Crock Pot Vegetable Soup

Prepare a big batch of Crock Pot Vegetable Soup for a healthy dinner that will make you feel good from the inside out! A crockpot soup is the easiest way to prepare a made-from-scratch meal — even when you’re out of the house. The old-fashioned vegetable soup is just like Grandma’s!

Vegetable Crockpot Soup

A slow cooker chunky vegetable soup is the best way to nourish your body, fill yourself with satisfying goodness, and minimize your work in the kitchen. Add a grilled cheese sandwich or a crusty French baguette for the perfect weeknight meal or Sunday lunch!

This easily adaptable recipe can be changed to suit your family’s preferences and the ingredients that you have on hand. It’s a great opportunity to clean out that vegetable drawer in your fridge, since just about anything can be thrown into the crockpot soup!

How can I make my vegetable soup more flavorful?

No boring vegetable soup here! This recipe gets its flavor from herbs and seasoning like parsley, thyme, bay leaves, and garlic. You can feel free to get creative and spice it up with cayenne or crushed red pepper flakes, or use fresh herbs like rosemary, oregano, chives, or basil. It’s a nice way to add some extra vegetables to your diet in a satisfying, delicious way.

Ingredients for Crockpot Vegetable Soup

This is just a quick overview of the simple ingredients that you’ll need for a healthy crockpot soup. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Onions, carrots, celery, and garlic: aromatics that create the flavorful base for the soup.
• Potatoes: for a satisfying, hearty starch component.
• Zucchini: a mild-tasting vegetable that bulks up the soup. You can substitute with yellow summer squash, too.
• Frozen cut green beans: a convenient shortcut that avoids extra chopping! There’s no need to thaw them first — just throw them into the crockpot soup while they’re still frozen.
• Petite diced tomatoes: don’t drain the can, since the juice adds flavor and liquid to the broth.
• Tomato paste: for rich, highly concentrated tomato flavor.
• Fresh parsley: a bright touch of freshness.
• Bay leaves and dried thyme; salt and pepper: extra seasonings that give the soup depth and an earthy flavor.
• Vegetable broth: the liquid base of the soup. Chicken broth also works well if you’re not concerned with keeping the meal vegetarian.
• Frozen peas and corn: add them at the end so that they don’t get too mushy.

How to Make Crock Pot Vegetable Soup

This crockpot vegetable soup recipe can also be prepared in a pot on the stovetop, so pick whichever method suits your schedule. I’m showing you the slow cooker version here, but the stovetop instructions are also included below!

The only “work” required for this crockpot soup is chopping up the veggies! If you can handle that task, then you can make a delicious homemade vegetable soup.

1. Place all of the ingredients (except for the frozen peas and corn) in the Crock Pot. Cover.
2. Cook on LOW for 5-6 hours or on HIGH for 2-3 hours, or just until your potatoes (and other veggies) are fork tender. The peas and corn do not need much time in the pot, so you’ll just add those two ingredients during the final 30 minutes.
3. Taste and season with salt and pepper, if necessary, then ladle into bowls and serve!

What goes with Vegetable Soup?

This hearty and healthy vegetable soup is perfect alongside a loaf of crusty baguette or no-knead bread, soft dinner rolls or crescent rolls, cornbread, corn muffins, pumpkin bread or pumpkin muffins. If you enjoy the soup and breadsticks at Olive Garden, serve your homemade soup with these garlic breadsticks. Biscuits are also a great option! Try these classic Southern buttermilk biscuits, these easy drop biscuits, or these quick 3-ingredient biscuits. If you like some spicy “kick,” pair the soup with a loaf of Jalapeño Cheddar Bread or a skillet of Mexican cornbread.

Storage

A pot of crockpot soup is a healthy lunch or dinner to prepare in advance and then stash in your fridge or freezer for busy days. Leftover soup will keep in the refrigerator for 3-4 days, or in the freezer for up to 3 months.

Reheat individual portions of leftover soup in the microwave for 1-2 minutes. To reheat larger quantities of soup, place in a saucepan on the stovetop, cover, and warm over low heat just until the soup reaches the desired temperature.

It’s important to note that the potatoes tend to get a bit mushy when they’re thawed after freezing, so if that bothers you, do not freeze this soup.

Recipe Variations

• If you love cabbage in your vegetable soup, add about 1/2 of a head of cabbage (chopped or shredded) to the slow cooker. It looks like a lot of cabbage, but it will cook down quite a bit.
• Add fresh spinach leaves at the very end. The spinach will wilt almost instantly, so wait to stir it in until you’re ready to serve.
• You can stir cooked rice, pasta or barley into your soup when it’s done cooking.
• Make this soup with hamburger by adding 1 lb. of ground beef (cooked and drained) — just like my grandmother used to do in this recipe! Other meats will also work well in this crockpot soup, including sausage, bacon, and chicken.
• I kept this recipe really simple and traditional by seasoning the tomato-based soup with parsley, garlic, bay leaves, thyme, salt and pepper. If you want to kick it up and add even more flavor, you can use any additional herbs and seasonings that you enjoy — such as oregano and basil, or a prepared Italian seasoning blend.

Stovetop Preparation

To prepare this soup on the stovetop instead of in the slow cooker, heat about 1 tablespoon of olive oil in a large pot over medium-high heat. Add the onions, carrots and celery and sauté 4 minutes. Add the garlic and sauté 1 more minute. Stir in broth, tomatoes, potatoes, zucchini, tomato paste, parsley, bay leaves, thyme, salt and pepper. Bring to a boil, then add green beans. Reduce heat to medium-low, cover and simmer until potatoes are almost tender, about 20 – 30 minutes. Add corn and peas and cook 5 minutes longer.

Tips for the Best Crockpot Vegetable Soup Recipe

• Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4-5 hours. Just get familiar with your pot and adjust accordingly. You’ll know the soup is done as soon as the potatoes (and other veggies) are tender.
• You do not need to thaw the peas or corn before adding them directly to the soup. They will thaw almost immediately when they hit the hot broth.
• This makes a very large pot of soup! You can either save the leftovers for later meals, or cut all of the ingredients in half to prepare a smaller batch.
• Fresh herbs add great flavor to this old-fashioned soup when they’re available. If you don’t have access to the fresh version, the dried herbs are fine, too!
• Don’t forget a side of crusty bread, warm biscuits or soft dinner rolls for dipping in that delicious broth!
• A squeeze of fresh lemon or lime juice at the very end is a nice, bright addition.
• Garnish each bowl with freshly-grated Parmesan cheese, chopped fresh parsley, cilantro, thyme, or a dollop of sour cream for a delicious finishing touch!

More Easy Crockpot Soup Recipes to Try

If you love the convenience of slow cooker soup recipes, be sure to sample some of these other great options:

• Crock Pot Potato Soup
• Lentil Soup
• Farmhouse Slow Cooker Beef Stew
• Beef Barley Soup
• Chicken Tortilla Soup
• Ham and Bean Soup
• Split Pea Soup with Ham
• Slow Cooked Beef Vegetable Soup
• Crock Pot Vegetable Soup with Ground Beef
• Summer Vegetable Soup
• Crock Pot Vegetable Soup with Cabbage
• Slow Cooker Italian Wedding Soup

Crock Pot Vegetable Soup

5 from 2 votes

Prep: 15 minutes

Cook: 5 hours

0 minutes

Total: 5 hours 15 minutes

Servings 11 cups

Calories 100.4 kcal

This easy and healthy Crock Pot Vegetable Soup is a perfect weeknight dinner or prep-ahead lunch!

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Equipment

• Slow Cooker

Ingredients

  

1x2x3x

• 2 small onions (or 1 large onion), chopped
• 3 carrots, peeled and chopped
• 3 ribs celery, chopped
• 2 medium russet potatoes, peeled and chopped
• 1 zucchini, chopped
• 2 cups frozen cut green beans
• 1 (28 ounce) can petite-diced tomatoes, not drained
• ¼ cup chopped fresh parsley
• 2 tablespoons minced fresh garlic
• 2 tablespoons tomato paste
• 2 bay leaves
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 6 cups vegetable broth
• 1 cup frozen peas
• 1 cup frozen corn kernels

Instructions

• Place all ingredients except for peas and corn in a slow cooker. Gently stir to combine. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours (or until potatoes and other vegetables are tender). Stir in the frozen peas and corn during the final 30 minutes of cooking time.
• Remove bay leaves. Season with additional salt and pepper, to taste. Ladle into bowls and serve!

Notes

• Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4-5 hours. Just get familiar with your pot and adjust accordingly. You’ll know the soup is done as soon as the potatoes (and other veggies) are tender.
• You do not need to thaw the peas or corn before adding them directly to the soup. They will thaw almost immediately when they hit the hot broth.
• This makes a very large pot of soup! You can either save the leftovers for later meals, or cut all of the ingredients in half to prepare a smaller batch.
• Fresh herbs add great flavor to this old-fashioned soup when they’re available. If you don’t have access to the fresh version, the dried herbs are fine, too!
• Don’t forget a side of crusty bread, warm biscuits or soft dinner rolls for dipping in that delicious broth!
• A squeeze of fresh lemon juice at the very end is a nice, bright addition.
• Garnish each bowl with freshly-grated Parmesan cheese, chopped fresh parsley, cilantro, thyme, or a dollop of sour cream for a delicious finishing touch!

Nutrition

Serving: 1cupCalories: 100.4kcalCarbohydrates: 22gProtein: 3.3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 928.2mgPotassium: 445.9mgFiber: 4.8gSugar: 7.5g

Keyword: crock pot vegetable soup, slow cooker vegetable soup, vegetarian soup recipe

Course: Lunch or Dinner

Cuisine: American

Author: Blair Lonergan

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