Best Easy Vegetarian Crockpot Soup
A rich and flavorful vegetarian soup made easily in a crockpot for a comforting meal on chilly days.
Ingrédients
Base Ingredients
- 1 whole onion, chopped
- 2 whole carrots, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth Use gluten-free if needed.
- 1 can chickpeas (15 oz), drained and rinsed Can be substituted with white beans or lentils.
- 2 cups spinach or kale, chopped Optional for added nutrition.
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
Preparation
- Gather all your ingredients first to ensure a smooth cooking experience. Chop the onion, carrots, and celery; mince the garlic, and rinse your chickpeas.
Cooking
- Place the chopped onion, diced carrots, chopped celery, and minced garlic into the crockpot.
- Pour in the can of diced tomatoes with its juices.
- Add in the four cups of vegetable broth to the crockpot.
- Introduce the drained and rinsed chickpeas, along with dried thyme and oregano into the mix.
- Add salt and pepper to your liking, stirring well to distribute the seasonings evenly throughout the ingredients.
- Cover the crockpot and let it cook on low for about 6-8 hours or on high for 3-4 hours.
- About 20 minutes before you plan to serve the soup, stir in the chopped spinach or kale.
- Before serving, taste the soup and adjust the seasoning as necessary.
Serving
- Ladle the soup into bowls and serve hot, optionally topping with freshly ground pepper or parmesan cheese.
Notes
Store leftovers in airtight containers in the refrigerator for up to three days or freeze for up to three months. Reheat gently on the stove or microwave.