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.
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.
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, Paleo}
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
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).
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