Description
A hearty and nourishing slow cooker paleo vegetable soup packed with fresh vegetables and savory herbs, perfect for a wholesome meal.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
3 large carrots, peeled and sliced
2 celery stalks, sliced
1 medium zucchini, diced
1 red bell pepper, diced
4 cups bone broth
1 (14.5 ounces) can diced tomatoes, no salt added
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 cups chopped kale, ribs removed
1 tablespoon fresh parsley, chopped
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion and sauté for 3-4 minutes until translucent.
Add minced garlic and cook for an additional 1 minute until fragrant.
Transfer the sautéed onion and garlic to the slow cooker.
Add sliced carrots, celery, diced zucchini, and diced red bell pepper to the slow cooker.
Pour in the bone broth and canned diced tomatoes with their juice.
Stir in dried thyme, dried oregano, sea salt, and black pepper.
Cover and cook on low for 6 hours.
About 30 minutes before serving, stir in chopped kale and cover again.
When ready to serve, stir in fresh parsley.
Ladle soup into bowls and serve warm.
- Prep Time: 15 minutes
- Cook Time: 6 hours