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Vegetable Soup served in a white bowl.

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. 

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
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 serves
Calories 181 kcal

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

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add onions, carrots, and celery; cook for 4 minutes.
  3. Stir in garlic and fresh parsley and cook for 30 seconds.
  4. Remove from heat and transfer to the pot of your 6-quart, or larger, slow cooker.

  5. To the slow cooker add diced tomatoes, potatoes, green beans, tomato paste, bay leaves, smoked paprika, salt, thyme, basil, oregano, pepper, and vegetable broth; gently stir until everything is well combined.
  6. Cover and cook on LOW for 6 hours, or on HIGH for 3 hours.
  7. Add corn the last 30 minutes of cooking.
  8. Ladle into bowls; garnish with fresh dill or parsley, plus a squeeze of fresh lemon juice.
  9. Serve.

Recipe 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 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.