Slow Cooker Vegetable Soup

A very vegetable soup! The kind of soup that’s perfect for snow days, for sick days, and for days when you’re craving vegetables but aren’t in the mood for a raw vegetable. A very vegan vegetable soup made in the slow cooker that’s packed with 7 different vegetables, protein-rich beans, and a savory broth.

For more slow cooker recipes, make sure to check out my slow cooker taco soup, slow cooker minestrone soup, slow cooker enchilada soup and slow cooker tomato soup.

Why We Love this Slow Cooker Vegetable Soup

Growing up, my mom used to make a simple cabbage soup that I loved, and I would request it almost weekly in the winter.

This vegan vegetable soup is kinda like that, sans cabbage and loaded with beans and potatoes instead. The best part about this soup is that it’s completely customizable to whatever veggies you like in your soup– it doesn’t need to be too perfect on the amounts. Throw it in, make sure there’s enough broth to cover, and let simmer for hours and hours.

Ingredient Notes & Substitution Considerations

Here’s a quick rundown of everything that’s included in this slow cooker vegetable soup, plus ingredient variations as noted:

• Sautéed onion, garlic, celery and carrots: If your slow cooker has a sauté function, then you’ll want to use this first to soften and cook the vegetables in olive oil to layer in additional flavor and aromatics. If you don’t have a sauté function on your slow cooker, then you can sauté the vegetables in a separate sauce pan before adding to the slow cooker. I know this is another step, but it makes a big difference in the overall flavor of the dish.
• Diced tomatoes: I love fire-roasted tomatoes, but regular ones work as well.
• Yukon Gold potatoes: Creamy, thin skinned potatoes are best here, you can also use The Little Potato Company potatoes or sweet potatoes. Sweet potatoes or butternut squash can replace potatoes. Other hearty vegetables can replace corn and green beans, or frozen veggies and frozen peas can also be used for ease. 
• White Beans: Small navy beans are my go-to, though kidney beans or chickpeas will also work
• Lemon juice: The secret to really good soup is a hit of bright acid at the end, such as lemon juice. If you don’t have lemon juice, sherry vinegar or white wine vinegar will work instead.
• Dried Herbs: Italian seasoning, salt and a bay leaf is all you need for this flavorful soup. If you don’t have Italian seasoning, equal parts thyme, basil, and oregano will work. 
• Vegetable Broth: You’ll want to ensure that your broth is nice and flavorful, as that’s the base for this soup. I rarely make homemade broth these days, and instead prefer prepared broth from Pacific Foods or chicken-less bouillon from Orrington Farms or Better than Boullion.

Frequently Asked Questions

How to store this Slow Cooker Vegetable Soup 

To freeze, place cooled soup in airtight containers and place in the fridge for 4-5 days. To freeze, place in a freezer bag or airtight container and store in the freezer for up to 4 months. 

When ready to eat, let it thaw overnight in the fridge, then reheat it in a saucepan over low heat or in the microwave until warmed through.

More Slow Cooker Vegetable Soups:

• Slow Cooker Tomato Soup
• Taco Soup made in the Crock Pot
• Slow Cooker Butternut Squash Soup
• Minestrone Slow Cooker Soup
• Slow Cooker Vegetable Chowder