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Crockpot Vegetable Soup Recipe

Crockpot vegetable soup is a hearty, wholesome dish made with a variety of fresh vegetables, beans, and savory herbs, all slow-cooked to perfection. It's easy to prepare, with rich flavors developed through a gentle cooking process, making it an ideal comfort meal.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 187 kcal

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.