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Easy Crock Pot Vegetable Soup - vegetarian & vegan!

Easy Crock Pot Vegetable Soup

Julie Wunder
Comforting and vegan Crock Pot Vegetable Soup hits the spot on a cold day!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Crock Pot
Cuisine Italian
Servings 6
Calories 145 kcal

Ingredients
  

  • 1 small zucchini, cut in half moons
  • ½ sweet onion, chopped
  • 2 small carrots, sliced
  • 2 celery stalks, sliced
  • ½ bell pepper, chopped (I used red)
  • 1 handful of green beans, cut into 1” pieces
  • 2 14.5 ounce cans no salt added diced tomatoes
  • 2 14.5 ounce cans reduced sodium great northern beans, rinsed and drained
  • 32 ounces low sodium vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt, to taste
  • ⅓ teaspoon pepper, to taste

Instructions
 

  • Add all ingredients to a Crock Pot or Slow Cooker. Stir.
  • Cook on low for 8 hours or high for 4.

Nutrition

Calories: 145kcalCarbohydrates: 29gProtein: 8gFat: 1gSaturated Fat: 1gSodium: 330mgPotassium: 677mgFiber: 7gSugar: 7gVitamin A: 4005IUVitamin C: 32mgCalcium: 101mgIron: 3mg
Keyword Easy Crock Pot Vegetable Soup
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!