Here’s a hearty, comforting Crock Pot Vegetable Soup recipe—easy, healthy, and perfect for busy days. Just chop, dump, and let the slow cooker do the work 🥕🥔🍲
🥕 Crock Pot Vegetable Soup
⏱ Time
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Prep: 15 minutes
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Cook: 6–8 hours (low) or 3–4 hours (high)
🍲 Servings
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Serves 6–8
🧾 Ingredients
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2 tbsp olive oil (optional)
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1 onion, chopped
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3 carrots, sliced
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2 celery stalks, sliced
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2 potatoes, diced
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1 cup green beans, chopped
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1 cup corn kernels
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1 cup peas
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1 zucchini, chopped
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1 can (400 g) diced tomatoes
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4 cups vegetable broth (or water)
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1 cup tomato juice or extra broth
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2 cloves garlic, minced
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1 tsp salt (or to taste)
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½ tsp black pepper
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1 tsp dried basil
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1 tsp dried oregano
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½ tsp thyme
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1 bay leaf
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Optional: ½ tsp paprika or chili flakes
👩🍳 Directions (Step-by-Step)
Step 1: Prep Vegetables
Wash, peel (if needed), and chop all vegetables into bite-size pieces.
Step 2: Load the Crock Pot
Add onion, carrots, celery, potatoes, green beans, corn, peas, zucchini, diced tomatoes, and garlic to the slow cooker.
Step 3: Add Liquids & Seasoning
Pour in vegetable broth and tomato juice.
Add salt, pepper, basil, oregano, thyme, bay leaf, and paprika/chili flakes if using.
Step 4: Cook
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Low: Cook for 6–8 hours
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High: Cook for 3–4 hours
Vegetables should be tender and flavors well blended.
Step 5: Finish & Serve
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Remove bay leaf.
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Taste and adjust seasoning.
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Serve hot with crusty bread or crackers.
⭐ Tips for Best Soup
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Cut vegetables evenly for uniform cooking
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Add soft veggies (zucchini, peas) in last hour if you like firmer texture
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Stir once halfway if possible
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Soup thickens naturally as it sits
🔁 Variations
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Protein boost: Add chickpeas, lentils, or white beans
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Low-carb: Skip potatoes, add cauliflower
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Italian-style: Add small pasta in last 30 minutes
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Spicy: Add jalapeños or extra chili flakes
🧊 Storage & Freezing
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Refrigerator: up to 4 days
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Freezer: up to 2 months
🥗 Approx Nutrition (Per Serving)
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Calories: ~150
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Fat: 4 g
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Carbs: 25 g
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Fiber: 6 g