Description
A hearty and nutritious slow cooker paleo vegetable soup packed with fresh vegetables and savory herbs, perfect for a wholesome meal that fits your paleo lifestyle.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 stalks celery, sliced
1 medium zucchini, diced
1 medium yellow squash, diced
1 red bell pepper, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 ounces) can diced tomatoes, no salt added
6 cups homemade or paleo-friendly chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
2 cups chopped kale, stems removed
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion and minced garlic to the skillet and sauté for 3-4 minutes until softened and fragrant.
Transfer the sautéed onion and garlic to the slow cooker.
Add sliced carrots, celery, diced zucchini, diced yellow squash, diced red bell pepper, and green beans to the slow cooker.
Pour in the diced tomatoes with their juice and the chicken broth.
Stir in dried thyme, dried oregano, ground black pepper, and sea salt.
Cover the slow cooker and cook on low for 6 hours.
About 30 minutes before serving, stir in the chopped kale.
Replace the lid and continue cooking until the kale is wilted and tender.
Taste and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours