slow cooker chunky

slow cooker chunky

Slow Cooker Chunky Vegetable Soup

Preparation Time: 20 minutes
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6-8 hours 20 minutes or 3-4 hours 20 minutes
Servings: 6-8


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 large potatoes, peeled and diced
  • 1 zucchini, diced
  • 1 red bell pepper, chopped
  • 1 (14.5-ounce) can diced tomatoes (with juice)
  • 4 cups vegetable broth (or chicken broth)
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 cup frozen corn
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 2 cups fresh spinach, chopped (optional)
  • Grated Parmesan cheese, for serving (optional)


  1. Prepare the Vegetables:
    • Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
    • Transfer the sautéed onion and garlic to the slow cooker.
  2. Add the Remaining Ingredients:
    • Add the carrots, celery, potatoes, zucchini, bell pepper, diced tomatoes (with juice), vegetable broth, kidney beans, frozen corn, dried thyme, dried basil, dried oregano, and bay leaf to the slow cooker.
    • Stir to combine all the ingredients. Season with salt and black pepper to taste.
  3. Slow Cook the Soup:
    • Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
  4. Finish and Serve:
    • If using, add the chopped fresh spinach to the slow cooker in the last 10 minutes of cooking, allowing it to wilt.
    • Remove the bay leaf before serving.
    • Ladle the chunky vegetable soup into bowls and sprinkle with grated Parmesan cheese if desired.


  • You can customize this soup by adding other vegetables such as green beans, peas, or squash.
  • For added protein, you can include cooked chicken, turkey, or sausage.
  • This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave.

Nutritional Information (per serving, based on 8 servings):

  • Calories: 180 kcal
  • Total Fat: 4g
    • Saturated Fat: 1g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 650mg
  • Total Carbohydrates: 31g
    • Dietary Fiber: 7g
    • Sugars: 7g
  • Protein: 6g

Enjoy this hearty and nutritious slow cooker chunky vegetable soup as a warming meal perfect for any day of the week!

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