Slow-cooker spinach and tomato soup
This slow-cooker spinach and tomato soup combines the fresh flavors of spinach and tomatoes with aromatic vegetables and herbs. It's an easy, healthy dish that simmers to perfection, requiring minimal prep.
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.
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!
Slow-cooker spinach and tomato soup FAQ:
Cook the soup on low heat for 6-8 hours or on high heat for 3-4 hours until the vegetables are tender and flavors meld together.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months; just thaw thoroughly before reheating.
Yes, you can use frozen spinach. Add it during the last 30 minutes of cooking to ensure it heats through without becoming overcooked.
You can increase the amount of crushed red pepper to your taste. Alternatively, adding a dash of hot sauce when serving can also enhance the heat.
A 4 to 6-quart slow cooker is ideal for this recipe, as it will have enough space to accommodate all the ingredients without overflowing.
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.
Nutrition per serving
10 ServingsCalories 27kcal
Protein 1.53g
Carbohydrates 5g
Fiber 1.63g
Sugar 2.68g
Fat 0.35g
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