Crockpot vegetable soup is a healthy, comforting meal made with tender vegetables slow-cooked in a flavorful broth, and is easy to make, nourishing for the soul, and the perfect dump-and-set soup recipe for busy days!
There’s something so warm and cozy about crockpot soup; the way the aromas welcome everyone to the table!
If you caught my list of slow cooker soup recipes you’ll make all season long, then you’ll know just how much I love crockpot soups.
While I was putting that list together, I realized I was missing a slow cooker vegetable soup so I had to fix that! This recipe is incredibly delicious and ridiculously easy to make – no meat needed.
It’s rustic, flavorful, and the kind of comforting, no-fuss meal you’ll want all winter long. Packed with tender veggies simmering in a flavorful broth, it’s wholesome and hearty and perfect for a light dinner, quick lunch, or a make-ahead meal for your freezer.
Slow Cooker Vegetable Soup
Why you’ll love this recipe
- Tons of fresh, customizable ingredients. Naturally healthy and budget-friendly.
- Dump and set. This soup practically cooks itself!
- Freezer-friendly. Make a batch and stock your freezer for later.
- Versatile. Enjoy it on its own, with bread, or a simple salad or sandwich on the side!
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Picante sauce: Picante sauce is a smooth, tomato-based, thin sauce in the salsa family. It gives the soup a tangy, acidic note, and adds body to the broth. It’s not very spicy, but it sure adds depth of flavor.
- Frozen mixed vegetables and frozen cut green beans: Toss them in frozen. If you have fresh beans you want to get rid of, by all means cut them up and throw them in.
- Fresh veggies: Peeled russet potatoes cut into 1/2” pieces, zucchini cut into half moons, chopped green bell pepper. You should have 1.5-2 cups of potatoes and 1 cup of zucchini.
- Beef broth: I prefer the flavor, but you can use whatever broth you prefer. Chicken broth works, as does vegetable broth, especially if you want to keep it vegetarian.
- Seasoning: You’ll need salt, black pepper, minced dried onion, white sugar, bay leaf, and finely chopped parsley.
How to make Crockpot Vegetable Soup
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Add all the ingredients except the parsley to the basin of your slow cooker (I used a 6 quart crockpot).
- Step Two: Stir and then cover. Cook on HIGH for 4 hours or LOW for 8 hours, until the potatoes are fork-tender.
- Step Three: Stir in the chopped parsley, ladle into bowls, and enjoy it while it’s hot!
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
How to serve it
If you’re having soup as a side or you’re looking to complete it with a side, you can always serve it with a leafy green salad or a sandwich or wrap.
I usually have it with either a 1-hour dinner roll, Little Caesars Breadsticks, or flaky all-butter biscuits. It’s whatever I’m in the mood for! It always pairs really well with some onion dill bread.
- Added texture. Add potatoes and any heartier vegetables first. If you prefer less tender veggies, add the softer veggies (i.e., zucchini) for the last hour or so.
- Season to taste. Adjust the seasoning at the end.
- Add heat. If you want to add a little extra kick to your crockpot vegetable soup, sprinkle in red pepper flakes.
- A citrusy finish. Adding a splash of fresh lemon juice before serving can really brighten up the flavors.
- Extra garnish. Add a springle of Parmesan cheese before serving.
- Make it heartier. Toss in some cooked ditalini, small shell, or orzo pasta.
- Want protein? Leftover shredded chicken or store-bought rotisserie chicken would be great. Diced ham or Italian sausage would also be great.
Storage & Reheating
How to store leftovers
Keep leftovers stored in an airtight container in the fridge for up to 4 days.
Freezing Instructions
Allow the slow cooker vegetable soup to completely cool before transferring it to a freezer bag or freezer-safe container. Keep it frozen for up to 3 months. Thaw in the fridge overnight.
If you plan to add any pasta, freeze it without. Then, add fresh pasta once you reheat it.
Reheating Instructions
Simmer it on the stove over medium-low heat until it’s warmed through. You can also easily reheat a bowl or two in the microwave.
Need more soup recipes? Try these:
Loaded Potato and Cauliflower Soup
Slow Cooker Stuffed Pepper Soup
Easy Unstuffed Cabbage Roll Soup
Click here to view my entire collection of soup recipes.
Slow Cooker Vegetable Soup Recipe
Equipment
Ingredients
- 16 ounces picante sauce
- 12 ounces frozen mixed vegetables
- 12 ounces frozen cut green beans
- 14.5 ounces beef broth
- 1 large russet potato peeled & cut into ½" pieces
- 1 medium zucchini cut into half moons
- 1 medium green bell pepper chopped small
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon minced dried onion
- ½ teaspoon granulated white sugar
- 1 medium bay leaf
- ¼ cup finely chopped parsley
Instructions
- To the basin of a 6 quart slow cooker, add all of the ingredients except for the parsley.16 ounces picante sauce, 12 ounces frozen mixed vegetables, 12 ounces frozen cut green beans, 14.5 ounces beef broth, 1 large russet potato, 1 medium zucchini, 1 medium green bell pepper, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon minced dried onion, ½ teaspoon granulated white sugar, 1 medium bay leaf
- Stir then cover and cook on HIGH for 4 hours or LOW for 8 hours, or until potatoes are fork tender.
- Stir in the chopped parsley and ladle into bowls to serve.¼ cup finely chopped parsley
Notes
- Vegetable or chicken broth can be used in place of beef broth.
- Potatoes should total approximately 1.5-2 cups when chopped.
- Zucchini should total approximately 1 cup when chopped.
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
