Slow Cooker Vegetable Soup

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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. 

Vegetable Soup served in a white bowl.


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. 

Sautéing carrots and onions.


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! 🙌 

Vegetable Soup in the slow cooker.


  • 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.


  • 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.

Vegetable Soup in a bowl.




4.74 from 19 votes
Vegetable Soup served in a white bowl.

Slow Cooker Vegetable Soup

6 6 6
WW Freestyle: 3
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Loaded with fresh vegetables and cozy rich flavors, this Vegetable Soup is naturally low fat, yet it’s packed with textures, taste, and comfort. 
Course: Lunch, Side Dish, Soup
Cuisine: American
Servings: 8 serves
Calories: 181


  • 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


  • 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.


    • 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 Facts
    Slow Cooker Vegetable Soup
    Amount Per Serving (2 cups)
    Calories 181 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g5%
    Sodium 540mg23%
    Potassium 917mg26%
    Carbohydrates 28g9%
    Fiber 5g20%
    Sugar 7g8%
    Protein 9g18%
    Vitamin A 5820IU116%
    Vitamin C 23.1mg28%
    Calcium 87mg9%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Keywords: best soup recipes, crock pot recipes, healthy dinners, healthy lunch, slow cooker soups, slow cooker vegetable soup, vegetable soup

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    41 Responses
    1. Jessie

      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.

      1. Katerina Petrovska

        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.

    2. Sharon L Montemurro

      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

    3. Marie

      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.

    4. Shannon

      I made this with homemade veggie stock and added in some whole wheat pasta as well as some bell peppers and it was amazing.


          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?

            1. Steve

              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.

    5. Renee

      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.

    6. Lisa @BestNonToxicCookware

      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!

    7. Marci

      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.

      1. Katerina Petrovska

        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. 😊

    8. Mary

      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.

      1. Katerina Petrovska

        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.

    9. Jacquelyn Hastert

      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.

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    Katerina of Diethood
    Hey There!
    I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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