So EASY, healthy, hearty and filling… you are absolutely going to LOVE this Easy Crock Pot Vegetable Soup recipe!
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This recipe is so elementary ANYONE can make it. And I mean anyone. During this recent weight loss mission of mine, I’ve been trying to cook healthy, easy recipes that don’t break the bank and leave me feeling satisfied. SCORE so far! 
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In just 10 days I’ve already started to lose weight and feeling better than I have in a LONG time. I think it’s the combination of working out and eating healthier food. My energy level is soaring through the roof after getting over the hump of the initial tiredness from exercising again. Hopefully the rest of these 13 pounds will be gone in another 5-6 weeks… Bye Felicia! 
The most difficult tasks of this recipe are peeling and slicing a few potatoes and chopping a yellow onion. The rest of the ingredients are canned. If you’re serious about eating lower sodium, just use no-salt-added canned veggies. The simple herbs and seasonings add a TON of flavor. Enjoy! 
- 1 pound white potatoes, peeled and cubed (about 3 potatoes)
- 1-1/2 cups chopped yellow onion (about ½ of a large onion)
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (14.5-ounce) can sliced okra, drained
- 1 (14.5-ounce) can sliced carrots, drained
- 1 (8.5-ounce) can green Lima beans, drained
- 1 (15.25-ounce) can corn, drained
- 1 (14.25-ounce) can green beans, drained
- 1 tablespoon fresh minced garlic
- 2 bay leaves
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt (more or less, to taste)
- 1 teaspoon freshly ground black pepper (more or less, to taste)
- 1 (32-ounce) container vegetable broth
- Optional: Chopped fresh parsley, for garnish
- Place all ingredients in your slow cooker insert. Stir well to combine. Cover and cook on low for 5-6 hours, or until potatoes are tender. Discard bay leaves before serving. Garnish with chopped fresh parsley, if desired.
This looks delicious and I have shared it to my Facebook page Lisa’s Recipes. Thank you!
Thanks so very much, Lisa! 🙂
All of the canned vegetables can be bought frozen too. Much better for you and the weight on the bag is the weight of the vegetables unlike with canned which is at least 1/3 salt water. That means…MORE TO EAT.
Thanks for the tip – don’t care for the taste of canned carrots, but the Recipe sounds delish
I agree , I haven’t bought can veggies in years. I just wish with the recipes there was a nutritional info.
I made yesterday and it is delicious, I used fresh and veggie…my question is what is the nutritional value of the soup. I omitted corn as that is a veggie I cannot eat?
Thanks
Betty
Hey Betty! Thanks so much. There are several online resources for calculating nutritional values… just Google “nutritional calculator”. So glad you enjoyed the soup! 🙂
Looking forward to making this. So happy it
Is so easy! I couldn’t find canned carrots
Or canned okra. I think I’ll put raw carrots in.
Thank you for sharing.
Thank you so much, Mary! Hope you enjoy it! 🙂
What about protein……
you can add some chick peas or white beans for a mild flavor but added protein.
Can beef or chicken cubes/ broth be substituted? I am about to make this right now and, naturally, I dont have veggie broth on hand.
Hi Heather, I’ve only used vegetable broth for this recipe but chicken broth would be good as well. Hope you enjoy! 🙂
When you use the cans in the recipe are you draining the contents before adding or just adding the whole can, liquid and all? I have not tried it yet, but it just looks like it wouldn’t have enough liquids in it from just the 32 oz of veg stock.
Hi Justin, it states in the directions that all cans except for the tomatoes are drained. Feel free to add more vegetable broth to your liking… hope you enjoy! 🙂
I don’t use potatoes in my veggie soup, I add lots of cabbage, squash and Liam beans. Delishious, I eat soup almost every single day of my life.
Yum! That sounds delicious as well… love cabbage in soup!
Do I cook my ground turkey meat before adding to my veggies in crockpot?
Hi Dek, if you’re going to add ground turkey to this recipe, I would definitely cook it thoroughly in a skillet before adding to the crock pot. Hope you enjoy! 🙂
Can you prep this in a ziploc bag and freeze for use later?
Hey Sue, I’ve never prepped this to make later, so I can’t say for sure. Please let me know how it turns out if you try! Hope you enjoy and Happy New Year. 🙂
Oh my goodness!! This was delicious!! I didn’t have everything on the ingredient list so I substituted a few things. However, the seasonings were so savory and delicious! I usually add meat to my soups but this one doesn’t need it at all! My whole family loved it! Even my 18 month old.
Thanks so much, Mandy… so glad everyone enjoyed it! 🙂
I get a lot of canned goods from a food bank. This gives me a great idea of what to do with them all. However, once I can afford to buy stuff I’ll be using the frozen ones. Thanks for the great idea.
question. Is the broth from the large can of tomatoes which we don’t drain?
Hey Freda, the recipe calls for a 32-ounce container of vegetable broth and also the juices from the canned tomatoes. Thank you and hope you enjoy! 🙂
In the crockpot now!! Smells AMAZING!!! Can t wait for dinner!!
Thanks so much, Jamie… hope you enjoyed it! 🙂
I’m getting ready to make this but I’m just one person. Since most ingredients are canned, theres no way to half this recipe. Do you know if it freezes well?
Hi Belinda, yes I’ve frozen this and re-heated and it was delicious. Hope you enjoy! 🙂
Anyone else have trouble with their potatoes not cooking after 6 hours?
I thought your pepper measurement suggestions was too high. Had to try to reduce the flavor of the pepper after cooking. Most of the soup was flushed. 🙁
Hi Debbi, I understand everyone’s taste for salt and pepper is different, that’s why most times when including measurements for salt and pepper, I add “more or less, to taste” as I did in this recipe. 🙂
Sounds good hope to make it soon. Need the ingredients. Going to the store tomorrow
Hope you enjoy it, Jenny! 🙂