Slow cooker vegetable soup is a simple, fuss-free meal made entirely in your slow cooker. This easy, nutritious soup is filled with savory flavor and perfect for a cozy weekend dinner at home.
Recipe summary
Flavor: Hearty, mild, savory, cozy
Simple ingredients. Fresh, diced veggies of your choice, a bag of frozen mixed vegetables, and canned diced tomatoes make easy work of this slow cooker soup.
Serves: 6 people
Slow cooker size: 3 to 4 quarts
Similar to: Slow Cooker Turkey Vegetable Chili
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Ingredients and substitutions
- Fresh vegetables - Onion, celery, zucchini, and sweet potato are chopped fresh and added to the slow cooker. I don't recommend omitting the onion or celery because they add flavor to the soup base. Zucchini can be substituted with summer squash, and one medium sweet potato can be substituted with two yukon gold potatoes.
- Canned tomatoes - I recommend grabbing a can of fire roasted diced tomatoes for a little added flavor. If you can't find fire roasted tomatoes, any diced tomatoes work in this recipe.
- Frozen vegetables - Adding a bag of frozen mixed vegetables helps save prep work and dicing while adding a variety of veggies to your soup.
- Broth - I recommend using regular broth, either vegetable or chicken broth, for your soup. I don't recommend using low sodium broth because this soup relies on the broth for flavor. If you need to use low sodium broth, I recommend increasing the seasoning quantities to make up for the lost flavor.
- Seasoning - Salt, pepper, garlic powder, and Italian seasoning add flavor to your soup.
How to make slow cooker vegetable soup
- Dice your veggies into small, similarly sized pieces and add to a 3-4 quart slow cooker along with your canned tomatoes, frozen veggies, broth, and seasoning.
- Cook on low heat for 5-6 hours, or until veggies are fork tender.
Tips and tricks
Chopping your vegetables - Chop the fresh vegetables into small, bite size pieces. Think about eating your soup and how the chopped veggies will fit on a spoon.
Slow cooker size - Use a 3-quart to 4-quart size slow cooker for this recipe. If you'd like to add extra veggies to what's listed in the recipe card, I recommend opting for the larger size of the two. As written, this recipe filled my 3-quart slow cooker (shown above) about ¾ full.
Test for doneness - Use a fork to pierce through a sweet potato cube. When the potatoes are fork tender, your soup is ready.
Frequently asked questions
I recommend cooking your soup on low for 5 to 6 hours for best results, or on high for about 2.5 to 3 hours.
Yes! To make this on the stove top, warm a stock pot over medium heat and add 2 tablespoons of olive oil. When hot, add onions and celery and cook until lightly browned around the edges, about 4 to 5 minutes. Add the remaining soup ingredients and bring to a simmer. Cover, reduce heat to low, and cook until sweet potatoes are fork tender (about 20 to 25 minutes).
Leftover vegetable soup will keep for about 4 to 5 days in a tightly sealed container in the refrigerator.
Yes, vegetable soup freezes well for 3 months or more when stored in a freezer-safe container. Potatoes may fall apart slightly when frozen and thawed. To prevent this, potatoes can be omitted from the recipe or added after thawing.
Yes, feel free to add a can of rinsed and drained cannellini (or other) beans, lentils, cooked and shredded chicken, crumbled and cooked ground meat, or tofu to your vegetable soup.
📖 Recipe
Slow Cooker Vegetable Soup
Ingredients
- 1 medium onion, diced
- 2 celery ribs, diced
- 2 small zucchini, chopped
- 1 medium sweet potato, peeled and cubed
- 28 ounces canned fire-roasted diced tomatoes
- 10 ounces frozen mixed vegetables
- 32 ounces vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a 3-quart or larger slow cooker, add all soup ingredients: onion, celery, zucchini, sweet potato, tomatoes, frozen mixed vegetables, broth, garlic powder, Italian seasoning, salt, and pepper. Stir to combine. Cover tightly with a lid.
- Cook on low heat for 5 to 6 hours, or on high for 2.5 to 3 hours, or until sweet potatoes are fork tender. Stir sparingly (once halfway through cooking is enough).
Recommended Equipment
Notes
- Serving options: Serve with some crusty bread, crackers, your favorite protein, and/or a side salad for a complete meal.
- Storage: Leftovers will keep for 4 to 5 days in a sealed container in the refrigerator.
- Freezing: Soup can be frozen for up to 3 months in a tightly sealed, freezer-safe container. Potatoes will soften slightly when frozen and thawed.
- Stove top directions: Warm a stock pot over medium heat and add 2 tablespoons of olive oil. When hot, add onions and celery and cook until lightly browned around the edges, about 4 to 5 minutes. Add the remaining soup ingredients and bring to a simmer. Cover, reduce heat to low, and cook until sweet potatoes are fork tender (about 20 to 25 minutes).
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