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Crock Pot Vegetable Soup

If you love easy, then this homemade Crock Pot Vegetable Soup is for you! Simple ingredients help create this filling and flavorful soup.

A VEGGIE FILLED CROCK POT SOUP

I love my crock pot all year long, it doesn’t matter the season – give me a crock pot and I can make anything! This Crock Pot Vegetable Soup is one of my favorites when I want a hearty soup that isn’t too “heavy”. It is a simple to prepare soup with serious flavor and loaded with ALL the vegetables. The perfect soup to make on a cold weather day when you are craving something extra comforting. Vegetable soup is also a great way to use up all those bags of vegetables that have been hanging out in your freezer.

Metal ladle holding up some of the Crock Pot Vegetable Soup.

FREQUENTLY ASKED QUESTIONS:

Can I use fresh vegetables instead of frozen?

Yes. But keep in mind frozen vegetables are frozen at the peak of freshness so they really are the perfect vegetable to use (especially if they aren’t in season).
If you are choosing to use all fresh vegetables, you will probably have to adjust cooking time. Potatoes take the longest to cook, so if you are using them, you should continue to cook on high for 6 to 7 hours. I haven’t tested it with only fresh vegetables so you’ll have to play the timing by ear.

Can I add meat to this soup?

Absolutely. You could add a pound of ground beef that has been cooked and drained of its fat. Add it in when you add all of the other vegetables.

What do you serve with vegetable soup?

We like to serve this Crock Pot Vegetable Soup with some bread, our favorite being crusty such as sourdough, rye, French baguette, multigrain, or white bread.

What if I can’t find canned tomatoes and okra?

Just leave it out. I understand that it’s not an easy to find in areas outside of the south. It will still be tasty without it.

How do you store leftover vegetable soup?

The soup can be stored in an airtight container in the refrigerator where it will keep for up to 3-4 days. This can also be frozen, what we like to do is place cooled soup in freezer bags and lay them flat in the freezer. These should keep for up to 6 months. Let defrost in the refrigerator and reheat on the stove or in microwave.

White bowl with Crock Pot Vegetable Soup.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • onion
  • celery
  • garlic
  • frozen mixed vegetables
  • frozen sliced carrots
  • frozen peas
  • frozen corn
  • diced tomatoes
  • tomatoes and okra
  • vegetable broth
  • russet potato
  • bay leaves
  • salt and pepper
  • dried basil
  • dried oregano
Ingredients needed: onion, celery, olive oil, garlic, frozen mixed vegetables, frozen sliced carrots, frozen peas, frozen corn, diced tomatoes, tomatoes and okra, vegetable broth, potato, bay leaves, salt, pepper, dried basil, dried oregano and parsley..

HOW TO MAKE CROCK POT VEGETABLE BEEF SOUP:

In a large pan over medium heat, add olive oil, onions, and celery. Cook until onions are translucent. Add in minced garlic for about 30 seconds and remove from heat.

Olive oil, onions, celery and garlic being sauteed in pan.

Place all veggies in a large crockpot. 

All vegetables added to crockpot.

Cover with vegetable broth. 

Broth being added to crockpot.

Add 2 bay leaves on top and add salt, pepper, dried basil, and oregano.

Bay leaves and seasoning added to crockpot.

Cook on high, stirring occasionally, for 6 to 7 hours, or until potatoes are softened. Add additional salt and pepper, to taste.

Finished Crock Pot Vegetable Soup overhead in crockpot.

Ladle into bowls and serve warm. Top with freshly chopped parsley if desired. 

Close up in crock pot of finished Vegetable Soup.

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Square image of Crock Pot Vegetable Soup close up.

Crock Pot Vegetable Soup

If you love easy, then this homemade Crock Pot Vegetable Soup is for you! Simple ingredients help create this filling and flavorful soup.
5 from 19 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Servings: 8

Ingredients

Instructions

  • In a large pan over medium heat, add olive oil, onions, and celery. Cook until onions are translucent. Add in minced garlic for about 30 seconds and remove from heat.
  • Place all veggies in a large crockpot.
  • Cover with vegetable broth.
  • Add 2 bay leaves on top and add salt, pepper, dried basil, and oregano.
  • Cook on high, stirring occasionally, for 6 to 7 hours, or until potatoes are softened. Add additional salt and pepper, to taste.
  • Ladle into bowls and serve warm.
  • Top with freshly chopped parsley if desired.

Notes

  • You can swap out chicken broth for the vegetable broth.
  • If you want a meat aspect you can added cooked and drained ground beef, see my tips above.
  • This can be frozen.
  • You can use fresh vegetables in place of frozen.
  • If you can’t find canned tomatoes and okra, just leave it out of the recipe.
Course: Main Course, Soup
Cuisine: American

Nutrition

Calories: 181kcal | Carbohydrates: 33g | Protein: 6g | Fat: 4g | Sodium: 291mg | Fiber: 7g | Sugar: 7g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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