Crockpot Vegetable Soup

Warm your soul with this hearty Crockpot Vegetable Soup, a perfect blend of fresh and canned vegetables simmered in a savory tomato-based broth. This easy-to-make dish is ideal for busy days—just toss the ingredients into your slow cooker and let it work its magic. Packed with nutritious veggies like carrots, potatoes, and green beans, this soup is not only delicious but also a wholesome meal that the whole family can enjoy. Whether served as a main course or a comforting side, this vegetable soup is sure to satisfy your cravings while keeping your health goals in check.

Prep Time20 mins

Cook Time6 hrs

Total Time6 hrs 20 mins

Course: Main Course Cuisine: American Keyword: Crockpot Vegetable Soup Servings: Serves 6 Calories: 130kcal Author: Tisha

Ingredients

1 large onion, diced
3 carrots, sliced
3 celery stalks, diced
3 medium potatoes, peeled and diced
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) cut green beans
1 cup frozen peas
1 cup frozen corn
6 cups vegetable broth
bay leaf
dried Italian seasoning
salt
black pepper

Instructions

In your slow cooker, combine the diced onion, carrots, celery, potatoes, undrained diced tomatoes, green beans, peas, and corn.
Pour in the vegetable broth and add the bay leaf, Italian seasoning, salt, and pepper. Stir to mix well.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are tender.
Before serving, remove the bay leaf. Ladle into bowls and enjoy hot.

Notes

Feel free to customize this soup by adding other vegetables like zucchini or spinach. For added protein, include cooked lentils or beans. This soup freezes well—make a double batch for quick meals later.

Nutrition