There’s something incredibly comforting about a warm bowl of vegetable soup, especially when it’s made effortlessly in a crockpot. Whether you’re coming in from a chilly day or just craving a nutritious, hearty meal, this easy crockpot vegetable soup recipe is your go-to solution.
It’s packed with vibrant veggies, wholesome herbs, and a flavorful broth that simmers slowly to perfection, filling your home with an inviting aroma. Perfect for busy weeknights, meal prep, or even a cozy weekend lunch, this recipe requires minimal hands-on time and delivers maximum taste.
Not only is this soup nourishing and delicious, but it’s also highly adaptable. You can customize it with your favorite vegetables, add beans or grains for extra protein, or spice it up with different herbs and seasonings.
Plus, it’s vegan-friendly, making it suitable for almost any diet. Let’s dive into how easy it is to make this crockpot vegetable soup your new kitchen staple!
Why You’ll Love This Recipe
This crockpot vegetable soup recipe is a true lifesaver for anyone who loves wholesome, homemade meals without the fuss. Here’s why it’s worth trying:
- Hands-Off Cooking: Simply prep your ingredients, toss them in the crockpot, and let it do the work while you focus on other tasks.
- Nutritious & Filling: Loaded with fresh vegetables and aromatic herbs, this soup is both light and satisfying.
- Customizable: You can easily swap out veggies based on what’s in season or what you have on hand.
- Budget-Friendly: Uses simple, affordable ingredients that come together beautifully.
- Great for Meal Prep: Makes excellent leftovers that taste even better the next day.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Carrots | 3 medium | Peeled and sliced |
| Celery stalks | 3 | Chopped |
| Yellow onion | 1 large | Diced |
| Garlic cloves | 3 | Minced |
| Potatoes | 2 medium | Peel optional, diced |
| Zucchini | 1 medium | Diced |
| Green beans | 1 cup | Trimmed and cut into 1-inch pieces |
| Diced tomatoes (canned) | 1 can (14.5 oz) | With juices |
| Vegetable broth | 6 cups | Low sodium preferred |
| Bay leaves | 2 | Whole |
| Dried thyme | 1 tsp | |
| Dried basil | 1 tsp | |
| Salt | 1 tsp | Adjust to taste |
| Black pepper | ½ tsp | Freshly ground |
| Olive oil | 1 tbsp | Optional, to sauté aromatics |
| Fresh parsley | 2 tbsp | Chopped, for garnish |
Equipment
- Crockpot (slow cooker) – 4 to 6 quart size recommended
- Cutting board and sharp knife – for chopping vegetables
- Measuring cups and spoons – for precise ingredient amounts
- Wooden spoon or spatula – for stirring
- Optional: Skillet – to sauté garlic and onions for extra flavor
Instructions
- Prepare the vegetables. Wash, peel, and chop all your vegetables into bite-sized pieces to ensure even cooking.
- (Optional) Sauté aromatics. In a small skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes. This step adds depth of flavor but can be skipped for simplicity.
- Add ingredients to the crockpot. Place the carrots, celery, potatoes, zucchini, green beans, diced tomatoes with their juices, sautéed onion and garlic (if using), vegetable broth, bay leaves, dried thyme, dried basil, salt, and pepper into the crockpot.
- Stir to combine. Give everything a good stir to evenly distribute the herbs and seasonings.
- Cook low and slow. Cover the crockpot with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. The vegetables should be tender but still hold their shape.
- Final seasoning and garnish. Before serving, remove the bay leaves and taste the soup. Adjust salt and pepper as needed. Stir in fresh chopped parsley for a burst of freshness.
- Serve warm. Ladle the soup into bowls and enjoy it as is or with your favorite sides.
Tips & Variations
“Slow cooking is forgiving, so feel free to experiment with your favorite vegetables!”
Make it heartier: Add a can of drained and rinsed beans such as cannellini or chickpeas in the last hour of cooking for extra protein and texture.
Grain boost: Stir in ½ cup of uncooked quinoa, barley, or brown rice at the start of cooking for a filling meal.
Spice it up: Add a pinch of red pepper flakes or smoked paprika to give the soup a subtle smoky heat.
Use frozen vegetables: When fresh veggies are out of season, frozen mixed veggies can be a convenient substitute. Add frozen vegetables in the last 2 hours of cooking if using low heat.
Make it creamy: For a dairy-free creamy texture, stir in ½ cup of coconut milk or cashew cream just before serving.
Looking for more delicious and easy slow cooker recipes? Check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for inspiration!
Nutrition Facts
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 7 g |
| Fat | 3 g |
| Saturated Fat | 0.4 g |
| Sodium | 450 mg* |
| Vitamin A | 100% DV |
| Vitamin C | 35% DV |
| Iron | 10% DV |
*Sodium content can be reduced by using low-sodium vegetable broth and adjusting added salt.
Serving Suggestions
This vegetable soup shines on its own as a light lunch or dinner, but pairing it with complementary sides can transform your meal into something truly special. Here are some ideas:
- Serve with warm crusty bread or a soft vegan bread loaf, like our Vegan Bread Maker Recipe for Soft and Delicious Loaves, perfect for dipping.
- Top with a sprinkle of nutritional yeast or vegan parmesan for a cheesy hint.
- Pair with a fresh green salad tossed in a tangy vinaigrette for a balanced meal.
- For a Mexican twist, enjoy alongside our Veggie Quesadilla Recipe Indian Style Easy & Delicious.
Conclusion
Easy crockpot vegetable soup is a wonderful recipe that brings together simplicity, nutrition, and comforting flavors in one pot. It’s perfect for anyone wanting to enjoy a wholesome meal without spending hours in the kitchen.
With minimal prep, you can have a delicious, hearty soup waiting for you at the end of the day — filled with the goodness of fresh veggies and aromatic herbs.
Whether you’re cooking for the family, meal prepping for the week, or looking for a cozy dish to warm up with, this recipe provides a versatile base for endless variations. Don’t forget to experiment with different vegetables, grains, or spices to make it your own!
And if you’re interested in exploring more vegan-friendly recipes, be sure to check out our collection of Vegan Cuban Recipes: Delicious Plant-Based Island Flavor or other flavorful dishes.
Happy slow cooking, and enjoy every bowl!
📖 Recipe Card: Easy Crockpot Vegetable Soup
Description: A simple and healthy vegetable soup made effortlessly in a crockpot. Perfect for a nutritious meal any day of the week.
Prep Time: PT15M
Cook Time: PT6H
Total Time: PT6H15M
Servings: 6 servings
Ingredients
- 3 cups vegetable broth
- 2 cups diced tomatoes (canned)
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped potatoes
- 1 cup chopped green beans
- 1 cup chopped zucchini
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Add all vegetables and garlic to the crockpot.
- Pour in the vegetable broth and diced tomatoes.
- Stir in thyme, basil, salt, and pepper.
- Cover and cook on low for 6 hours.
- Stir before serving and adjust seasoning if needed.
Nutrition: Calories: 120 | Protein: 4g | Fat: 1g | Carbs: 25g
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