the tomatoes while infusing them with the fresh, fragrant flavors of basil. It’s a comforting, velvety soup that’s both simple to make and incredibly satisfying.

• 2 cans (14.5 oz each) diced tomatoes (gluten-free)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1/2 cup heavy cream or coconut cream
• 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a skillet and sauté the onion and garlic until softened, about 5 minutes.
2. Add the sautéed onion and garlic to the slow cooker. Pour in the diced tomatoes, vegetable broth, basil, oregano, salt, and pepper.
3. Cover and cook on low for 6 hours, or until the flavors have melded and the soup is heated through.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
5. Stir in the cream and cook for an additional 20 minutes on low to warm through.
6. Serve hot, garnished with fresh basil leaves.

This tomato basil soup is a comforting, gluten-free classic that’s full of fresh flavors and creamy texture. The slow cooker enhances the sweetness of the tomatoes and infuses them with fragrant basil. It’s the perfect dish for a cozy meal, and the addition of cream makes it extra indulgent. Whether enjoyed with a sandwich or on its own, it’s a satisfying choice for any time of year.

Crock Pot Creamy Chicken and Wild Rice Soup

This creamy chicken and wild rice soup is a rich and comforting gluten-free meal perfect for chilly evenings. The combination of tender chicken, earthy wild rice, and a creamy broth creates a filling soup that’s both hearty and satisfying. It’s easy to prepare in the slow cooker, and the long cooking time allows the flavors to blend together perfectly.

• 1 lb boneless, skinless chicken breasts
• 1 cup wild rice, rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth (gluten-free)
• 1 cup heavy cream or coconut milk
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1/2 tsp salt (or to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Add the chicken breasts, wild rice, onion, garlic, carrots, celery, and chicken broth to the slow cooker.
2. Season with thyme, black pepper, and salt.
3. Cover and cook on low for 7-8 hours or until the chicken is tender and the rice is fully cooked.
4. Remove the chicken breasts and shred them with two forks, then return the chicken to the soup.
5. Stir in the heavy cream or coconut milk to create a creamy consistency.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley.

This creamy chicken and wild rice soup is a perfect gluten-free dish for a cozy, filling meal. The chicken is tender and flavorful, while the wild rice adds a nutty texture that complements the creamy broth. It’s an easy-to-make recipe that delivers a comforting, hearty bowl of soup, perfect for feeding a crowd or enjoying leftovers for lunch the next day.

Crock Pot Butternut Squash Soup

This velvety butternut squash soup is naturally gluten-free and perfect for fall or winter. The rich, creamy texture of the butternut squash combined with the warmth of cinnamon, nutmeg, and ginger makes this soup a deliciously comforting option. It’s easy to make in the slow cooker and full of wholesome, nourishing ingredients that everyone will enjoy.

• 1 large butternut squash, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• Salt and pepper to taste
• 1 cup coconut milk (or heavy cream)
• Fresh parsley or chives for garnish

Instructions:

1. Add the diced butternut squash, onion, garlic, and vegetable broth to the slow cooker.
2. Season with cinnamon, nutmeg, ginger, salt, and pepper.
3. Cover and cook on low for 6-7 hours, or until the squash is soft and easily mashed.
4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
5. Stir in the coconut milk or heavy cream to add richness.
6. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh parsley or chives.

This butternut squash soup is a gluten-free delight, offering a sweet and savory flavor profile that’s perfect for the colder months. The slow cooker makes it easy to prepare, and the addition of coconut milk or heavy cream creates a rich and silky texture. It’s the ideal comfort food for a light lunch or dinner, and the warm spices make it a true fall favorite.

Crock Pot Lentil and Spinach Soup

This gluten-free lentil and spinach soup is both hearty and nutritious, packed with protein-rich lentils, fresh spinach, and a savory broth. It’s a great option for a light yet filling meal, with the lentils providing plenty of fiber while the spinach adds a burst of freshness. The slow cooker makes it incredibly easy to prepare, allowing you to enjoy a healthy, flavorful soup with minimal effort.

• 2 cups dried lentils, rinsed
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp dried cumin
• 1/2 tsp ground turmeric
• 4 cups vegetable broth (gluten-free)
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. Add the lentils, onion, carrots, celery, garlic, cumin, turmeric, and vegetable broth to the slow cooker.
2. Season with salt and pepper.
3. Cover and cook on low for 7-8 hours, or until the lentils are tender.
4. Stir in the chopped spinach and cook for an additional 20-30 minutes, until the spinach is wilted.
5. Optionally, add a squeeze of fresh lemon juice for brightness.
6. Taste and adjust seasoning if necessary.
7. Serve hot, and enjoy this healthy, filling soup.

This lentil and spinach soup is a wonderful gluten-free option that’s both nutritious and satisfying. The lentils provide protein and fiber, while the spinach adds a fresh, vibrant touch. With the slow cooker doing all the work, it’s a great recipe for busy days when you want a healthy, hearty meal waiting for you at the end of the day. Plus, it’s versatile and can easily be customized with different spices or vegetables to suit your preferences.

Note: More recipes are coming soon!