This Slow Cooker Creamy Vegetable Soup is a hearty, healthy meal in one — made so easy with the slow cooker.

Prep
10 mins
Cook
7 hours
Serves
4
Ingredients
14
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Equipment

  • Slow cooker

Ingredients

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  • 3/4 lb Little Potatoes, diced
  • 2 large carrots, peeled and diced
  • 1 stalk celery, thinly sliced
  • 1/2 medium onion, diced
  • 1 cup fresh spinach, finely chopped
  • 4 cups chicken or vegetable broth
  • 2 tsp dried parsley
  • 1 tsp salt
  • 2 bay leaves
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1 cup milk or cream
  • 4 Tbsp corn starch

Instructions

  • Step 1

    Add potatoes, carrots, celery, onion, spinach, broth, parsley, salt, garlic and bay leaves to a 3 to 4 quart slow cooker. Cover and cook on low for 6 to 8 hours, until potatoes and carrots are tender.

  • Step 2

    Turn slow cooker to high. Add corn, peas, and beans. Stir together milk and corn starch and add to the slow cooker. Stir until combined.

  • Step 3

    Cover and cook on high for 30 minutes to an hour, until vegetables are heated through and soup is slightly thickened. Season to taste. To spice things up, add a pinch of black or cayenne pepper.