Description
This Easy Homemade Crockpot Vegetable Soup is a whole30, paleo and vegan dinner with only 1 SmartPoint and 85 calories! Perfect for busy weeknights!
Ingredients
- 5 cups Reduced-sodium Chicken Broth (or Veggie Broth)
- 2 cups Butternut Squash, Cut Into 3/4 Inch Cubes (about 1/2 A Small Squash)
- 2 cups Cauliflower, Cut Into Florets
- 2 Tablespoons Sliced Celery
- ¼ cups Tomato Paste
- 2 cans (14 1/2 Oz. Size) Fire-roasted Diced Tomatoes With Garlic
- 1 Large Carrot, Sliced
- ½ Red Bell Pepper, Sliced
- ½ Large Zucchini, Sliced And Halved
- 1 teaspoon Sea Salt, to taste
- 1-½ teaspoon Dried Oregano
- 1-½ teaspoon Dried Basil
- 1 teaspoon Ground Cumin
- ¼ teaspoons Black Pepper
- 3 Bay Leaves
- 1 head Garlic
- 1 teaspoon Olive Oil
- 6 ounces, weight Spinach
- ⅓ cups Parsley, Diced
Preparation
Combine everything (except garlic, olive oil, spinach, and parsley) in a large slow cooker (mine is 7 quarts).
Cut the tip off the garlic head to expose the tops of the cloves. Rub exposed tips with the oil. Wrap the garlic tightly in tinfoil and place into the center of the soup.
Cook on high until vegetables are fork-tender. This took 3 hours in my slow cooker. It could take anywhere from 2–4 hours, depending on how hot your slow cooker runs.
Stir in spinach and parsley and cook on low for another 30 minutes to 1 hour, or until spinach is wilted.
Remove garlic packet from the soup. Squeeze out the softened cloves and dice them. Stir as much as you’d like into the soup, adjusting to taste as you add. Additionally, add additional salt if needed (I think it needs it!)
Devour!
