This easy, hearty slow cooker vegetable soup is made with a mix of cut veggies that stand up well to a longer cook time, such as carrots, potatoes, and celery (no mush veggies here!). Best of all, you can make it without sautéing the vegetables first, so prep is super quick, making it your new go-to dump-and-go slow cooker recipe!
5 star review
“This is one of my go-to cozy recipes! I love the flavor and that it is veggie-packed. Sometimes I mix it up based on what I have on hand, but most of the time I make it just as the recipe suggests because it is so darn good 😍”
– Chelsea
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About This Recipe
This slow cooker vegetable soup recipe is bursting with hearty vegetables and is so simple to make. And, since it’s a dump-and-go recipe, you can make it without sautéing the vegetables first. Just chop, drop and go!
The thing I love about this particular vegetable soup is that it reminds me of the kind out of a can that I ate growing up. This version tastes quite similar to the vegetable soup I grew up eating, except it’s packed with even more vegetables and has a much fresher flavor. It also makes amazing leftovers, and I love packing away a few portions for easy lunches that are ready to go in the freezer.
Tip: Soups are an easy & delicious way to get more vegetables into your everyday diet (hello veggie-packed Vegetarian Crockpot Lentil Soup), especially when they taste good enough to be a hit with the whole family!
How to Make Vegetable Soup in the Slow Cooker
Making vegetable soup in the slow cooker couldn’t be easier! In this recipe we’re using simple hearty vegetables that can stand up to a longer cook time, such as carrots, potatoes, and celery. Added to that list is flavorful diced tomatoes, tomato paste, and vegetable stock. Just add everything to a crockpot, cover, and cook on high or low. Then, add tender vegetables at the end, such as corn and peas, which don’t need a long cook time. Don’t forget to taste for seasoning and add additional salt to taste!
Tips for Making the Best Vegetable Soup
Be sure to choose the right combination of vegetables for maximum flavor and color. I personally like a mix of hearty potatoes, carrots, celery, corn and peas. Then, kick up the flavor with a mix of herbs and spices. I also like smoked paprika for a mild smoky flavor, granulated garlic, as well as the addition of bay leaves.
Tip: Wondering about frozen vs. fresh vegetables?I recommend using fresh carrots, celery and potato – those work the best for this vegetable soup recipe. But frozen green beans, corn, and peas all work great.
Substitution and Ingredient Suggestions
Add beans to bulk this soup up, such as a can of drained & rinsed chickpeas or white beans. Get more of a minestrone style soup by adding 1-2 cups of cooked pasta and add at the end of the cooking time. Add extra flavor by swapping homemade broth in place for store bought.
Tip: If you want to use frozen veggies for this soup, simply defrost them prior to adding to your slow cooker.
The Best Vegetables to Use & Ingredient Notes
- Carrot: Whole, fresh, chopped carrots yield the best flavor for this soup. You can use baby carrots if that’s what you have on hand. They are typically not as sweet, but will still work just fine.
- Potato: I like peeled Russet potatoes because they feel the most traditional, but waxy yellow, red or even sweet potatoes would also work well.
- Green beans: Use fresh green beans, or frozen green beans that have been defrosted.
- Fire roasted diced tomatoes: I like the smokey flavor of fire roasted tomatoes, but regular diced tomatoes will work well, too.
- Tomato paste: Adds depth of flavor, so don’t skip it! Freeze extra canned tomato paste for the next time you make this soup or any other recipe that calls for tomato paste.
- Bay leaves: While not absolutely necessary, bay leaves add extra flavor to the broth.
- Smoked paprika: Adds a nice smokey note to the finished soup. If you don’t have smoked, sweet paprika can be substituted.
- Garlic powder: Use 2 minced fresh garlic cloves instead of garlic powder if you prefer.
- Vegetable stock: Substitute homemade, or homemade chicken stock (if not vegetarian or vegan).
- Corn kernels: Use fresh or frozen corn that’s been defrosted.
- Peas: Use fresh, or frozen peas that have been defrosted.
This Recipe Is…
Dairy FreeGluten FreeNut FreeVeganVegetarian
5 stars (48 ratings)
Easy Slow Cooker Vegetable Soup (Dump and Go!)
by Robyn Conley Downs
Servings: 6
Prep: 5 minutes mins
Cook: 4 hours hrs
Total: 4 hours hrs 5 minutes mins
This easy, hearty slow cooker vegetable soup is made with a mix of cut veggies that stand up well to a longer cook time, such as carrots, potatoes, and celery (no mush veggies here!) Best of all, you can make it without sautéing the vegetables first, which is a nice time-saver, too!
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Ingredients
- 1 onion, chopped
- 2 cups carrot
- 1 cup celery
- 2 cups chopped, peeled Russet potatoes
- 2 cups chopped green beans, fresh or frozen, defrosted
- 1 (15-oz) can fire-roasted diced tomatoes
- 2 teaspoons tomato paste
- 1 bay leaf
- 2 teaspoons smoked paprika
- 1 teaspoons garlic powder
- 1 quart vegetable stock, or chicken stock
- 2 tsp kosher salt
To Add at the End
- 1 cup corn kernels, fresh or frozen defrosted
- 1 cup peas, fresh or frozen defrosted
Optional Serving Suggestions
- Minced parsley, olive oil, parmesan cheese, crusty bread
Equipment
Instructions
Slow Cooker Instructions
To a 6-quart slow cooker, add the onion, carrot, celery, potato, green beans, diced tomatoes, tomato paste, bay leaves, smoked paprika, garlic powder, vegetable stock, and salt, stirring to combine.
Cover and cook on high for 4-5 hours or low for 7-8 hours, or until the vegetables are very tender and cooked through.
Uncover and add the corn and peas, stirring to combine. Taste and add additional salt if desired.
Stovetop Instructions
To a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the onion, sprinkle with a pinch of salt, and cook, stirring occasionally, until softened, about 5 minutes.
Add the carrot and celery, stirring to combine. Cook an additional 5 minutes until softened.
Add the potatoes, green beans, diced tomatoes, tomato paste, bay leaves, smoked paprika, garlic powder and salt, stirring to combine.
Add the vegetable stock, cover, bring to a boil, then reduce to a simmer. Cook, covered, for 25-35 minutes or until the vegetables are very tender and cooked through.
Uncover and add the corn and peas, stirring to combine, and allow to warm through, about 2-3 minutes. Taste and add additional salt if desired.
Notes
See above post for ingredient substitutions.
For lower sodium, use low sodium stock and tomato products.
Note: I have not yet tested this recipe in an Instant Pot.
Course: Soup
Cuisine: American
Nutrition Information:
Serving: 1 (of 6), Calories: 150kcal, Carbohydrates: 32g, Protein: 6g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.1g, Sodium: 629mg, Potassium: 663mg, Fiber: 7g, Sugar: 10g, Vitamin A: 8339IU, Vitamin C: 24mg, Calcium: 77mg, Iron: 2mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
