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Close up of bowl of vegetable soup.
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The BEST Crockpot Vegetable Soup

This Crockpot Vegetable Soup is the BEST for an easy weeknight dinner recipe! Loaded with nutrition and flavor, it's the perfect balance of healthy and a meal that everyone will love. Make this effortless slow cooker vegetable soup in no time at all for a cozy bowl of deliciousness!
Course Dinner, Soup
Cuisine American
Diet Gluten Free, Low Calorie, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 6 Servings
Calories 134kcal

Equipment

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 134kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1658mg | Potassium: 851mg | Fiber: 6g | Sugar: 10g | Vitamin A: 12168IU | Vitamin C: 59mg | Calcium: 79mg | Iron: 2mg