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Packed with fresh vegetables and robust seasonings, Crockpot Vegetable Soup is a hearty meal you will love on a cold day or as a comfort food dinner any time of the year. Plus, it's easy: just add everything to the slow cooker, and let it do the work for you!
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Slow Cooker Vegetable Soup
Would you believe me if I told you one of my favorite foods is a simple bowl of vegetable soup? I have fond memories of growing up enjoying vegetable soup with grilled cheese sandwiches on the side, dipping the sandwich in the soup, and drinking the broth from the bowl after I'd spooned out every last bit of veggies I could.
Hearty veggie-packed soup has always been one of my go-to meals when I need a comfort food pick-me-up, even to this day. These days, though, I make my vegetable soup from scratch - it's too easy, and too delicious, not to!
Crockpot veggie soup is a wonderful treat to give yourself and your family. It's hearty and robust, with garlic, red bell pepper, onion, green beans, corn, peas, carrots, celery, tomatoes, and a whole host of seasonings to bring out the best flavors in the broth.
I guarantee you will love every spoonful of this slow-cooker vegetable soup. And, like me, you'll probably want to tip the bowl to drink the broth when you're done, too!
Vegetable Soup in the Crock Pot Ingredients
Dry Seasonings
- Smoked paprika
- Dried thyme
- Salt
- Pepper
- Coriander
- Parsley
- Onion powder
- Red pepper flakes
- Italian seasoning
- Better Than Bouillon vegetable flavor
- Bay leaf
Vegetables
- Garlic cloves
- Tomato paste
- Red bell peppers
- Yellow onion
- Frozen green beans
- Frozen corn
- Frozen peas
- Carrots, peeled and chopped
- Celery stalks, peeled and chopped
- Canned diced tomatoes
- Vegetable broth
- Pearled barley, cooked*
*Rice can be used in place of pearled barley, if you prefer.
How to Make Crockpot Vegetable Soup
- Peel and chop carrots and celery stalks. Chop onions and bell peppers, and peel and crush the garlic.
- Place all ingredients (except for the pearled barley) in the slow cooker.
- Cook on High for 3-4 hours, or on Low for 7-8 hours, until the carrots are tender.
- Before serving, add cooked pearled barley and stir.
- Discard the bay leaf, and serve.
Veggie Soup Crockpot Tips
- Cooked ground beef, chicken, or turkey can be added to the soup. I love adding rotisserie chicken or any leftovers I have on hand.
- Chicken or beef stock can be used in place of vegetable stock, if preferred. I like to make my own ham stock to use.
- Rice can be used in place of pearled barley if you prefer.
- Spinach, mushrooms, beans or chickpeas, zucchini, cheese tortellini, and ravioli all make great additions to this easy crockpot veggie soup.
Instant Pot Vegetable Soup Instructions
You can make this recipe in the Instant Pot if you prefer. Simply add all ingredients to the pot and cook on High pressure for 20 minutes. Naturally, release the pressure, then serve and enjoy.
I prefer to freeze my soup in freezer bags for easy portioning. Thaw in the refrigerator overnight, or add to the stove over medium-low heat and slowly heat from frozen, stirring as necessary.
Slow Cooker Veggie Soup FAQ
You can leave the vegetable soup in the crockpot for up to 8 hours on low, so the soup can be set before bed and stored in the morning to enjoy later. If you leave it for much longer than that, the vegetables may become too soft.
For slow cooker vegetable soup, add the frozen vegetables at the beginning of the cooking time with the other ingredients. They will cook through perfectly by the end of the cooking time (3-4 hours on high, 6-8 hours on low).
Store leftover slow cooker vegetable soup in an airtight container in the refrigerator for 3-4 days. This soup reheats well in the microwave in 30-second intervals (cover the bowl with a paper towel to prevent splattering), on the stove over low heat, or in the slow cooker.
If your soup thickens after refrigerating, add one-fourth of a cup of vegetable broth when reheating (or more as necessary) and stir.
Allow the soup to cool completely, then store it in an airtight freezer-safe container with at least one-half of an inch of space at the top (liquid expands when frozen). Label with the date and freeze for up to 3 months.
Soup Recipes
- 15 Bean Soup Recipe
- Instant Pot Chicken Tortilla Soup
- Ham Bone Soup
- Roasted Butternut Squash Soup
- Taco Soup
Try my Slow Cooker Meatloaf next!
If you enjoyed the recipe, leave a comment and a rating below!
Crockpot Vegetable Soup
Equipment
- Wooden spoon for stirring
Ingredients
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon coriander
- 1 teaspoon parsley
- 1 ½ teaspoon onion powder
- ½ tablespoon red pepper flakes
- 1 tablespoon Italian seasoning
- 1 tablespoon Better Than Bouillon vegetable
- 1 bay leaf
- 2 cloves garlic - crushed
- ¼ cup tomato paste
- 1 cup red bell pepper - chopped
- 1 cup yellow onion - chopped
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
- 3 carrots - peeled and chopped
- 3 celery stalks - peeled and chopped
- 28- ounce can of diced tomatoes
- 6 cups vegetable broth
- ¾ cup pearled barley - cooked
Instructions
- Peel and chop carrots and celery stalks. Chop onions and bell peppers, and peel and crush garlic.
- Place all ingredients (except for the pearled barley) in the slow cooker.½ teaspoon smoked paprika,½ teaspoon dried thyme,1 teaspoon salt,1 teaspoon pepper,1 teaspoon coriander,1 teaspoon parsley,1 ½ teaspoon onion powder,½ tablespoon red pepper flakes,1 tablespoon Italian seasoning,1 tablespoon Better Than Bouillon vegetable,1 bay leaf,2 cloves garlic,¼ cup tomato paste,1 cup red bell pepper,1 cup yellow onion,1 cup frozen green beans,1 cup frozen corn,1 cup frozen peas,3 carrots,3 celery stalks,28- ounce can of diced tomatoes,6 cups vegetable broth
- Cook on High for 3-4 hours, or on Low for 7-8 hours, until the carrots are tender.
- Before serving, add cooked pearled barley and stir.¾ cup pearled barley
- Discard the bay leaf, and serve.
Notes
- Cooked ground beef, chicken, or turkey can be added to the soup. I love adding rotisserie chicken or any leftovers I have on hand.
- Chicken or beef stock can be used in place of vegetable stock, if preferred.
- Rice can be used in place of pearled barley if you prefer.
- Spinach, mushrooms, beans or chickpeas, zucchini, cheese tortellini, and ravioli all make great additions to this easy crockpot veggie soup.
- You can make this in the Instant Pot by cooking it on High for 20 minutes. Naturally release the pressure.
Linda Moore says
This sounds so good. My daughter thinks I'm crazy eating soup in the summer. But I love it year-round! I'm ready for a pot tomorrow. Thanks for sharing.
Wishes for tasty dishes,
Linda
Isabel Laessig says
So glad you like it, Linda! I'm a summer soup-eater too. It's always good! Take care!