Veggie Minestrone Soup


With the weather warming up now, I wanted to get in a few last hearty fall/winter soups in, so I whipped out the slow cooker and made this delicious non-traditional Veggie Minestrone Soup.  I got the idea for minestrone soup from the following pin

It was a dead link, but the idea sounded great.  Mine is much less traditional as it doesn’t have noodles, bean, or tomatoes.  However, don’t let that make you think it isn’t full of flavor, because it. Is. Delish!  Because of all the healthy ingredients in this soup, it has some of the following health benefits!

  • promotes a healthy nervous system and optimal brain function
  • boosts the immune system
  • cancer prevention
  • good for digestion
  • heart healthy
  • regulates blood pressure

As with all of my soup recipes, this packs a major nutritious punch!  Best part is it’s slow cooker, so SUPER easy to make!!!



  • 2 diced onions
  • 2 diced celery stalks
  • 1/2 tsp. garlic powder
  • 2 tbsp. olive oil
  • 3 small broccoli bunches, cut into small florets
  • 20 basil leaves
  • 10 oz. frozen green beans
  • 3 cups chicken broth
  • 2 cups water
  • sea salt to taste
  • shredded goats milk cheddar or cheese of your choice for topping (optional)



1.) Chop all your vegetables and put all ingredients, except the cheese, into the slow cooker.


2.) Cook on low for 6-8 hours.


3.) Ladle into a bowl, season with sea salt, and top with shredded cheese if desired, then serve.


Enjoy! 🙂