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.
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! 🙂