One of my favorite healthy meals during the colder months is vegetable soup. Especially when it’s made in the slow cooker! It’s hands-off, easy, and can make a big batch that feeds my entire family. There’s really nothing like it!
This Crockpot Vegetable Soup recipe has been a staple for weeknight dinners in my household for years. I know you guys will love it as much as I do! There are so many ways to adjust it and make it your own, as well as ways to top it off, change it for little ones, etc. If you need a good, healthy staple soup in your weekly fall and winter menus, then this one is a classic and a favorite!
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In This Post
- Notes About Ingredients
- How to Make Crockpot Vegetable Soup (3 Easy Steps!)
- Tips for Making Vegetable Soup in the Slow Cooker
- Storing Crockpot Vegetable Soup
- More Soups & Stews
- More Slow Cooker Recipes You’ll Love
Notes About Ingredients
You only need a few simple ingredients for this delicious recipe! Here’s what you’ll need:
Broth – Vegetable or chicken broth are both great options for this soup. Feel free to adjust the amount to your own taste!
Onion – Yellow onion is best for this recipe. If you don’t have fresh onion on hand, feel free to use dried onion flakes instead!
Garlic – Freshly minced garlic or garlic powder add flavor to this soup. It really takes it to another level!
Carrots – Chopped carrots are one of the base veggies in vegetable soup. I used regular carrots and didn’t peel them, but feel free to peel them first or use baby carrots instead!
Celery – Celery (chopped) adds so much nutrition and flavor!
Potatoes – I used a combination of new potatoes and red potatoes. Another option is to use russet potatoes or even sweet potatoes! The key here is to make sure they are cubed to about 1/2″ pieces so that they cook evenly.
Chickpeas – Cooked or canned chickpeas add protein to this vegetable soup, making it perfect as a nutritious vegetarian or vegan dinner recipe.
Other Veggies – Chopped zucchini or squash, broccoli, diced tomatoes, and green beans are also nutritious additions to this slow cooker vegetable soup!
Seasoning – The seasoning in this recipe is pretty simple: salt, pepper, and oregano. Be sure to adjust the amounts of salt and pepper to taste, and feel free to add your own creative ideas to this soup seasoning!
Parsley – Fresh parsley brings this soup together! Dried parsley also works as a great option.
How to Make Crockpot Vegetable Soup (3 Easy Steps!)
Making vegetable soup in the crockpot could not be easier. Here’s how to make this recipe:
- Add broth, onion, garlic, and the “tougher” veggies (such as carrots, celery, potatoes, and broccoli), then cook on high for 2 hours.
- Add zucchini and continue cooking another 1.5 hours.
- Lastly, add canned vegetables, seasoning, and fresh herbs and finish cooking for 1 more hour.
Tips for Making Vegetable Soup in the Slow Cooker
Following this recipe results in a delicious, wholesome vegetable soup that’s easy to make. However, if you decide to add your own variations, here are a few tips!
1. Using Frozen Vegetables in Soup
You can easily use frozen vegetables instead of fresh in vegetable soup! The key is to adjust the amount of time accordingly. Since frozen vegetables take less time to cook and tend to get quite a bit softer in soups, it’s best to add them in later in the recipe.
For this Crockpot Vegetable Soup, I recommend adding in any frozen vegetables with the zucchini/summer squash step! It’s also important to note that smaller cut vegetables (like chopped carrots and peas) take even less time to cook, so it’s best to add those in with the canned vegetables.
2. Other Types of Vegetables to Use
There are so many ways to make this recipe your own! Here are other types of veggies to use in vegetable soup:
- Sweet Potatoes
- Summer Squash
Another option is to add grains, such as quinoa or rice!
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3. Adding Chicken/Beef
You can also add protein to this Crockpot Vegetable Soup! Adding chicken and beef is easy. Simply add in the cooked meat at the end of the recipe, when canned vegetables go into the soup. Make sure the protein is fully warm before serving!
Storing Crockpot Vegetable Soup
Vegetable soup made in the slow cooker can be easily stored in an airtight container! To store, let the soup fully cool, then keep in the refrigerator for up to 1 week. It can also be stored in the freezer for up to 3 months!
How long can vegetable soup be left in warm crockpot?
Vegetable soup can be left on the “warm” setting in the crockpot for up to 4 hours!
How long to cook vegetable soup in crockpot on high?
If cooking on high, it takes vegetable soup about 4 1/2 hours to fully cook in the crockpot.
How much liquid in crockpot vegetable soup?
A good rule of thumb is to add enough liquid to cover the soup ingredients. This typically results in about 1-2 cups of liquid per serving, keeping in mind that vegetables will often reduce down in size and some canned vegetables will add to the amount of liquid.
More Soups & Stews
- Easy Turkey Noodle Soup (Slow Cooker)
- Vegan Ramen Soup w/ Zucchini Noodles
- Chicken Lemon Rice Soup
- Hearty Vegan Lentil Soup Recipe
- Slow Cooker Skinny Chicken Tortilla Soup
More Slow Cooker Recipes You’ll Love
- Veggie-Loaded Slow Cooker Turkey Chili
- Slow Cooker Pork Chops And Potatoes W/ Apples
- Crockpot Chicken and Rice
- Slow Cooker Spinach Artichoke Dip
- Slow Cooker Mashed Potatoes & Cranberry Mushroom Sauce
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
The BEST Crockpot Vegetable Soup
- 1/2 medium yellow onion, chopped
- 2 teaspoons minced garlic
- 3 cups chopped carrots (about 4-5)
- 2 cups chopped celery (about 1 head)
- 3 cups diced potatoes (about 1/2 inch pieces)
- 2 cups broccoli florets
- 10 cups vegetable broth (or chicken broth)
- 2 cups diced zucchini (or summer squash)
- 1 14.5 ounce can diced tomatoes
- 1 14.5 ounce can green beans (drained)
- 1 15.5 ounce can chickpeas (drained)
- 1 teaspoon dried oregano
- salt/pepper (to taste)
- 1/4 cup fresh parsley (or 2 Tbsp dried)
- Chop the onion, garlic, carrots, celery, potatoes, and broccoli.
- Add the chopped vegetables to the slow cooker and pour the broth over them.
- Set the slow cooker on high and cook for 2 hours (or until the vegetables begin to soften).
- Add in the chopped zucchini and diced tomatoes.
- Cook on high for another 1.5 hours.
- Add in the green beans, chickpeas, oregano, salt, pepper, and parsley.
- Cook on high for another 1 hour.
- Serve and enjoy!