Name: Slow-Cooker Vegetable Soup
Total time: 275 min
Ingredients: 1 medium onion, chopped; 2 medium carrots, chopped; 2 stalks celery, chopped; 12 ounces fresh green beans, cut into 1/2-inch pieces; 4 cups chopped kale; 2 medium zucchini, chopped; 4 Roma tomatoes, seeded and chopped; 2 cloves garlic, minced; 2 (15 ounce) cans no-salt-added cannellini or other white beans, rinsed; 4 cups low-sodium chicken broth or low-sodium vegetable broth; 1 Parmesan rind (optional); 2 teaspoons salt; 0.5 teaspoon ground pepper; 2 teaspoons red-wine vinegar; 8 teaspoons prepared pesto

Active Time:

35 mins

Additional Time:

4 hrs

Total Time:

4 hrs 35 mins

Servings:

8

Yield:

8 servings

Nutrition Profile:

Egg Free Gluten-Free Healthy Aging Healthy Immunity High Fiber Low-Calorie Soy-Free

Jump to Nutrition Facts

How to Make the Best Vegetable Soup

Pick Your Vegetables

All vegetables work well in vegetable soup. We use onions, carrots, celery, green beans, kale, zucchini, tomatoes and garlic in our version, but there's room to get creative! Some other veggies that work well in vegetable soup are: leeks, fennel, potatoes, peppers, eggplant, peas, corn, spinach, Swiss chard and the list goes on! A good rule of thumb if you feel experimental is to pick a few veggies from the allium family (think onions, leeks and garlic) to start to build the flavor. Move next to vegetables that add bulk like carrots, peas and squash and finally one or two tender leafy greens that add texture like spinach or kale.

Add Flavor

Vegetables are the cornerstone of any good vegetable soup, but you'll need to add a little something more to bring it to the next level. We add a Parmesan rind to give this soup a rich, umami taste. It's a great hack for building flavor but if you don't have one on hand, you can add a dash of soy sauce or tamari, nutritional yeast or extra spices to give the flavor a boost.

Give it Garnish

Garnish isn't just for looks. It can also add flavor and dimension to your vegetable soup. We add pesto as a finishing touch. Other garnishes to try are chopped fresh herbs, flavored oils, a dollop of yogurt, chopped roasted red peppers or sundried tomatoes, or a grated hard cheese like Parmesan or Pecorino Romano.

Slow-Cooker vs Stovetop

We cook this vegetable soup in the slow-cooker which works well for busy days. You can assemble your dinner in the morning and have it ready 4-6 hours later. You can also cook it on the stovetop and have it ready in less time. Check out the stovetop version of this healthy soup.

How to Store Vegetable Soup

It's easy to enjoy a fast and healthy lunch or dinner if you've got vegetable soup on hand. Just prepare through Step 1 and refrigerate for up to 5 days or portion the soup and freeze for up to 6 months; finish Step 2 just before serving.

Equipment

6-quart or larger slow cooker

Additional reporting by Hilary Meyer

Ingredients

1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
12 ounces fresh green beans, cut into 1/2-inch pieces
4 cups chopped kale
2 medium zucchini, chopped
4 Roma tomatoes, seeded and chopped
2 cloves garlic, minced
2 (15 ounce) cans no-salt-added cannellini or other white beans, rinsed
4 cups low-sodium chicken broth or low-sodium vegetable broth
1 Parmesan rind (optional)
2 teaspoons salt
½ teaspoon ground pepper
2 teaspoons red-wine vinegar
8 teaspoons prepared pesto

Directions

Combine onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, Parmesan rind (if using), salt and pepper in a 6-quart or larger slow cooker. Cover and cook on High for 4 hours or Low for 6 hours.
Remove Parmesan rind, if using. Stir in vinegar and top each serving of soup with 1 teaspoon pesto.

Recipe Updates

Based on earlier review and comments of this recipe, we've retested and made the following adjustments (and updated the nutritional analysis accordingly):

Added an optional Parmesan rind (to boost flavor).

Nutrition Facts (per serving)

174	Calories
4g	Fat
26g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 174
% Daily Value *
Total Carbohydrate 26g	10%
Dietary Fiber 8g	27%
Total Sugars 5g
Protein 10g	21%
Total Fat 4g	5%
Saturated Fat 1g	4%
Vitamin A 4134IU	83%
Vitamin C 30mg	34%
Folate 52mcg	13%
Sodium 714mg	31%
Calcium 102mg	8%
Iron 3mg	16%
Magnesium 87mg	21%
Potassium 763mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.