Slow Cooker Vegetable Soup – Loaded with fresh vegetables and cozy rich flavors, this Vegetable Soup is naturally low fat, yet it’s packed with textures, taste, and comfort.
SLOW COOKER VEGETABLE SOUP
Healthy, but warm and hearty Vegetable Soup is a delicious vegetarian, gluten free soup that is prepared in the Slow Cooker. The smell of classic homemade Soup complete with herbs and veggies, is one of the most comforting smells in a kitchen.
The key to a good soup is a long and slow simmer, and that is where our Slow Cooker or Crock Pot comes in very handy.
HOW TO MAKE VEGETABLE SOUP IN THE SLOW COOKER
In around 10 minutes, you can chop the vegetables and fill up your slow cooker. You can also sub in whatever frozen or fresh vegetables you have on hand.
The slow simmer gives veggies time to infuse and meld together to create a soup that has plenty of flavor, plus quarts of leftover soup to pack for lunches or put away in the freezer.
- First, start with sautéing the onions, carrots, and celery with some garlic; then, transfer to the pot of your slow cooker.
- Add potatoes, tomatoes, tomato paste, green beans, herbs, spices and broth to the slow cooker; stir everything together.
- Cover and set Slow Cooker on LOW for 6 hours, or set on HIGH for 3 hours.
- Stir in some corn the last 30 minutes of cooking, and you’re pretty much DONE! 🙌
TIPS FOR MAKING THE BEST VEGETABLE SOUP
- I almost always use frozen green beans and frozen corn for this soup. It’s just easier for me because I have numerous bags of frozen veggies in the freezer. THUS, do not be afraid to use frozen veggies. Just dump them in the slow cooker and go about your bizness.
- The key to a flavorful soup is adding fresh herbs and acid just before serving. For this soup, stir in chopped fresh parsley or dill, and add a squeeze of lemon juice.
- While I serve this Vegetable Soup as a starter, to make this more of a main dish, stir in some leftover shredded chicken before reheating. Or have chicken on the side served over brown rice pilaf.
HOW LONG CAN YOU KEEP HOMEMADE VEGETABLE SOUP IN THE REFRIGERATOR?
- Store leftover Vegetable Soup in airtight containers and keep in the fridge for up to 4 days.
HOW TO FREEZE VEGETABLE SOUP
- Transfer completely cooled soup to quart-size or gallon-size freezer bags.
- Seal and place the bags on a cookie sheet in one single layer; freeze.
- Once frozen, remove from cookie sheet and just stack them up in the freezer. Keep in the freezer for up to 4 months.
MORE SLOW COOKER SOUP RECIPES
- Crock Pot Chicken Enchilada Soup
- Slow Cooker French Onion Soup
- Slow Cooker Beef Stew
- Crock Pot White Chicken Chili Recipe
ENJOY!
TOOLS USED IN THIS RECIPE
Slow Cooker Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 carrots, peeled and sliced into rounds
- 3 celery ribs, sliced
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 28-ounces can diced tomatoes, undrained
- 3 cups diced potatoes, (I use up about 2 large Russet potatoes, peeled, and dice into 1/2-inch thick cubes)
- 2 cups frozen or fresh green beans, ends trimmed and chopped
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fresh ground pepper, or to taste
- 8 cups low-sodium vegetable broth
- 1 cup frozen or fresh corn kernels
- dill or parsley, finely chopped, for garnish
- fresh lemon juice, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onions, carrots, and celery; cook for 4 minutes.
- Stir in garlic and fresh parsley and cook for 30 seconds. Remove from heat and transfer to the pot of your 6-quart, or larger, slow cooker.
- To the slow cooker add diced tomatoes, potatoes, green beans, tomato paste.
- Add bay leaves, smoked paprika, salt, thyme, basil, oregano, pepper, and vegetable broth; gently stir until everything is well combined.
- Cover and cook on LOW for 6 hours, or on HIGH for 3 hours. Add corn the last 30 minutes of cooking.
- Ladle into bowls; garnish with fresh dill or parsley, plus a squeeze of fresh lemon juice. Serve.
Notes
- Store leftover Vegetable Soup in airtight containers and keep in the fridge for up to 4 days.
- Transfer completely cooled soup to quart-size or gallon-size freezer bags.
- Seal and place the bags on a cookie sheet in one single layer; freeze.
- Once frozen, remove from cookie sheet and just stack them up in the freezer. Keep in the freezer for up to 4 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This just became my new favorite soup! I used chicken broth instead of beef and threw in a cube of chicken bouillon for a little extra flavor! Thank you for sharing!
Can I use water instead of vegetable stock? What do you think that will do?
Yes, you can definitely use water, but vegetable broth is flavored, so if you want to use water, you’ll have to add more salt, seasonings, pepper, etc…
I am curious why this soup uses 8 cups of broth instead of 4. when I made it, I felt the 8 cups was too much. Admittedly, I am not the most experienced chef and I would like an explanation in depth about the seemingly large amount of broth is for.
Because I like a “soupy” soup 🤷♀️ and not a vegetable casserole. But you can make it your own and use 4 cups instead of 8.
This has become my staple soup recipe, so easy and I always feel great after having it! Perfect for winter weather too, thank you!!
I’m very glad you enjoyed it! Thank YOU! 🙂
I live in the UK, any chance the recipe could be converted into either metric or imperil measures, thanks.
My browser settings don’t work on your website for font size. Nor does your site have a workaround, such as “desktop site.” I was trying to screenshot the ingredients for a recipe, but the list is so long that I was trying to make the font smaller so I could get everything in one shot because multiples get confusing. (Some others who have difficulty seeing may want larger text.) Please fix this for your readers for easier recipe usage. Thanks! 🙂
What browser are you using? I just checked my site on mobile using Safari and Chrome, and those options seem to be working for me. Please let me know if you have a minute. Thank You! 😊
Followed the recipe and it tasted like spaghetti sauce with vegetables. Won’t be fixing this again.
I have never liked tomato paste in any recipe, not even in spaghetti sauce – I avoid it like the plague, I just omit it. I have not made this recipe yet, but in my opinion it’s probably the tomato paste masking your other better flavors.
My wife isn’t feeling well and I prepped this amazing soup. THANK YOU! It is WONDERFUL! The sauteeing and browning really draws out the earthiness of vegetables into the soup.
I’m sorry to hear that! I hope she feels better soon!♥
I’m very glad you enjoyed it! Thank YOU! 🙂
Do I have to use those exact spices or does it matter what spices I use?
Hi!
Yes, you can use whatever spices/herbs that you like.
Can you add a grain or small pasta to the soup in the slow cooker?
Sure! I would add it in when there’s around 20 to 25 minutes left in the cooking cycle.
Super bummed, because the comments gave me high hopes. But I followed the recipe exactly, and it was so bland I had to lick straight salt out of my hand to make sure I didn’t have covid. And I even used a whole can of paste instead of two tablespoons and doubled the seasonings. Just had zero flavor.
Sounds like you needed to add more salt. Adding salt doesn’t just make food saltier, it also enhances the tastes of the other ingredients in your dish. If you have a dish that tastes bland, a little salt is usually the only fix you need. This recipe makes a lot of soup so it takes a bit more salt to get it to taste right for you.
There is something wrong here Jessie. I’ve tried many recipes that were very bland. Then I found this one that has perfect seasonings. It’s flavour is perfect. If you doubled the seasonings and still have zero taste, something is wrong with your taste. This recipe is a keeper!
I’m very glad you enjoyed it! Thank YOU! 🙂
It doesn’t say how much salt to put in ??
You have to scroll down to the recipe card for all the ingredients, amounts, instructions, etc… Or you can just click on the “Jump to Recipe” button located at the top of the post.
Try a tomato-based substitute such as “sauce” instead of paste, or even (what I plan on doing) an extra can of the diced tomatoes. I always feel tomato paste makes any recipe bland no matter how much seasoning you use. As I mentioned to someone else here, I usually just omit it. Not sure why, I’ve just never liked anything I’ve put it in. Hope this helps.
This is the best vegetable soup recipe I have ever tasted. My slow cooker it’s too small so I dumped it in my Dutch oven and cook it on the stove it was fantastic. Next time I think I’m going to add brussel sprouts. Thanks for such a great recipe
That’s wonderful! I’m very happy you enjoyed it! Thank you for chiming in! 🙂
I haven’t made this recipe yet, but I don’t see how it is 6 WW points.
I have made this soup several times and each time it gets better and better. This time I added an entire 6oz can of tomato paste, 2 cans of cannellini beans, and two bags of frozen mixed veggies instead of the separate veggies.
That’s great! I’m happy you enjoyed it! Thank YOU! 🙂
I made this with homemade veggie stock and added in some whole wheat pasta as well as some bell peppers and it was amazing.
I am very glad you enjoyed it! Thank YOU! 🙂
Elizabeta, can I prep everything the night before and then put in the crock pot insert to quickly pull out and put in the next morning before work?
I’m going to try that tomorrow. I’ll let you know how it goes
Great recipe and an interesting base from which to experiment. Do suggest the 6 hours on low opposed to the 3 on high as the carrots were still hard. Sould be fun to tweak.
Can I use homemade chicken broth instead of vegetable broth?
Hi!
Yep, you can definitely use whatever broth you have on hand.
I used my home made veggie broth instead of store bought broth. Added garbanzo beans. Stewed tomatoes but not tomato sauce. Small amount of rice, little less than (1/4 cup) instead of potatoes. Very yummy!!! And hearty!! Low calorie too and by using my own broth, I can control the salt level.
I am very glad you enjoyed it! Thank YOU! 🙂
When did you add garbanzo beans? At the beginning or towards the end>
Great recipe! I prepared it according to your instructions and the taste is great! Everyone in the family likes it, it makes me happy. Thank you!
That’s wonderful! I am very glad you and your family enjoyed it! Thank YOU! 🙂
This sounds delish, I am a veggie lover, I would like to add cauliflower, broccoli and squash would you recommend adding those at the start or towards the end of the cook time? I appreciate your time and look forward to your response.
Hi!
I would add broccoli florets and cauliflower florets together with the corn – so about 30 minutes before it’s done. Squash can be added at the beginning. Hope you’ll like it. 😊
I am so excited 😆 this shall last me multiple days, yum! Thank you kindly for your response. Marci
this is the best recipe I have been wanted to fix so good first time fixing it .thanks love it
I am SO happy you enjoyed it! Thank YOU!!! 🙂
This soup was amazing. I did change a few things, however:
– one cup of chicken broth in place of the eighth cup of vegetable broth because I ran out of the vegetable broth.
– added a tad more of the spices
– added a bit more corn (yummy!)
My husband, who is picky when it comes to vegetables, absolutely loved this soup. It’s now going to be a staple for these cooler months.
What other veggies have people used? I am very partial to bok choy, leeks and asparagus.
I love those choices and would absolutely use them in this soup. I suggest to add the bok choy toward the end – like 30 minutes before the soup is done.
I want to serve 16 people. Do I just double everything in the recipe?
This is such a fulfilling meal! I love it!
I am so ready for soup season! I can’t wait to simmer this veggie soup in my slow cooker all day!
I know what I will be having for dinner tomorrow! So robust and tasty; can’t wait to enjoy this recipe!
I am so ready for cooler weather when it’s acceptable to have soup cooking in the slow cooker every day! This soup reminds me of my childhood, however, I can’t wait to make this in my slow cooker.
Homemade soup is the best! Adding this to our menu!
Love this as an easy and healthy dinner option!
Great Recipe! I love that I can use my slow cooker to make it! Thank you!
I love how hearty and easy this soup recipe is!
My family loves this soup! It’s delicious!
This sounds so good! I usually make an extra batch of soup and freeze!
Easy, healthy and delicious! This is my kind of recipe!