Slow Cooker Chunky Vegetable Soup
Slow cooker chunky vegetable soup is a delicious way to get extra veggies into your family. This kid-friendly crockpot vegetable soup cooks all day then is pureed, creating a creamy soup along with disguising some of the veggies. Sprinkle with parmesan cheese and dinner is served!
Servings: 6 people
Calories: 240kcal
Equipment
- slow cooker
- cutting board
- chefs knife
- vegetable peeler
- measuring spoons
- Immersion blender or regular blender
Ingredients
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 stalks celery, diced
- 6 large carrots, chopped
- 6 large yellow potatoes, cubed
- 2 cups butternut squash, cubed
- 4 cups chicken broth or vegetable broth
- 15 ounces tomato sauce
- 1 parmesan cheese rind, plus shredded parmesan cheese for serving
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
- 2 bay leaves
- 1/2 lemon optional
Instructions
- Add ingredients to the slow cooker. Add the onion, garlic, celery, carrots, potatoes, butternut squash, chicken broth, tomato sauce, parmesan cheese rind, salt, thyme, pepper, and bay leaves to the slow cooker. Stir and cover.
- Cook. Cook on high for 4-6 hours or on low for 6-8 hours. Remove cheese rind and bay leaves.
- Puree the soup. Remove 3-4 cups of vegetables (or however many you'd like to keep as whole vegetables). Using an immersion blender, puree the remaining soup. Add the vegetables that were removed back to the soup.
- Garnish and serve. Serve with a squeeze of lemon juice and garnish with parmesan cheese if desired.
Nutrition
Calories: 240kcal | Carbohydrates: 52g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 890mg | Potassium: 1596mg | Fiber: 9g | Sugar: 10g | Vitamin A: 17432IU | Vitamin C: 60mg | Calcium: 103mg | Iron: 3mg