Easy Vegetarian Crockpot Soup
A warm and nourishing soup made with fresh vegetables, chickpeas, and aromatic herbs, perfect for any day and easy to customize.
Ingredients
Vegetables and Base
- 1 piece onion, chopped
- 2 pieces carrots, diced
- 2 pieces celery stalks, chopped
- 3 cloves garlic, minced
Main Ingredients
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth Ensure it's certified gluten-free if needed
- 1 can chickpeas (15 oz), drained and rinsed
- 2 cups spinach or kale, chopped Can substitute with other leafy greens
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Preparation
- Gather all your ingredients. Chop the onion, carrots, and celery into even pieces to ensure all veggies cook at the same rate. Mince the garlic and rinse the canned chickpeas. Fresh leafy greens should be washed and roughly chopped.
Cook the Base
- In your crockpot, combine the chopped onion, diced carrots, chopped celery, and minced garlic. Stir to distribute the ingredients evenly.
Add the Tomatoes
- Pour in the can of diced tomatoes, juices and all. Stir to incorporate them into the mix.
Pour in the Broth
- Add the vegetable broth to your crockpot to create the base of the soup.
Chickpeas, Thyme, and Oregano
- Toss in the drained chickpeas along with dried thyme and oregano. Stir well.
Season to Taste
- Add salt and pepper to your preference and stir again.
Let it Cook
- Place the lid on your crockpot and set it on low for 6-8 hours, or high for 3-4 hours.
Add the Greens
- About 20 minutes before serving, stir in the chopped spinach or kale.
Taste and Adjust
- Check the seasoning and adjust as necessary to achieve the desired flavor.
Serve and Enjoy
- Ladle the warm soup into bowls and serve with your choice of crusty bread or a side salad.
Notes
For better flavor, sautéing the vegetables prior to adding them to the crockpot can enhance the soup. Adding a splash of lemon juice before serving can brighten the flavors.