Ingredients
Scale
- 1 large yellow onion diced
- 2 carrots peeled and sliced about ¼ inch thick
- 2 celery stalks sliced about ¼ inch thick
- 2 medium yukon gold potatoes diced
- 1 zucchini sliced into ¼ inch half moons
- 1½ to 2 cups marinara sauce no added sugar
- 1 15 oz can white beans or kidney beans drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon italian seasoning
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 cup green beans (optional) fresh or frozen, stir in at the end
- 1 cup frozen peas (optional) stir in at the end
Instructions
- Place the onion, carrots, celery, potatoes, zucchini, marinara sauce, beans, vegetable broth, Italian seasoning, salt, and black pepper into the slow cooker. Stir well to combine all ingredients.
- Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until vegetables are tender.
- If using, add the green beans and peas during the last 15-20 minutes of cooking, stirring them in gently.
- Taste the soup and adjust the seasoning as desired before serving warm.
Notes
Feel free to add any of your favorite vegetables to make it your own.
This soup keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.
Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 3-7 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg