This Slow Cooker Vegetable Soup with a Touch of Spice is a gem among the best slow cooker vegetable soup recipes. Loaded with vibrant veggies and a subtly spiced broth, it simmers in a crockpot to create a warm, flavorful dish—perfect for a cozy, zesty meal.
Recipe Tips and Tricks
Chop veggies into ½-inch pieces for even cooking—keeps the texture balanced with a slight bite. Sauté onions and garlic first for a deeper base, though raw works fine for simplicity. Add red pepper flakes early to infuse the broth with a gentle heat—adjust to your spice preference. Use low-sodium broth to control seasoning. Cook on low for a richer, melded flavor that complements the spice.
Why You’ll Love This Recipe
Get ready to warm up your taste buds with this Slow Cooker Vegetable Soup with a Touch of Spice—it’s a standout among the best slow cooker vegetable soup recipes, and it’s about to add a little zing to your comfort food game! This soup is a cozy delight with a kick: a colorful medley of veggies like carrots, bell peppers, and spinach simmers in the crockpot, soaking up a savory broth with just the right hint of spice from red pepper flakes—enough to excite without overwhelming. It’s a hands-off wonder—just toss it in, set it, and let it cook while you go about your day—delivering a flavorful, satisfying bowl that’s perfect for chilly nights or whenever you crave a little extra warmth. Whether you’re spicing up a solo meal, sharing it with friends, or seeking a twist on classic soup, this vegetable soup is a slow-cooked treat you’ll love—zesty, hearty, and oh-so-delicious!
Slow Cooker Vegetable Soup with a Touch of Spice
Spicy veggie soup with warm broth—slow cooker zest.
Ingredients
- 2 large carrots, peeled and sliced
- 1 red bell pepper, chopped
- 2 cups fresh baby spinach
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- ½ tsp red pepper flakes (adjust to taste)
- 1 tsp dried thyme (or 1 tbsp fresh)
- Salt and pepper to taste
Instructions
- Gear Up for a Spicy Twist: Grab your slow cooker, a cutting board, a sharp knife, and a wooden spoon—this veggie soup’s about to bring a zesty kick with ease! Imagine a warm, spiced bowl as you prep—let’s dive in with a big, excited grin for some crockpot fun!
- Chop the Veggies: Peel and slice your carrots into ½-inch rounds—keep them even for balanced cooking. Chop the red bell pepper into bite-sized pieces, and dice the onion into small chunks—these vibrant veggies are your flavor base with a spicy edge!
- Prep the Aromatics: Mince your 2 cloves of garlic—quick chops or a press make it simple. For a deeper kick, sauté the onion and garlic in a skillet with a teaspoon of olive oil over medium heat for 3-4 minutes until fragrant—it’s optional but builds a robust foundation!
- Load the Crockpot: Toss the carrots, bell pepper, onion, and garlic (sautéed or raw) into your slow cooker—spread them out so they all soak up the spiced broth. These veggies are about to turn into a zesty, satisfying meal!
- Add the Broth and Spice: Pour 4 cups of low-sodium vegetable broth over the veggies—watch it settle in, ready to carry that flavor. Sprinkle in ½ teaspoon of red pepper flakes and 1 teaspoon of dried thyme (or save fresh for later)—this is where the spice and warmth kick in!
- Season and Start: Add a light pinch of salt and pepper—go easy, you’ll adjust later! Stir everything gently with your wooden spoon, then pop the lid on your slow cooker. Set it to low for 6-8 hours—or high for 3-4 hours if you’re short on time—let it simmer into spicy bliss!
- Check the Veggies: When the time’s up, lift the lid and peek inside—the carrots and peppers should be tender with a hint of spice! Test a piece with a spoon; if it needs more time, give it 30 minutes on low—slow cooking perfects the flavor!
- Add the Spinach: Stir in 2 cups of fresh baby spinach—add it now so it wilts just right, keeping its texture and freshness. This green touch balances the spice with nutrition!
- Finish with Fresh Thyme (If Using): If you’re using fresh thyme, stir in 1 tablespoon now—it adds a warm, vibrant note at the end! Taste your soup—adjust with more salt, pepper, or red pepper flakes for your perfect spice level—this is your zesty masterpiece moment!
- Serve and Warm Up: Ladle the warm, spicy soup into bowls—grab a spoon and dive into the tender veggies and zesty broth! Pair it with crusty bread or enjoy it solo—it’s slow cooker comfort with a kick. Savor every flavorful, warming sip!
Notes
- Cut veggies evenly—consistent sizes keep the texture balanced and cooking uniform.
- Add spinach late—cooking it too long makes it mushy and dulls its vibrancy.
- Adjust red pepper flakes—start light and tweak at the end for your ideal spice level!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 25Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 125mgCarbohydrates 6gFiber 1gSugar 2gProtein 1g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Carrots add sweet crunch—fresh keeps them vibrant and firm. Red bell peppers bring mild sweetness and color—packed with vitamins. Spinach offers a tender, nutritious boost—fresh baby spinach wilts beautifully. Onion and garlic create a savory foundation—essential for depth. Vegetable broth is the base—low-sodium keeps it light and adjustable. Red pepper flakes provide that subtle spice—adjust for your heat tolerance. Dried thyme adds earthy warmth—fresh thyme can amplify it if you’ve got it.
Variations and Substitutions
Swap bell peppers for zucchini or green beans for a veggie switch—fresh or frozen both work. Use kale instead of spinach for a heartier green—add it earlier to soften. Sub vegetable broth with chicken broth for a richer taste if not vegetarian. Add a pinch of cayenne or chili powder instead of red pepper flakes for a different heat profile. Replace thyme with oregano or rosemary for an herbal twist. Toss in diced tomatoes or a splash of hot sauce for extra zing and flavor.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 5 days—the spices mellow and meld for even better flavor! Reheat on the stove over medium heat or in the microwave with a splash of broth to loosen it up. Freezes well for up to 3 months; use freezer-safe containers, leaving room for expansion—thaw overnight in the fridge before reheating for a fresh, spicy bite.
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