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. Just 10 minutes of prep time is needed!
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!
Why You’ll Love This Slow Cooker Vegetable Soup
- Budget-friendly: This soup is a hearty meal that’s prepared with inexpensive staple ingredients.
- Wholesome and nutritious: Packed with vegetables, this soup is full of vitamins and minerals.
- Meal prep friendly: The leftovers reheat beautifully.
- Freezer-friendly: When properly stored, this soup can be frozen for up to 3 months.
- Customizable: Use your favorite vegetables and seasonings to make it your personal favorite.
Ingredients Needed
- 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.
- Herbs and seasonings – Italian seasoning, salt, black pepper, and bay leaves.
How to Make Crock Pot Vegetable Soup
Please see the recipe card for the detailed instructions.
- Sauté the celery, onions, and garlic. This step isn’t technically required, but it does add extra flavor.
- Transfer the 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.
5 Star Review
“Such a delicious recipe! I substituted celery for okra and used fresh carrots. It extended the cook time but it was absolutely worth it.” ~ Lydia
Common Questions
Absolutely! If using frozen vegetables, add them to your slow cooker during the last 1 ½ hours of cook time.
Yes, but please keep in mind that using vegetable broth keeps this recipe vegan and vegetarian-friendly.
Peeling the potatoes is a personal preference; you can feel free to leave them unpeeled.
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.
More Easy Soups
Easy Crock Pot Vegetable Soup
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:Â 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
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Belinda
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
Hi Belinda, yes I’ve frozen this and re-heated and it was delicious. Hope you enjoy! 🙂
Jamie
In the crockpot now!! Smells AMAZING!!! Can t wait for dinner!!
Amy @ The Blond Cook
Thanks so much, Jamie… hope you enjoyed it! 🙂
Freda Whaley
question. Is the broth from the large can of tomatoes which we don’t drain?
Amy @ The Blond Cook
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! 🙂
Freda Whaley
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.
Mandy
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
Thanks so much, Mandy… so glad everyone enjoyed it! 🙂
Sue
Can you prep this in a ziploc bag and freeze for use later?
Amy @ The Blond Cook
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. 🙂
Dek.
Do I cook my ground turkey meat before adding to my veggies in crockpot?
Amy @ The Blond Cook
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! 🙂
Linda Swoveland
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
Yum! That sounds delicious as well… love cabbage in soup!
Justin
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
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
I drained all the vegetables. I don’t like the flavor of the liquid and there is less sodium that way.
Heather
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
Hi Heather, I’ve only used vegetable broth for this recipe but chicken broth would be good as well. Hope you enjoy! 🙂
Maryann
What about protein……
C
you can add some chick peas or white beans for a mild flavor but added protein.
Mary
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
Thank you so much, Mary! Hope you enjoy it! 🙂
Rhonda Howell
I put cerely. Not okra I don’t it I put chickpeas in it too you can make it your own
Betty
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
Hey Betty! Thanks so much. There are several online resources for calculating nutritional values… just Google “nutritional calculator”. So glad you enjoyed the soup! 🙂
Chris
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
Thanks for the tip – don’t care for the taste of canned carrots, but the Recipe sounds delish
Betty
I agree , I haven’t bought can veggies in years. I just wish with the recipes there was a nutritional info.
Lisa Cate
This looks delicious and I have shared it to my Facebook page Lisa’s Recipes. Thank you!
Amy @ The Blond Cook
Thanks so very much, Lisa! 🙂