Easy Homemade Crockpot Vegetable Soup

Combine everything (except garlic, olive oil, spinach, and parsley) in a large slow cooker (mine is 7 quarts).

Cut the tip off the garlic head to expose the tops of the cloves. Rub exposed tips with the oil. Wrap the garlic tightly in tinfoil and place into the center of the soup.

Cook on high until vegetables are fork-tender. This took 3 hours in my slow cooker. It could take anywhere from 2–4 hours, depending on how hot your slow cooker runs.

Stir in spinach and parsley and cook on low for another 30 minutes to 1 hour, or until spinach is wilted.

Remove garlic packet from the soup. Squeeze out the softened cloves and dice them. Stir as much as you’d like into the soup, adjusting to taste as you add. Additionally, add additional salt if needed (I think it needs it!)

Devour!