Here’s a healthy and easy Crock Pot Vegetable Soup recipe Perfect for a warm, hearty meal with minimal prep.
Crock Pot Vegetable Soup
Ingredients (6–8 servings)
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2 tablespoons olive oil
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1 medium onion, chopped
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3 cloves garlic, minced
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3 medium carrots, sliced
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2 celery stalks, sliced
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1 medium potato, diced
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1 red bell pepper, chopped
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1 zucchini, sliced
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1 cup green beans, chopped
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1 can (14.5 oz) diced tomatoes
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4 cups vegetable broth (or water + bouillon)
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1 teaspoon dried basil
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1 teaspoon dried oregano
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½ teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon paprika (optional)
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1 cup frozen corn or peas (added last 30 minutes)
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Fresh parsley for garnish (optional)
Directions
1. Prep Vegetables
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Wash, peel, and chop all vegetables into bite-sized pieces.
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Mince garlic and chop onion.
2. Sauté Aromatics (Optional but Recommended)
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In a small pan, heat olive oil over medium heat.
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Sauté onions and garlic for 2–3 minutes until fragrant.
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This step enhances flavor but can be skipped if short on time.
3. Add Ingredients to Crock Pot
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Transfer sautéed onions and garlic to the Crock Pot.
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Add all other chopped vegetables except corn/peas.
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Pour in diced tomatoes and vegetable broth.
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Stir in dried herbs, salt, pepper, and paprika.
4. Cook
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Cover the Crock Pot.
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Cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender.
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About 30 minutes before serving, add frozen corn or peas.
5. Adjust Seasoning
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Taste the soup and adjust salt, pepper, or herbs if needed.
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For a richer flavor, add a splash of soy sauce or a teaspoon of tomato paste.
Serving
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Serve hot, garnished with fresh parsley or a sprinkle of Parmesan cheese.
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Pairs well with crusty bread or crackers.
Tips
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Use seasonal vegetables or whatever you have on hand.
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For a heartier soup, add cooked beans or lentils.
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The soup keeps well in the fridge for up to 4 days and freezes nicely for up to 3 months.
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For a creamy version, blend a portion of the soup with an immersion blender and stir back in.