Slow-cooker spinach tomato vegetable soup
Whip up a comforting Slow-Cooker Spinach Tomato Vegetable 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!
- 04 May 2024
- Cook time 300 min
- Prep time 10 min
- 10 Servings
- 11 Ingredients
Welcome to our delicious slow-cooker spinach tomato vegetable 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.
Ingredients:
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 tomato vegetable 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 Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 27kcal | 1% |
| Protein | |
| Protein 1.53g | 1% |
| Carbohydrates | |
| Carbohydrates 5g | 1% |
| Fiber 1.63g | 4% |
| Sugar 2.68g | 3% |
| Fat | |
| Fat 0.35g | 0% |
| Saturated 0.07g | 0% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 210ug | 23% |
| Choline 10mg | 2% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.56mg | 3% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 14mg | 15% |
| Vitamin E 0.83mg | 6% |
| Vitamin K 140ug | 120% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.64mg | 6% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 30mg | 2% |
| Potassium, K 270mg | 8% |
| Selenium, Se 0.21ug | 0% |
| Sodium, Na 350mg | 23% |
| Zinc, Zn 0.25mg | 2% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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