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–+ servings
Crock pot vegetable soup sprinkled with fresh parsley in a white bowl.
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Easy Crock Pot Vegetable Soup

Just 10 minutes of prep time is needed for this wholesome and satisfying vegetable soup!
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
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.