Slow Cooker Vegetable Soup for Easy Healthy Meals

If you’re looking for a comforting bowl of goodness, this Slow Cooker Vegetable Soup is just what you need. I remember one chilly evening when my son, Jake, came home from school and said, 'Mom, can we have soup for dinner?' That’s when I realized how much he loved this veggie soup recipe. It’s perfect for busy days and packed with nutrition, making it one of the best vegetable soup recipes for the crockpot.

Why You’ll Love It

• It’s super easy to throw together.
• You can use whatever veggies you have on hand.
• It’s healthy and satisfying for the whole family.
• Perfect for meal prep or leftovers.

Pure Comfort

This soup is pure comfort in a bowl. The aroma of fresh vegetables simmering all day fills your home, making it feel warm and inviting. Plus, it’s a great way to sneak in those veggies for picky eaters.

What You Need

• 1 1 large yellow onion, diced – You can substitute with 2 shallots if preferred.
• 2 2 cloves garlic, minced – Garlic powder can be used as a substitute.
• 3 3 medium carrots, sliced – Feel free to use baby carrots for convenience.
• 2 2 celery stalks, diced – You can skip this if you’re not a fan.
• 1 1 bell pepper, chopped – Any color works; red adds a nice sweetness.
• 1 1 zucchini, chopped – Yellow squash can be a good alternative.
• 1 1 cup frozen corn – You can use fresh corn if available.
• 1 1 can (15 oz) diced tomatoes – Use fire-roasted for extra flavor.
• 4 4 cups vegetable broth – Low-sodium broth is a healthier choice.
• 1 1 tsp dried oregano – Basil can be a nice substitute.
• 1 1 tsp dried thyme – Feel free to use Italian seasoning instead.
• to taste Salt and pepper to taste – Adjust according to your preference.

Time to Cook

Prep: 15 minutes | Cook: 6 hours | Total: 6 hours 15 minutes | Difficulty: Easy | Make-Ahead: Yes, it’s great for meal prep.

Steps to Make It

1. Start by dicing the onion and mincing the garlic. Sauté them in a pan for a few minutes until the onion turns translucent and fragrant, which adds a lovely depth to the soup.
2. Next, chop the carrots, celery, bell pepper, and zucchini. The vibrant colors will make your soup visually appealing and delicious.
3. In your slow cooker, combine the sautéed onion and garlic with the chopped vegetables. Add in the frozen corn and the can of diced tomatoes, letting the flavors mingle together.
4. Pour in the vegetable broth, and sprinkle in the dried oregano and thyme. Stir everything together gently, making sure all the veggies are submerged in the broth.
5. Set your slow cooker on low and let it cook for about 6 hours. You’ll know it’s done when the vegetables are tender and the soup is bubbling with deliciousness.
6. Once it’s cooked, taste the soup and add salt and pepper as needed. This is your chance to adjust the seasoning to your liking.
7. Serve the soup hot, and if you want, garnish with fresh herbs or a sprinkle of cheese for an extra touch. Enjoy it with some crusty bread for a complete meal.

Make It Perfect

• For a creamier texture, blend a portion of the soup before serving.
• Add some cooked beans or lentils for extra protein.
• This soup tastes even better the next day, so don’t hesitate to make a big batch.

Mix It Up

• Add cooked pasta or rice for a heartier meal.
• Incorporate different seasonal vegetables like spinach or kale.
• Spice it up with a dash of hot sauce or red pepper flakes.

Perfect Partners

• Serve with crusty bread or a side salad.
• Pair with grilled cheese sandwiches for a classic combo.

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FAQs

Conclusion

This Slow Cooker Vegetable Soup is not just a meal; it’s a warm hug in a bowl. It’s one of those veggie soup recipes that you can rely on for quick, healthy dinners. So grab your crockpot and let’s get cooking!

Slow Cooker Vegetable Soup

A simple and healthy vegetable soup made in a slow cooker with a variety of fresh and frozen vegetables, herbs, and broth. It is easy to prepare, suitable for meal prep, and comforting for the whole family.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Course Dinner, Soup

Cuisine American

Equipment

• slow cooker
• Pan

Ingredients

  

Main

• 1 large yellow onion diced – can substitute with 2 shallots
• 2 cloves garlic minced – garlic powder can be used as substitute
• 3 medium carrots sliced – baby carrots can be used
• 2 stalks celery diced – optional
• 1 bell pepper chopped – any color, red adds sweetness
• 1 zucchini chopped – yellow squash can be alternative
• 1 cup frozen corn fresh corn can be used
• 1 can (15 oz) diced tomatoes fire-roasted can be used for extra flavor
• 4 cups vegetable broth low-sodium preferred
• 1 tsp dried oregano basil can substitute
• 1 tsp dried thyme Italian seasoning can substitute
• to taste salt and pepper adjust to preference

Instructions

 

• Dice the onion and mince the garlic. Sauté in a pan until the onion is translucent and fragrant.
• Chop the carrots, celery, bell pepper, and zucchini.
• Combine the sautéed onion and garlic with the chopped vegetables in the slow cooker. Add frozen corn and diced tomatoes.
• Pour in the vegetable broth and sprinkle in dried oregano and thyme. Stir to combine.
• Set slow cooker to low and cook for about 6 hours until vegetables are tender.
• Taste the soup and add salt and pepper as needed.
• Serve hot with optional fresh herbs or cheese and crusty bread.

Keyword easy, Healthy, Meal Prep, Slow Cooker, vegetable soup, vegetables