Enjoy the comfort of Crock Pot Vegetable Soup, a simple slow cooker recipe with a mix of fresh and frozen vegetables perfectly seasoned for a nutritious meal. It's an effortless, budget-friendly dish that brings a hearty and comforting soup to the table that is perfect for the colder months!
There's nothing like a good old-fashioned soup to warm you up in the winter. One of the best ways to make a delicious AND healthy soup is to throw together some veggies, seasonings, and broth in the crock pot to make a slow cooker veggie soup!
This crock pot vegetable soup recipe uses fresh vegetables like potatoes, onions, garlic, vegetable stock, and canned tomatoes to make a tomato-based broth. Add even more nutrition with a bag of frozen mixed vegetables that require no chopping or prepping. Once all the ingredients are added to the crock pot, let them cook with some simple seasonings for a warm and hearty bowl of soup in as little as 3 hours.
A Great Way To Use Up Vegetables
One of the best features of this slow cooker recipe is that pretty much any vegetable you add to it will taste good! So, if you have other vegetables on hand, like cabbage, zucchini, or mushrooms, they can also be thrown into the mix. And if you’re looking for something more hearty, you can add cooked ground beef or stew meat inside for a beefy taste with extra protein. When it comes to crock pot veggie soup, anything goes!
Serve crock pot soup with vegetables alone or with crusty bread or a salad for a full meal. It's great for dinner or lunch, and you can enjoy it plain or add cheese or herbs for extra flavor. This versatile soup is easy to pair with lots of different options!
Healthy Vegetable Soup
- Packed with a variety of vegetables, this soup offers a nutrient-rich meal full of vitamins and minerals.
- Using a crock pot means you can enjoy the convenience of setting it up in the morning and coming home to a ready-to-eat meal.
- It's an incredibly cost-effective way to feed your family, utilizing inexpensive ingredients that come together to create a filling and flavorful dish.
- The recipe is highly adaptable; you can easily add or substitute vegetables based on what's in season or what you have on hand.
- It's a perfect meal for those chilly days when you crave something warm and comforting but want something healthy and full of fiber, too.
Vegetable Soup Ingredients
- Vegetable Stock - Forms the base of the soup, adding depth and a rich, savory flavor that enhances the vegetables.
- Mirepoix (carrots, celery, onion) - Provides a classic flavor foundation, offering sweetness from the carrots, a slight bitterness from the celery, and aromatic flavor from the onions.
- Russet Potatoes - Contribute a starchy, hearty texture, thickening the soup and adding a comforting, filling element.
- Condensed Tomato Soup - Adds a smooth, rich tomato base that deepens the overall flavor profile and provides a creamy consistency.
- Canned Diced Tomatoes - Introduce a chunkier texture and a fresh tomato taste that complements the smoother condensed soup.
- Tomato Paste - Imparts a concentrated tomato flavor, deepening the soup's color and richness without adding excess liquid.
- Minced Garlic - Brings a pungent, aromatic quality that is essential in building a complex flavor base.
- Worcestershire Sauce - Provides a subtle tang and umami depth, enhancing the savory notes of the vegetables and broth.
- Frozen Mixed Vegetables - Offer convenience and variety, adding color texture with no need to prep.
- Seasonings (Italian, dried rosemary, bay leaf, salt, pepper) - These herbs and spices collectively build a warm, aromatic profile that complements and enhances the natural flavors of the vegetables.
- Bay Leaf - Adds a subtle layer of depth and aroma, infusing the soup with a distinctive, slightly floral flavor.
How To Make Vegetable Soup In The Crock Pot
Add the ingredients: Once the vegetables are chopped and ready, add them to the bottom of a 6-quart slow cooker along with the stock, canned tomato elements, seasonings, and sauces. Place everything into the crock pot EXCEPT the bag of frozen vegetables.
Cover and cook: Add the lid to the top and cook on HIGH for 3-4 hours or LOW for 5-6 hours. The potatoes should be cooked through and fork tender, and the raw tomato flavor should be cooked out.
Add frozen vegetables: 30 minutes before the end of the cooking time, pour in the frozen vegetables and stir them into the mixture. Cook for 30 minutes or until the vegetables are thawed and the soup has warmed back up.
Serve and enjoy: Remove the bay leaf from the soup. Ladle into bowls while hot. Enjoy!
- Sauté your mirepoix (carrots, celery, onion) before adding to the crock pot to deepen their flavors and add a caramelized note to the soup.
- If you have time, rinse the russet potatoes after cutting to remove excess starch, ensuring they contribute to the soup's thickness without making it overly starchy.
- Use low-sodium vegetable stock to control the overall saltiness of the dish, allowing you to adjust seasonings to your preference.
- Incorporate the frozen mixed vegetables in the last 30 minutes of cooking to maintain their texture and vibrant color.
- If the soup is too thick after cooking, thin it with a little extra vegetable stock or water until you reach your desired consistency.
- For a smoother soup, blend a portion of it with a blender or immersion blender after cooking and then mix it back in for a creamier texture.
Flavor Variations and Substitutions
- For a heartier beef vegetable soup version, brown ground beef and drain the fat before adding it to the crock pot, infusing the soup with rich, meaty flavors.
- Stir in chopped cabbage during the last hour of cooking for a comforting, subtly sweet addition that complements the other vegetables.
- Incorporate chunks of browned stew meat for a robust, beefy element that turns the vegetable soup into a more substantial stew.
- Swirl in some heavy cream or coconut milk in the last few minutes of cooking for a creamy twist on the classic recipe.
- Replace russet potatoes with sweet potatoes to add a slightly sweet, earthy flavor and boost the nutritional content even more.
- Introduce a handful of fresh spinach or kale at the end of cooking for added color, texture, and a nutritional boost.
- Add a splash of balsamic vinegar or lemon juice just before serving to brighten the soup with a tangy note.
- Mix in some cooked quinoa or rice to turn the soup into a more filling, comforting meal with added texture.
Storing & Freezing
Storing: Place any leftover vegetable soup in an airtight container and refrigerate within two hours of cooking. It will stay fresh and flavorful for up to 5 days.
Freezing: Cool the soup completely before transferring it to freezer-safe bags or containers, leaving some space for expansion. Label with the date; it will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the soup on the stove over medium heat, stirring occasionally, until it's heated through. If it's too thick, add a bit of water or vegetable stock to reach your desired consistency.
Cooking on low in a crock pot is generally better as it allows flavors to develop more fully over a longer period, resulting in a richer, more cohesive soup. However, cooking on high for a shorter duration is also effective if short on time.
Yes, you can cook frozen vegetables in a crock pot. Add them during the last 30 minutes of cooking to ensure they maintain their texture and color without becoming too mushy or overcooked.
For a flavor boost, consider adding herbs like thyme, oregano, or basil or spices like paprika and cumin. A splash of vinegar or a squeeze of lemon juice added just before serving can also enhance the soup's flavor with a bright, acidic note.
Pair your crock pot vegetable soup with a slice of crusty bread or a warm baguette to soak up the flavorful broth. Alternatively, a side salad adds a refreshing element to complement the simplicity of the soup.
More Crock Pot Soup Recipes
- Crock Pot Potato Soup
- Crock Pot Stuffed Pepper Soup
- Crock Pot Chicken Tortilla Soup
- Crock Pot Beef Stew
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Crock Pot Vegetable Soup
- 4 cups vegetable stock
- 1 medium yellow onion diced
- 4 medium russet potatoes Washed, peeled, and cut into ¾" pieces
- 1 (10 oz) can of condensed tomato soup
- 2 (14.5 oz) can diced tomatoes do not drain
- 2 tablespoons tomato paste
- 3 ribs celery chopped
- 3 carrots peeled and chopped
- 2 teaspoons garlic minced
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons Italian seasoning
- ½ teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- teaspoon black pepper
- 1 (16 oz) bag of frozen mixed vegetables
- Add all ingredients (Except Frozen Vegetables) to a 6-quart slow cooker and stir until well combined.
- Cover and cook on high for 3-4 hours or low for 5-6 hours or until potatoes are fork-tender.
- Thirty minutes before cook time is up. Add frozen vegetables to the slow cooker and cook for 30 more minutes or until the vegetables are tender.
- Remove bay leaf and serve.
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.