Crockpot Vegetable Soup
This easy Crockpot Vegetable Soup is loaded with tender potatoes, carrots, celery, tomatoes, zucchini, corn, peas and green beans simmered in a flavorful broth. With just 15 minutes of prep, it’s a warm and comforting slow cooker soup that’s perfect for chilly fall and winter days.
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Why You’ll Love This Recipe
- Loaded with vegetables: Every bowl is packed with a delicious mix of tender vegetables in a savory tomato broth.
- Easy slow cooker recipe: Just 15 minutes of prep, then let the Crockpot do most of the work.
- Easy to customize: Switch up the vegetables, add beans for extra protein or stir in shredded rotisserie chicken for a heartier meal.
Ingredients You’ll Need
- 4 sticks celery, chopped
- 3 carrots, peeled and chopped
- 3 gold potatoes, peeled and cut into ½ inch cubes
- 1 large onion, chopped
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 28 oz can diced tomatoes, with liquid
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- 2 bay leaves
- 2 cups frozen mixed corn, peas, and green beans (thawed/defrosted)
- 2 cups zucchini, chopped
- Fresh chopped parsley, for topping
Step By Step Instructions
STEP ONE – Add the celery, carrots, potatoes, onion and garlic to a 6-quart Crockpot.
STEP TWO – Pour in the vegetable broth and diced tomatoes along with their liquid.
STEP THREE – Season with the salt, black pepper, Italian seasoning and dried thyme. Add the bay leaves and gently stir everything together.
STEP FOUR – Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the potatoes and carrots are becoming tender.
STEP FIVE – During the final 1½ to 2 hours of cooking, stir in the thawed corn, peas and green beans along with the chopped zucchini.
STEP SIX – Cover and continue cooking for the remaining time, until the potatoes are fork-tender and all of the vegetables are cooked through.
STEP SEVEN – Remove and discard the bay leaves. Taste and adjust the salt and pepper if needed.
STEP EIGHT – Ladle into bowls, garnish with fresh chopped parsley and serve warm.
Crockpot Vegetable Soup
- Total Time: 6 hours 15 minutes
- Yield: 6 to 8 servings
Description
This easy Crockpot Vegetable Soup is loaded with tender potatoes, carrots, celery, tomatoes, zucchini, corn, peas and green beans simmered in a flavorful broth. With just 15 minutes of prep, it’s a warm and comforting slow cooker soup that’s perfect for chilly fall and winter days.
Ingredients
- 4 sticks celery, chopped
- 3 carrots, peeled and chopped
- 3 gold potatoes, peeled and cut into 1/2 inch cubes
- 1 large onion, chopped
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 28 oz can diced tomatoes, with liquid
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 cups frozen mixed corn, peas, and green beans (thawed/defrosted)
- 2 cups zucchini, chopped
- Fresh chopped parsley, for topping
Instructions
- Add the celery, carrots, potatoes, onion and garlic to a 6-quart Crockpot.
- Pour in the vegetable broth and diced tomatoes along with their liquid.
- Season with the salt, black pepper, Italian seasoning and dried thyme. Add the bay leaves and gently stir everything together.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the potatoes and carrots are becoming tender.
- During the final 1½ to 2 hours of cooking, stir in the thawed corn, peas and green beans along with the chopped zucchini.
- Cover and continue cooking for the remaining time, until the potatoes are fork-tender and all of the vegetables are cooked through.
- Remove and discard the bay leaves. Taste and adjust the salt and pepper if needed.
- Ladle into bowls, garnish with fresh chopped parsley and serve warm.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker/Crockpot
- Cuisine: American
