Name: Classic Slow Cooker Vegetable Soup with Fresh Herbs
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 large carrots, sliced; 2 celery stalks, chopped; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 medium onion, diced; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes, no-salt-added; 4 cups low-sodium vegetable broth; 1 tsp fresh thyme leaves (or ½ tsp dried); 2 tbsp fresh parsley, chopped; Salt and pepper to taste

This Classic Slow Cooker Vegetable Soup with Fresh Herbs is a standout among the best slow cooker vegetable soup recipes. Packed with vibrant veggies and aromatic herbs, it simmers in a crockpot to create a hearty, flavorful broth—perfect for cozy meals or healthy comfort food any day.

Recipe Tips and Tricks

Chop vegetables into uniform pieces for even cooking—smaller chunks soften faster. Sauté onions and garlic beforehand for richer flavor, though it’s optional if you’re short on time. Add fresh herbs near the end to preserve their bright taste—dried herbs work too, but use earlier. Use low-sodium broth to control saltiness. Cook on low for deeper flavor development.

Why You’ll Love This Recipe

Get ready to warm your soul with this Classic Slow Cooker Vegetable Soup with Fresh Herbs—it’s a shining star among the best slow cooker vegetable soup recipes, and it’s about to become your go-to for cozy, wholesome goodness! This soup is a hug in a bowl: a medley of fresh, colorful veggies like carrots, celery, and green beans simmers gently in the crockpot, blending with a savory broth and finished with a burst of fresh herbs that elevate every spoonful. It’s incredibly easy—toss everything in, set it, and let it work its magic while you go about your day—yet delivers a rich, comforting flavor that feels like home. Whether you’re curling up on a chilly evening, feeding a crowd, or just craving something nourishing, this vegetable soup is a slow-cooked delight you’ll adore—healthy, hearty, and absolutely irresistible!

Yield: Serves 8

Classic Slow Cooker Vegetable Soup with Fresh Herbs

Hearty vegetable soup with fresh herbs—slow cooker classic.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

2 large carrots, sliced
2 celery stalks, chopped

1 cup green beans, trimmed and cut into 1-inch pieces
1 medium onion, diced
2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, no-salt-added
4 cups low-sodium vegetable broth
1 tsp fresh thyme leaves (or ½ tsp dried)

2 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions

Gear Up for Soup Bliss: Gather your slow cooker, a cutting board, a sharp knife, and a wooden spoon—this veggie soup’s about to bring cozy vibes with ease! Imagine a warm, herb-scented kitchen as you prep—let’s dive in with a big, happy grin for some crockpot magic!

Chop the Veggies: Slice your carrots into thin rounds—about ¼-inch thick—so they soften nicely. Chop the celery into bite-sized pieces, trim the green beans into 1-inch lengths, and dice the onion into small chunks. Keep them uniform for even cooking—this colorful crew’s the heart of your soup!
Prep the Aromatics: Mince your 2 cloves of garlic—give them a quick chop or use a garlic press for ease. If you’ve got a skillet handy, sauté the onion and garlic in a teaspoon of olive oil for 3-4 minutes until fragrant—it’s optional but adds a flavor boost!
Load the Crockpot: Toss the carrots, celery, green beans, onion, and garlic (sautéed or raw) into your slow cooker—spread them out evenly. Pour in the can of diced tomatoes with its juices—this adds a subtle tang and richness to your broth!

Add the Broth: Pour 4 cups of low-sodium vegetable broth over the veggies—watch it settle in, ready to meld all those flavors together. If using dried thyme (½ teaspoon), sprinkle it in now; fresh thyme comes later—this is the base of your savory soup!
Season and Start: Add a pinch of salt and pepper—go light, you can adjust later! Stir everything gently with your wooden spoon to mix, then pop the lid on your slow cooker. Set it to low for 6-8 hours—or high for 3-4 hours if you’re in a rush—let it simmer into perfection!
Check the Veggies: When the time’s up, lift the lid and peek inside—the veggies should be tender but not mushy! Use a spoon to test a carrot or green bean; if they need more time, give it another 30 minutes on low—patience makes it perfect!

Add Fresh Herbs: Stir in 1 teaspoon of fresh thyme leaves and 2 tablespoons of chopped fresh parsley—add them now to keep their bright, aromatic punch! These herbs are your finishing touch, turning good soup into great soup with that fresh-from-the-garden vibe!
Taste and Adjust: Ladle a small spoonful into a bowl and taste—does it need more salt, pepper, or a pinch of herbs? Tweak it now to suit your palate, stirring well after each addition—this is your moment to make it your own classic!
Serve and Enjoy: Ladle the warm, hearty soup into bowls—grab a spoon and savor the tender veggies, rich broth, and fresh herb finish! Pair it with crusty bread or enjoy it solo—it’s slow cooker comfort that’s wholesome and delicious. Relish every cozy, flavorful sip!

Notes

Cut veggies evenly for consistent texture—too big and they’ll stay crunchy, too small and they’ll mush.
Add fresh herbs at the end—cooking them too long dulls their vibrant flavor and color.
Use low-sodium broth—keeps the soup light and lets you control the seasoning!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 34Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 133mgCarbohydrates 8gFiber 2gSugar 4gProtein 1g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Carrots add natural sweetness and a tender bite—fresh is best for texture. Celery brings a subtle crunch and earthy flavor, balancing the broth. Green beans contribute a pop of color and snap—frozen works in a pinch. Diced tomatoes provide a slight tang and body—opt for no-salt-added to keep it light. Vegetable broth forms the base—low-sodium lets the herbs shine. Fresh thyme and parsley add aromatic freshness—dried versions work but lack the same vibrancy. Onion and garlic deepen the savoriness, tying it all together.

Variations and Substitutions

Swap green beans for peas or zucchini for a different veggie twist. Use chicken broth instead of vegetable broth for a richer taste—great if you’re not strictly vegetarian. Sub diced tomatoes with fresh chopped tomatoes or a splash of tomato paste for variety. Add potatoes or sweet potatoes for extra heartiness. Replace thyme with rosemary or basil for a flavor shift—fresh herbs preferred. Toss in spinach or kale at the end for added greens.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 5 days—the flavors meld beautifully over time! Reheat on the stove over medium heat or in the microwave with a splash of broth to loosen it up. Freezes wonderfully for up to 3 months; use freezer-safe containers and leave room for expansion—thaw overnight in the fridge before reheating.