Tested till perfect Slow Cooker Vegetable Soup

Slow Cooker Vegetable Soup

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2007

Recipe3 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 1 1oniononions, chopped
  • 2 2carrotcarrots, chopped
  • 2 2stalks celery, chopped
  • 2 2garlic clovegarlic cloves, minced
  • 2 2bay leafbay leaves
  • 1 tsp 1tspdried oregano
  • 1/4 tsp 1/4tspsalt
  • 1 (28 oz/796 mL) 1(28 oz/796 mL)can diced tomatoes
  • 2 cups 2cupssodium-reduced chicken stock
  • 1/2 cup 1/2cupcubed salami
  • 1 (19 oz/540 mL) 1(19 oz/540 mL)can red kidney beanred kidney beans, drained and rinsed
  • 1 1sweet green pepper, diced
  • 1 1small zucchinizucchinis, chopped
  • 1 cup 1cupfrozen corn kernels
  • 1/4 cup 1/4cupchopped fresh parsley
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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.

Additional information : Variations
Slow Cooker Vegetable Pasta Soup:
Add 1 cup (250 mL) cooked pasta, such as elbow macaroni, rigatoni or small shells, at the end of cooking.

Vegetable Soup: In Dutch oven, heat 1 tbsp (15 mL) vegetable oil over medium heat; cook onion, carrots, celery, garlic, green pepper, zucchini, bay leaves, oregano and salt until vegetables are softened, about 5 minutes.

Stir in tomatoes, stock, 3 cups (750 mL) water and beans; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.

Stir in salami, corn and parsley; simmer until heated through, about 5 minutes. Discard bay leaves.

Nutritional Information Per each of 8 servings: about

cal 128 pro 7g total fat 2g sat. fat 1g
carb 23g fibre 6g chol 6mg sodium 636mg

% RDI:

calcium 6 iron 16 vit A 37 vit C 50
folate 24
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