Slow Cooker Vegetable Soup - Real Food Whole Life

Slow Cooker Vegetable Soup

October 19, 2021

top down view of white bowl of vegetable soup with striped blue napkin

This easy, hearty vegetable soup recipe is made with mixed vegetables, requires no pre-cooking, and makes for a satisfying vegetarian and vegan meal.

Also includes stovetop directions!

top down view of white bowl of vegetable soup with striped blue napkin

About This Recipe

This slow cooker vegetable soup recipe is bursting with hearty vegetables and is so simple to make.

Since it’s a dump-and-go recipe, you can make it without sauteing the vegetables first.

Just chop, drop and go!

This soup reminds me of the kind out of a can that I ate growing up.

Except this version is packed with even more vegetables and has a much fresher flavor.

I love making this soup as an appetizer, or as a main course served with a big salad and crusty bread on the side.

It also makes amazing leftovers, and I love packing away a few portions for easy lunches that are ready to go in the freezer.

Soups are an easy & delicious way to get more vegetables into your everyday diet, and this recipe is always 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! 

We’re using simple hearty vegetables that can stand up to a longer cook time, such as carrots, potatoes, and celery.

Along with flavorful diced tomatoes, tomato paste, and vegetable stock.

You just add everything to a slow cooker, cover, and cook on high for 4-5 hours (or on low for 6-7 hours). 

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!

ingredients for slow cooker vegetable soup in a black crockpot

Tips for Making the Best Vegetable Soup

Be sure to choose the right combination of vegetables for maximum flavor and color.

We like a mix of hearty potatoes, carrots, celery, corn and peas.

Then, kick up the flavor with a mix of herbs and spices.

We like smoked paprika for a mild smoky flavor, granulated garlic, as well as the addition of bay leaves.

More Ideas for Making Crockpot Vegetable Soup

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 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.

Wondering about frozen vs. fresh vegetables? 

We recommend using fresh carrots, celery and potato – those work the best for this vegetable soup recipe.

But frozen green beans, corn, and peas are the frozen vegetables all work great. 

Tip: If you want to use frozen veggies for this soup, simply defrost them prior to adding to your slow cooker.

ladle full of slow cooker vegetable soup being lifted out of a black crockpot

The Best Vegetables to Use & Ingredient Substitutions

  • 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.
  • Celery: chopped fresh celery works best.
  • Potato: we like peeled Russet potatoes, but waxy yellow 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: we like the smokey flavor of fire roasted tomatoes, but regular diced tomatoes will work well, too.
  • Tomato paste: 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 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.

What to Serve with Slow Cooker Vegetable Soup

Fall Harvest Salad

Chopped Kale Salad

Arugula or any mixed greens tossed with our Easy Apple Cider Vinaigrette or Lemon Dijon Dressing

One Bowl Cornbread Muffins

One Bowl Triple Apple Cider Spiced Muffins

Crusty bread, buttery croutons or grilled cheese for dipping

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.

close up of a white bowl of soup with vegetables on white table

More Vegetable Soup Recipes

Crockpot Lentil Soup

Crockpot Vegetarian Chili

Pumpkin and Sweet Potato Soup

Crockpot Butternut Squash Soup with Apple

Golden Glow Red Lentil Soup

this recipe is…

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I hope you’ll make this healthy Slow Cooker Vegetable Soup recipe soon.

If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

top down view of white bowl of vegetable soup with striped blue napkin
5 from 1 vote

Slow Cooker Vegetable Soup

Yield 6
Prep Time 7 mins
Cook Time 8 hrs
Total Time 8 hrs 7 mins

This easy, hearty vegetable soup recipe is made with mixed vegetables, requires no pre-cooking, and makes for a satisfying vegetarian and vegan meal. Also includes directions for stovetop!

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 tbsp tomato paste
  • 1-2 bay leaves
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 quart vegetable 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

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 stock, 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.

Notes

This recipe makes about 6 servings.
See above post for ingredient substitutions.
Note: I have not yet tested this recipe in an Instant Pot.

Nutrition

Calories: 151kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1655mg | Potassium: 665mg | Fiber: 6g | Sugar: 10g | Vitamin A: 8675IU | Vitamin C: 24mg | Calcium: 77mg | Iron: 2mg
Nutrition disclaimer
did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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