Crock Pot Vegetable Soup
This easy and healthy Crock Pot Vegetable Soup is a perfect weeknight dinner or prep-ahead lunch!
Course Lunch or Dinner
Cuisine American
Keyword crock pot vegetable soup, slow cooker vegetable soup, vegetarian soup recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings
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cups
Calories 100.4 kcal
Author Blair
Ingredients
list of 17 items
2 small onions (or 1 large onion), chopped
3 carrots, peeled and chopped
3 ribs celery, chopped
2 medium russet potatoes, peeled and chopped
1 zucchini, chopped
2 cups frozen cut green beans
1 (28 ounce) can petite-diced tomatoes, not drained
¼ cup chopped fresh parsley
2 tablespoons minced fresh garlic
2 tablespoons tomato paste
2 bay leaves
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
6 cups vegetable broth
1 cup frozen peas
1 cup frozen corn kernels
list end
Instructions
list of 2 items
1. Place all ingredients except for peas and corn in a slow cooker. Gently stir to combine. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours
(or until potatoes and other vegetables are tender). Stir in the frozen peas and corn during the final 30 minutes of cooking time.
2. Remove bay leaves. Season with additional salt and pepper, to taste. Ladle into bowls and serve!
list end
Recipe Notes
Write list…
• If you love cabbage in your vegetable soup, add about 1/2 of a head of cabbage (chopped or shredded) to the slow cooker. It looks like a lot of cabbage,
but it will cook down quite a bit.• You can stir cooked rice, pasta or barley into your soup when it’s done cooking.• Make this soup with hamburger by
adding 1 lb. of ground beef (cooked and drained) — just like my grandmother used to do in
this recipe
!• I kept this recipe really simple and traditional by seasoning the tomato-based soup with parsley, garlic, bay leaves, thyme, salt and pepper. If you
want to kick it up and add even more flavor, you can use any additional herbs and seasonings that you enjoy — such as oregano and basil, or a prepared
Italian seasoning blend.• To prepare this soup on the stovetop instead of in the slow cooker, heat about 1 tablespoon of olive oil in a large pot over
medium-high heat. Add the onions, carrots and celery and sauté 4 minutes. Add the garlic and sauté 1 more minute. Stir in broth, tomatoes, potatoes, zucchini,
tomato paste, parsley, bay leaves, thyme, salt and pepper. Bring to a boil, then add green beans. Reduce heat to medium-low, cover and simmer until potatoes
are almost tender, about 20 – 30 minutes. Add corn and peas and cook 5 minutes longer.• Leftover soup will keep in the refrigerator for 3-4 days, or in
the freezer for up to 3 months.• Reheat individual portions of leftover soup in the microwave for 1-2 minutes. To reheat larger quantities of soup, place
in a saucepan on the stovetop, cover, and warm over low heat just until the soup reaches the desired temperature.
Nutrition Facts
Crock Pot Vegetable Soup
Amount Per Serving (1 cup)
Calories 100.4 Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 928.2mg40%
Potassium 445.9mg13%
Carbohydrates 22g7%
Fiber 4.8g20%
Sugar 7.5g8%
Protein 3.3g7%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
This easy and healthy Crock Pot Vegetable Soup is a perfect weeknight dinner or prep-ahead lunch!
Course Lunch or Dinner
Cuisine American
Keyword crock pot vegetable soup, slow cooker vegetable soup, vegetarian soup recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings
undefined
cups
Calories 100.4 kcal
Author Blair
Ingredients
list of 17 items
2 small onions (or 1 large onion), chopped
3 carrots, peeled and chopped
3 ribs celery, chopped
2 medium russet potatoes, peeled and chopped
1 zucchini, chopped
2 cups frozen cut green beans
1 (28 ounce) can petite-diced tomatoes, not drained
¼ cup chopped fresh parsley
2 tablespoons minced fresh garlic
2 tablespoons tomato paste
2 bay leaves
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
6 cups vegetable broth
1 cup frozen peas
1 cup frozen corn kernels
list end
Instructions
list of 2 items
1. Place all ingredients except for peas and corn in a slow cooker. Gently stir to combine. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours
(or until potatoes and other vegetables are tender). Stir in the frozen peas and corn during the final 30 minutes of cooking time.
2. Remove bay leaves. Season with additional salt and pepper, to taste. Ladle into bowls and serve!
list end
Recipe Notes
Write list…
• If you love cabbage in your vegetable soup, add about 1/2 of a head of cabbage (chopped or shredded) to the slow cooker. It looks like a lot of cabbage,
but it will cook down quite a bit.• You can stir cooked rice, pasta or barley into your soup when it’s done cooking.• Make this soup with hamburger by
adding 1 lb. of ground beef (cooked and drained) — just like my grandmother used to do in
this recipe
!• I kept this recipe really simple and traditional by seasoning the tomato-based soup with parsley, garlic, bay leaves, thyme, salt and pepper. If you
want to kick it up and add even more flavor, you can use any additional herbs and seasonings that you enjoy — such as oregano and basil, or a prepared
Italian seasoning blend.• To prepare this soup on the stovetop instead of in the slow cooker, heat about 1 tablespoon of olive oil in a large pot over
medium-high heat. Add the onions, carrots and celery and sauté 4 minutes. Add the garlic and sauté 1 more minute. Stir in broth, tomatoes, potatoes, zucchini,
tomato paste, parsley, bay leaves, thyme, salt and pepper. Bring to a boil, then add green beans. Reduce heat to medium-low, cover and simmer until potatoes
are almost tender, about 20 – 30 minutes. Add corn and peas and cook 5 minutes longer.• Leftover soup will keep in the refrigerator for 3-4 days, or in
the freezer for up to 3 months.• Reheat individual portions of leftover soup in the microwave for 1-2 minutes. To reheat larger quantities of soup, place
in a saucepan on the stovetop, cover, and warm over low heat just until the soup reaches the desired temperature.
Nutrition Facts
Crock Pot Vegetable Soup
Amount Per Serving (1 cup)
Calories 100.4 Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 928.2mg40%
Potassium 445.9mg13%
Carbohydrates 22g7%
Fiber 4.8g20%
Sugar 7.5g8%
Protein 3.3g7%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
