This Healthy Slow Cooker Vegetable Soup is low-fat, high-fiber and loaded with flavor. Add noodles to make it a bit more hearty, substitute gluten-free noodles for a delicious Gluten-Free Slow Cooker Vegetable Soup with Noodles.
Healthy Slow Cooker Vegetable Soup
Soup is an easy and delicious comfort food. When it’s cold outside there isn’t much else that will warm you up from the inside out like a hot bowl of soup. What’s better than a bowl of soup? A bowl of soup that has been cooking in the slow cooker all day. I love being able to put fresh ingredients into the crockpot in the morning and have a home cooked meal ready to go when it’s time for dinner.
This Slow Cooker Vegetable Soup is not only hearty, but it’s healthy. All those beautiful vegetables that you are adding in retain their vitamins and minerals because you are not dumping out the water, you are making a delicious broth. Speaking of water, soup obviously has a high water content which means it will not only fill you up, but it will also help hydrate you.
I did add noodles to this slow cooker vegetable soup recipe, you can feel free to leave them out or if you follow a gluten-free lifestyle, feel free to substitute those. And if you do want to make this a gluten-free vegetable noodle soup, you definitely can. Gluten-free noodles can get sticky and soggy, be sure to add those in the last 20 – 30 minutes of cooking or cook them separately per package instructions and ladle the soup over the top when ready to serve.
As you can see, this recipe for vegetable soup is not only low-fat but is high-fiber, which makes this soup a wonderfully healthy meal option. An easy one too! This healthy soup recipe only takes about 10 minutes to prep and gives you about 10 servings. Leftovers for lunch…yes please!
Now, here is Healthy Slow Cooker Vegetable Soup with Noodles recipe, be sure to Pin It and Print It so that you can make it again and again.
Slow Cooker Vegetable Soup with Noodles
- Slow Cooker
- 8 oz carrots chopped
- 8 oz fresh green beans cut in half or smaller if preferred
- 1 lb Roma tomatoes - approx 7 chopped
- 1 medium white onion diced
- 15 oz can garbanzo beans drained
- 16 oz canned tomato sauce
- 2 cups fresh spinach
- 2-3 cloves garlic minced
- 8 cups water
- 12 oz package of soup noodles gluten-free if desired
- salt and pepper to taste
- 1-2 tbsp hot sauce if desired
- 1 tbsp red pepper flakes if desired
- Add all ingredients except for the noodles into the slow cooker.
- Cook on low for about 4.5 hours or until vegetables are soft.
- Add noodles and cook for about 20-30 minutes longer.
I hope you enjoy this Crockpot Vegetable Soup as much as we do!
I love homemade vegetable soup for many reasons, but one of them is that it is so versatile. If your family doesn’t like garbanzo beans, leave them out! If you want to add black beans to this vegetarian soup, go for it! Only have half of an onion and a couple stalks of celery in your refrigerator, no worries! If your family doesn’t like chunky tomatoes, consider adding in corn or even potatoes. If you are lucky enough to have a garden and fresh vegetables are at your finger tips, head out to the garden and grab your favorites to add to this fresh veggie soup.