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A steaming bowl of Crockpot Vegetable Soup filled with colorful vegetables

Hearty Crockpot Vegetable Soup

This hearty crockpot vegetable soup is packed with fresh vegetables and flavorful herbs. It's a perfect comforting meal for a chilly day and easy to prepare in your slow cooker.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 yellow onion, chopped large
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 potatoes, peeled and diced medium
  • 1 can diced tomatoes, undrained 14.5 oz
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper or to taste
  • 6 cups vegetable broth
  • 1 cup green beans fresh or frozen
  • 1 cup corn fresh or frozen
  • 1 cup peas fresh or frozen
  • 2 cups fresh spinach or kale, chopped
  • Fresh parsley or cilantro for garnish (optional)
  • Lemon juice or apple cider vinegar a squeeze (optional for acidity)

Equipment

  • skillet
  • slow cooker
  • knives

Method
 

Preparation
  1. Wash and chop all vegetables into uniform, bite-sized pieces; hold off on adding tender greens until later.
Cooking
  1. Optionally, sauté the chopped onion in olive oil over medium heat for 5-7 minutes until softened, then add minced garlic and cook for one minute until fragrant.
  2. Transfer sautéed aromatics (if used) to the slow cooker, then add carrots, celery, potatoes, undrained diced tomatoes, tomato paste, oregano, basil, bay leaf, salt, and pepper.
  3. Pour in vegetable broth, ensuring ingredients are mostly submerged, and stir gently to combine.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until vegetables are tender.
  5. Add quicker-cooking vegetables like corn, peas, or green beans 30-60 minutes before the end of cooking on LOW to prevent mushiness; stir in spinach or kale during the last 15 minutes to wilt.
  6. Remove the bay leaf, taste the soup, and adjust seasonings as needed; add a squeeze of lemon juice or apple cider vinegar for brightness.
  7. Ladle into bowls, garnish with fresh parsley or cilantro if desired, and serve hot.

Notes

For a richer flavor profile, don't skip the optional step of sautéing the aromatics before adding them to the slow cooker. This soup tastes even better the next day as the flavors meld together. Feel free to customize the vegetables based on what you have on hand or what's in season, like adding zucchini or bell peppers along with the corn and peas. Adjust the broth amount if you prefer a thicker or thinner soup.