This easy, healthy Crock Pot Vegetable Soup is hearty and delicious. It's a low-fat, gluten-free crockpot soup recipe packed with tender, slow-cooked veggies and plenty of rich, comforting flavor.
Slow Cooker Vegetable Soup is what I call comfort in a bowl. The tender veggies make a wonderfully delicious vegetarian and gluten-free option for lunch or dinner.
This savory soup recipe is easy to throw together. And the flavor! It tastes even better the next day after the herbs and vegetables have blended, so it's great for meal prep. I make it for lunch and eat it all week long!
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Why This Soup Is So Good!
- It's better than anything you can get in a can! Trust me!
- It's high in fiber, low in fat, and downright delicious!
- It's Perfect for keeping your budget and diet on track.
We love healthy slow-cooker recipes this time of year! You can make tons of your favorite comfort foods into healthy options.
Ingredient Notes
Here are the essential ingredients to make this slow-cooker vegetable soup. Below, I list other vegetables that work with the nutritious recipe.
- olive oil - extra virgin olive oil
- yellow onion - diced
- carrots - peeled and sliced
- celery - sliced
- fresh parsley
- garlic - minced
- canned diced tomatoes - undrained
- potatoes - peeled and diced
- green beans - fresh or frozen
- zucchini - chopped (optional)
- canned tomato paste
- bay leaves - dried
- paprika
- salt and pepper
- thyme - dried
- basil - dried
- oregano - dried
- vegetable broth - low sodium if possible
- corn kernels - fresh or frozen
Vegetable add-in options
Besides adding canned beans like cannellini beans or Great Northern beans, here are a few other veggies you can add to your healthy crock pot soup:
- Sweet potatoes or regular potatoes, cut into ½-inch cubes.
- Butternut squash, cut into ½-inch cubes.
- Green beans, trimmed and cut into 1-inch long segments.
- Bell pepper, chopped.
- Cauliflower, cut into tiny bite-sized pieces.
- Zucchini or yellow squash, chopped.
- Peas, fresh or frozen.
- Mushrooms, sliced longways.
- Spinach or kale.
- Okra, chopped into bite-sized pieces.
- Green or purple cabbage, chopped into bite-size pieces.
Step-By-Step Instructions
This recipe is very simple, so no matter your cooking skill, you'll make a tasty soup. Once you chop all your vegetables, this soup comes together quickly.
First, preheat your olive oil in a large skillet over medium-high heat.
- HEAT PAN. Heat your olive oil in a large skillet over medium-high heat.
2. COOK VEGGIES. Now, add chopped onions, carrots, and celery; cook for 4-5 minutes until soft.
ADD GARLIC and PARSLEY. Next, stir in garlic and parsley and cook for an additional 30 seconds.
3. ADD TO CROCKPOT. Remove the pan from the heat and place the cooked veggies in the crock of your 6-quart or larger slow cooker.
4. ADD REMAINING VEGGIES. Add diced tomatoes, potatoes, green beans, zucchini, tomato paste, bay leaves, paprika, salt, thyme, basil, oregano, pepper, and vegetable broth to the crockpot.
Gently stir until ingredients are combined.
5. COOK. Place the cover on and cook on LOW for 6 hours, or cook on HIGH for 3 hours.
6. ADD CORN. If using, add the corn for the last 30 minutes of cooking.
7. DISCARD BAY LEAVES. When finished cooking, discard the bay leaf and add additional salt and pepper to your liking.
Place the soup into bowls and squeeze some fresh lemon juice over the top.
Recipe tips & tricks
- Make sure to dice your potatoes small to cook at the same rate as the softer vegetables in the soup.
- Cut other vegetables into large pieces so they don’t turn to mush while cooking.
- Adjust the spice to your liking. See below for some flavor options.
- You can use fresh or frozen veggies in this crockpot veggie soup recipe.
- For added protein, you can add a pound of cooked lean ground beef before cooking.
- This crock pot soup recipe is made for a 6-quart slow cooker.
PRO TIP: When you know you're having a busy day, cut all your veggies the night before. You can even sauté your onions, carrots, and celery the night before.
How to add flavor to vegetable soup
For some, the basic recipe for vegetable soup is just right. For others, it can be a little bland. If you'd like to punch up the flavor of your soup, here are our suggestions:
- ADD ADDITIONAL HERBS. Italian seasoning (basil, thyme, oregano) is an excellent match for this soup, so is celery salt and adding another bay leaf while cooking. Paprika is also delicious.
- GIVE IT A KICK. Try giving your vegetable soup a punch of flavor by adding red pepper flakes or some chopped jalapeño.
- BRING ON THE CHEESE. Adding a bit of grated parmesan cheese on top adds a little saltiness and enhances the flavor. Or cook the veggie soup with a Parmesan cheese rind.
- ADD SOME ACIDITY. You can do this by squeezing lemon juice into your finished soup.
How long does it keep?
You can keep Crock Pot Vegetable Soup in an airtight container in the refrigerator for about five days. Reheat and enjoy again and again.
We make it on a Sunday and have soup all week long!
To freeze:
Vegetable Soup that you make in a slow cooker definitely freezes well.
Place your cooked soup in a freezer-safe container, or freezer-safe bag, label and date, and store in the freezer for up to 3 months.
Tip: Quart or gallon-sized zippered freezer bags work well. Lay them flat to freeze, and then stack them in the freezer.
Follow our tips for preventing freezer burn.
To thaw, take the soup out of the freezer the day before you'd like to serve it.
Then, reheat either on the stovetop in a saucepan over medium heat for approximately 15 minutes or in the microwave for 1-2 minutes (longer if you have more than a serving of soup).
More crockpot soup recipes
Healthy Crock Pot Taco Soup is one delicious and nutritious soup that you will repeatedly make. Add your favorite toppings for added flavor!
Slow Cooker White Chicken Chili - you can change things up with a white chili with comfort food written all over it!
Healthy Crockpot Turkey Chili - a lighter version of classic zesty chili that you can make with beans or without.
Crockpot Chicken Noodle Soup - an easy and wholesome soup that's great any day, but especially when you're feeling under the weather.
Crockpot Chicken Enchilada Soup - flavor-packed and hearty, this soup pleases the whole family.
Recipe FAQs
To make this soup with Noodles, add 8 ounces of dry pasta noodles about 20 minutes before the soup finishes cooking. The best noodles are Egg noodles, bow-tie pasta, and small-shelled pasta.
Here's what to serve with your vegetable soup hot from the slow cooker.
For added nutrition and texture, try adding cooked quinoa to the recipe.
Depending on our dietary restrictions, a nice hearty crusty bread is always delicious. Brown Rice (or white rice) is another option to add a bit of fiber, texture, and heartiness to your vegetarian crockpot soup.
Love this Vegetable Crockpot Soup recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
Crock Pot Vegetable Soup Recipe
Equipment
- skillet
- Spatula or cooking spoon
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion (diced - approximately 1 ½ cups)
- 4 carrots (peeled and sliced into rounds)
- 3 celery ribs (sliced)
- 4 cloves garlic (minced)
- ¼ cup chopped fresh parsley
- 28- ounce can diced tomatoes (undrained)
- 3 cups diced potatoes (about 2 large Russet potatoes, peeled and diced into small cubes)
- ½ medium zucchini (chopped)
- 2 cups frozen or fresh green beans (ends trimmed and chopped)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon paprika
- ¾ teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon fresh ground pepper (or to taste)
- 8 cups low-sodium vegetable broth
- 1 cup frozen corn kernels (or fresh)
Instructions
- Chop veggies.
- Heat your olive oil in a large skillet over medium-high heat.
- Add chopped onions, carrots, and celery; cook for 4-5 minutes until soft. Next, stir in garlic and parsley and cook for an additional 30-seconds.
- Remove the pan from the heat and place cooked veggies in the crock of your 6-quart, or larger, slow cooker.
- Add diced tomatoes, potatoes, green beans, zucchini, tomato paste, bay leaves, paprika, salt, pepper, thyme, basil, oregano, and vegetable broth to the crockpot. Gently stir until ingredients are combined.
- Place the cover on and cook on LOW for 6 hours, or cook on HIGH for 3 hours.
- If using, stir in the corn the last 30 minutes of cooking.
- When finished cooking, discard the bay leaf and add additional salt and pepper if needed. Place the soup into bowls and squeeze some fresh lemon juice over the top. Enjoy!
Video
Notes
- Make sure to dice your potatoes small to cook at the same rate as the softer vegetables in the soup.
- Cut other vegetables in large pieces so they don’t turn to mush while cooking.
- Adjust the spice to your liking. See post for flavor options.
- You can use fresh or frozen veggies in the recipe.
- For added protein, you can add a pound of cooked lean ground beef before cooking.
Karen G says
Delicious! Thanks for the low salt recipe.
Ritika Gann says
So glad you liked it, Karen!
Virginia says
I cooked this soup for dinner and my husband and I absolutely loved it. I did adjust for our taste in vegetables. This is the best vegetable soup I have ever tasted. Thanks to #suburbansimplicity for the recipe.
Erin Henry says
So glad you gave the recipe a try and loved it so much! It's always nice to find a healthy and satisfying recipe everyone loves.
Matt Taylor says
Yummy! I love soup recipes, especially crockpot ones. I can't wait to try this vegetable soup.
Erin Henry says
You'll love how satisfying and healthy it is, Matt!
Beth says
Yum! This looks so delicious and tasty! I can't wait to give this a try!
Erin Henry says
We're sure it will be in the rotation, again and again, Beth. Enjoy the tasty recipe!
Toni says
Such a delicious meal for weeknights!! My whole family loved it!
Erin Henry says
Absolutely a weeknight favorite. Add noodles if you need a heartier meal, Toni.