Slow Cooker Garden Vegetable Soup

Ingredients2 cups carrots, sliced2 cups potatoes, diced1 cup green beans, chopped1 cup celery, sliced1 medium onion, diced3 cloves garlic, minced1 zucchini, chopped1 can (14.5 oz) diced tomatoes6 cups vegetable broth1 tsp dried thyme1 tsp dried basil1/2 tsp oreganoSalt and pepper to taste1 cup spinach or kale (added at end)Optional: 1 cup corn or peasInstructionsAdd all vegetables (except spinach/kale) into the slow cooker.Pour in vegetable broth and diced tomatoes.Add herbs, salt, and pepper.Stir everything gently.Cover and cook:Low: 6–8 hoursHigh: 3–4 hoursAbout 20 minutes before serving, stir in spinach or kale.Taste and adjust seasoning if needed. Serve warm.ServingsMakes: 6 servingsServing size: ~1.5 cupsNutritional Information (Per Serving Approx.)Calories: 120Protein: 3gCarbohydrates: 25gFiber: 5gFat: 1gSodium: 400–600 mg (depends on broth)BenefitsRich in nutrients: Packed with vitamins A, C, and potassiumHigh fiber: Supports digestion and gut healthLow calorie: Great for weight managementHeart-friendly: Low fat and cholesterol-freeHydrating: High water content from vegetablesTips for Best ResultsCut vegetables evenly for consistent cookingUse fresh herbs if available for brighter flavorAdd beans or lentils for extra proteinAvoid overcooking greens—add them near the endFor a thicker soup, mash a portion before servingFlavor VariationsAdd chili flakes for spice 🌶️Stir in lemon juice for freshness 🍋Include pasta or rice for a heartier versionAdd parmesan (if not vegan) for richnessQ&AQ: Can I freeze this soup?Yes, it freezes well for up to 3 months. Let it cool completely before storing. Q: Can I use frozen vegetables?Absolutely. No need to thaw—just add them directly. Q: How can I make it more filling?Add beans, lentils, quinoa, or shredded chicken (if not vegetarian). Q: What if I don’t have a slow cooker?You can cook it on the stovetop for about 30–40 minutes until vegetables are tender. Q: How long does it last in the fridge?3–4 days in an airtight container.