Slow Cooker Vegetable Soup

Slow Cooker Vegetable Soup Recipe – Packed with fresh vegetables and comforting flavors, this slow cooker vegetable soup is vegetarian, low fat, and low calorie. Quickly brown onion, carrots, garlic, and celery to build up flavors before adding in the slow cooker with broth, spices, tomato, potatoes, and green beans and set to cook. Make a big batch of vegetable-loaded soup with ease in this easy crockpot recipe – everyone will love it. Enjoy!

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Ingredients list for the slow cooker vegetable soup recipe

• 1 yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, rinsed and chopped
• 3 cloves garlic, minced
• 4 cups (1l) low-sodium vegetable broth, or more
• 2 (14 oz) cans diced tomatoes, undrained
• 3 medium potatoes, peeled and diced
• 1 cup of green beans, chopped
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt and freshly ground black pepper
• 1 1/4 cups frozen or fresh corn kernels
• 1/3 cup chopped fresh parsley

Photo credit: © Eatwell101.com

Slow cooker vegetable soup

You’ll love this healthy vegetable soup with potatoes, green beans, tomatoes, onion, celery, garlic, herbs, and spices a delicious vegetarian, gluten-free soup made in the slow cooker. This soup is one of the easiest slow cooker meals with very little prep work. This vegetable soup is hearty enough for cold months but light enough to enjoy year-round. What could be better than a rich, homemade crockpot vegetable soup ready to serve when you come back from work?

How to make crockpot vegetable soup

To make the veggie soup in the crockpot, we found that browning the veggies first helps build up flavor, but nothing prevents skipping this step and throwing everything in the slow cooker. The slow simmer gives the vegetable time to meld together to create a super flavorful soup. First: brown onions, carrots, garlic, and celery. Transfer in the slow cooker and add the remaining ingredients. Set the slow cooker to high for 4 hours or low for 6 to 8 hours. Add corn toward the end of cooking time. Adjust seasoning, and serve – easy!

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To make the vegetable soup: Heat olive oil in a skillet over medium-high heat. Add onions, carrots, and celery; cook for 4 minutes. Stir in garlic and cook for 30 seconds, until fragrant. Remove from heat and transfer to your slow cooker.

2. In the slow cooker, add diced tomatoes, diced potatoes, and green beans.

3. Cover with vegetable broth, add salt, pepper, thyme, and bay leaves.

4. Cover and set the slow cooker to high for 4 hours or low for 6 to 8 hours – Adding more liquid if necessary.

5. Add corn for the last hour of cooking. Adjust seasoning with salt and pepper. Remove the bay leaves, sprinkle the slow cooker vegetable soup with fresh chopped parsley, and serve immediately. Enjoy! ❤️ 

Photo credit: © Eatwell101.com

Tips for the slow cooker vegetable soup recipe

• Make sure that your vegetable broth is low-sodium and flavorful because it makes the base for this vegetable soup. The low-sodium broth is better so you can have better control over the amount of salt in the soup.
• You can use frozen green beans and frozen corn for this crockpot vegetable soup. Just dump them in the slow cooker and forget about them! 
• Add a squeeze of lemon juice and a sprinkle of fresh herbs like chopped parsley to the vegetable soup before serving, it enhances the flavor in a huge way!

What to serve with slow cooker vegetable soup

A good chunk of bread is always welcome with a big bowl of homemade soup. It is the best comfort food ever! You can also serve this crockpot vegetable soup with cornbread or crackers.

How to keep the vegetable soup leftovers

You can keep the sow cooker vegetable soup leftovers for up to 3 days in an airtight container in your refrigerator. Reheat in a pot, adding a few tablespoons of water to loosen the soup. You can also stir in some cooked chicken to make this soup a more substantial meal the next day.

Can we freeze the vegetable soup?

Yes! Freeze the vegetable soup after you cook it and just reheat it for future meals. We like to freeze small batches of soup and thaw them overnight to enjoy quick lunches during the week. 

How to make the crockpot vegetable soup on the stovetop instead

Simply sauté the onion, celery, carrot, and garlic as directed, then add in the rest of the ingredients. Simmer over medium-low heat for 45-60 minutes, until potatoes are tender, stirring from time to time.

More vegetable soup recipes

• Vegetable Soup
• Broccoli Cauliflower Cheese Soup with Bacon
• Broccoli Cauliflower Soup
• Crockpot Chickpea Butternut Soup

Photo credit: © Eatwell101.com