There’s something incredibly satisfying about a warm, nourishing bowl of vegetable soup—especially when it practically makes itself in the slow cooker! This detox soup is packed with fresh veggies, light but flavorful broth, and just the right balance of herbs and spices. Whether you’re looking for a reset after indulging a little too much or just want an easy, comforting meal, this soup has you covered.

Slow Cooker Detox Vegetable Soup

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Servings

4

servings

This detox soup is packed with fresh veggies, light but flavorful broth, and just the right balance of herbs and spices.

Cook Mode

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Ingredients

• 2 carrots, peeled and sliced

• 2 celery stalks, chopped

• 1 small onion, diced

• 3 garlic cloves, minced

• 1 zucchini, chopped

• 1 cup chopped cabbage

• 1 cup green beans, trimmed and cut into bite-sized pieces

• 1 can (14.5 oz) diced tomatoes, undrained

• 4 cups vegetable broth

• 1 teaspoon turmeric

• 1/2 teaspoon ground ginger

• 1/2 teaspoon black pepper

• 1/2 teaspoon salt (adjust to taste)

• 1 teaspoon Italian seasoning

• 1 bay leaf

• Juice of 1/2 lemon

• 1/4 cup fresh parsley, chopped

Directions

• Add all ingredients except lemon juice and parsley to the slow cooker. Stir to combine.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
• Remove the bay leaf and stir in the fresh lemon juice and parsley.
• Taste and adjust seasoning if needed.
• Serve warm and enjoy the wholesome goodness!

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This soup is perfect for meal prep, as the flavors deepen over time. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.