When the weather turns chilly and the cravings for comfort food hit, this Crockpot Vegetable Soup is my go-to recipe. It’s the kind of dish that effortlessly fills your kitchen with the cozy aroma of simmering vegetables, making you feel like you’re wrapped in a warm blanket with every spoonful.
Whether it’s a busy weekday or a lazy Sunday, the slow cooker does all the work, allowing you to simply chop, throw in the ingredients, and let time work its magic. What sets this vegetable soup apart is its versatility. I love how you can adapt it based on what’s in season or what you have in your pantry, making it both an easy and nutritious choice.
Plus, it’s a great way to sneak in a variety of veggies, with the heartiness of potatoes and the vibrant flavors of fresh herbs and spices. Each bite is a burst of earthy flavors that pair perfectly with a slice of warm, crusty bread whether it’s No Yeast Bread or No Knead Dutch Oven Bread.
The beauty of this recipe is that it’s not just tasty—it’s also incredibly beneficial. Packed with fiber and low in calories, this soup can support weight management without compromising on flavor. It’s comforting, healthy, and perfect for meal prepping!
Why You’ll Be Hooked?
- Flavor-packed: A harmonious blend of tender vegetables and savory broth that gets better with every bite.
- Texture-rich: The perfect balance of creamy, hearty potatoes and crisp vegetables for a satisfying experience.
- Hands-off cooking: Simply chop, toss in the crockpot, and let it simmer—perfect for busy days when you want comfort food without the effort.
- Versatile: Adapt the recipe based on what’s in season or what you have in your pantry, making it endlessly customizable.
- Addictive comfort: This soup delivers all the warmth and coziness of comfort food while being light and nourishing, keeping you coming back for more.

Crockpot Vegetable Soup Recipe
Equipment
- Cutting board
- Slow cooker
- Wooden spoon or spatula
- Measuring spoons
- Knife
- Saucepan
Ingredients
- 1 cup frozen corn kernels
- 1 white beans, drained and rinsed
- 2 cups chopped green beans
- ½ lemon, juiced
- 1 can diced tomatoes
- ⅓ cup finely chopped parsley leaves
- 1 bay leaf
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 2 yukon gold potatoes, diced
- 2 tsp Italian seasoning
- 1 white or yellow onion, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
Instructions
- Heat olive oil in a saucepan or slow cooker with sauté function.
- Add chopped onion, garlic, diced carrots, diced celery, and a pinch of salt.
- Sauté for 5-8 minutes until vegetables soften, stirring occasionally.
- Transfer sautéed mixture to the slow cooker if using a separate pan.
- Add diced potatoes, Italian seasoning, broth, bay leaf, green beans, corn, diced tomatoes, and white beans.
- Cover and cook on low for 6 hours, or until vegetables and potatoes are tender.
- Before serving, stir in lemon juice and chopped parsley.
- Season with additional salt and freshly ground black pepper to taste.
- Serve the soup warm.
Notes
- Sautéing the vegetables adds extra flavor. If your slow cooker has a sauté function, this step is easy; otherwise, sauté in a separate pan and transfer.
- You can skip the sautéing step and add all ingredients directly to the slow cooker.
Nutrition | Value |
Calories | 187kcal |
Carbohydrates | 36.3g |
Fibre | 7.9g |
Fat | 3.6g |
Protein | 6.1g |