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!

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.

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!

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.

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

Fall Harvest Salad

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

Skillet Cornbread

Pumpkin Bread

Crusty bread, buttery croutons or grilled cheese for dipping.

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

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.

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

More Slow Cooker Vegetarian 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…

top down view of white bowl of vegetable soup with striped blue napkin
5 stars (21 ratings)

Easy Slow Cooker Vegetable Soup (Dump and Go!)

Servings: 6
Prep: 5 minutes
Cook: 4 hours
Total: 4 hours 5 minutes
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, which is a nice time-saver, too! 
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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.

Notes

See above post for ingredient substitutions.
For lower sodium, use low sodium stock and tomato products.
Note: I have not yet tested this recipe in an Instant Pot.
Author: Robyn Conley Downs
Course: Soup
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 150kcal, Carbohydrates: 32g, Protein: 6g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.1g, Sodium: 629mg, Potassium: 663mg, Fiber: 7g, Sugar: 10g, Vitamin A: 8339IU, Vitamin C: 24mg, Calcium: 77mg, Iron: 2mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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