Slow Cooker Vegetable Soup

This Easy Slow Cooker Vegetable Soup is a hearty, comforting, and wholesome meal that comes together with almost no effort. Simply add the vegetables and seasonings to the slow cooker, let everything simmer until tender, then stir in the corn and peas at the end. It is perfect for busy weeknights, chilly days, and easy meal prep.

Ingredients

• 1 onion, chopped
• 2 cups carrots
• 1 cup celery
• 2 cups chopped and peeled Russet potatoes
• 2 cups chopped green beans, fresh or frozen and defrosted
• 1 can (15 ounces) fire-roasted diced tomatoes
• 2 teaspoons tomato paste
• 1 bay leaf
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 quart vegetable stock or chicken stock
• 2 teaspoons kosher salt
• 1 cup corn kernels, fresh or frozen and defrosted
• 1 cup peas, fresh or frozen and defrosted

Instructions

Slow Cooker Method

• Add the onion, carrots, celery, potatoes, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, vegetable stock, and salt to a 6-quart slow cooker.
• Stir everything together until well combined.
• Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours.
• Continue cooking until the vegetables are very tender and cooked through.
• Remove the bay leaf.
• Add the corn and peas and stir well.
• Cook for a few additional minutes until the added vegetables are heated through.
• Taste the soup and add more salt if needed.
• Serve warm.

Stovetop Method

• Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
• Add the onion and a pinch of salt.
• Cook for about 5 minutes, stirring occasionally, until the onion softens.
• Add the carrots and celery and cook for another 5 minutes.
• Stir in the potatoes, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, and salt.
• Pour in the vegetable stock and stir to combine.
• Cover the pot and bring the soup to a boil.
• Reduce the heat to a simmer and cook for 25 to 35 minutes, or until the vegetables are very tender.
• Remove the lid and add the corn and peas.
• Cook for another 2 to 3 minutes to warm the vegetables.
• Remove the bay leaf, taste, and adjust the seasoning before serving.

Serving and Storage Tips

• Serve the soup with crusty bread, dinner rolls, biscuits, or crackers for a satisfying meal.
• Add fresh parsley or chopped green onions before serving for a fresh finish.
• A sprinkle of Parmesan cheese can add extra savory flavor if you are not keeping the soup vegetarian.
• For a heartier meal, serve it alongside a grilled cheese sandwich or a simple green salad.
• Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat individual portions in the microwave or warm larger portions gently on the stovetop.
• If the soup becomes too thick after refrigeration, add a little vegetable stock or water while reheating.
• Freeze the soup in freezer-safe containers for up to 3 months.
• Leave a little space in containers when freezing because the soup expands as it freezes.
• Thaw frozen soup overnight in the refrigerator and reheat until hot throughout.

Variations

1. Creamy Vegetable Soup

Add 1/2 to 1 cup of heavy cream, half-and-half, or coconut milk after the vegetables are fully cooked. This creates a richer, creamier soup while keeping the vegetables tender.

2. Vegetable Bean Soup

Add one can of drained and rinsed kidney beans, cannellini beans, or chickpeas during the final hour of slow cooking. The beans add protein and make the soup more filling.

3. Italian-Style Vegetable Soup

Replace the smoked paprika with 1 teaspoon Italian seasoning and add extra diced tomatoes. Finish with fresh basil and Parmesan for an Italian-inspired version.

4. Spicy Vegetable Soup

Add 1/4 to 1/2 teaspoon red pepper flakes or a little cayenne pepper. You can also add diced jalapeño for extra heat.

5. Vegetable and Chicken Soup

Use chicken stock instead of vegetable stock and add 2 cups of cooked shredded chicken toward the end. This turns the vegetable soup into a hearty chicken dinner.

6. Beef Vegetable Soup

Brown about 1 pound of ground beef before adding it to the slow cooker. The beef gives the soup a richer flavor and makes it especially satisfying.

7. Extra Potato Vegetable Soup

Increase the potatoes to 3 cups for a more substantial soup. You can use Yukon Gold potatoes instead of Russet potatoes for a naturally creamy texture.

8. Mushroom Vegetable Soup

Add 1 to 2 cups of sliced mushrooms. Mushrooms bring a delicious earthy flavor and pair especially well with the smoked paprika and tomatoes.

9. Sweet Potato Vegetable Soup

Replace some or all of the Russet potatoes with peeled and cubed sweet potatoes. Their natural sweetness creates a pleasant contrast with the savory broth.

10. Mediterranean Vegetable Soup

Add zucchini, bell peppers, chickpeas, oregano, and a splash of lemon juice before serving. The lemon brightens the flavors and gives the soup a Mediterranean touch.

11. Pasta Vegetable Soup

Add a small amount of cooked pasta just before serving. Small shapes such as shells, elbows, or ditalini work particularly well.

12. Lentil Vegetable Soup

Add 1 cup of rinsed dried brown or green lentils along with the other vegetables. You may need additional broth because lentils absorb plenty of liquid during cooking.

13. Garlic Herb Vegetable Soup

Increase the garlic powder or add fresh minced garlic along with dried thyme, oregano, and parsley. This creates a more herb-forward and aromatic soup.

14. Southwest Vegetable Soup

Add black beans, corn, diced green chiles, cumin, and chili powder. Serve with avocado, cilantro, or tortilla strips for a Southwestern twist.

15. Green Vegetable Soup

Add chopped zucchini, spinach, kale, or peas for extra green vegetables. Stir delicate greens such as spinach into the finished soup so they retain their color and texture.

FAQs

1. Can I make this vegetable soup without a slow cooker?

Yes. The stovetop method works very well. Sauté the onion, carrots, and celery first, then add the remaining ingredients and simmer until the vegetables are tender.

2. Can I use frozen vegetables?

Yes. Frozen green beans, corn, and peas work well in this recipe. Add the corn and peas toward the end so they do not become overly soft.

3. Can I use chicken broth instead of vegetable stock?

Yes. Chicken stock can be used if you do not need the soup to be vegetarian.

4. Do I need to sauté the vegetables before using the slow cooker?

No. One of the advantages of this recipe is that the vegetables can go directly into the slow cooker without sautéing first.

5. Why are the corn and peas added at the end?

Corn and peas cook much faster than potatoes, carrots, and celery. Adding them near the end helps them maintain better texture and color.

6. Can I add other vegetables?

Absolutely. Zucchini, mushrooms, bell peppers, spinach, cabbage, sweet potatoes, and other vegetables can easily be added or substituted.

7. Can I make this soup ahead of time?

Yes. The soup can be prepared ahead and stored in the refrigerator. The flavors often become even more developed after sitting overnight.

8. Can I freeze slow cooker vegetable soup?

Yes. Cool the soup completely before transferring it to freezer-safe containers. Freeze for up to 3 months for the best quality.

9. How can I make the soup more filling?

Add beans, lentils, cooked chicken, ground beef, or pasta. These additions provide extra protein or carbohydrates and turn the soup into a more substantial meal.

10. How do I thicken vegetable soup?

You can mash some of the cooked potatoes directly into the soup, blend a small portion of the vegetables and broth, or add a cornstarch slurry if you prefer a noticeably thicker consistency.

Easy Slow Cooker Vegetable Soup is a simple, flavorful, and comforting meal that requires very little hands-on preparation. With hearty vegetables, fire-roasted tomatoes, and smoky seasonings, it is delicious on its own or served with your favorite bread. The easy dump-and-go method also makes it an excellent choice for busy days and make-ahead meals.

Print