This easy crockpot vegetable soup is the perfect meal any time of year. It's hearty, comforting, and healthy. Made with a vegetable broth, this vegetarian soup in the crockpot is simple to make!
Why You'll Love This Recipe
Slow cooking is a stress-free way to make flavorful meals that practically cook themselves. This slow cooker vegetable soup is perfect for busy weeks when you don't have the time or energy to prepare an elaborate meal.
- Simple to make. Just prep the ingredients and add to your slow cooker and let it do the work for you.
- Hearty and comforting. Chunky potatoes, carrots, and green beans give make this soup filling, and perfect for a cold day, or when you're feeling under the weather.
- Budget-friendly. Our vegetable soup recipe is made with simple, affordable ingredients.
- It's versatile. You can easily mix up this soup with seasonal or local vegetables, spices and herbs, or even add rice or pasta to make it your own.
Ingredients You'll Need
This tasty and nutritious vegetarian vegetable soup comes together quickly with simple ingredients you probably already have on hand - giving you more time and energy for other things.
Plus, it's vegetarian friendly but packed full of flavor so everyone in your family will love it!
- Onion - Diced.
- Carrots - Chopped.
- Celery - Chopped.
- Green beans - Fresh, canned (drained), or frozen.
- Corn - Fresh, canned (drained), or frozen.
- Potatoes - Yukon Golds so you don't have to peel, cubed.
- Red Bell pepper - Diced.
- Italian seasoning - Dried.
- Garlic powder - Or, 3 minced fresh cloves.
- Tomato sauce - One small can.
- Vegetable broth - Canned or in shelf stable container.
- Garbanzo beans - Canned, undrained.
- Tomatoes - Petite diced tomatoes, undrained, 1 can.
- Salt - To taste.
- Black pepper - To taste.
- Parsley - For garnish.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Slow Cooker Vegetable Soup
Hearty fresh vegetarian vegetable soup is the perfect recipe for any time of year. It's light and refreshing in the summer, and hearty and comforting in the winter. It's also a great way to use up leftover vegetables.
This simple crockpot meal can be thrown together in a flash and requires just a bit of chopping. Not only is it convenient, but this warm and comforting bowl of goodness is sure to please the entire family.
Chop or Dice The Vegetables
- Add the chopped onion, carrots, celery, green beans, corn, and diced red bell to the crockpot.
Add Seasonings To The Crockpot
- Top with the cubed potatoes, Italian seasoning, garlic powder, salt, pepper, tomato sauce, and diced tomatoes.
Slow Cooker Veggie Soup In 4 Hours!
- Add the garbanzo beans and vegetable broth. Stir to combine the ingredients.
- Cover the crockpot and set to cook on HIGH for 4 hours, or LOW for 8 hours.
- Remove the lid and adjust seasoning, adding more salt if needed, and fresh chopped parsley. Serve immediately.
Serving Suggestions
This crock pot vegetarian vegetable soup is delicious on its own, but you can also serve it with a variety of toppings and sides, such as:
- Serve with a side of crusty bread or crackers.
- Top with shredded cheese or sour cream.
- Sprinkle with fresh herbs, such as parsley, cilantro, or chives.
- Serve with a side salad or as a starter to a main course.
- Croutons are delicious scattered on top.
Some great recipes that pair well with this vegetable soup are:
- Sourdough Grilled Cheese
- Cranberry Pecan Chicken Salad Pitas
- Grinder Sandwich
- Buffalo Chicken Cheesesteak Hoagies
- Chipotle Chicken Avocado Melt (Paneras)
Related Recipes
- Panera's Tomato Soup
- Cuban Chicken Soup
- Dr. Pepper Crockpot Ribs
- Smoked Baked Beans
- Crockpot Creamy Chicken Enchilada Soup
Substitutions and Variations
Here are a few substitutions and variations using this recipe as a base:
- If you don't have chickpeas, you can substitute other canned beans, such as kidney beans, pinto beans, black beans, or white northern beans.
- If you don't have corn kernels or green beans, you can substitute frozen mixed vegetables, turnips, rutabaga, okra, or zucchini.
- You can make this a minestrone soup by adding a cup of pasta to the soup during the last hour of cooking.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this crock pot vegetable soup.
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Storage and Reheating
- To store the soup, let it cool completely and then transfer it to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months.
- To reheat the soup, simply thaw it in the refrigerator overnight or heat it up in a saucepan over medium heat until warmed through.
Tips for Success
Here are a few tips for making this easy, vegetable soup recipe.
- If you want a thicker soup, you can mash some of the potatoes against the side of the crockpot with a spoon.
- You can add other vegetables to this soup, such as okra, lima beans, sweet potatoes, zucchini, green peas, or yellow squash.
- For a spicier soup, you can add a pinch of cayenne pepper, red pepper flakes, or a little Cajun Seasoning.
Frequently Asked Questions
Yes, you can use frozen vegetables in this soup. And, there's no need to thaw them before adding them to the crockpot!
If you'd like a thicker consistency for an even heartier soup, you can add ½ cup of long grain rice, ½ cup pearl barley, or ½ cup of pasta during the last hour of cooking.
More Delish Ideas
Easy Slow Cooker Vegetable Soup
Equipment
Ingredients
- ½ large Onion diced
- 3 large Carrots chopped
- 3 stalks Celery chopped
- 1 cup Green beans fresh or frozen, bite sized pieces
- 1 cup Corn fresh or frozen kernels
- 1 medium Red Bell pepper diced
- 3 medium Yukon potatoes cubed
- 1 tablespoon Italian seasoning dried
- 1 teaspoon Garlic powder or three minced cloves
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper or to taste
- 8 oz Tomato sauce canned
- 15 oz Tomatoes Petite diced, undrained
- 15 oz Garbanzo beans 1 can, undrained
- 3 cup Vegetable broth
- ½ cup Parsley for garnish
Instructions
- Add the chopped onion, carrots, celery, green beans, corn, and diced red bell to the crockpot.½ large Onion, 3 large Carrots, 3 stalks Celery, 1 cup Green beans, 1 cup Corn, 1 medium Red Bell pepper
- Top with the cubed potatoes, Italian seasoning, garlic powder, salt, pepper, tomato sauce, and diced tomatoes.3 medium Yukon potatoes, 1 tablespoon Italian seasoning, 1 teaspoon Garlic powder, 1 teaspoon Salt, ½ teaspoon Black pepper, 8 oz Tomato sauce, 15 oz Tomatoes
- Add the garbanzo beans and vegetable broth. Stir to combine the ingredients.15 oz Garbanzo beans, 3 cup Vegetable broth
- Cover the crockpot and set to cook on HIGH for 4 hours, or LOW for 8 hours.
- Remove the lid and adjust seasoning, adding more salt if needed, and fresh chopped parsley. Serve immediately.½ cup Parsley
Notes
- If you want a thicker soup, you can mash some of the potatoes against the side of the crockpot with a spoon.
- You can add other vegetables to this soup, such as okra, lima beans, sweet potatoes, zucchini, green peas, or yellow squash.
- For a spicier soup, you can add a pinch of cayenne pepper, red pepper flakes, or a little Cajun Seasoning.
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