This easy vegetable soup recipe combines potatoes, tomatoes, and mixed vegetables in a flavorful broth. Everything cooks together in the slow cooker for a warm, hearty meal with little hands-on work.
Using simple ingredients and frozen vegetables keeps preparation quick while still making a satisfying homemade soup. It's a practical choice for busy days when you want dinner ready with minimal effort.
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I like this Crock Pot vegetable soup because I can put everything in the slow cooker and leave it alone while the vegetables become tender. For this smaller batch, I prefer keeping the potatoes in slightly larger chunks so they hold their shape instead of getting too soft before the other vegetables are done. I'll often pair a bowl with an air fryer tuna melt when I want a more filling lunch or dinner.
I also like using frozen mixed vegetables because they cut down on chopping and let me make the soup without having several fresh vegetables on hand. The broth, tomatoes, potatoes, and seasonings give me a warm bowl of soup that works especially well once the weather turns cooler. When I want something crunchy on top, I'll add a handful of baked tortilla strips just before serving.
Ingredients
The easy slow cooker recipe comes together with minimal ingredients. I like to use frozen vegetable mix to make this recipe easier but you can use fresh if you prefer.
Here's what you'll need to make this slow cooker vegetable soup recipe:
- onion
- frozen mixed vegetables (like green beans, carrots, peas, and corn)
- canned diced tomatoes
- potato (russet potato or Yukon gold)
- bay leaf
- dried Italian seasoning with oregano
- minced garlic
- salt
- pepper
- vegetable stock
Scroll down to the recipe card for quantities used.
Instructions
The best thing about this recipe is that it's made with a quick dump-and-go preparation. Simply add all the ingredients to the crockpot and then turn the slow cooker on to do it's magic.
Add the chopped onion, frozen vegetables, canned tomatoes, potatoes, bay leaf, Italian seasoning, minced garlic, salt, and pepper to a small 2 quart slow cooker.
Pour the vegetable stock over the ingredients in the slow cooker.
Cover and cook on low for 4 to 6 hours or cook on high for 2 to 3 hours.
About 30 minutes before serving, check the potatoes for tenderness. They should be soft when pierced with a fork.
Adjust the seasoning for salt and pepper if needed and serve. Garnish with fresh herbs like chopped fresh parsley or a sprinkle of grated Parmesan cheese before serving for extra flavor.
Hint: If you prefer a thicker soup, you can mix 1-2 tablespoons of cornstarch with a small amount of cold water and stir it into the slow cooker during the last hour of cooking. Stir well to avoid lumps.
Variations
If you're looking to customize your crockpot vegetable soup, there are many ways you can do that. Here are a few ideas:
- Vegetables - Try adding different vegetables to change up the flavor and texture. For example, you can include zucchini, celery, bell peppers, or even sweet potatoes.
- Herbs and Spices - Add thyme, rosemary, or cumin for a unique flavor profile. Or, try garlic or ginger, which can kick up the taste.
- Creamy - Coconut milk can be used instead of broth to give a creamy texture.
You can also use a mix of milk and vegetable broth as the base which is what my vegetarian potato soup uses.
Tips
Top tip: Ensure you are using the right size slow cooker. It's important not to overload the crockpot with liquid. You should have some space at the top to prevent overflowing.
- Always pour liquids last. The canned tomatoes and broth should be poured over the veggies to distribute flavors evenly.
- Adjust the seasoning to your personal preference. Taste your soup before serving and adjust salt, pepper, or spices accordingly.
- Keep the lid on during cooking to retain heat and moisture. Only remove it sparingly to avoid temperature fluctuations.
Serving suggestions
You can serve this vegetable soup with crusty bread like my Italian artisan bread or crackers. These add a satisfying crunch to your meal, making it more filling and enjoyable.
Pairing it with a side salad is another great option. The freshness and crispness of the salad provide a delightful contrast to the warmth and softness of the soup. For something more substantial, a brie grilled cheese sandwich also pairs perfectly with vegetable soup.
Storage
Once cooled, transfer the soup into an airtight container in the refrigerator or freezer to keep it fresh. For short-term storage, you can keep the soup in the refrigerator for up to 4 days. The soup can be frozen for up to 3 months, but make sure to thaw it in the refrigerator before reheating.
FAQs
No, you can use fresh vegetables instead of frozen ones. Cut them into similar-sized pieces so they cook evenly, and keep in mind that firmer vegetables like carrots may take longer to soften than peas, green beans, or other tender vegetables.
Cook it for 4 to 6 hours on LOW or 2 to 3 hours on HIGH, until the vegetables are tender.
Yes, this vegetable soup is both vegetarian and vegan as written. It uses vegetable stock and contains no meat, dairy, or other animal-based ingredients.
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Recipe
Slow Cooker Vegetable Soup
Ingredients
- 1 small onion chopped
- 2 cups of frozen mixed vegetables
- ½ can of chopped tomatoes
- 1 medium potato peeled, cubed
- 1 bay leaf
- ¼ teaspoon dried Italian seasoning
- ½ teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups vegetable stock
Instructions
- In a slow cooker, add the chopped onion, frozen vegetables, canned tomatoes, potatoes, bay leaf, Italian seasoning, minced garlic, salt, and pepper.
- Pour the vegetable stock over the ingredients in the slow cooker.
- Set your slow cooker to Low setting and cover with the lid. Cook for 4-6 hours for a thorough simmer or on high setting for 2-3 hours for a quicker soup.
- About 30 minutes before serving, check the potatoes for tenderness. They should be soft when pierced with a fork.
- Adjust seasoning for salt and pepper and serve.
Notes
If you prefer a thicker soup, you can mix 1-2 tablespoons of cornstarch with a small amount of cold water and stir it into the slow cooker during the last hour of cooking. Stir well to avoid lumps. Garnish with fresh herbs like parsley or a sprinkle of grated Parmesan cheese before serving for extra flavor.
Marta says
I made it a day before, and it was fantastic; I think I am going to always make it ahead of time to enhance flavors.
Jill says
Very easy to prepare. Made this one night and everyone loved it. So healthy and nutritious too!
Paula says
Finally, a soup recipe that doesn't make 10 gallons! Thanks for this, it was so good. I added just a touch of red pepper (we like things hot!)
North Dakota Terri says
I also like that it doesn't make so much because I live alone. But it makes enough so I can share with a neighbor if I want to. I also add a touch of red pepper flakes sometimes.
Kai says
I just threw in all the veggies I have in my fridge (the yummy ones of course) and the soup turned out really delicious and the flavors are so comforting. So quick and easy to make and my family enjoyed a really filling meal together. Will be making this again for the cold chilly evenings.
Linda Scott says
Easy prep. I like this recipe better than soups containing meat. AWESOME. THANKS
Riley says
I just followed the steps and it turned out great! And thanks for the tips to make it thicker, my kids loved it and asked for more.
North Dakota Terri says
I made this soup for myself several times this winter because it only makes enough for 2 or 3 meals, and I sometimes shared it with a couple other women who live in this building. I add the whole can of tomatoes and juice and have tried both low-sodium chicken broth and low-sodium beef broth and found that I prefer it with beef broth. A couple sprinkles of parmesan cheese is good to add when serving. This recipe is definitely a keeper.