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Slow Cooker Vegetable Soup

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. 

Sautéing carrots and onions.

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! 🙌 

Vegetable Soup in the slow cooker.

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.

Vegetable Soup in a bowl.

MORE SLOW COOKER SOUP RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

Vegetable Soup served in a white bowl.

Slow Cooker Vegetable Soup

Katerina | Diethood
Loaded with fresh vegetables and cozy rich flavors, this Vegetable Soup is naturally low fat, yet it’s packed with textures, taste, and comfort. 
4.58 from 21 votes
Servings : 8 serves
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins

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

WW FREESTYLE POINTS: 3
    • 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.
  • Nutrition

    Serving: 2 cups | Calories: 181 kcal | Carbohydrates: 28 g | Protein: 9 g | Fat: 6 g | Saturated Fat: 1 g | Sodium: 540 mg | Potassium: 917 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 5820 IU | Vitamin C: 23.1 mg | Calcium: 87 mg | Iron: 3 mg | Net Carbs: 23 g

    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.

    Course: Lunch, Side Dish, Soup
    Cuisine: American
    Keyword: best soup recipes, crock pot recipes, healthy dinners, healthy lunch, slow cooker soups, slow cooker vegetable soup, vegetable soup
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    Recipe Rating




    50 comments on “Slow Cooker Vegetable Soup”

    1. Followed the recipe and it tasted like spaghetti sauce with vegetables. Won’t be fixing this again.

    2. 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.

      1. Katerina - Diethood
        Katerina Petrovska

        I’m sorry to hear that! I hope she feels better soon!♥
        I’m very glad you enjoyed it! Thank YOU! 🙂

      1. Katerina - Diethood
        Katerina Petrovska

        Sure! I would add it in when there’s around 20 to 25 minutes left in the cooking cycle.

    3. 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 - Diethood
        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. 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!

            1. 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.

    4. Avatar photo
      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

    5. 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.

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