Easy Homemade Crockpot Vegetable Soup
This Easy Homemade Crockpot Vegetable Soup is a whole30, paleo and vegan dinner with only 1 SmartPoint and 85 calories! Perfect for busy weeknights!
Servings 8 People
- 5 Cups Reduced-sodium chicken broth (or veggie broth)
- 2 Cups Butternut squash, cut into 3/4 inch cubes (about 1/2 a small squash)
- 2 Ribs of celery, sliced
- 2 Cups Cauliflower, cut into florets
- 1/4 Cup Tomato paste
- 2 Cans Fire-roasted diced tomatoes with garlic (14.5 oz each)
- 1 Large carrot, sliced
- 1/2 Red bell pepper, sliced
- 1/2 Large zucchini, sliced and halved
- 1-1 1/2 tsp Sea salt, to taste
- 1 1/2 tsp Dried oregano
- 1 1/2 tsp Dried basil
- 1 tsp Ground cumin
- 1/4 tsp Black pepper
- 3 Bay leaves
- 1 Head garlic
- 1 tsp Olive oil
- 1 6 oz Bag spinach
- 1/3 Cup Parsley, diced
Combine everything, up to the garlic, in a large slow cooker (mine is 7 quarts) seasoning with 1 tsp of salt.
Cut the tip off the garlic head, to expose the tips. Rub with exposed tips with the oil. Wrap the garlic tightly in tinfoil and place into the center of the soup.
Cook on HIGH until the vegetables are fork-tender - this took 3 hours in my slow cooker. It could take anywhere from 2-4 hours, depending on how hot your slow cooker runs.
Stir in the spinach and parsley and cook on LOW for another 30 mins - 1 hour, or until the spinach is wilted.
Remove the garlic packet from the soup. Squeeze out the softened cloves and dice them. Stir as much as you'd like into the soup - adjusting to taste as you add. Additionally, add the additional salt if needed (I think it needs it!)
Calories: 85kcal | Carbohydrates: 16.1g | Protein: 4.2g | Fat: 0.8g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 1034mg | Potassium: 523mg | Fiber: 3.6g | Sugar: 7.2g | Vitamin A: 7950IU | Vitamin C: 76.7mg | Calcium: 119mg | Iron: 2.4mg