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Nourishing Crockpot Veggie Soup with Spring Herbs

Crockpot Veggie Soup with Spring Herbs made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 zucchini diced
  • 1 cup green beans trimmed and chopped
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup fresh spinach roughly chopped
  • 1/4 cup fresh parsley chopped

Method
 

  1. Heat the olive oil in the Crockpot.
  2. Add diced onions and sauté until translucent.
  3. Stir in minced garlic and cook for an additional minute.
  4. Incorporate carrots and celery; mix well.
  5. Add zucchini and green beans, stirring to combine.
  6. Pour in vegetable broth and add seasonings.
  7. Cover and cook on low for 6-8 hours.
  8. Add fresh spinach and parsley before serving.
  9. Taste and adjust seasoning as necessary.