Low Histamine Slow Cooker Vegetable Soup

This soup is full of flavor from fresh vegetables and herbs without using high-histamine ingredients like tomatoes, canned beans, or onion/garlic. It’s a gut-soothing, anti-inflammatory meal you can prep in minutes and let the slow cooker do the work. Ideal for a light lunch, dinner, or freezer-friendly meal prep.

Ingredients Needed:

• 3 cups chopped carrots (about 4–5): natural sweetness
• 2 cups chopped celery (about 1 head): crunch
• 3 cups diced potatoes (½-inch pieces): hearty base
• 2 cups chopped broccoli florets: fiber & nutrients
• 10 cups homemade vegetable broth or filtered water: fresh, no yeast extract
• 2 cups diced zucchini (or yellow squash): gentle flavor
• 1 cup fresh green beans, chopped: avoid canned
• 1 cup cooked white rice or millet (optional): for body
• 1 tsp dried oregano (or thyme): gentle seasoning
• ¼ cup fresh parsley (or 2 Tbsp dried): finish with herbs
• Salt & pepper (optional): to taste

How To Make Low Histamine Slow Cooker Vegetable Soup:

Layer Vegetables:
Chop carrots, celery, potatoes, broccoli, and zucchini. Add them to the slow cooker.

Add Broth:
Pour in homemade vegetable broth or filtered water.

Cook Until Tender:
Set slow cooker to high for 2 hours until vegetables begin to soften.

Add Remaining Ingredients:
Add green beans, cooked rice (if using), oregano, and parsley. Cook on high for another 1.5–2 hours until all vegetables are tender.

Taste and Adjust:
Season with salt and pepper if tolerated. Serve hot.

Recipe Tips:

• Use only fresh vegetables — avoid canned for low histamine.
• Skip onion, garlic, and tomatoes to prevent histamine issues.
• Add a squeeze of lemon-free zest or fresh herbs at the end for brightness.
• If you like a thicker soup, blend half before serving.

How to Store & Reheat:

• Room Temperature: Don’t leave out longer than 30 minutes.
• Fridge: Store up to 24 hours in airtight container.
• Freezer: Freeze in single portions immediately after cooking. Thaw in fridge and reheat gently on the stove.

Nutrition Facts (per serving):

• Calories: 130
• Sodium: 100 mg
• Protein: 4 g
• Fat: 3 g
• Carbs: 24 g
• Fibre: 5 g
• Sugar: 6 g

FAQs:

Are vegetable soups safe for a low histamine diet?
Yes, if made with fresh vegetables and no canned or fermented ingredients.

Can I use tomatoes in low histamine soup?
Tomatoes are high histamine and acidic; skip or substitute with carrots or pumpkin.

What can I use instead of chickpeas?
Try cooked white rice, millet, or peeled chopped root veggies for extra texture.

Is store-bought broth safe for low histamine?
Most are not; they contain yeast extract or MSG. Use homemade broth or filtered water with herbs instead.

Try More Recipes:

• Low Histamine Millet Pilaf
• Low Histamine Slow Cooker Turkey Stew
• Low Histamine Air Fryer Sweet Potato Wedges

Low Histamine Slow Cooker Vegetable Soup

Recipe by Evelyn ReedCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

4

hours 

Calories

130

kcal

A fresh, histamine-friendly vegetable soup made without tomatoes, garlic, or canned ingredients. Perfect for gentle, gut-soothing meals.

Ingredients

• 3 cups chopped carrots
  

• 2 cups chopped celery
  

• 3 cups diced potatoes
  

• 2 cups chopped broccoli florets
  

• 10 cups homemade vegetable broth or water
  

• 2 cups diced zucchini or summer squash
  

• 1 cup fresh green beans, chopped
  

• 1 cup cooked white rice or millet (optional)
  

• 1 tsp dried oregano
  

• ¼ cup fresh parsley
  

• Salt and pepper (optional)
  

Directions

• Chop all vegetables. Add carrots, celery, potatoes, broccoli, and zucchini to slow cooker.
  
• Pour in broth or water. Cook on high 2 hours until vegetables begin to soften.
  
• Add green beans, cooked rice (if using), oregano, and parsley. Cook on high 1.5–2 hours more.
  
• Season to taste and serve hot.