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Close overhead shot of a bowl of Crock Pot Vegetable Soup on a wooden surface
Crock Pot Vegetable Soup
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
 

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

Course: Lunch or Dinner
Cuisine: American
Keyword: crock pot vegetable soup, slow cooker vegetable soup, vegetarian soup recipe
Servings: 11 cups
Calories: 100.4 kcal
Author: Blair
Ingredients
  • 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
  1. 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.
  2. Remove bay leaves. Season with additional salt and pepper, to taste. Ladle into bowls and serve!
Recipe Notes
  • 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.
  • 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!
  • 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.
  • 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.
  • 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.
Nutrition Facts
Crock Pot Vegetable Soup
Amount Per Serving (1 cup)
Calories 100.4 Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 928.2mg40%
Potassium 445.9mg13%
Carbohydrates 22g7%
Fiber 4.8g20%
Sugar 7.5g8%
Protein 3.3g7%
* Percent Daily Values are based on a 2000 calorie diet.