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–+ servings
Robyn Gleason

Slow Cooker Vegetable Soup

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
Total Time 8 hours
Servings: 8
Course: Soup
Cuisine: Canadian
Calories: 167
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Combine all ingredients except parsley and spinach in the slow cooker, stirring to combine. Set for 8 hours on low.
  2. Remove bay leaves and add fresh parsley.
  3. Place a small handful of spinach on the bottom of each bowl, top with soup and serve.

Nutrition

Calories: 167kcalCarbohydrates: 37gProtein: 5gFat: 1gSodium: 989mgPotassium: 844mgFiber: 8gSugar: 10gVitamin A: 7860IUVitamin C: 48.3mgCalcium: 84mgIron: 2.7mg

Notes

Rice or pasta would work well instead of barley.

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