Crock Pot Vegetable Soup – Wholesome, Cozy, and Bursting with Flavor!
Loaded with hearty veggies, herbs, and slow-simmered goodness, this comforting soup is perfect for chilly evenings or anytime you crave something nourishing and simple.
When I was growing up, my grandmother made a vegetable soup that could warm even the coldest winter night. This crock pot version brings back those cozy memories—only now, it’s even easier to make while still delivering the same soulful flavor.
Ingredients:
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes (with juice)
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 cup green beans (fresh or frozen)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (frozen)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley for garnish (optional)
Instructions:
- In a skillet, heat olive oil and sauté onion and garlic until fragrant (about 2–3 minutes).
- Add sautéed onion and garlic to your crock pot.
- Add all other ingredients except parsley. Stir to combine.
- Cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender.
- Taste and adjust seasoning. Garnish with fresh parsley before serving.
Nutrition Facts (Per Serving – based on 6 servings)
| Calories | 150 kcal |
| Fat | 3 g |
| Carbohydrates | 28 g |
| Protein | 4 g |
| Sodium | 480 mg |
| Fiber | 6 g |
Printable Recipe Summary
| Crock Pot Vegetable Soup | |
|---|---|
| Ingredients | Vegetable broth, diced tomatoes, carrots, celery, potatoes, green beans, corn, peas, onion, garlic, herbs |
| Instructions | Chop all vegetables, sauté garlic/onion, add all to crock pot, cook on low 6–8 hrs or high 3–4 hrs, garnish & serve |
