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! 
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! 
Easy Crock Pot Vegetable Soup
- Prep Time: 10 mins
- Cook Time: 6 hours
- Total Time: 6 hours 10 mins
- Yield: 6-8 servings 1x
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
- 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.
Dave B says
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!
Sara says
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.
★★★★
Becky proffitt says
Can I use pasta instead of potatorsbec
Amy @ The Blond Cook says
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! 🙂
Ashlee says
I usually cook the pasta separate from the soup than add the pasta into the individual bowls
Lydia says
Such a delicious recipe! I substituted celery for okra and used fresh carrots. It extended the cook time but it was absolutely worth it.
★★★★★
John D says
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!
★★★★★
Amy @ The Blond Cook says
Thanks so much for sharing, John! Your “Redneck” version sounds delicious, too (LOL!). So happy to hear you love the soup! 🙂
Leslie says
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
★★★★★
Amy @ The Blond Cook says
Hi Leslie, that’s awesome! So happy to hear you loved the soup… it’s one of my favorites, too! 🙂
Judy Orahood says
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?
Amy @ The Blond Cook says
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!
Mariah says
I use a whole bottle of V8 in mine instead of vegetable broth and my goodness is it delicious ❤️
Amy @ The Blond Cook says
That sounds so delicious, Mariah… thanks for sharing! 🙂
Nancy says
Can you put meat in it
Amy @ The Blond Cook says
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! 🙂
James says
Hey,
I was wondering what size crock pot this is for?
Thank you,
James
Amy @ The Blond Cook says
Hi James, I used a 6-quart crock pot in this recipe. Hope you enjoy it! 🙂
Jenny pike says
Sounds good hope to make it soon. Need the ingredients. Going to the store tomorrow
Amy @ The Blond Cook says
Hope you enjoy it, Jenny! 🙂
Debbi O'Connor says
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. 🙁
Amy @ The Blond Cook says
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. 🙂
Raeann Grivna says
Anyone else have trouble with their potatoes not cooking after 6 hours?