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    Home » All

    Slow-Cooker Italian Vegetable Soup {Gluten-Free, Dairy-Free}

    Published: Apr 20, 2017 · by Audrey

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    A simple but savory slow-cooker Italian soup. Gluten-free made with your favorite fresh chopped vegetables, hearty beans, and tomatoes and Italian seasoning. Perfect for those following the Paleo and Whole30 diet. 

     gluten-free vegetable soup

    Mediterranean Diet

    When I first went gluten-free, lunch was the hardest meal for me. I am not a huge fan of overly priced, not the best tasting, gluten-free bread; so sandwiches are not an option for me. I had been looking for healthier ways to make meals for my family and read a lot about the Mediterranean diet.

    The Mediterranean diet is based on the traditional foods that people used to eat in countries like Italy and Greece back in the 1960’s. After reading about the diet and its benefits, I created this recipe for Slow Cooker Italian Vegetable Soup.

    slow-cooker Italian vegetable soup steps

    chopped vegetables steps

    Gluten-Free Vegetable Soup

    This recipe is super simple and if you put it in your Crock-Pot first thing in the morning, you will have this savory vegetable soup by lunch.

    This gluten-free soup is super easy to make. You just chop up your favorite vegetables, add canned tomatoes, beans, and the seasonings. You are all set!

    Making vegetable soup in a crockpot does not get any simpler. Even my kids like this vegetable soup, especially if I add gluten-free pasta to it.

    Slow-Cooker Italian Vegetable Soup

    gluten-free vegetable soup
    Print Pin
    5 from 1 vote

    Slow Cooker Italian Vegetable Soup {Gluten-Free, Paleo}

    Simple but savory slow cooker Italian soup. Gluten-free made with your favorite fresh chopped vegetables, hearty beans, and tomatoes and Italian seasoning.
    Course Main Course
    Cuisine Italian
    Keyword gluten-free vegetable soup
    Prep Time 10 minutes
    Cook Time 4 hours
    Total Time 4 hours 10 minutes
    Servings 8
    Calories 23kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    • 1 tablespoon olive oil
    • 2 cans of diced petite tomatoes
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon basil
    • 1 teaspoon salt
    • 2 gluten-free beef bouillon cubes/granules I use Herb OX
    • 3 types of canned beans do not drain: kidney, cannellini and Great Northern beans (I like Bush's beans)
    • fresh chopped veggies: carrots green beans, zucchini, yellow squash, baby spinach
    • 1 cup water
    US Customary - Metric

    Instructions

    • First, add olive oil to the pot.
    • Then add the rest of the ingredients to Crock-Pot and stir.
    • Cook on high until veggies are softened to your preference (usually 4 hours).

    Nutrition

    Serving: 1g | Calories: 23kcal | Carbohydrates: 1g | Fat: 1g | Sodium: 534mg | Potassium: 20mg | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.1mg
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    Reader Interactions

    Comments

    1. Phyllis says

      September 20, 2020 at 1:53 pm

      My sister made this and it is so good! Even her kids liked it. I am making it today and hopefully I got the right amount of veggies. My crockpot is filled up, but the baby will cook down.

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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