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Slow Cooker Vegetable Soup
Robyn Gleason
Throw everything in the crockpot, set for 8 hours and dinner is ready when you get home. A healthy, satisfying dinner! And the house smells sooooo good!
Print Recipe
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
Course
Soup
Cuisine
Canadian
Servings
8
Calories
167
kcal
Ingredients
1x
2x
3x
3
cloves garlic, minced
2
bay leaves
3
carrots, sliced thinly
2
stalks celery, chopped
2
cups
frozen green beans
1
cup
pearl barley
1
tsp
smoked paprika
1
tbsp
fresh oregano (1 tsp if using dried)
1
tbsp
fresh thyme (1 tsp if using dried)
14
ounce can of diced tomatoes, (fire-roasted would be nice too)
8
cups
low sodium, organic vegetable broth
1
cup
fresh parsley, chopped
2
cups
fresh baby spinach
Instructions
Combine all ingredients except parsley and spinach in the slow cooker, stirring to combine. Set for 8 hours on low.
Remove bay leaves and add fresh parsley.
Place a small handful of spinach on the bottom of each bowl, top with soup and serve.
Notes
Rice or pasta would work well instead of barley.
Nutrition
Calories:
167
kcal
Carbohydrates:
37
g
Protein:
5
g
Fat:
1
g
Sodium:
989
mg
Potassium:
844
mg
Fiber:
8
g
Sugar:
10
g
Vitamin A:
7860
IU
Vitamin C:
48.3
mg
Calcium:
84
mg
Iron:
2.7
mg
Keyword
soup, vegetable soup
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