Ingredients
Scale
- 4 cups (960 ml) vegetable broth
- 2 cups (300 g) carrots, diced
- 1 cup (150 g) celery, chopped
- 2 cups (300 g) potatoes, diced
- 1 can (14.5 oz/400 g) diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In the slow cooker, add olive oil, onion, and garlic, and sauté on high for 5 minutes until fragrant.
- Add the rest of the ingredients to the slow cooker, stir well, and cover.
- Cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
- Season with salt and pepper before serving.
Notes
- For a heartier soup, add cooked lentils or beans.
- You can substitute any seasonal vegetables you have on hand.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: slow cooker, vegetable soup, easy recipe