Enjoy a hot cup of savory soup on a cold day with this super easy crockpot vegetable soup recipe. Wait till you see how delicious homemade is compared to canned! This is a favorite of our crockpot soup recipes.
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Making soup in the crockpot is an easy way to get a family dinner on the table. Soup recipes are great for fall and winter, and I love how slow cooker soups make the house smell so good!
This slow cooker vegetable soup recipe is basically a “dump” recipe. Not my favorite term–but it means that all you have to do is load the ingredients into the crockpot, turn it on, and go.
What do you need for vegetable soup in the crockpot?
This recipe comes together quickly whether you use canned or frozen vegetables. Just use whatever you have on hand!
You can change up this vegetable soup to include more of your favorites or avoid any you don’t like. For this vegetable soup in the slow cooker, I used:
- canned diced tomatoes
- green beans
- vegetable broth (I love Better than Bouillon)
- minced garlic
- dried spices
- salt and pepper
- bay leaves
How to make vegetable soup in the crockpot
This really is an easy recipe! Kids and teens can help prepare crockpot meals because everything is cold or room temperature to start with.
Basically, you dump all of the ingredients into the crock, then put the bay leaves on top. Cook on Low for 4-6 hours.
Yes, it’s that simple! That’s why it’s often on our meal plan.
What do you serve with vegetable soup?
You could easily add potatoes, rice or pasta to this soup recipe if you like to have carbs in it. We choose not to do that, since my husband is diabetic and I like portion control. We tend to serve bread or rolls on the side of soups so the kids can have it all to themselves.
I like to make a batch of this soup at the beginning of the week and eat it for lunch each day. It’s such a healthy way to fill up on yummy vegetables!
Can you freeze vegetable soup?
Of course! Decide whether you want to freeze the ingredients in a zipper bag before or after cooking. You could do the meal prep and freeze ahead, then just thaw the bag overnight before loading the slow cooker.
Alternately, wait until after cooking and cool the soup completely before freezing. Remember to leave extra space in the freezer bag, since the soup will expand with freezing.
More crockpot soups
- Leftovers soup in the crockpot
- Slow cooker cabbage and sausage soup
- Potato Soup
- Split pea soup in the crockpot
- Ham and bean crockpot soup
If you prefer a simple soup made on the stovetop, Italian penicillin soup has only a few ingredients and boils up quickly.
Printable crockpot vegetable soup recipe
- 1 large onion, diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup (8 oz) corn, canned or frozen
- 1 cup (8 oz) peas, canned or frozen
- 1 cup green beans, canned or frozen
- 6 cups vegetable broth
- 3 cloves garlic, minced
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp ground black pepper
- 2 bay leaves
Combine all vegetables with broth in slow cooker. Add spices and bay leaves to top.
Cover and cook on Low for 4-6 hours.
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Amount Per Serving: Calories: 37Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 860mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 1g