Vegetable Crock Pot Soup Recipe
Warm up with a bowl of comforting vegetable crock pot soup, made with fresh, wholesome ingredients and minimal effort.
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Why I Love This Crock Pot Vegetable Soup
I’m a big fan of recipes that let me put in the minimum effort for maximum reward, which is exactly what this slow cooker vegetable soup does. There’s something deeply satisfying about throwing a bunch of fresh veggies into the crock pot in the morning and coming back hours later to a fragrant, hearty meal. Plus, knowing that what I’m eating is healthy and loaded with nutrients makes it even better.
The best part? This recipe is super flexible. I love clearing out the fridge and tossing in whatever vegetables are hanging around—sometimes a handful of spinach or even a can of beans for some extra plant-based protein. There’s no wrong way to customize this soup.
What I recommend enjoying with this soup:
- A thick slice of crusty bread
- Grated parmesan or a sprinkle of nutritional yeast on top
- Leftovers packed for easy work lunches
If you want a bit more body, stirring in cooked pasta or rice before serving really completes the meal. This is just straight-up comfort food, perfect for staying cozy during cold months or just getting an easy, nourishing dinner on the table.
Hearty Vegetable Crock Pot Soup
A simple and nutritious crock pot soup loaded with carrots, potatoes, green beans, and more in a savory vegetable broth.
Ingredients
Instructions
- 1
Prepare the Vegetables: Chop the carrots, potatoes, green beans, onion, and mince the garlic.
- 2
Combine Ingredients: In the crock pot, add the vegetable broth, diced carrots, potatoes, green beans, onion, garlic, diced tomatoes, thyme, basil, salt, and pepper.
- 3
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- 4
Add Corn: In the last 30 minutes of cooking, stir in the corn.
- 5
Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread.
Notes
Add other vegetables or beans as desired for variety.
Soup freezes well for up to 2-3 months.
For extra body, stir in cooked pasta or rice before serving.
Nutrition Facts
Serves: 6 bowls
Calories Per Serving: 150
Frequently Asked Questions About This Recipe
Absolutely! This recipe is very versatile—feel free to swap in or add vegetables like zucchini, bell peppers, spinach, or kale based on what you have or what’s in season.
Yes, canned beans like kidney, cannellini, or chickpeas work great and can be added during the last 30 minutes of slow cooking. For lentils, add them with the rest of the ingredients so they cook through.
This recipe is naturally vegan as long as you use vegetable broth and do not add any cheese or dairy as toppings.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup also freezes well for up to 2-3 months.
Yes, simply follow the same steps but simmer everything together on the stovetop for about 45 minutes to an hour, until the vegetables are tender.
