Easy Slow Cooker Vegetable Soup (Dump and Go!)
This easy, hearty slow cooker vegetable soup is made with a mix of cut veggies that stand up well to a longer cook time, such as carrots, potatoes, and celery (no mush veggies here!). Best of all, you can make it without sautéing the vegetables first, so prep is super quick, making it your new go-to dump-and-go slow cooker recipe!

About This Recipe
This slow cooker vegetable soup recipe is bursting with hearty vegetables and is so simple to make.
And, since it’s a dump-and-go recipe, you can make it without sautéing the vegetables first.
Just chop, drop and go!
The thing I love about this particular vegetable soup (like all my time-saving slow cooker recipes) is that it reminds me of the kind out of a can that I ate growing up.
This version tastes quite similar to the vegetable soup I grew up eating, except it’s packed with even more vegetables and has a much fresher flavor.
I personally love making slow cooker soups and stews for easy weeknight dinners and when I need to feed a hungry crowd.
It also makes amazing leftovers, and I love packing away a few portions for easy lunches that are ready to go in the freezer.
Tip: Soups are an easy & delicious way to get more vegetables into your everyday diet (hello veggie-packed Vegetarian Crockpot Lentil Soup), especially when they taste good enough to be a hit with the whole family!
How to Make Vegetable Soup in the Slow Cooker
Making vegetable soup in the slow cooker couldn’t be easier!
In this recipe we’re using simple hearty vegetables that can stand up to a longer cook time, such as carrots, potatoes, and celery.
Added to that list is flavorful diced tomatoes, tomato paste, and vegetable stock.
Just add everything to a crockpot, cover, and cook on high for 4-5 hours (or on low for 6-7 hours).
Then, add tender vegetables at the end, such as corn and peas, which don’t need a long cook time.
Don’t forget to taste for seasoning and add additional salt to taste!

Tips for Making the Best Vegetable Soup
Be sure to choose the right combination of vegetables for maximum flavor and color.
I personally like a mix of hearty potatoes, carrots, celery, corn and peas.
Then, kick up the flavor with a mix of herbs and spices.
I also like smoked paprika for a mild smoky flavor, granulated garlic, as well as the addition of bay leaves.
Tip: Wondering about frozen vs. fresh vegetables? I recommend using fresh carrots, celery and potato – those work the best for this vegetable soup recipe. But frozen green beans, corn, and peas all work great.
What to Serve with Vegetable Soup
Easy Apple Cider Vinaigrette or Lemon Dijon Dressing tossed with mixed greens
Crusty bread, buttery croutons or grilled cheese for dipping.

Substitution and Ingredient Suggestions
Add beans for a boost of plant-based fiber and protein, such as a can of drained & rinsed chickpeas or white beans.
Bulk up this soup and get more of a minestrone style soup by adding 1-2 cups of cooked pasta and add at the end of the cooking time.
Add extra flavor by swapping homemade broth in place for store bought.
Tip: If you want to use frozen veggies for this soup, simply defrost them prior to adding to your slow cooker.
The Best Vegetables to Use & Ingredient Notes
Onion: If you don’t like or can’t eat onions, feel free to skip them in this recipe.
Carrot: Whole, fresh, chopped carrots yield the best flavor for this soup. You can use baby carrots if that’s what you have on hand. They are typically not as sweet, but will still work just fine.
Celery: Chopped fresh celery works best.
Potato: I like peeled Russet potatoes because they feel the most traditional, but waxy yellow, red or even sweet potatoes would also work well.
Green beans: Use fresh green beans, or frozen green beans that have been defrosted.
Fire roasted diced tomatoes: I like the smokey flavor of fire roasted tomatoes, but regular diced tomatoes will work well, too.
Tomato paste: Adds depth of flavor, so don’t skip it! Freeze extra canned tomato paste for the next time you make this soup or any other recipe that calls for tomato paste.
Bay leaves: While not absolutely necessary, bay leaves add extra flavor to the broth.
Smoked paprika: Adds a nice smokey note to the finished soup. If you don’t have smoked, sweet paprika can be substituted.
Garlic powder: Use 2 minced fresh garlic cloves instead of garlic powder if you prefer.
Vegetable stock: Substitute homemade, or homemade chicken stock (if not vegetarian or vegan).
Corn kernels: Use fresh or frozen corn that’s been defrosted.
Peas: Use fresh, or frozen peas that have been defrosted.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store. It has a subtler flavor. Use less iodized salt if that’s what you have on hand.
How to Store & Freeze Leftovers
Homemade vegetarian soups keep well in the fridge for up to 3-4 days, in a sealed container.
This recipe also freezes well, store in a sealed freezer friendly container for up to 2-3 months.

More Slow Cooker Vegetarian Soup Recipes
this recipe is…
Dairy FreeGluten FreeNut FreeVeganVegetarian

Easy Slow Cooker Vegetable Soup (Dump and Go!)
Ingredients
- 1 onion, chopped
- 2 cups carrot
- 1 cup celery
- 2 cups chopped, peeled Russet potatoes
- 2 cups chopped green beans, fresh or frozen, defrosted
- 1 (15-oz) can fire-roasted diced tomatoes
- 2 teaspoons tomato paste
- 1 bay leaf
- 2 teaspoons smoked paprika
- 1 teaspoons garlic powder
- 1 quart vegetable stock, or chicken stock
- 2 tsp kosher salt
To Add at the End
- 1 cup corn kernels, fresh or frozen defrosted
- 1 cup peas, fresh or frozen defrosted
Optional Serving Suggestions
- Minced parsley, olive oil, parmesan cheese, crusty bread
Equipment
Instructions
Slow Cooker Instructions
- To a 6-quart slow cooker, add the onion, carrot, celery, potato, green beans, diced tomatoes, tomato paste, bay leaves, smoked paprika, garlic powder, vegetable stock, and salt, stirring to combine.
- Cover and cook on high for 4-5 hours or low for 7-8 hours, or until the vegetables are very tender and cooked through.
- Uncover and add the corn and peas, stirring to combine. Taste and add additional salt if desired.
Stovetop Instructions
- To a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the onion, sprinkle with a pinch of salt, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the carrot and celery, stirring to combine. Cook an additional 5 minutes until softened.
- Add the potatoes, green beans, diced tomatoes, tomato paste, bay leaves, smoked paprika, garlic powder and salt, stirring to combine.
- Add the vegetable stock, cover, bring to a boil, then reduce to a simmer. Cook, covered, for 25-35 minutes or until the vegetables are very tender and cooked through.
- Uncover and add the corn and peas, stirring to combine. Taste and add additional salt if desired.
This soup was DELICIOUS! I followed the recipe steps exactly (order of cooking and adding ingredients), except switched up the veggies I used (I did carrots, celery, cabbage, bell peppers, and added fresh chopped garlic). I also added in sausage at the end, after soup was cooked (cooked it separately to drain the fat off). It turned out YUMMY, and filling. A great foundation for a soup, and it seems you can get creative with the actual vegetables you add in. I cooked it on the stovetop, and it was done in less than 40min. The only time-consuming part is chopping up the ingredients, which you could even do ahead of time. THANK YOU for a tasty and simple weeknight meal! Will definitely be making this regularly.
Oh yay, so glad you enjoyed this one and that you were able to cook it easily on the stovetop. Love that. Thanks so much for leaving a review!
Love the recipe in terms of the spices and the crockpot’s simplicity to just mix everything and run. It’s perfect for a side dish or main course for this time of year. The tomato paste and smoked paprika are a must. Was great with green peas thrown in at the end – looking forward to making this again.
So happy to hear you enjoyed this one, David! I agree about the tomato paste and smoked paprika — they both add so much depth of flavor! Thanks so much for leaving a review!
This is one of my go-to cozy recipes! I love the flavor and that it is veggie-packed. Sometimes I mix it up based on what I have on hand, but most of the time I make it just as the recipe suggests because it is so darn good 😍
Yay, Chelsea, so happy to hear you’re enjoying this one! Thanks so much for leaving a review!
Wanted to maybe add barley? What do you think?
Hi Christina, I haven’t tried it, so I can’t say for sure. I think the vegetables might actually cook faster than hulled barley needs to become tender, and pearl barley could become mushy. Or it could work, I just can’t say for this one. You can always add about 1 cup cooked barley at the end, which would definitely work. If you try it along with the vegetables let me know how it turns out!
This soup is so good! It is so easy to make and has such good flavor. I wasn’t sure how I was going to like the smoked paprika in it, but I love it. I think it is even better the second day. I’ve already made this soup twice!
Missy, yay, so happy to hear you’re enjoying this one enough to make it on repeat. Thanks so much for leaving a review!
I have made this multiple times and I love it. It also freezes well.
Fantastic, so happy to hear you are enjoying this one, Harriet. Thanks so much for leaving a review!
Can I make this recipe in a three-quart slow cooker?
Thank you!
Joanie, I haven’t tested it, but it should work. I would half the recipe so it will fit. You may need to shorten the time as well, but I’m not sure. If you give it a try let us know how it goes!
i need this recipe send to my email
Hi Cynthia, you can hit the print button and then save the recipe so you can view it any time!
Do you have recipes for 4 quart slow cookers? It’s too hard for me to figure it out unless its made for 4 qt. thanks
Hi Karen, I don’t have any 4-quart slow cooker recipes at the moment.
This was yum! I really appreciated the “dump and go” aspect. I used onion powder instead of onion because my partner has a major onion aversion. I added one can of drained/rinsed cannelli beans and also dropped some ditalini pasta in near the end. Thanks so much for this!
Jenn, wonderful to hear you enjoyed this one. Great tip on swapping onion powder for chopped onion — I’m sure that will help others who aren’t onion fans. Also love the idea of adding pasta and beans. Yum! Thanks so much for sharing your tips.
This is a good recipe. A trick I’ve nod for those who don’t like chopped onions or their texture is to puree the pieces in a food processor. you still get the flavor.
Jae, great tip on preparing the onions, thanks so much for sharing you thoughts!