Slow Cooker Vegetable Soup – Picky Eater Approved!

Looking to pack in a few more veggies to your dinners in a way your family will actually enjoy? This slow cooker vegetable soup is perfect!

Slow Cooker Vegetable Soup Recipe

There is just something extra special about soup on a chilly day, isn’t there? I love being able to prepare all the ingredients for dinner in the morning, dump it in my crockpot, and let it simmer all day while I’m taking care of my home and family. This slow cooker vegetable soup is the perfect dish for a chilly night.

Your family will love the flavors, and you’ll love knowing they’re getting SO much nutrition packed into dinner! Here’s how to make this easy & delicious soup.

🍴 Menu Planning Note: This recipe can also be found in our Slow Cooker Vol. 2 Menu Plan!

What to put in Vegetable Soup

As you may have guessed, this recipe focuses heavily on getting your veggies in without sacrificing the taste! For this recipe, we’re using a mix of fresh and frozen vegetables. You’ll need these ingredients:

• Olive oil
• Yellow onion
• Carrots
• Celery
• Minced garlic
• Chicken broth
• A can of crushed tomatoes
• Russet potato
• Sweet potato
• Bay leaves
• Dried thyme
• Frozen green beans
• Frozen (or fresh) corn
• Frozen green peas

Note: One thing I love about vegetable soup is how easy it is to substitute or leave out ingredients as needed. If you’re about to make your soup and realize you have no sweet potato, for example, don’t worry about it! Skip it or add in another russet potato to make up for it. Soup recipes are nice and flexible like that!

How to make slow cooker vegetable soup

First, you’re going to get to choppin’. Prepare all your fresh vegetables – peeling and dicing as you go along.

Next, heat olive oil and add onion, carrots, and celery in a skillet on the stove. Sauté these veggies until they’re soft, about five minutes. Add your minced garlic and cook another one to two minutes.

Now is the easy part! Add your sauteed veggies to your crockpot and stir in ALL remaining ingredients. Stir to combine, and cover. Cook on low 6-8 hours and enjoy how delicious your house will smell today!

I love to serve this soup the easy way with just some bread on the side. Enjoy!

Print Recipe

Very Vegetable Soup

Prep Time15 minutes mins

Cook Time8 hours hrs

Servings: 8

Calories: 198kcal

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 5 carrots, peeled and chopped
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 2 (32 oz) cartons low-sodium chicken broth
• 28 oz can crushed tomatoes
• 1 large russet potato, peeled and cut into small chunks
• 1 large sweet potato, peeled and cut into small chunks
• 2 bay leaves
• ½ tsp dried thyme
• 12 oz pkg frozen green beans
• 1 ¼ cups frozen or fresh corn
• 1 cup frozen green peas

Instructions

• In large skillet, heat oil over medium-high heat. Add onions, carrots, and celery. Sauté until vegetables are soft, 5-7 minutes. Add garlic and sauté additional minute.
• Transfer mixture to 6 or 7-quart slow cooker. Stir in remaining ingredients.
• Cover and cook on low 6-8 hours.

Nutrition

Calories: 198kcal

Looking for more yummy meals? This vegetable soup recipe is from week two of our slow cooker menu plans volume 2, including this meal + 59 other AMAZING recipes (and 12 desserts too)! You’ll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.

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