January 15, 2022

Slow Cooker Vegetable Soup

Comforting, slow cooker vegetable soup!
Serves 6

A very vegan vegetable soup! A comforting, cozy slow cooker vegetable soup recipe that’s perfect for winter. Packed with beans, veggies and tomatoes. 

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 that’s packed with 7 different vegetables, protein-rich beans and a savory broth.

This slow cooker vegetable soup is the kind of soup that I crave this time of year. While I love a good salad, I have a hard time getting into leafy greens when it’s negative temperatures outside. My body craves warmth, especially in the form of a vegetable soup that’s brothy, filling and sip-able. A mug of this, some good crusty bread, and I’m set for whatever snowstorm mother nature throws my way.

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

Growing up, my mom used to make a simple cabbage soup that I loved and would request it almost weekly in the winter. I’m fairly certain it was a Weight Watcher’s recipe, adapted somewhere from the cabbage soup diet. Regardless, it was delicious and filled with so many vegetables. We of course, paired it with grilled cheese or homemade bread from our bread machine and I have such fond memories of a big vat of that soup on our stove top.

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.

vegan vegetable soup

Ingredients

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.
  • Additional Vegetables: Corn and green beans 
  • Diced tomatoes: I love fire roasted tomatoes, but regular works as well.
  • Yukon Gold potatoes: Creamy, thin skinned potatoes are best here, you can also use The Little Potato Company potatoes or sweet potatoes.
  • 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, via 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.

Substitutions for this Crock Pot Vegetable Soup

The real beauty of this slow cooker vegetable soup recipe is that you can adjust it based on what vegetables, herbs and seasonings you have in the refrigerator and pantry. 

Sweet potatoes or butternut squash can work in place of the potatoes. Other hearty vegetables can be used in place of the corn and green beans, or frozen veggies and frozen peas can also be used for an ease. 

Depending on your preferred flavor profile, different herbs can be substituted for the bay leaf and Italian seasoning.

Slow Cooker Vegetable Soup

Instructions for How to make Vegan Vegetable Soup

Start by heating the olive oil in a saucepan or in the base of a slow cooker with a sauté function. As mentioned above, I think that sautéing the aromatics first helps to layer flavor in this soup, but I know that’s an additional pain if your slow cooker doesn’t have a separate sauté function. I ditched my slow cooker a few years ago once I got the Instant Pot that had both a slow cooker and pressure cooker option.

Add in the onion, garlic, carrots, celery and a pinch of salt and sauté for 5-8 minutes until vegetables have softened, stirring occasionally. If cooking in a separate saucepan, transfer to the base of a slow cooker. If cooking in a slow cooker with a sauté function, hit cancel. 

Stir in the rest of the ingredients: potatoes, Italian seasoning, vegetable broth, bay leaf, green beans, corn kernels, diced tomatoes and white beans. Cover and cook on low heat for 6 hours, until vegetables are tender and potatoes are cooked through.

Right before serving, stir in the lemon juice and chopped fresh parsley. Season to taste, adding in more freshly ground black pepper and salt as needed. Yum, this simple vegetable soup is served.

Can you make this crockpot vegetable soup on the stovetop?

Yes. Sauté the onion and other vegetables as directed, then add in the rest of the ingredients except for the lemon juice and parsley. Simmer over medium-low heat for 45-60 minutes, until potatoes are tender, stirring occasionally. Add in the lemon juice and parsley right before serving.

Can you make this in the Instant Pot?

I don’t recommend this in the Instant Pot as it will turn to the potatoes to mush as it cooks.

Slow Cooker Vegetable Soup

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 thaw overnight in the fridge then reheat 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 

If you make this recipe, make sure to come back to leave a comment and rate it. Your feedback helps other readers and seeing you make my recipes makes my day. 

Print
vegan vegetable soup

Slow Cooker Vegetable Soup

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: soup, healthy, dinner
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegan

Description

A very vegan vegetable soup! A comforting, cozy slow cooker vegetable soup recipe that’s perfect for winter. Packed with beans, veggies and tomatoes. 


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: soup, healthy, dinner
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: soup, healthy, dinner
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

  • 1 tablespoon olive oil*
  • 1 white or yellow onion, minced
  • 2 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 yukon gold potatoes, diced
  • 2 teaspoons Italian seasoning
  • 4 cups vegetable broth
  • 1 bay leaf
  • 2 cups chopped green beans
  • 1 cup frozen corn kernels
  • 1 (15 ounce) can diced tomatoes (regular or fire roasted)
  • 1 (15 ounce) white beans, drained and rinsed
  • 1/2 lemon, juiced
  • 1/3 cup finely chopped parsley leaves

Instructions

  1. Heat the olive oil in a separate saucepan or in the base of a slow cooker with a sauté function. Add in the onion, garlic, carrots, celery and a pinch of salt and sauté for 5-8 minutes until vegetables have softened, stirring occasionally.
  2. If cooking in a separate saucepan, transfer to the base of a slow cooker. Add in the rest of the ingredients through white beans and cover, cooking on low heat for 6 hours, until vegetables are tender and potatoes are cooked through.
  3. Right before serving, stir in the lemon juice and chopped parsley. Season to taste, adding in more freshly ground black pepper and salt as needed.

Notes

*While this is a slow-cooker recipe, sautéing the vegetables first layers in a lot of flavor. My slow cooker has a saute function, so this isn’t a huge step. If yours doesn’t, you can sauté first in a saucepan and then transfer to your slow cooker. Alternatively, you can just add in all of the ingredients to the slow cooker and skip sauté part.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Maxine
      January 11, 2022 AT 4:08 pm

      How many potatos (oz/lbs) did you use?

      1. Alex
        January 13, 2022 AT 12:09 pm

        Hi Maxine– I call for 2 yukon gold potatoes here. 5 potatoes are considered 1 pound, so a little less than 1/2 pound.

    2. Penny
      March 1, 2021 AT 12:25 pm

      This was a super soup…I left everything chunky, added a bit more lemon and topped it with some shaved parmesan. You can serve it with a nice crusty bread and add other toppings too like avocado, tortillas, etc. Just delicious! Thank you!!