Crock Pot Vegetable Soup
Cozy up with a bowl of hearty Crock Pot Vegetable Soup, a comforting and nutrient-packed meal that's perfect for any day of the week. Loaded with colorful vegetables like carrots, zucchini, green beans, and potatoes, this slow-cooked soup is infused with aromatic herbs like thyme, oregano, and basil for a depth of flavor that develops over hours. The combination of fresh and frozen veggies, canned tomatoes, and rich vegetable broth makes this recipe both budget-friendly and easy to whip up. Simply sauté the base vegetables, toss all your ingredients into the crock pot, and let time work its magic. Serve this wholesome soup warm, garnished with fresh parsley, alongside crusty bread or crackers for a satisfying, vegan-friendly meal that’s as nutritious as it is delicious. Perfect for meal prep, this soup is ideal for chilly evenings or busy weekdays when you need a no-fuss dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic, minced
- 2 medium Russet potatoes, peeled and diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 28 ounces canned diced tomatoes, with juices
- 6 cups vegetable broth
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a skillet over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Add the minced garlic to the skillet and cook for 1 more minute, stirring to avoid burning.
Transfer the sautéed vegetables to a large crock pot.
Add the diced potatoes, zucchini, green beans, canned tomatoes (with their juices), vegetable broth, frozen peas, frozen corn, dried thyme, oregano, basil, bay leaf, salt, and ground black pepper to the crock pot.
Stir everything together until well combined.
Cover the crock pot with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are tender.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve warm with crusty bread or crackers on the side for a complete meal.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9778 mg | 425% | |
| Total Carbohydrate | 326.3 g | 119% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 95.4 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 724 mg | 56% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 8980 mg | 191% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
