Slow Cooker Vegetable Soup Slow Cooker Vegetable Soup

Author: Canadian Living

It doesn't take long to prepare and refrigerate the ingredients the night before, then start them in the slow cooker in the morning for a healthy, hearty soup. Offer some grated Parmesan cheese to sprinkle over the bowlfuls.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2007



In slow cooker, combine onion, carrots, celery, garlic, bay leaves, oregano and salt. Add tomatoes, stock, 3 cups (750 mL) water, salami and beans. Cover and cook on low until vegetables are tender, about 6 hours.

Add green pepper, zucchini and corn; cover and cook on high until tender-crisp, about 20 minutes. Discard bay leaves. Stir in parsley.

Nutritional facts Per each of 8 servings: about

  • Sodium 636 mg
  • Protein 7 g
  • Calories 128.0
  • Total fat 2 g
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 23 g


  • Iron 16.0
  • Folate 24.0
  • Calcium 6.0
  • Vitamin A 37.0
  • Vitamin C 50.0
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Slow Cooker Vegetable Soup