This Crockpot Vegetable Soup is absolutely delicious! It’s a breeze to make in the slow cooker, featuring fire-roasted tomatoes, hearty lentils, and a flavorful blend of vegetables.
Ingredients
- 1 tbsp olive oil
- 2 white potatoes, chopped
- 1 yellow onion, diced
- 2 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 (398mL) can fire-roasted tomatoes
- 6 cups vegetable broth
- 1/2 cup brown or green lentils
- 2 cups mixed frozen vegetables
- 2 cups baby spinach, chopped
- 1/2 cup fresh parsley, chopped (optional)
Instructions
- Add all ingredients—except the spinach and parsley—into the crockpot.
- Cook on high for 4 hours or low for 8 hours.
- Stir in the spinach and parsley just before serving.
- Serve warm and enjoy!
Notes
- Customize the seasoning: Make your own Italian seasoning blend for extra flavor.
- Boost the protein: Add cooked ground beef or chicken for a heartier meal.
- Storage tips:
- Store leftovers in the fridge for up to 5 days. Reheat in the microwave (1–2 minutes) or on the stovetop.
- Freeze for up to 3 months and thaw overnight in the fridge before reheating.
