Crock Pot Vegetable Soup Recipe

This easy, healthy Crock Pot Vegetable Soup is hearty and delicious. It’s a low-fat, gluten-free crockpot soup recipe packed with tender veggies and plenty of rich, comforting flavor.

Course dinner, lunch, Side Dish, Soup

Cuisine American

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 180kcal

Equipment

Crockpot - 6 quart or larger
knife
skillet
Spatula or cooking spoon

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion diced - approximately 1 ½ cups
4 carrots peeled and sliced into rounds
3 celery ribs sliced
4 cloves garlic minced
¼ cup chopped fresh parsley
28- ounce can diced tomatoes undrained
3 cups diced potatoes about 2 large Russet potatoes, peeled and diced into small cubes
½ medium zucchini chopped
2 cups frozen or fresh green beans ends trimmed and chopped
2 tablespoons tomato paste
2 bay leaves
1 teaspoon paprika
¾ teaspoon sea salt
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon fresh ground pepper or to taste
8 cups low-sodium vegetable broth
1 cup frozen corn kernels or fresh

US Customary - Metric

Get Recipe Ingredients

Instructions

Chop veggies.
Heat your olive oil in a large skillet over medium-high heat.
Add chopped onions, carrots, and celery; cook for 4-5 minutes until soft. Next, stir in garlic and parsley and cook for an additional 30-seconds.
Remove the pan from the heat and place cooked veggies in the crock of your 6-quart, or larger, slow cooker.
Add diced tomatoes, potatoes, green beans, zucchini, tomato paste, bay leaves, paprika, salt, pepper, thyme, basil, oregano, and vegetable broth to the crockpot. Gently stir until ingredients are combined.
Place the cover on and cook on LOW for 6 hours, or cook on HIGH for 3 hours.
If using, stir in the corn the last 30 minutes of cooking.
When finished cooking, discard the bay leaf and add additional salt and pepper if needed. Place the soup into bowls and squeeze some fresh lemon juice over the top. Enjoy!

Video

Notes

Make sure to dice your potatoes small to cook at the same rate as the softer vegetables in the soup.
Cut other vegetables in large pieces so they don’t turn to mush while cooking.
Adjust the spice to your liking. See post for flavor options.
You can use fresh or frozen veggies in the recipe.
For added protein, you can add a pound of cooked lean ground beef before cooking.

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition