This hearty and comforting Crock Pot Vegetable Soup is so easy to prepare you’ll never want canned veggie soup again. Tender vegetables are in a deliciously seasoned broth, perfect for dipping with crusty French bread. Only 10 minutes of prep time is required!
This soup can be prepared with either canned or frozen vegetables (or a combination of both) that are added towards the end of the cooking time of the potatoes, onions, and celery. It’s so easy to customize this recipe to use a combination of your favorite veggies!
Your Simple Ingredients
- Olive oil – for sautéing the celery, onions, and garlic.
- Yellow onion
- Celery
- Garlic
- Potatoes – peeled and cut into ½ inch cubes.
- Vegetable broth
- Canned diced tomatoes – undrained.
- Canned vegetables – I use a combination of sliced okra, carrots, green lima beans, corn, and green beans. Feel free to use your favorites! Drain the canned vegetables before adding them to your slow cooker. If you’re concerned about sodium, rinse the canned vegetables also.
- Herbs and seasonings – Italian seasoning, salt, pepper and bay leaves.
How to Make Crock Pot Vegetable Soup
Please see the recipe card for full detailed instructions and ingredient amounts.
- Sauté the celery, onions, and garlic. This step isn’t technically required, but it does add extra flavor.
- Transfer onion and celery mixture to your slow cooker insert with at least a 6 quart capacity. Add potatoes, broth, tomatoes with juices, seasonings and bay leaves. Cook on high heat for 6 to 7 hours, or until potatoes are tender.
- During the last 30 minutes of cook time, add the drained canned vegetables and stir to combine. Cover and cook until vegetables are heated through. *If using frozen veggies, add during the last 1 ½ hours of cook time.
Storage and Reheating
- Refrigerator: Once cooled, store in an airtight container in the fridge for up to 3 days.
- Freezer: Store cooled soup in a freezer-safe airtight container or ladle into freezer zip top bags, remove excess air and seal. Lay bags flat in the freezer. Freeze for up to 3 months. Defrost overnight in the fridge.
- To reheat: Reheat on the stovetop in a saucepan (stirring occasionally) or in the microwave for approximately 1 ½ minutes, stirring every 30 seconds.
Easy Crock Pot Vegetable Soup
Just 10 minutes prep time required for this healthy and satisfying vegetable soup!
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Servings: 6
Ingredients
- 1 ½ tablespoons olive oil
- 1 ½ cups chopped yellow onion
- 1 cup sliced celery
- 1 tablespoon minced fresh garlic
- 3 medium white potatoes peeled and cut into approximately ½ inch cubes (about 3 cups cubed)
- 5 cups vegetable broth
- 1 (28 ounce) can diced tomatoes undrained
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 (14 ½ ounce) can sliced okra drained
- 1 (14 ½ ounce) can sliced carrots drained
- 1 (8 ½ ounce) can green lima beans drained
- 1 (15 ¼ ounce) can whole corn kernels drained
- 1 (14 ¼ ounce) can cut green beans drained
- chopped fresh parsley optional garnish
Instructions
- Heat olive oil in a large skillet or sauté pan over medium high heat. Add onions and celery and sauté until onions are translucent, about 3 to 4 minutes (stirring frequently). Add garlic and cook for an additional 30 seconds, stirring constantly.*
- Transfer onion and celery mixture to your slow cooker insert with at least a 6 quart capacity.
- Add potatoes, vegetable broth, diced tomatoes with juices, salt, pepper, Italian seasoning and bay leaves. Cover and cook on high heat for 6 to 7 hours, or until potatoes are tender. During the last 30 minutes of cook time, add drained canned vegetables and stir to combine. Cover and cook until vegetables are heated through.
- Remove and discard bay leaves. Season with additional salt and pepper, if desired.
- Ladle into bowls and sprinkle with chopped fresh parsley, if desired.
Notes
- *Sautéing the vegetables (step 1) can be omitted if you’re in a hurry, but it does add extra flavor to the soup.
- If using frozen vegetables, add them during the last 1 ½ hours of cook time.
- Storage: Once soup has cooled, store in an airtight container in the fridge for up to 3 days.
- Freezing: Store cooled soup in a freezer-safe airtight container or ladle into freezer zip-top bags, remove excess air, and seal. Lay bags flat in the freezer. Freeze for up to 3 months. Defrost overnight in the fridge.
Nutrition
Calories: 298kcal | Carbohydrates: 59g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1812mg | Potassium: 1302mg | Fiber: 13g | Sugar: 12g | Vitamin A: 5142IU | Vitamin C: 68mg | Calcium: 160mg | Iron: 7mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
Originally published February 2017. Updated with new photos, new text and recipe slightly revised January 2023.
I added some stew meat for some extra protein.
I used fresh carrots sliced thin and a frozen bag of Ockra. I also threw in a few celery stalks for flavor. Cooked on high for 8 hours. Everything taste delish!
This recipe serves as a great starting point. I made it for a soup potluck at work. I recommend cooking it for twice as long as the recipe says. After 7 hours, the potatoes were still raw. I cranked it up to high heat for about 3 hours and that did the trick. I also needed to add a healthy dose of Italian seasoning for it to have any flavor. Speaking of flavor, this tastes MUCH better the next day after the flavors have blended together. My coworkers seemed less than impressed when I served it immediately after it finished cooking. Luckily that’s a win for me because I’m happily eating all of the leftovers for lunch for the next few days. Take my advice and this soup is a winner.
Can I use pasta instead of potatorsbec
Hi Becky, I have not tested this recipe with pasta so I can’t say with 100% certainty. Let us know how it turns out if you try it! 🙂
I usually cook the pasta separate from the soup than add the pasta into the individual bowls
Such a delicious recipe! I substituted celery for okra and used fresh carrots. It extended the cook time but it was absolutely worth it.
First time trying this . i used mostly frozen veggies. Except for the tomatoes ( i use diced and crushed ) excited to try it.
Wow! Thank you for this recipe! Last weekend I made my first large crockpot full of this. I proceeded to eat the entire crockpot that Saturday. I made another pot that Sunday and ate the whole thing. It is literally guilt-free! I have two types of this soup: one I call “The Blonde Cook’s Homemade Hearty Vegetable Soup” and one I call “Big John’s Redneck Crockpot Vegetable Soup”. The difference is the first one is all fresh ingredients, the second is all canned vegetables. This so reminds me of being sick as a kid and mom would make me a can of soup and I’d watch The Price is Right with her. I just put another pot on. I can’t thank you enough! I ate so much I literally “slosh” as I walk. This is a great diet food. Thank you again!
Thanks so much for sharing, John! Your “Redneck” version sounds delicious, too (LOL!). So happy to hear you love the soup! 🙂
This is my favorite soup ever! So savory and delicious. I doubled the carrots and left out the corn – can’t eat it. I could eat this every day! Thank you for sharing
Hi Leslie, that’s awesome! So happy to hear you loved the soup… it’s one of my favorites, too! 🙂
I want to make this with frozen veggies. I want to put it together the evening before, stick it in the refrigerator then plug it in in the morning. Think that’s doable?
Hi Judy, I’ve never made it that way so I cant say for sure with certainty. Please let us know how it turns out if you try it that way!
You can definately do it the night before with frozen vegetables & start it the next day. I do that all the time.
I use a whole bottle of V8 in mine instead of vegetable broth and my goodness is it delicious ❤️
That sounds so delicious, Mariah… thanks for sharing! 🙂
Can you put meat in it
Hi Nancy, I’ve never put meat in this recipe, but I do have a stove top recipe for vegetable beef soup here. Hope you enjoy it if you make it! 🙂
my grandma uses roast in hers it is so good !
Hey,
I was wondering what size crock pot this is for?
Thank you,
James
Hi James, I used a 6-quart crock pot in this recipe. Hope you enjoy it! 🙂
Sounds good hope to make it soon. Need the ingredients. Going to the store tomorrow
Hope you enjoy it, Jenny! 🙂
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. 🙂