Slow-cooker spinach and tomato soup
Whip up a comforting Slow-Cooker Spinach Tomato Soup with fresh spinach, carrots, celery, onion, and a blend of savory herbs. Perfect for a healthy, hearty meal, this easy-to-make recipe is ideal for busy weeknights!
Cook time 300 min
Prep time 10 min
Ingredients:
10 oz spinach2 carrots
1 stalk celery
1 onion
1 garlic clove
4 cups vegetable broth
1 can canned tomatoes
1 bay leaf
1/2 tbsp basil
1 tsp dried oregano
1/2 tsp red pepper (spice)
Welcome to our delicious slow-cooker spinach and tomato soup recipe! This hearty and nutritious soup is perfect for any weather and is incredibly easy to make. Just throw all the ingredients into your slow-cooker, set it, and forget it. You'll come home to a warm, comforting bowl of goodness that's packed with vitamins and minerals, making it a wholesome meal for the entire family.
Instructions:
- Wash the fresh spinach and set it aside to drain.
- Peel and chop the carrots into small, bite-sized pieces.
- Chop the celery stalk and onion into similar-sized pieces.
- Mince the garlic clove.
- In your slow cooker, add the chopped carrots, celery, and onion.
- Pour in the vegetable broth.
- Add the can of diced tomatoes (including the liquid).
- Add the minced garlic, bay leaf, dried basil, dried oregano, and crushed red pepper to the slow cooker.
- Stir everything together to combine well.
- Cover the slow cooker with its lid.
- Set the slow cooker on low heat and cook for 6-8 hours, or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.
- About 30 minutes before the soup is done cooking, add the fresh spinach to the slow cooker.
- Stir well to incorporate the spinach. Cover and continue to cook until the spinach is wilted and tender.
- Remove the bay leaf from the soup.
- Taste and adjust seasonings if needed.
- Ladle the soup into bowls and serve hot.
Tips:
- For added flavor, consider sautéing the onion and garlic in a bit of olive oil before adding them to the slow-cooker.
- If you prefer a heartier soup, you can add some cooked beans or lentils to the mix.
- Adjust the spices to your taste; if you like a bit more heat, add extra red pepper flakes.
- For a creamier texture, blend a portion of the soup with an immersion blender before serving.
- Leftovers can be frozen for up to 3 months. Make sure to portion them out in airtight containers for easy reheating.
There you have it—a delectable, easy-to-make slow-cooker spinach and tomato soup that's both filling and nutritious. Serve it hot with a slice of crusty bread or a sprinkle of parmesan cheese on top for an added touch. Enjoy your meal knowing you’ve created a healthy, satisfying dish with minimal effort. Bon appétit!
Nutrition per serving
10 ServingsCalories 27kcal
Protein 1.53g
Carbohydrates 5g
Fiber 1.63g
Sugar 2.68g
Fat 0.35g
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