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With very little prep work, you can enjoy Slow Cooker Vegetable Soup Recipe for an easy dinner. Toss everything into the crock pot for a soup bursting with flavor and delicious vegetables in every bite.
We have one of the easiest soup recipes ever! With very little chopping or prep work, this soup is one of the easiest slow cooker meals that your family will love!
This soup is hearty and delicious. I substituted white onions with scallion onions and added some chickie peas and Chipotle sauce when serving. So good.
-Patricia V
You only have to chop a few ingredients and the other ingredients are either canned or frozen so they just get tossed in the slow cooker. That is why I love this best vegetable soup recipe. It is very simple to make and a quick and easy vegetarian recipe. Check out more Vegetarian Crock Pot Recipes or this Instant Pot Vegetarian Chili and Slow Cooker Curry Lentil Soup.
This Slow Cooker Vegetable Soup is hearty, flavorful, and packed with fresh veggies! An easy and healthy crockpot soup recipe that’s perfect for cozy nights or meal prep! If you prefer, you can also make Instant Pot Vegetable Soup.
Ingredients
- Onion – We chopped our yellow onion into small pieces so the kids don’t notice.
- Celery – Chopped into small pieces
- Carrots – Peeled and chopped your fresh carrots. You can also use baby carrots.
- Yukon gold potatoes – We peel and diced into small pieces. You can also use Russet potatoes, sweet potatoes or red potatoes.
- Fire roasted tomatoes – This soup is still very tasty with just regular diced tomatoes.
- Frozen mixed vegetables – Use your favorite vegetables such as broccoli, spinach, green beans or kale
- Dried Thyme – See How to Dry Thyme
- Minced Garlic – Learn How to Mince Garlic Cloves or use garlic powder
- Italian Seasoning – Feel free to use Homemade Italian Seasoning Recipe
- Vegetable stock – You can also use Chicken Broth or Vegetable Broth
Scroll to the recipe card for the full recipe details.
How to Make Easy Crockpot Vegetable Soup
Step 1 – Place everything in the slow cooker. I used a 6 quart crock pot.
Step 2 – Cover and cook on low for 6 hours or until potatoes are soft. (You can cook on high but reduce time.)
Step 3 – Serve warm with crusty bread. Salt and pepper to taste.
Slow Cooker Vegetable Soup
Ingredients
- 1 large onion chopped
- 3 stalks celery chopped
- 2 carrots peeled and chopped
- 3 medium Yukon gold potatoes peeled and diced into small pieces
- 2 cans fire roasted tomatoes 14.5 oz
- 1 bag frozen mixed vegetables 12 oz
- 2 bay leaves
- ½ teaspoon dried thyme
- 2 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Italian Seasoning
- 8 cups vegetable stock
Instructions
- Place everything in the slow cooker.
- Cook on low for 5-6 hours or on high for 2.5-3 hours until the potatoes are soft.
- Serve warm and enjoy!
Recipe Video
Recipe Notes
- Cutting Fresh Vegetables – To ensure that the vegetables cook evenly, try to cut in about the same size pieces.
- Cooking Time – Cooking time will vary depending on how long the potatoes take to cook. We like to cook on low so it is ready when we get home.
- Dutch Oven – If you prefer, you can make this soup in a Dutch Oven and allow it to simmer for about 30 minutes over medium heat or until the veggies have softened.
- Italian Vegetable Soup – Add white beans, pasta, and Italian herbs for delicious variations.
- Spicy Kick – Stir in ½ teaspoon of red pepper flakes or a dash of hot sauce.
- Mexican Twist – Add corn, black beans, diced chilies, and taco seasoning.
- Creamy Version – Stir in a splash of cream or coconut milk before serving.
- Add Meat – Add in cooked chicken, sausage, chickpeas or ground beef can be added for more protein.
Nutrition Facts
What to Serve with Vegetable Soup
We serve this soup with homemade Hawaiian rolls or this homemade cornbread recipe and dinner is complete.
Another favorite is Easy Homemade Dinner Rolls Recipe. The bread is perfect to dip into the soup and get every last drop of the amazing broth. Yum!
Don’t underestimate the power of a big bowl of soup and homemade bread. It is the best comfort food! Everyone in the family enjoys coming home to dinner ready and waiting.
On crazy busy days, we have even just skipped the bread and enjoyed it with saltine crackers. This soup is amazing regardless of what you serve it with. For those gluten free, skip the bread all together and still enjoy an amazing bowl of soup.
Frequently Asked Questions
Yes! Frozen veggies work great and there is no need to thaw first.
Store the leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop in a saucepan or in the microwave until heated through.
Yes, freeze the vegetable soup in individual freezer containers to meal prep for up to 2 months. Thaw in the fridge overnight when ready to serve. Check out How to Freeze Soup for even more tips.
More Easy Vegetable Soup Recipes
Quick and Easy Soup
Easy Creamy Vegetable Soup Recipe
Easy Slow Cooker
Slow Cooker Pumpkin Soup
Easy Copycat
Ina Garten Gazpacho
We love to hear from you! If you make Crock Pot Vegetable Soup Recipe, please leave us a comment or a star review.
I made this recipe and added a pound of chicken breast, cooked for 30 minutes, and then shredded. It was so good! Thanks for the recipe.
Debbe – You’re very welcome! Love that you made it your own with shredded chicken. Yum!
This soup is hearty and delicious. I substituted white onions with scallion onions and added some chickie peas and Chipotle sauce when serving. So good.
Thank you for sharing your recommendations and for taking the time to leave a review.
This soup I’d hearty and delicious. I substituted white onions with scallion onions and added some chickie peas and Chipotle sauce when serving. So good.
I’m so glad yo loved it!
Just saw you on YouTube making this soup. I want to make it. It looks so good. I’m diabetic so this would be good! Glad I came across this!
Thank you Lisa! I hope you enjoy this recipe – It’s easy to make and so delicious too!
I am recovering from eye surgery. This recipe was easy to put together and I had all the ingredients. I will make this again.
Whagt is the nutritional value of this soup?
If you go to the recipe card, all the nutritional information is there. Thank you!
can this recipe for vegetable soup be frozen to be used at a later date
Yes! In fact, we have an entire how to freeze soup post that might help https://www.eatingonadime.com/freezer-tip-how-to-make-your-own-canned-soup/
Is there a way to make this in a small portion? I’m already making a main dish and wanted to make a soup to go with it.
Yes, you can reduce the recipe in half or in a third and I would make it in a small crock pot so that it does not overcook. Thank you.
This was so easy to make!
Delicious, East, hearty soup for cold snowy days
Quick and easy! Love crockpot recipes. One of my go-to, never-fail-to-please recipes. I have made this soup when I have been asked to take a meal to someone. Always liked.
Since seeing this recipe, I have made it a few times already, easy to make & tastes
delicious! I usually serve it with homemade bread or rolls & tastes even better the next day. It is a hearty & fresh soup that will keep you warm. It is a must make.
Easy and delicious! I love coming home on a cold evening and having this ready!!!!
What a wonderful cold weather soup!! It went together so easy. Everyone loved it
Love this soup!
This recipe was very good!
This is delicious
This
This soup is super easy to put together and makes an excellent lunch throughout the week. I opted to use fat-free chicken stock in place of the vegetable stock just for personal taste and I used petite gold potatoes and kept the skin on. I chopped all my veggies the day before (including the potatoes. Just put them in an air-tight container and cover with water and store in the fridge). Then in the morning I dumped everything into the slow cooker and cooked on high for 4 – 4 1/2 hours. By lunch time it was ready! I stored in single serving sized containers in the fridge to reheat for a healthy & delicious lunch!
This is exceptional! Best veggie soup I’ve ever had. I used Better Than Bouillon Vegetable stock, and added a lemon sliced thin the last hour. It brightens it up. Great way to get your fiber and I’m even eating for breakfast!