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Slow Cooker Vegetable Soup

Slow Cooker Vegetable Soup with Noodles

Hearty, healthy and delicious. This fresh vegetable soup recipe is made in the slow cooker with about 10 minutes of prep time and simmers for about 4.5 hours. It will leave your house smelling amazing!
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Course: Lunch/Dinner
Cuisine: Comfort Food
Keyword: healthy, slow cooker, soup, vegetables
Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 40 minutes
Servings: 10
Calories: 82kcal
Author: Tracy

Equipment

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!

Notes

Depending on the type of noodle, soup consistency may change. Can cook noodles separately and serve soup over cooked noodles. Cooking times may vary.
My family likes a little bit of "heat" in just about everything, so we enjoyed adding the hot sauce and red pepper flakes for a little extra flavor.  Feel free to leave the red pepper flakes and hot sauce out if desired.  However, that amount does not make it "spicy" it just adds a little extra to the flavor profile.

Nutrition

Calories: 82kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 437mg | Potassium: 504mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5326IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 2mg
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