13 Wholesome Vegan Slow Cooker Soup Recipes Focused on Plant-Based Comfort Food

Slow cooker soups make it easy to have a warm meal ready with minimal effort during busy days. These vegan recipes use simple plant based ingredients to create comforting bowls that feel nourishing. You will find options here that work for weeknight dinners or weekend prep. Each one keeps things wholesome while fitting into a plant focused routine. They offer realistic ideas to try without complicated steps.

Helpful Tips Before You Start

These tips will help your vegan slow cooker soups cook evenly and taste their best.

Use a Good Vegetable Broth

The broth forms the base of every soup here. Pick one with solid flavor or make your own to avoid a flat result.

Layer Vegetables on the Bottom

Root vegetables and hardy produce go in first. This keeps them from overcooking while the slower ingredients catch up.

Stir in Greens Late

Add spinach, kale, or chard during the final 20 to 30 minutes. They stay bright and keep more nutrients.

Finish with Acid and Fresh Herbs

Lemon juice or a splash of vinegar wakes up the flavors. Stir in fresh herbs right before serving for the best aroma.

Blend Part of the Soup

Puree a cup or two and return it to the pot. This gives a creamy texture without any dairy or thickeners.

Hearty Lentil Root Vegetable Soup

This soup combines brown lentils with carrots, parsnips, and sweet potato for a filling bowl that feels satisfying on cold days. It works well for weeknight dinners or weekend meal prep when you want a hands-off option that still tastes homemade.

The slow cooker brings out the natural sweetness of the roots while the lentils turn soft and creamy. The result is a thick, earthy soup with simple herb flavor.

Hearty Lentil Root Vegetable Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 cup dried brown lentils, rinsed
• 3 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 large sweet potato, peeled and cubed
• 1 onion, diced
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper to taste

Instructions

 

• Place the lentils, carrots, parsnips, sweet potato, onion, and garlic into the slow cooker.
• Add the vegetable broth, rosemary, bay leaf, salt, and pepper.
• Stir everything together until the ingredients are evenly distributed.
• Cover and cook on low for 7 to 8 hours until the lentils and vegetables are tender.
• Remove the bay leaf and give the soup a quick stir before serving.

Notes

If the soup thickens too much after cooking, stir in a splash of extra broth when reheating. Dried rosemary works best here since fresh herbs can lose flavor over long cooking times. Leftovers keep well in the fridge for three days and reheat easily on the stovetop.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Creamy Coconut Butternut Squash Soup

This slow cooker soup brings together sweet butternut squash and rich coconut milk for a creamy bowl that feels both nourishing and satisfying. It works well on busy weeknights or cool weekends when you want something warm without much hands-on time. The finished soup has a smooth texture with gentle spice notes that balance the natural sweetness of the squash.

Creamy Coconut Butternut Squash Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Immersion Blender

Ingredients

  

• 4 cups cubed butternut squash
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

 

• Add the cubed butternut squash, diced onion, minced garlic, and grated ginger to the slow cooker.
• Pour in the vegetable broth, then stir in the cumin, turmeric, salt, and black pepper.
• Cover and cook on low for 7 hours until the squash is very soft.
• Use an immersion blender to puree the soup directly in the slow cooker until smooth.
• Stir in the coconut milk and let the soup warm for 10 more minutes on low.
• Ladle into bowls and top with fresh cilantro. Serve with lime wedges on the side.

Notes

For a thicker texture, reduce the broth by half a cup before blending. If the soup tastes too sweet, add an extra squeeze of lime right before serving. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender

Spicy Black Bean and Sweet Potato Chili Soup

This soup brings together the earthy sweetness of tender sweet potatoes and the hearty bite of black beans in a gently spiced broth. It works well on busy weeknights when you want a filling meal with little hands-on time. The slow cooker does the work, turning simple ingredients into a thick, warming bowl that feels both nourishing and satisfying.

The flavor balances mild heat from chili and cayenne with the natural sweetness of the potatoes. Each spoonful has a chunky texture from the beans and vegetables, making it a solid choice for cool evenings or weekend meal prep.

Spicy Black Bean and Sweet Potato Chili Soup

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions

 

• Place the cubed sweet potatoes, diced onion, minced garlic, and diced red bell pepper into the slow cooker.
• Add the drained black beans, diced tomatoes with their juices, and vegetable broth.
• Sprinkle in the chili powder, cumin, cayenne pepper, salt, and black pepper. Stir everything together until the spices are evenly distributed.
• Cover and cook on low for 6 to 7 hours, until the sweet potatoes are soft and the flavors have melded.
• Taste and adjust salt or cayenne if needed. Ladle into bowls and top with fresh cilantro and a squeeze of lime.

Notes

If the chili thickens too much during cooking, stir in an extra half cup of broth before serving. For milder heat, reduce the cayenne to a quarter teaspoon. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board

Thai Coconut Curry Tofu Vegetable Soup

This slow cooker soup brings together creamy coconut milk and Thai red curry paste with cubes of tofu and a mix of tender vegetables. It works well on busy weeknights when you want a hands-off meal that still feels satisfying and warming. The result is a lightly spiced broth with soft textures from the vegetables and a subtle richness from the coconut.

Thai Coconut Curry Tofu Vegetable Soup

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 block (14 oz) firm tofu, cut into 1-inch cubes
• 1 medium onion, diced
• 2 medium carrots, sliced into rounds
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 1 can (14 oz) full-fat coconut milk
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped (for garnish)
• Cooked jasmine rice, for serving

Instructions

 

• Add the onion, carrots, red bell pepper, broccoli, garlic, and ginger to the slow cooker.
• Place the tofu cubes on top of the vegetables.
• In a bowl, whisk together the Thai red curry paste, coconut milk, vegetable broth, and soy sauce until smooth.
• Pour the coconut milk mixture over the tofu and vegetables in the slow cooker.
• Cover and cook on low for 6 hours or on high for 3 hours, until the carrots are tender.
• Stir in the lime juice just before serving.
• Ladle the soup over cooked jasmine rice and top with chopped cilantro.

Notes

For a thicker broth, mash a few carrot slices with the back of a spoon before adding the lime juice. If you prefer less spice, start with one tablespoon of curry paste and taste before serving. Leftovers store well in the fridge for up to four days and reheat gently on the stovetop without separating.

Course: Soup
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board

Classic Vegan Minestrone with Chickpeas

This slow cooker minestrone brings together tender vegetables and hearty chickpeas in a light tomato broth. It works well for busy weeknights when you want a filling plant-based meal that mostly cooks itself. The result is a balanced soup with soft beans, firm vegetables, and a savory herb flavor.

Classic Vegan Minestrone with Chickpeas

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 4 cups vegetable broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup small pasta shells
• 2 cups fresh spinach
• 2 tablespoons chopped fresh parsley

Instructions

 

• Add the vegetable broth, chickpeas, diced tomatoes, carrots, celery, onion, garlic, zucchini, oregano, basil, salt, and black pepper to the slow cooker. Stir to combine.
• Cover and cook on low for 6 hours.
• Stir in the pasta shells and spinach. Cover and cook for 20 more minutes until the pasta is tender.
• Ladle into bowls and top each serving with chopped parsley.

Notes

Add the pasta only in the final 20 minutes so it stays firm instead of turning mushy. If you prefer a thicker broth, mash a few chickpeas against the side of the pot before adding the pasta. Leftovers keep well in the refrigerator for three days and reheat easily on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board

Smoky Mushroom and Barley Soup

This smoky mushroom and barley soup combines hearty barley with tender mushrooms in a broth that carries a gentle smoky depth. It suits weeknight dinners or weekend meal prep when you want a filling bowl with minimal hands-on time.

The finished soup has a thick, stew-like texture from the barley, balanced by the savory mushrooms and aromatic vegetables. Smoked paprika provides the main flavor without extra steps.

Smoky Mushroom and Barley Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 medium onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 8 ounces cremini mushrooms, sliced
• 3/4 cup pearl barley, rinsed
• 4 cups vegetable broth
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 garlic cloves, minced
• 1 tablespoon soy sauce
• Salt and black pepper, to taste

Instructions

 

• Place the onion, carrots, celery, mushrooms, barley, vegetable broth, smoked paprika, thyme, bay leaves, garlic, and soy sauce in the slow cooker.
• Stir everything together until the spices are evenly distributed.
• Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the barley is tender.
• Remove the bay leaves and season with salt and black pepper before serving.

Notes

Check the soup near the end of cooking and add a splash more broth if the barley has absorbed too much liquid. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a little extra broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Split Pea Potato and Carrot Soup

This soup combines earthy split peas with chunks of potato and slices of carrot for a filling bowl. It works well on busy weekdays when you want a hands-off meal that still feels nourishing and warm.

The slow cooker turns these basic ingredients into a thick stew with soft vegetables and tender peas. The flavor stays simple and savory, making it easy to pair with bread or a side salad.

Split Pea Potato and Carrot Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 cup dried green split peas, rinsed
• 2 large potatoes, peeled and diced
• 3 carrots, peeled and sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

 

• Place the split peas, potatoes, carrots, onion, and garlic into the slow cooker.
• Add the vegetable broth, thyme, bay leaf, salt, and pepper.
• Stir everything together until the ingredients are evenly distributed.
• Cover and cook on low for 7 to 8 hours or on high for 4 hours.
• Check that the split peas have softened and the potatoes are tender.
• Remove the bay leaf and stir the soup before serving.

Notes

If the soup thickens too much during cooking, stir in a splash of extra broth or water to reach your preferred consistency. Leftovers store well in the fridge for three days and reheat smoothly on the stovetop.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

White Bean Kale Tomato Soup

This white bean kale tomato soup combines creamy beans with tender greens in a steady tomato broth. It delivers a filling bowl that feels both light and sustaining, especially on cooler evenings when you want something simple to prepare ahead.

The slow cooker handles the simmering so the ingredients soften evenly without constant watching. Kale adds a pleasant chew while the beans create body, resulting in a savory, lightly tangy soup that reheats well for lunches or dinners.

White Bean Kale Tomato Soup

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 4 cups vegetable broth
• 2 (15 oz) cans white beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 4 cups chopped kale
• 2 tsp dried Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

 

• Place the diced onion, minced garlic, and diced carrots in the slow cooker.
• Add the drained white beans, crushed tomatoes, vegetable broth, Italian seasoning, salt, and black pepper.
• Stir gently to combine everything evenly.
• Cover and cook on low for 6 to 7 hours until the carrots are soft.
• Stir in the chopped kale during the final 30 minutes of cooking so it wilts but keeps some texture.

Notes

Stir the kale in only at the end to avoid a mushy result. Leftovers keep in the fridge for up to four days and taste even better after the flavors settle overnight. If the soup thickens too much on reheating, add a splash of broth to loosen it.

Course: Soup
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board

Sweet Potato Red Lentil Dal Soup

This sweet potato red lentil dal soup combines creamy red lentils with sweet potatoes for a hearty bowl that feels both familiar and fresh. It works well on cool evenings when you want a hands-off meal that fills the kitchen with warm spice.

The finished soup has a thick texture and balanced flavor, with the natural sweetness of the potatoes offsetting earthy lentils and gentle curry notes.

Sweet Potato Red Lentil Dal Soup

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 2 medium sweet potatoes, peeled and diced
• 1 cup dried red lentils, rinsed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 4 cups vegetable broth
• 1 (14-ounce) can diced tomatoes
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 (14-ounce) can full-fat coconut milk
• Fresh cilantro and lime wedges for serving

Instructions

 

• Place the sweet potatoes, red lentils, onion, garlic, ginger, vegetable broth, diced tomatoes, curry powder, cumin, turmeric, salt, and black pepper into the slow cooker.
• Stir everything together until the spices are evenly distributed.
• Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the lentils and sweet potatoes are soft.
• Stir in the coconut milk and let the soup warm through for 10 minutes.
• Ladle into bowls and top with fresh cilantro and a squeeze of lime.

Notes

If the soup thickens too much after sitting, stir in a splash of broth or water when reheating. The coconut milk keeps the texture smooth without needing an immersion blender, though a quick partial blend works if you prefer it creamier. Leftovers store well in the fridge for three days and reheat gently on the stovetop.

Course: Soup
Cuisine: Indian
Equipment: Slow Cooker

Ginger Carrot Turmeric Soup

This soup brings steady warmth from ginger and turmeric while keeping the focus on simple carrots. It works well on busy days when you want to set the slow cooker and return to a ready meal. The finished texture is smooth and lightly creamy with a mild spice that feels comforting without being heavy.

It pairs easily with crusty bread or a simple side salad. The flavors stay balanced so the carrot sweetness comes through clearly.

Ginger Carrot Turmeric Soup

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Immersion Blender

Ingredients

  

• 8 medium carrots, peeled and chopped
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Add the chopped carrots, diced onion, minced garlic, grated ginger, turmeric, vegetable broth, coconut milk, salt, and black pepper to the slow cooker.
• Stir once to combine everything evenly.
• Cover and cook on low for 6 hours or on high for 3 hours until the carrots are soft.
• Use an immersion blender to puree the soup directly in the slow cooker until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender.
• Taste and adjust salt if needed, then serve warm.

Notes

For a thicker texture, reduce the broth by half a cup before cooking. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen. Skip the coconut milk and use extra broth if you prefer a lighter, broth-based version.

Course: Soup
Cuisine: Asian
Equipment: Slow Cooker, Immersion Blender

Mexican Pinto Bean Corn Soup

This soup brings together pinto beans and sweet corn in a spiced broth that feels filling without being heavy. It works well on busy days when you want something warm and satisfying ready by dinner time. The texture stays hearty from the beans while the corn adds little bursts of sweetness in every bite.

Mexican Pinto Bean Corn Soup

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 2 cans (15 oz each) pinto beans, drained and rinsed
• 2 cups frozen corn kernels
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes with juices
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro, for serving
• Lime wedges, for serving

Instructions

 

• Add the diced onion, minced garlic, and diced red bell pepper to the slow cooker.
• Stir in the drained pinto beans, frozen corn, and diced tomatoes with their juices.
• Pour the vegetable broth over the vegetables and beans.
• Add the cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything until the spices are evenly distributed.
• Cover and cook on low for 6 to 7 hours.
• Taste and adjust salt if needed before serving.
• Ladle into bowls and top each serving with chopped cilantro and a squeeze of lime.

Notes

If the soup thickens too much after cooking, stir in a splash of extra broth to loosen it. Frozen corn works straight from the bag and keeps its texture better than canned. Leftovers store well in the fridge for three days and reheat gently on the stove without losing flavor.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board

Cauliflower Cashew Cream Soup

This soup turns simple cauliflower into a creamy bowl of comfort. The cashews melt into the broth during slow cooking and create a smooth base without any dairy. It works well for weeknight dinners when you want something filling yet light.

The flavor stays gentle with garlic and thyme while the texture feels rich and velvety. Serve it with crusty bread for a complete plant-based meal.

Cauliflower Cashew Cream Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Immersion Blender

Ingredients

  

• 1 large head cauliflower, cut into florets
• 1 cup raw cashews
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh chives

Instructions

 

• Add the cauliflower florets, raw cashews, diced onion, minced garlic, vegetable broth, dried thyme, salt, and black pepper to the slow cooker.
• Stir the ingredients to combine them evenly.
• Cover and cook on low for 6 hours until the cauliflower is very soft.
• Turn off the slow cooker and let the soup cool for 10 minutes.
• Use an immersion blender to puree the soup until it reaches a smooth consistency.
• Stir in the lemon juice.
• Ladle the soup into bowls and sprinkle with chopped fresh chives before serving.

Notes

If the soup thickens too much after blending, stir in a splash of warm vegetable broth to loosen it. The chives add a mild onion note that pairs well with the creamy base. Leftovers keep in the fridge for up to four days and reheat gently on the stovetop without losing texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender

Vegetable Noodle Herb Soup

This soup combines tender vegetables and soft noodles in a light herb broth. It works well for weeknight dinners when you want a warming bowl with little hands-on time. The flavor stays gentle and comforting, with thyme and oregano giving steady herbal notes.

The vegetables hold their shape while the noodles add a soft chew. It suits cooler evenings and makes good leftovers for lunch the next day.

Vegetable Noodle Herb Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 6 cups vegetable broth
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 bay leaves
• 8 ounces dried pasta noodles such as rotini
• 2 cups fresh spinach
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions

 

• Place the vegetable broth, carrots, celery, onion, garlic, thyme, oregano, bay leaves, salt, and pepper into the slow cooker and stir to combine.
• Cover and cook on low for 6 hours or on high for 3 hours until the vegetables are tender.
• Add the dried pasta noodles and spinach during the final 30 minutes of cooking, stirring once to submerge the noodles.
• Remove the bay leaves, stir in the fresh parsley, and serve.

Notes

Add the noodles only at the end so they stay firm instead of turning mushy. If the soup thickens after storage, stir in a splash of broth when reheating. Dried thyme and oregano work best here for steady flavor, while the parsley added at the end keeps the herb taste bright.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board