There’s nothing quite like a bowl of homemade soup to warm your soul and nourish your body. Easy Slow Cooker Vegetable Soup is the perfect solution for busy days when you crave a hearty, healthy meal without spending hours in the kitchen. Packed with colorful vegetables, rich flavors, and a touch of seasoning, this soup is both comforting and nutritious. With minimal effort and maximum flavor, it’s a dish you’ll want to make on repeat.
Why You’ll Love This Slow Cooker Vegetable Soup
This recipe isn’t just easy—it’s versatile, wholesome, and incredibly satisfying. Whether you’re feeding a family, meal prepping for the week, or looking for a cozy dinner on a chilly evening, this soup fits the bill. You can customize the ingredients based on what you have on hand, making it a great option for reducing food waste and embracing seasonal produce. Plus, it’s naturally gluten-free and can easily be made vegan.
Ingredients for Easy Slow Cooker Vegetable Soup
Here’s a detailed breakdown of what you’ll need to make this delightful soup:
Main Ingredients
Ingredient | Quantity | Notes |
Onion (chopped) | 1 | Adds a base of savory flavor. |
Carrots (chopped) | 2 cups | Sweet and earthy. |
Celery (chopped) | 1 cup | Provides a classic soup flavor. |
Russet potatoes (peeled, chopped) | 2 cups | Makes the soup hearty and filling. |
Green beans (fresh or frozen) | 2 cups | Adds vibrant color and crunch. |
Fire-roasted diced tomatoes | 1 can (15 oz) | Brings a smoky, tangy element to the soup. |
Tomato paste | 2 teaspoons | Enhances the tomato flavor. |
Bay leaf | 1 | Infuses earthy, herbal notes. |
Smoked paprika | 2 teaspoons | Adds depth and subtle smokiness. |
Garlic powder | 1 teaspoon | A simple yet effective seasoning. |
Vegetable stock (or chicken stock) | 1 quart | Forms the flavorful soup base. |
Kosher salt | 2 teaspoons | Adjust to taste. |
To Add at the End
Ingredient | Quantity | Notes |
Corn kernels (fresh or frozen) | 1 cup | Sweet and crisp addition to balance flavors. |
Peas (fresh or frozen) | 1 cup | Adds color and a touch of sweetness. |
Optional Serving Suggestions
- Minced parsley: For a fresh herbal garnish.
- Olive oil: Drizzle on top for richness.
- Parmesan cheese: Grated, for an umami boost.
- Crusty bread: Perfect for dipping.
Step-by-Step Instructions
Slow Cooker Method
- Prepare the Ingredients: Chop the onion, carrots, celery, potatoes, and green beans. Defrost frozen vegetables if using.
- Combine in Slow Cooker: Add the onion, carrots, celery, potatoes, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, vegetable stock, and salt to a 6-quart slow cooker. Stir to combine.
- Cook the Soup: Cover and cook on high for 4–5 hours or low for 7–8 hours, until the vegetables are very tender.
- Add Corn and Peas: In the final 5–10 minutes, uncover the slow cooker and stir in the corn and peas. Let them warm through.
- Serve: Remove the bay leaf, taste, and adjust salt if necessary. Ladle the soup into bowls and garnish with your favorite toppings.
Stovetop Method
- Sauté Aromatics: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the onion and a pinch of salt, cooking for about 5 minutes until softened.
- Add Vegetables: Stir in the carrots and celery, cooking for another 5 minutes.
- Build the Base: Add the potatoes, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, salt, and vegetable stock. Stir to combine.
- Simmer: Bring the soup to a boil, then reduce to a simmer. Cover and cook for 25–35 minutes, or until the vegetables are tender.
- Finish with Corn and Peas: Add the corn and peas, stirring to combine. Let them warm through for 2–3 minutes. Taste and adjust seasoning.
Serving Suggestions for Vegetable Soup
This soup is delightful on its own, but these additions take it to the next level:
- Crusty Bread: Perfect for soaking up the flavorful broth.
- A Drizzle of Olive Oil: Adds a touch of richness.
- Parmesan Cheese: Sprinkle on top for a savory boost.
- Herbs: Fresh parsley, thyme, or basil make excellent garnishes.
Why You Should Make Slow Cooker Vegetable Soup
- Nutritious: Packed with vegetables and wholesome ingredients, this soup is a great way to get your daily dose of vitamins and fiber.
- Budget-Friendly: Uses simple, affordable ingredients that you likely already have.
- Make-Ahead Meal: Perfect for meal prep—it tastes even better the next day!
- Customizable: Swap out vegetables based on what you have or what’s in season.
- Freezer-Friendly: Store leftovers in airtight containers for up to three months.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (1 cup):
Nutrient | Amount |
Calories | 150–180 |
Protein | 4g |
Carbohydrates | 28g |
Fiber | 6g |
Fat | 2–4g |
Sodium | 600–800mg |
Tips for Perfect Vegetable Soup
- Use Fresh Ingredients: Fresh vegetables yield the best flavor and texture.
- Don’t Overcook: Vegetables should be tender but not mushy.
- Taste and Adjust: Always taste your soup and adjust the seasoning before serving.
- Experiment with Add-Ins: Try adding cooked beans, pasta, or grains like barley or quinoa for extra heartiness.
- Batch Cooking: Double the recipe to have leftovers for busy days.
FAQs About Easy Slow Cooker Vegetable Soup
1. Can I use frozen vegetables?
Yes! Frozen vegetables like green beans, corn, and peas work wonderfully. Just add them towards the end of the cooking process.
2. How do I store leftovers?
Let the soup cool completely, then store it in airtight containers in the refrigerator for up to 4 days.
3. Can I freeze this soup?
Absolutely. Portion the soup into freezer-safe containers or bags and freeze for up to 3 months.
4. What’s the best way to reheat vegetable soup?
Reheat on the stovetop over medium heat or in the microwave, stirring occasionally until warmed through.
5. Can I add meat or protein?
Of course! Shredded chicken, sausage, or cooked lentils are excellent additions.
6. Can I make this soup spicy?
Yes! Add a pinch of red pepper flakes, cayenne pepper, or a splash of hot sauce for some heat.
Conclusion: Try Easy Slow Cooker Vegetable Soup Today
With its vibrant flavors, hearty texture, and nourishing ingredients, Easy Slow Cooker Vegetable Soup is a dish that brings warmth and comfort to any table. Whether you’re cooking for your family or prepping meals for the week, this recipe is a surefire hit.
PrintEasy Slow Cooker Vegetable Soup: A Wholesome and Comforting Meal
- Total Time: Varies by method
- Yield: 6 servings
Description
Easy Slow Cooker Vegetable Soup is a wholesome, comforting meal that’s as simple to make as it is satisfying. Packed with colorful vegetables, rich flavors, and a touch of seasoning, this soup is perfect for busy days. It’s naturally gluten-free, easily customizable, and a delicious way to embrace seasonal produce.
Ingredients
- 1 onion, chopped
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 2 cups russet potatoes, peeled and chopped
- 2 cups green beans, fresh or frozen
- 1 can (15 oz) fire-roasted diced tomatoes
- 2 teaspoons tomato paste
- 1 bay leaf
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 quart vegetable stock (or chicken stock)
- 2 teaspoons kosher salt (adjust to taste)
- 1 cup corn kernels, fresh or frozen (add at the end)
- 1 cup peas, fresh or frozen (add at the end)
Instructions
Slow Cooker Method:
- Prepare Ingredients:
Chop the onion, carrots, celery, potatoes, and green beans. Defrost frozen vegetables if using. - Combine in Slow Cooker:
Add the onion, carrots, celery, potatoes, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, vegetable stock, and salt to a 6-quart slow cooker. Stir to combine. - Cook:
Cover and cook on high for 4–5 hours or low for 7–8 hours, until the vegetables are tender. - Add Final Ingredients:
In the last 5–10 minutes, stir in the corn and peas. Let them warm through. - Serve:
Remove the bay leaf, taste, and adjust salt if needed. Ladle the soup into bowls and serve warm with your favorite garnishes.
Stovetop Method:
- Sauté Aromatics:
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and a pinch of salt, cooking for 5 minutes until softened. - Add Vegetables:
Stir in the carrots and celery, cooking for another 5 minutes. - Build the Base:
Add the potatoes, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, salt, and vegetable stock. Stir to combine. - Simmer:
Bring the soup to a boil, then reduce to a simmer. Cover and cook for 25–35 minutes, or until the vegetables are tender. - Finish:
Stir in the corn and peas, letting them warm through for 2–3 minutes. Taste and adjust seasoning.
Notes
- Use fresh vegetables for the best flavor, but frozen ones are a convenient option.
- Experiment with add-ins like cooked beans, pasta, or quinoa for extra heartiness.
- This soup freezes beautifully—portion it into containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4–8 hours (slow cooker) or 35 minutes (stovetop)
- Category: Soup
- Method: Slow Cooker or Stovetop
- Cuisine: American