There’s just something magical about coming home to the smell of warm, hearty soup bubbling away in the crockpot. This Crockpot Vegetable Soup is simple, nourishing, and packed with flavor. It’s one of those “set it and forget it” meals that makes you feel like you’re winning at life. Everything gets tossed into the slow cooker and does its thing. No babysitting. No fancy steps. Just comfort in a bowl.
Why I Love This Recipe
This soup has been my go-to comfort food for years. It started as a “clean out the fridge” soup and turned into a staple because it’s just that good.
- It’s super affordable
- Totally customizable with whatever veggies you’ve got
- Requires almost zero hands-on time
- Freezes like a dream
- Feels like a warm hug on a chilly day
Once, I made this after a long, rainy Monday, and I swear it turned my whole week around. The smell alone will have everyone wandering into the kitchen asking when it’s ready.
What You’ll Need
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 3 medium Yukon gold potatoes, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (frozen or canned, drained)
- 1 cup peas (frozen or fresh)
- 1 (14.5 oz) can diced tomatoes, with juice
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tbsp olive oil
- Fresh parsley for garnish (optional)
Pro Tips
- Chop veggies roughly the same size so they cook evenly
- Sautéing the onion and garlic before adding boosts the flavor
- Add soft veggies like peas and zucchini near the end so they don’t turn mushy
- Stir in spinach or kale at the end if you want some greens
- Make a double batch and freeze half for later
Tools You’ll Need
- Cutting board
- Sharp knife
- Crockpot (6-quart or larger)
- Wooden spoon
- Measuring spoons and cups
- Small skillet (optional for sautéing)
Substitutions and Variations
- Swap potatoes for sweet potatoes or butternut squash
- Use fresh tomatoes instead of canned
- Add cooked beans for protein (kidney, chickpeas, etc.)
- Use chicken broth if not vegetarian
- Toss in leftover rice or pasta before serving
Make Ahead Tips
- Chop all your veggies the night before and store them in the fridge
- Measure and mix your seasonings ahead of time in a small bowl
- Freeze in single servings for quick meals later
Cooking Instructions
Step 1: Sauté onion and garlic (optional but worth it)
Heat 1 tbsp olive oil in a small skillet over medium heat. Add 1 diced onion and 3 cloves minced garlic. Sauté for 3–4 minutes until fragrant and soft.
Step 2: Add hearty veggies to the crockpot
In the crockpot, add 3 peeled and sliced carrots, 2 sliced celery stalks, 3 diced Yukon gold potatoes, 1 diced zucchini, and 1 cup trimmed and chopped green beans.
Step 3: Add tomatoes, broth, and spices
Pour in 1 (14.5 oz) can of diced tomatoes with juice and 6 cups of vegetable broth. Add sautéed onion and garlic (if using). Sprinkle in 1 tsp dried thyme, 1 tsp dried basil, 1/2 tsp oregano, 1 bay leaf, salt and pepper to taste. Stir to combine.
Step 4: Slow cook it
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until vegetables are tender.
Step 5: Add final veggies and cook 15 minutes more
About 15–20 minutes before serving, stir in 1 cup corn kernels and 1 cup peas. Let them warm through.
Step 6: Garnish and serve
Remove the bay leaf. Taste and adjust seasoning. Ladle soup into bowls and top with fresh chopped parsley if you like.
Macros (Per Serving — Makes 6 Servings)
- Calories: 190
- Carbs: 32g
- Protein: 4g
- Fat: 5g
- Fiber: 6g
Why This Recipe Works (Quick Science)
Slow cooking allows the flavors to blend beautifully and gives the veggies time to release their natural sweetness. The starch from the potatoes helps thicken the broth just slightly, making it rich without needing cream or flour. Adding delicate veggies like peas and zucchini at the end keeps them fresh and vibrant.
Common Mistakes
- Overcooking soft veggies like zucchini or peas — wait until the end to add them
- Skipping the seasoning — soup needs salt to bring out the veggie flavor
- Cutting veggies too big or too unevenly — try to keep them all bite-sized
- Not tasting before serving — always adjust salt and pepper at the end
What to Serve With
- Crusty sourdough bread or dinner rolls
- A simple side salad with vinaigrette
- Grilled cheese sandwich
- Crackers or cornbread
FAQ
Can I freeze this soup?
Yes! Let it cool completely, then freeze in airtight containers for up to 3 months.
Can I use other veggies?
Totally. Broccoli, bell peppers, mushrooms, cabbage — whatever you have.
Do I have to sauté the onion and garlic?
Nope! But it does add a nice layer of flavor if you’ve got the time.
Can I add meat?
Sure. Add cooked shredded chicken, ground turkey, or even sausage if you like.
Is it gluten-free?
Yes! Just double-check your broth and any packaged ingredients.
Leftovers and Storage
Let leftovers cool, then store in airtight containers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave. It gets even better the next day as the flavors continue to blend.
Time and Servings
Serves: 6
Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
Prep Time: 15 minutes
Total Time: about 6.5–8.5 hours
Now It’s Your Turn
This Crockpot Vegetable Soup is the kind of meal you’ll want to make again and again. It’s cozy, filling, and just plain good. Give it a try and let me know how it turned out! I’d love to hear what veggies you used or if you made any twists on it. Leave a comment or ask a question — I’m here to help.
