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Serving Up Cooking Simplicity

February 28, 2017 46 Comments

Easy Crock Pot Vegetable Soup

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So EASY, healthy, hearty and filling… you are absolutely going to LOVE this Easy Crock Pot Vegetable Soup recipe!

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Easy Crock Pot Vegetable Soup - Just 10 minutes prep time!

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!  

Easy Crock Pot Vegetable Soup - Just 10 minutes prep time!

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!  

Easy Crock Pot Vegetable Soup - Just 10 minutes prep time!

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!  

Easy Crock Pot Vegetable Soup - Just 10 minutes prep time!

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Easy Crock Pot Vegetable Soup


★★★★★ 5 from 1 reviews
  • Prep Time: 10 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 mins
  • Yield: 6-8 servings
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Description

Just 10 minutes prep time required for this healthy and satisfying vegetable soup!


Ingredients

  • 1 pound white potatoes, peeled and cubed (about 3 potatoes)
  • 1-1/2 cups chopped yellow onion (about 1/2 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
  • 1/2 teaspoon dried oregano
  • 1/2 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

Instructions

  1. 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.

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 Easy Crock Pot Vegetable Soup - Just 10 minutes prep time!

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Reader Interactions

Comments

  1. Lisa Cate says

    September 2, 2017 at 12:27 pm

    This looks delicious and I have shared it to my Facebook page Lisa’s Recipes. Thank you!

    Reply
    • Amy @ The Blond Cook says

      September 3, 2017 at 7:30 am

      Thanks so very much, Lisa! 🙂

      Reply
  2. Chris says

    September 11, 2017 at 4:32 pm

    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.

    Reply
    • Lynne says

      October 5, 2017 at 9:14 am

      Thanks for the tip – don’t care for the taste of canned carrots, but the Recipe sounds delish

      Reply
      • Betty says

        October 5, 2017 at 1:54 pm

        I agree , I haven’t bought can veggies in years. I just wish with the recipes there was a nutritional info.

        Reply
  3. Betty says

    October 5, 2017 at 10:34 am

    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

    Reply
    • Amy @ The Blond Cook says

      October 6, 2017 at 9:19 am

      Hey Betty! Thanks so much. There are several online resources for calculating nutritional values… just Google “nutritional calculator”. So glad you enjoyed the soup! 🙂

      Reply
  4. Mary says

    October 22, 2017 at 12:00 pm

    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.

    Reply
    • Amy @ The Blond Cook says

      October 22, 2017 at 2:22 pm

      Thank you so much, Mary! Hope you enjoy it! 🙂

      Reply
    • Rhonda Howell says

      January 13, 2019 at 9:46 am

      I put cerely. Not okra I don’t it I put chickpeas in it too you can make it your own

      Reply
  5. Maryann says

    October 25, 2017 at 5:26 pm

    What about protein……

    Reply
    • C says

      November 1, 2017 at 12:25 pm

      you can add some chick peas or white beans for a mild flavor but added protein.

      Reply
  6. Heather says

    November 3, 2017 at 1:08 pm

    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.

    Reply
    • Amy @ The Blond Cook says

      November 4, 2017 at 8:21 am

      Hi Heather, I’ve only used vegetable broth for this recipe but chicken broth would be good as well. Hope you enjoy! 🙂

      Reply
  7. Justin says

    November 27, 2017 at 5:07 pm

    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.

    Reply
    • Amy @ The Blond Cook says

      November 28, 2017 at 9:12 am

      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! 🙂

      Reply
  8. Linda Swoveland says

    November 29, 2017 at 4:15 am

    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.

    Reply
    • Amy @ The Blond Cook says

      November 29, 2017 at 9:15 am

      Yum! That sounds delicious as well… love cabbage in soup!

      Reply
  9. Dek. says

    December 16, 2017 at 8:18 pm

    Do I cook my ground turkey meat before adding to my veggies in crockpot?

    Reply
    • Amy @ The Blond Cook says

      December 17, 2017 at 11:13 am

      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! 🙂

      Reply
  10. Sue says

    January 2, 2018 at 2:10 pm

    Can you prep this in a ziploc bag and freeze for use later?

    Reply
    • Amy @ The Blond Cook says

      January 3, 2018 at 10:03 am

      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. 🙂

      Reply
  11. Mandy says

    January 17, 2018 at 10:13 pm

    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.

    Reply
    • Amy @ The Blond Cook says

      January 18, 2018 at 9:42 am

      Thanks so much, Mandy… so glad everyone enjoyed it! 🙂

      Reply
  12. Freda Whaley says

    January 29, 2018 at 11:13 am

    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.

    Reply
  13. Freda Whaley says

    January 29, 2018 at 11:17 am

    question. Is the broth from the large can of tomatoes which we don’t drain?

    Reply
    • Amy @ The Blond Cook says

      January 30, 2018 at 10:01 am

      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! 🙂

      Reply
  14. Jamie says

    January 30, 2018 at 1:12 pm

    In the crockpot now!! Smells AMAZING!!! Can t wait for dinner!!

    Reply
    • Amy @ The Blond Cook says

      February 1, 2018 at 10:36 am

      Thanks so much, Jamie… hope you enjoyed it! 🙂

      Reply
  15. Belinda says

    January 31, 2018 at 10:15 am

    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?

    Reply
    • Amy @ The Blond Cook says

      February 1, 2018 at 10:35 am

      Hi Belinda, yes I’ve frozen this and re-heated and it was delicious. Hope you enjoy! 🙂

      Reply
  16. Raeann Grivna says

    February 2, 2018 at 5:58 pm

    Anyone else have trouble with their potatoes not cooking after 6 hours?

    Reply
  17. Debbi O'Connor says

    February 19, 2018 at 8:22 am

    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. 🙁

    Reply
    • Amy @ The Blond Cook says

      February 19, 2018 at 8:43 am

      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. 🙂

      Reply
  18. Jenny pike says

    March 25, 2018 at 9:54 pm

    Sounds good hope to make it soon. Need the ingredients. Going to the store tomorrow

    Reply
    • Amy @ The Blond Cook says

      March 26, 2018 at 8:34 am

      Hope you enjoy it, Jenny! 🙂

      Reply
  19. James says

    June 19, 2018 at 7:42 am

    Hey,
    I was wondering what size crock pot this is for?
    Thank you,
    James

    Reply
    • Amy @ The Blond Cook says

      June 19, 2018 at 8:27 am

      Hi James, I used a 6-quart crock pot in this recipe. Hope you enjoy it! 🙂

      Reply
  20. Nancy says

    September 9, 2018 at 1:03 pm

    Can you put meat in it

    Reply
    • Amy @ The Blond Cook says

      September 10, 2018 at 7:12 am

      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! 🙂

      Reply
  21. Mariah says

    October 15, 2018 at 9:28 pm

    I use a whole bottle of V8 in mine instead of vegetable broth and my goodness is it delicious ❤️

    Reply
    • Amy @ The Blond Cook says

      October 16, 2018 at 8:09 am

      That sounds so delicious, Mariah… thanks for sharing! 🙂

      Reply
  22. Judy Orahood says

    November 24, 2018 at 3:45 pm

    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?

    Reply
    • Amy @ The Blond Cook says

      November 25, 2018 at 10:13 am

      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!

      Reply
  23. Leslie says

    December 1, 2018 at 8:47 am

    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

    ★★★★★

    Reply
    • Amy @ The Blond Cook says

      December 1, 2018 at 9:52 am

      Hi Leslie, that’s awesome! So happy to hear you loved the soup… it’s one of my favorites, too! 🙂

      Reply

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