This super easy CrockPot Vegetable Soup Recipe is the perfect way to enjoy more veggies. Plus, later this summer, when all of the vegetable gardens have reached peak harvest time, and you are swimming in an abundance of vegetables, you can make this recipe with garden treats!
Crockpot Vegetable Soup Recipe
I love enjoying vegetable soup as often as possible. It is light, refreshing, and super easy to make. The best part of this recipe is the slow cooker does all the work! You’ll need to chop a few veggies, but that is it!
This soup is an excellent veggie-filled soup. I love that the slow cooker does all the work once all the veggies are chopped and diced. You don't have to worry about warming up your house by having the CrockPot soup simmer on the stovetop during the summer.
This CrockPot vegetable soup is self-contained in the CrockPot. Pair it with a refreshing glass of wine or drink and relax after a great day outside.
All your work in your garden pays off when you savor the fruits of your labor in this sumptuous soup.
The slow cooking of this vegetable soup brings out the depth of flavor from the vegetables and it tastes amazing.
Ingredients
Here is a quick overview of the simple ingredients needed to make an epic Crock Pot Vegetable Soup! The printable recipe card at the bottom of the post includes specific measurements and step-by-step instructions.
- Vegetable Stock /vegetable broth
- Onion
- Carrots
- Tomatoes
- Zucchini
- Celery
- Pea
- Corn
- Garlic
- Salt
- Pepper
Equipment Needed
- Vegetable Chopper: This is a huge time saver for chopping veggies!
- CrockPot: We suggest using a CrockPot with a digital timer that automatically switches the temperature to warm after a set time to ensure your dinner cooks, and you don’t need to stress about cooking time.
How to CrockPot Vegetable Soup
I've included complete instructions in the printable recipe card at the bottom of the post, but here's a quick version.
- Combine all ingredients and place in the slow cooker bowl.
- Cook on high or low
Preparation and Storage
Make-Ahead + Storage: This Slow Cooker Vegetable Soup Recipe is make-ahead-friendly! Store cooked leftovers in an airtight container in the refrigerator, and enjoy them within four days.
Freezing/How to Freeze: Transfer freezer-bound leftovers to an airtight, freezer-safe container or bag, and enjoy them within three months.
How to Reheat: Reheat leftovers using your microwave, stovetop, or CrockPot, depending on how many servings you prepare. Thaw any frozen portions overnight in the fridge to ensure they warm up evenly.
Recipe Variations
Substitutions: We make our CrockPot Vegetable Soup plant-based, but you can replace the vegetable stock with chicken or beef stock if you consume meat and want to infuse the veggies with these flavors.
Additions: Add in green beans, bay leaves, oregano, basil, thyme, russet potatoes, fresh parsley, red potatoes, leeks, Yukon gold potatoes, red peppers, fresh herbs, red pepper flakes.
Vegetarian Option + Vegan Option: This chock-full-of-goodness soup is vegetarian and vegan-friendly!
Gluten-Free: This soup should be gluten-free since none of the components typically contain gluten, but you should check the labels on the packaged ingredients if you are highly sensitive.
Alcohol-Free Option: We don’t use alcohol in our soup. The Pyper’s Kitchen has a Vegetarian Rice Soup made with a splash of sherry if a sherry-infused veggie soup sounds yummy.
Smaller Serving Size + Larger Group/More Servings: The written recipe makes six servings. Scale it up or down to your desired yield, keeping in mind that you may need to work in batches if you scale up.
Make it Spicy: Replace the diced tomatoes with a spicy variety of Rotel to add a spicy Southwestern flair to this versatile vegetable soup.
Sugar-Free: The written recipe contains 12 grams of sugar per serving. Opt for sugar-free diced tomatoes and corn niblets to make it sugar-free.
Tips for the Best CrockPot Vegetable Soup
- Want to pack your soup with protein? Add a can of chickpeas for starchiness and plant-based protein to power your day. Any other canned bean works just as well.
What to Serve with CrockPot Vegetable Soup
Whether you need to bulk up your diet with more veggies or want a warming vegetarian soup, our CrockPot Vegetable Soup celebrates the best of your garden’s harvest. Pair it with healthy vegetarian options for lunch or dinner worthy of your favorite sidewalk café.
Sides: Caprese Pasta Salad, Black-Eyed Pea Salad, Kidney Bean Salad, Pear Salad, Sauerkraut Salad, Greek Cucumber Salad, Watermelon Salad, Southwest Black Bean & Corn Salad, Broccoli Slaw, Kale & Apple Potato Salad
We made a huge list of the perfect side dishes for soup.
Main Dishes: Easy Lunch Wraps, Air Fryer Quesadilla, Easy Cheese Enchiladas, Air Fryer Grilled Cheese, CrockPot Baked Ziti, CrockPot Stuffed Tomatoes, Caprese Eggs Benedict, Corn & Black Bean Baked Taquitos, CrockPot Cheese Grits, CrockPot Spinach Lasagna
Desserts: Ambrosia Salad, Grape Salad, Mandarin Orange Jello Salad, Easy Fruit Salad, No-Bake Peanut Butter Balls, Strawberry Shortcake, Apple Blackberry Fruit Tart, Berry & Coconut Sorbet
When to Serve
- Lunch
- Dinner
- End of summer harvest parties
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Crockpot Vegetable Soup Recipe
Ingredients
- 4 C Vegetable Stock
- ½ Onion diced
- 2 C Carrots diced
- 14.5 oz Diced Tomatoes
- 1 Zucchini diced
- 4 Celery diced
- 1 C Peas
- 15 oz Corn niblets
- 2 Teaspoon Garlic minced
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Chayote squash diced (optional)
Instructions
- Combine all ingredients and place in the slow cooker bowl
- Cook on high for 3 – 4 hours or low for 6 – 7. Vegetables should still retain some of their original crunch, but be cooked through.
Kitchen Tools
- Slow cooker
Notes
Nutrition
Recipe originally shared on July 15, 2016. Updated December 2020
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