So EASY, healthy, hearty and filling… you are absolutely going to LOVE this Easy Crock Pot Vegetable Soup recipe!
Sign up for my free email subscription and never miss a recipe.
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
Print Recipe
Pin RecipeDescription
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.
Lisa Cate says
This looks delicious and I have shared it to my Facebook page Lisa’s Recipes. Thank you!
Amy @ The Blond Cook says
Thanks so very much, Lisa! 🙂
Chris says
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.
Lynne says
Thanks for the tip – don’t care for the taste of canned carrots, but the Recipe sounds delish
Betty says
I agree , I haven’t bought can veggies in years. I just wish with the recipes there was a nutritional info.
Betty says
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
Amy @ The Blond Cook says
Hey Betty! Thanks so much. There are several online resources for calculating nutritional values… just Google “nutritional calculator”. So glad you enjoyed the soup! 🙂
Mary says
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.
Amy @ The Blond Cook says
Thank you so much, Mary! Hope you enjoy it! 🙂
Rhonda Howell says
I put cerely. Not okra I don’t it I put chickpeas in it too you can make it your own
Maryann says
What about protein……
C says
you can add some chick peas or white beans for a mild flavor but added protein.
Heather says
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.
Amy @ The Blond Cook says
Hi Heather, I’ve only used vegetable broth for this recipe but chicken broth would be good as well. Hope you enjoy! 🙂
Justin says
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.
Amy @ The Blond Cook says
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! 🙂
Linda McAdams says
I drained all the vegetables. I don’t like the flavor of the liquid and there is less sodium that way.
Linda Swoveland says
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.
Amy @ The Blond Cook says
Yum! That sounds delicious as well… love cabbage in soup!
Dek. says
Do I cook my ground turkey meat before adding to my veggies in crockpot?
Amy @ The Blond Cook says
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! 🙂
Sue says
Can you prep this in a ziploc bag and freeze for use later?
Amy @ The Blond Cook says
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. 🙂
Mandy says
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.
Amy @ The Blond Cook says
Thanks so much, Mandy… so glad everyone enjoyed it! 🙂
Freda Whaley says
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.
Freda Whaley says
question. Is the broth from the large can of tomatoes which we don’t drain?
Amy @ The Blond Cook says
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! 🙂
Jamie says
In the crockpot now!! Smells AMAZING!!! Can t wait for dinner!!
Amy @ The Blond Cook says
Thanks so much, Jamie… hope you enjoyed it! 🙂
Belinda says
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?
Amy @ The Blond Cook says
Hi Belinda, yes I’ve frozen this and re-heated and it was delicious. Hope you enjoy! 🙂
Raeann Grivna says
Anyone else have trouble with their potatoes not cooking after 6 hours?
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. 🙂
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! 🙂
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! 🙂
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! 🙂
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! 🙂
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!
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! 🙂
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! 🙂
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.
★★★★★
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! 🙂
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.
★★★★