Slow Cooker Vegetable Soup Recipe

Spoon lifting chunky vegetable soup with potatoes, green beans, peas, corn, and carrots in a broth.

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Slow Cooker Vegetable Soup Recipe

This slow cooker vegetable soup is a hearty, healthy classic made with tender vegetables simmered low and slow in a flavorful broth. It’s an easy dump-and-set crockpot soup that’s perfect for busy days when you want something nourishing and comforting with minimal effort.

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

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.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition