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. 

Blue: 6   Green: 6   Purple: 6   Freestyle: 3
Course Lunch, Side Dish, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 serves
Calories 181 kcal


  • 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


  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


    • 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.