Name: Slow Cooker Vegetable Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups chopped carrots; 2 cups diced potatoes; 1 cup chopped celery; 1 cup chopped onion; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 4 cups vegetable broth; 1 cup green beans, cut into 1-inch pieces; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Facebook

Hey y’all! Ready to cozy up with a comforting meal that’s as easy as it is delicious? This Slow Cooker Vegetable Soup is the ultimate one-pot wonder, bursting with fresh flavors, vibrant veggies, and a savory broth that warms you from the inside out. Whether you’re meal prepping for the week, feeding a hungry family, or just craving something wholesome after a busy day, this hearty soup has you covered. Let’s get cooking!

Why You’ll Love This Slow Cooker Vegetable Soup

Hands-off cooking means minimal effort and maximum flavor.

Packed with nutritious, fiber-rich vegetables for a healthy meal.
Versatile and customizable with your favorite seasonal produce.
Perfect for meal prep—leftovers taste even better the next day!

Completely vegetarian and easily made vegan or gluten-free.

Ingredients for Slow Cooker Vegetable Soup

2 tablespoons olive oil
1 large yellow onion, diced

3 garlic cloves, minced
3 carrots, peeled and sliced
2 celery stalks, sliced

2 medium potatoes, peeled and diced
1 red bell pepper, chopped
1 zucchini, chopped

1 cup green beans, cut into 1-inch pieces
1 (15-ounce) can diced tomatoes, undrained
6 cups low-sodium vegetable broth

1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano

1/4 teaspoon black pepper
1 teaspoon salt, or to taste
1 cup frozen peas

2 cups chopped fresh spinach or kale
Juice of 1/2 lemon (optional, for brightness)

Directions: How to Make Slow Cooker Vegetable Soup

Step 1: Prep the Vegetables

Wash, peel, and chop all the vegetables as indicated above. This makes the cooking process quick and easy.

Step 2: Layer Ingredients in the Slow Cooker

Drizzle olive oil into the bottom of your slow cooker, then add onions, garlic, carrots, celery, potatoes, bell pepper, zucchini, green beans, and canned tomatoes (with juices). Pour in the vegetable broth and sprinkle in the thyme, basil, oregano, black pepper, and salt.

Step 3: Slow Cook to Perfection

Cover and cook on Low for 7-8 hours or High for 4-5 hours, until the vegetables are tender and the flavors meld together beautifully.

Step 4: Add Peas and Greens

About 20 minutes before serving, stir in the frozen peas and chopped spinach (or kale). Cover and cook until the greens are wilted and peas are heated through.

Step 5: Finish and Serve

Taste and adjust seasoning if needed. Squeeze in fresh lemon juice for a bright, fresh finish before serving.

Notes for the Best Slow Cooker Vegetable Soup

If you want a thicker soup, mash a few potatoes against the side of the slow cooker before serving.
This recipe is naturally vegetarian and can be made vegan by using a vegan broth—get more info on making your own vegetable broth.

To add extra protein, toss in a can of drained chickpeas or white beans about 30 minutes before serving.

Variations: Make This Soup Your Own

Minestrone Version: Add 1/2 cup small pasta and a can of kidney beans in the last 30 minutes of cooking.
Spicy Kick: Stir in 1 teaspoon of red pepper flakes or a diced jalapeño for heat.

Root Vegetable Twist: Swap out potatoes for sweet potatoes and add parsnips for a sweeter flavor profile.

Required Equipment for Slow Cooker Vegetable Soup

Large slow cooker (6-quart recommended)
Cutting board and sharp knife

Measuring cups and spoons
Wooden spoon or ladle

Storage Instructions: Keeping Your Slow Cooker Vegetable Soup Fresh

Allow the soup to cool completely before transferring to airtight containers. Store in the refrigerator for up to 5 days. For longer storage, freeze individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

Serving Recommendations: What to Pair with Slow Cooker Vegetable Soup

Crusty whole grain bread or warm garlic naan
Fresh green salad with a tangy vinaigrette
Top with a sprinkle of parmesan or nutritional yeast for added flavor

Pro Tips for the Best Slow Cooker Vegetable Soup

For extra richness, sauté the onions, garlic, and carrots in olive oil before adding to the slow cooker (see tips on how to sauté vegetables).
Don’t shy away from fresh herbs—stir in a handful of chopped parsley or basil just before serving for vibrant flavor.
For a lower-sodium soup, use homemade or low-sodium broth and adjust salt to taste (learn more about low-sodium diets).

FAQ: Slow Cooker Vegetable Soup

Can I use frozen vegetables in this recipe?: Absolutely! Just add them straight to the slow cooker—no need to thaw.
How can I make this Slow Cooker Vegetable Soup gluten-free?: This recipe is naturally gluten-free, but always check your broth and canned tomato labels to be sure.
Can I add meat to this soup?: Definitely—add diced cooked chicken or browned ground turkey at the beginning of cooking for an extra protein boost.

Prep Time: 20 minutes
Cook Time: 7-8 hours on low or 4-5 hours on high
Total Time: 8 hours
Servings: 6-8

Slow Cooker Vegetable Soup