Name: Easy Slow Cooker Veggie Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 8
Cuisine: American
Ingredients: 1 large yellow onion, chopped; 3 stalks celery, chopped; 2-3 medium carrots, peeled and chopped; 3 medium Yukon gold potatoes, peeled and diced into bite-sized pieces; 1 (28 oz) can diced tomatoes (fire-roasted preferred, undrained); 1 (12-16 oz) bag frozen mixed vegetables (peas, corn, green beans, etc.); 1 (15 oz) can green beans or extra veggies, drained (optional); 6-8 cups vegetable broth (low-sodium recommended); 2-3 cloves garlic, minced; 2 bay leaves; 1-2 teaspoons Italian seasoning (or mix of dried thyme and oregano); 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; Optional: fresh parsley for garnish, splash of lemon juice

This Easy Slow Cooker Veggie Soup is a wholesome, nutrient-packed crockpot recipe that’s perfect for busy days. Simply chop a few veggies, dump everything in your slow cooker, and let it simmer low and slow for tender, flavorful results that taste like homemade comfort in every bowl—ideal for healthy eating and meal prep.

Why You’ll Love This Recipe

As an experienced chef, I adore this soup because it’s incredibly forgiving and versatile—it’s truly a “set it and forget it” wonder that delivers big on flavor without much effort. You’ll love how it fills your home with cozy aromas all day, making even the chilliest evenings feel warm and inviting.

It’s naturally low-calorie yet satisfyingly hearty thanks to fiber-rich vegetables that keep you full longer. Perfect for weight management, detox vibes, or just loading up on veggies without feeling deprived. Plus, it gets even tastier as leftovers (the flavors meld beautifully overnight), so it’s fantastic for batch cooking lunches or quick dinners all week. Gluten-free, vegan-friendly, and customizable—it’s one of those reliable recipes that becomes a family staple fast.

Yield: 8 servings

Easy Slow Cooker Veggie Soup

Hearty, healthy slow cooker veggie soup packed with tender vegetables—easy, flavorful, and perfect for cozy meals or meal prep.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 5 minutes

Total Time 6 hours 20 minutes

Ingredients

1 large yellow onion, chopped
3 stalks celery, chopped
2-3 medium carrots, peeled and chopped
3 medium Yukon gold potatoes, peeled and diced into bite-sized pieces
1 (28 oz) can diced tomatoes (fire-roasted preferred, undrained)
1 (12-16 oz) bag frozen mixed vegetables (peas, corn, green beans, etc.)
1 (15 oz) can green beans or extra veggies, drained (optional)
6-8 cups vegetable broth (low-sodium recommended)
2-3 cloves garlic, minced
2 bay leaves
1-2 teaspoons Italian seasoning (or mix of dried thyme and oregano)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
Optional: fresh parsley for garnish, splash of lemon juice

Instructions

Get your slow cooker ready — Grab your trusty crockpot (6-quart works great) and give it a quick spray with cooking spray or just skip it since it's broth-based—no sticking worries here!
Chop those veggies with love — Dice the onion, slice the celery, chop the carrots, and cube the potatoes into even pieces so everything cooks beautifully together. Mince the garlic too—aromas incoming!
Dump it all in — Toss the chopped onion, celery, carrots, potatoes, garlic, canned tomatoes (with juices), frozen mixed veggies, and any extra beans right into the slow cooker. It's that easy—no pre-cooking needed!
Pour in the flavorful broth — Add 6-8 cups vegetable broth (start with 6 for thicker soup, more for brothy). Toss in the bay leaves, Italian seasoning, salt, and pepper. Give everything a gentle stir to combine.
Set it and forget it — Pop the lid on, set your slow cooker to LOW for 6 hours or HIGH for 3-4 hours. Go about your day while the magic happens—the veggies will become melt-in-your-mouth tender.
Check and taste — When time's up, open the lid (watch for steam!) and give it a stir. Taste a spoonful—add more salt, pepper, or herbs if needed. Remove bay leaves.
Brighten it up — For extra zing, stir in a splash of fresh lemon juice or sprinkle chopped fresh parsley. This little step elevates the whole pot!
Serve with joy — Ladle into bowls while hot. Pair with crusty bread, a side salad, or enjoy solo for a light meal.
Portion for later — Let any leftovers cool slightly before storing—perfect for grab-and-go lunches.
Enjoy the compliments — Watch everyone rave about how something so simple tastes this incredible. You've just mastered healthy comfort food!

Notes

Fully vegan and gluten-free as written.
For mush-free veggies, don't overcook—check at the lower time range.
Great for weight loss or clean eating—under 200 calories per serving typically.
Kids love it too—sneak in extra veggies!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 74Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 323mgCarbohydrates 17gFiber 3gSugar 3gProtein 2g

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

Recipe Tips and Tricks

For the best texture, cut veggies into similar sizes so they cook evenly—aim for bite-sized pieces.
No need to sauté anything first; this is a true dump-and-go recipe to save time.
Taste and adjust seasoning at the end, as slow cooking can mellow flavors—add a splash of lemon juice or extra herbs right before serving for brightness.
Use low-sodium broth if watching salt intake, then season to taste.
For thicker soup, mash a few potatoes against the side of the pot before serving.
Stir gently to avoid breaking up tender veggies.
If your slow cooker runs hot, check at the lower end of cook time to prevent over-softening.

Ingredients Notes

This soup shines with simple, everyday vegetables that provide layers of natural sweetness, earthiness, and freshness. Yellow onion and garlic form the aromatic base, while carrots and celery add classic mirepoix depth.

Yukon gold or russet potatoes bring heartiness and a bit of starch for body without needing flour. Fire-roasted diced tomatoes offer smoky richness and acidity that balances everything beautifully—use no-salt-added if preferred. Frozen mixed vegetables (like peas, corn, green beans) make prep effortless and add color/pop; fresh works too but frozen is convenient and often just as nutritious.

Vegetable broth keeps it fully plant-based and light, while bay leaves, Italian seasoning (or thyme/oregano), salt, and pepper infuse savory notes. Everything is wholesome, minimally processed, and packed with vitamins A, C, potassium, and fiber for a truly nourishing bowl.

Variations and Substitutions

Make it your own! For extra protein, stir in drained canned chickpeas, lentils, white beans, or even quinoa during the last hour. Add leafy greens like spinach or kale in the final 30 minutes for a nutrient boost—they wilt perfectly without turning mushy.

Swap potatoes for sweet potatoes for natural sweetness and extra beta-carotene. Use fresh green beans, zucchini, or broccoli instead of frozen mix for seasonal twists. For a spicy kick, add red pepper flakes, diced jalapeño, or smoked paprika. If not vegan, chicken broth works for richer flavor.

Low-carb version? Skip potatoes and add more low-carb veggies like cauliflower or cabbage. Herb variations: fresh parsley, basil, or dill at the end for brightness. For a creamy version, blend half the soup or stir in coconut milk at the end. This recipe adapts easily to what’s in your fridge or pantry!

Storage Options

Store cooled soup in airtight containers in the fridge for up to 5 days—the flavors improve over time! For longer storage, freeze in portioned freezer-safe bags or containers for up to 3 months (leave space for expansion). Thaw overnight in the fridge and reheat on the stovetop or microwave, adding a splash of broth if it thickens. It reheats beautifully without losing texture.