Description
This Slow Cooker Creamy Vegetable Soup is a hearty and comforting dish filled with a variety of vegetables in a rich and creamy broth.
Ingredients
– 4 cups chicken or vegetable broth
– 2 tablespoons corn starch
– 1 lb Yukon gold or red potatoes (finely diced, peeling optional)
– 2 large carrots (peeled and diced)
– 1 rib celery (thinly sliced)
– 1/2 medium onion (finely diced)
– 1 cup evaporated milk or heavy cream
– 3 cloves garlic (minced)
– 2 teaspoons Italian seasoning
– 1 1/2 teaspoons salt
– 1/4 teaspoon black pepper
– 2 bay leaves
– 1 cup frozen corn
– 1 cup frozen peas
– 1 cup frozen green beans
– 1 cup chopped fresh spinach
Instructions
1. In a slow cooker, combine chicken or vegetable broth, corn starch, potatoes, carrots, celery, onion, evaporated milk or heavy cream, garlic, Italian seasoning, salt, pepper, and bay leaves.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
3. Stir in frozen corn, peas, green beans, and spinach during the last 30 minutes of cooking.
4. Remove bay leaves before serving.
Notes
– For a thicker soup, blend a portion of the soup with an immersion blender before adding frozen vegetables.
– Add cooked chicken or turkey for extra protein and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: ~250 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg