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Slow Cooker Vegan Vegetable Soup

This Slow Cooker Vegetable Soup Recipe is absolutely divine and is also suitable for vegans too.
Course Soup Recipes
Cuisine American
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 -8
Calories 108kcal
Author Michelle Ordever

Equipment

Ingredients

  • ½ medium white onion chopped
  • 3 large carrots chopped
  • 3 large celery stalks chopped
  • 1 cup green beans cut into bite-sized pieces
  • 1 cup fresh or frozen whole kernel corn
  • ¾ lbs 340g tri-color potatoes, chopped
  • 1 medium red pepper chopped
  • 1 Tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1 cup tomato purée US, passata (UK)
  • 3 cups vegetable broth
  • Sea salt and black pepper to taste
  • 2 cup fresh baby spinach roughly chopped
  • 3 Tbsp fresh lime juice

Optional Garnish

  • 1 large lime sliced
  • 3 Tbsp fresh parsley chopped

Instructions

  • Combine the chopped onion, carrots, celery, green beans, corn, potatoes, red pepper, Italian seasoning, and garlic powder in a 6-quart (5.5L) or larger slow cooker crock.




    Vegetables Added to Slow Cooker Pot
  • Vegetables Added to Slow Cooker Pot
  • Add the tomato purée and vegetable broth. Season with salt and black pepper, to taste, and stir to combine. Cover and cook on high for 4 hours or on low for 8 hours.


    Adding Tomato Puree to Pot
  • Remove lid and stir in baby spinach and fresh lime juice. Taste and season with additional salt and black pepper, if desired. Cover and let simmer for 5 minutes or just until the spinach is wilted.




    Adding Spinach to Pot
  • Finished Slow Cooker Vegetable Soup
  • Serve immediately garnished with lime slices and fresh parsley, if desired. Enjoy!

Nutrition

Serving: 1 | Calories: 108kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 446mg | Fiber: 5g | Sugar: 8g