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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Servings: 10
Calories: 82kcal
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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