Go Back
featured image

Crockpot Vegetable Soup Recipe

Slow-simmered vegetables, fragrant herbs, and a savory tomato broth come together in this Crockpot Vegetable Soup Recipe, creating a hearty meal that's wholesome, comforting, and incredibly easy to prepare. Simply add the ingredients to the slow cooker and let it do the work, making it perfect for busy weekdays and cozy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Soup, Main Course
Cuisine: American
Calories: 196
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 carrots peeled and sliced
  • 3 celery stalks sliced
  • 2 medium potatoes peeled and diced
  • 2 cups green beans trimmed and cut into bite-sized pieces
  • 1 zucchini diced
  • 1 cup corn kernels
  • 1 cup frozen peas
  • 3 garlic cloves minced
  • 1 14.5-ounce can diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • Salt and black pepper to taste
For Serving
  • 2 tablespoons chopped fresh parsley
  • Grated Parmesan cheese optional
  • Crusty bread optional

Equipment

  • 6-quart slow cooker (crockpot)
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle

Method
 

  1. Add the onion, carrots, celery, potatoes, green beans, zucchini, corn, garlic, and diced tomatoes to the slow cooker.
    Add the onion, carrots, celery, potatoes, green beans
  2. Pour in the vegetable broth, then stir in the thyme, oregano, smoked paprika, bay leaves, salt, and black pepper.
    Add the onion, carrots, celery, potatoes, green beans
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the vegetables are tender.
    Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours
  4. About 20 minutes before serving, stir in the frozen peas and allow them to heat through.
  5. Remove the bay leaves and taste the soup, adjusting the seasoning if needed.
    Remove the bay leaves and taste the soup,
  6. Ladle into bowls and finish with chopped parsley and grated Parmesan, if desired.
    Ladle into bowls and finish with chopped parsley and grated Parmesan, if desired.

Notes

  • Cut the vegetables into similar-sized pieces for even cooking.
  • Add delicate vegetables like peas near the end to preserve their color.
  • Taste before serving since vegetable broths vary in saltiness.
  • Fresh herbs can be added just before serving for extra flavor.
  • This soup becomes even more flavorful after resting overnight.