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5.0 from 6 votes

Crock Pot Vegetable Soup

An easy, healthy, and flavorful vegetable soup recipe for the slow cooker or stovetop!

Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Servings: 11 cups
Calories: 1004 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • 2 small onions (or 1 large onion), chopped
  • 3 carrots, peeled and chopped
  • 3 ribs celery, chopped
  • 2 medium russet potatoes, peeled and chopped
  • 1 zucchini, chopped
  • 2 cups frozen cut green beans
  • 1 (28 ounce) can petite-diced tomatoes, not drained
  • ¼ cup chopped fresh parsley
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 6 cups vegetable broth
  • 1 cup frozen peas
  • 1 cup frozen corn kernels

Instructions

    Cup of Yum
  1. Place all ingredients except for peas and corn in a slow cooker. Gently stir to combine. Cover and cook on LOW for 6-8 hours or on HIGH for 2-4 hours (or until potatoes and other vegetables are tender).
  2. Stir in the frozen peas and corn during the final 30 minutes of cooking time.
  3. Remove bay leaves. Season with additional salt and pepper, to taste. Ladle into bowls and serve!
ALTERNATE STOVETOP DIRECTIONS
  1. Heat about 1 tablespoon of olive oil in a large pot over medium-high heat. Add the onions, carrots, and celery and sauté 4 minutes. Add the garlic and sauté 1 more minute. Stir in broth, tomatoes, potatoes, zucchini, tomato paste, parsley, bay leaves, thyme, salt and pepper. Bring to a boil, then add green beans. Reduce heat to medium-low, cover, and simmer until potatoes are almost tender, about 20 - 30 minutes. Add corn and peas and cook 5 minutes longer.

Notes

  • Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4-5 hours. Just get familiar with your pot and adjust accordingly. You'll know the soup is done as soon as the potatoes (and other veggies) are tender.
  • You do not need to thaw the peas or corn before adding them directly to the soup. They will thaw almost immediately when they hit the hot broth.
  • Fresh herbs add great flavor to this old-fashioned soup when they're available. If you don't have access to the fresh version, the dried herbs are fine, too!
  • A squeeze of fresh lemon juice, lime juice, or a splash of vinegar at the very end is a nice, bright addition.
  • Garnish each bowl with freshly-grated Parmesan cheese, chopped fresh parsley, cilantro, thyme, or a dollop of sour cream for a delicious finishing touch!

Nutrition Information

Serving 1cup Calories 100.4kcal (5%) Carbohydrates 22g (7%) Protein 3.3g (7%) Fat 0.3g (0%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.2g Monounsaturated Fat 0.1g Sodium 928.2mg (39%) Potassium 445.9mg (13%) Fiber 4.8g (19%) Sugar 7.5g (15%)

Nutrition Facts

Serving: 11cups

Amount Per Serving

Calories 1004

% Daily Value*

Serving 1cup
Calories 100.4kcal 5%
Carbohydrates 22g 7%
Protein 3.3g 7%
Fat 0.3g 0%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 0.1g 1%
Sodium 928.2mg 39%
Potassium 445.9mg 9%
Fiber 4.8g 19%
Sugar 7.5g 15%

* Percent Daily Values are based on a 2,000 calorie diet.