Here’s an easy slow cooker vegetable soup made with chickpeas, tomato, sweet pepper and new potatoes. Fresh baby spinach is stirred in right before serving to add extra nutrition.
Slow Cooker Vegetable Soup Recipe (vegetarian)
1/2 cup chopped onion
1 medium green or red bell pepper, chopped
2 cloves garlic, finely chopped
12 ounces small white new potatoes, halved or quartered into bite-size chunks
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14.5 ounces) diced tomatoes or fire-roasted diced tomatoes
4 cups vegetable broth (homemade or purchased)
3 teaspoons smoked paprika
1 teaspoon ground coriander
1/2 teaspoon kosher salt or fine sea salt
1/2 teaspoon ground cumin
1 tablespoon tamari (gluten free soy sauce)
1 package (5 ounces) fresh baby spinach leaves
In a 4-quart slow cooker, combine onion, bell pepper, garlic, potatoes, chickpeas, tomatoes, broth, smoked paprika, coriander, salt and cumin. Cover and cook on HIGH heat setting for 4 to 5 hours until potatoes are tender.
Turn off the heat. Stir in tamari. Taste and adjust salt and seasonings, if needed. Stir in spinach.
Makes about 8 cups soup
Tip: The sodium level of vegetable broth varies greatly among purchased products and homemade versions. I suggest adding a conservative amount of salt to the soup at the start, and add more, if needed, after cooking.More vegetarian slow cooker recipes:
Slow Cooker Vegetarian Chili with Butternut Squash
Slow Cooker Vegan Chili with Quinoa
Slow Cooker Sweet Potato Curry with Chickpeas from Bourbon and Honey