Crockpot Vegetable Soup

Crockpot Vegetable Soup is hearty, flavorful, and easy to make. Simply add everything to the slow cooker and let it do the work!

Course Main or side dish

Cuisine American

Keyword crockpot vegetable soup, slow cooker vegetable soup, vegetable soup in crock pot

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 175kcal

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.

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.