This slow cooker soup is a bowl full of comfort, bringing together green beans, carrots, potatoes, and red bell peppers in a warm, savory broth. It's the kind of meal that's perfect for those days when you want something hearty and nourishing without a lot of fuss. Just chop up your veggies, toss them into the slow cooker, and let time do the rest.
This soup is not only easy to make but also packed with nutrients from a variety of vegetables. It's a great way to enjoy a delicious, homemade meal even on your busiest days.
Table of Contents
Why This Recipe Works
One of the best things about this recipe is its simplicity and convenience. The slow cooker does all the heavy lifting, allowing the flavors of the vegetables to meld together into a rich, comforting soup. You don't need to stand over the stove, stir constantly, or adjust seasonings as it cooks. This hands-off approach means you can go about your day and come back to a ready-to-eat meal. Additionally, this soup is incredibly versatile; you can easily swap out or add vegetables based on what you have on hand, making it a great recipe for using up leftovers or whatever is in season.
Another reason to love this soup is its appeal to a wide range of dietary preferences. It's naturally vegetarian and can be easily adapted for vegan diets by ensuring the broth and any garnishes are plant-based. The soup is also gluten-free, making it a suitable option for those with dietary restrictions. Plus, it's loaded with vegetables, offering a healthy dose of vitamins and fiber in every bite. Whether you're looking for a comforting meal on a cold day, a simple way to incorporate more vegetables into your diet, or a fuss-free dinner option, this slow cooker green bean, carrot, potato, and red bell pepper soup is a delicious solution.
Ingredients
Green Beans - Adds a fresh, crisp texture. Frozen green beans can be a convenient substitute.
Carrots - Brings sweetness and color. Use baby carrots for a shortcut; no chopping needed.
Potatoes - Makes the soup hearty and filling. Any type of potato works, but red or Yukon Gold potatoes hold their shape well.
Red Bell Pepper - Provides a sweet, vibrant flavor. Orange or yellow peppers are good substitutes for a similar sweetness.
Vegetable Broth - The base of the soup. Chicken broth can be used for a non-vegetarian version.
Tips
- Cut vegetables into uniform sizes for even cooking.
- Rinse canned beans to reduce sodium before adding.
- Add the potatoes later if you prefer them firmer in texture.
- Use a low setting on your slow cooker to prevent overcooking the vegetables.
- Garnish with fresh herbs like parsley or thyme for added flavor.
How to Serve
This slow cooker soup is a comforting, nutritious meal perfect for chilly days or when you need something warming and simple. It's packed with vegetables and flavors that meld beautifully over the slow cooking process, making it a hit for family meals or quiet evenings at home.
- With Bread - Serve this hearty soup with a side of crusty bread or dinner rolls to soak up the delicious broth.
- As a Starter - Offer it as a warming starter before a main course, especially in colder months.
- With Grilled Cheese - Pair with a grilled cheese sandwich for a comforting, satisfying meal that appeals to both adults and kids.
Similar Recipes
Slow Cooker Vegetable Soup
Ingredients
- 1 cup green beans trimmed and cut into pieces
- 2 large carrots peeled and sliced
- 2 potatoes diced
- 1 red bell pepper diced
- 4 cups vegetable broth
- 1 can 15 oz diced tomatoes, undrained
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Place the green beans, carrots, potatoes, red bell pepper, and onion in the slow cooker.
- Add the minced garlic, diced tomatoes with their juice, and vegetable broth.
- Season with dried thyme, salt, and pepper. Stir to combine.
- Cover and cook on low for 6 hours, or until the vegetables are tender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped parsley.
Nutrition
Notes
• Rinse canned beans to reduce sodium before adding.
• Add the potatoes later if you prefer them firmer in texture.
• Use a low setting on your slow cooker to prevent overcooking the vegetables.
• Garnish with fresh herbs like parsley or thyme for added flavor.