This easy, healthy Crock Pot Vegetable Soup is hearty and delicious. It's a low-fat, gluten-free crockpot soup recipe packed with tender veggies and plenty of rich, comforting flavor.


Onion | Carrots | Celery Garlic | Fresh Parsley  Canned Tomatoes | Potatoes Zucchini | Fresh Green Beans Tomato Paste | Bay Leaves Paprika | Sea Salt | Thyme Basil | Oregano | Ground Pepper Vegetable Broth | Corn Kernels


Chop veggies. Cook chopped onions, carrots, and celery in olive oil 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 remaining ingredients, except corn.

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!

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