Slow Cooker Vegetable Soup
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 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.
Everything You Need to Make this Crockpot Vegetable 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.
How to Make this Vegan Vegetable Soup
Saute the Aromatics
Heat the olive oil in the base of your slow cooker, or use a separate pan on the stove. 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 mine a few years ago once I got the Instant Pot that had both a slow cooker and pressure cooker option.
Add the rest of the Ingredients
Add in the potatoes, seasoning, broth, bay leaf, green beans, corn, diced tomatoes, and white beans. Cook on low heat for 6 hours until vegetables are cooked through.
Stir in the Lemon and Parsley
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.
Frequently Asked Questions
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 the potatoes will turn to mush as it cooks.
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:
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Slow Cooker Vegetable Soup
Equipment
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
- Heat the tablespoon of olive oil in a separate saucepan or in the base of a slow cooker with a sauté function. Add in 1 chopped onion, 2 garlic cloves, 3 diced carrots, 3 diced celery stalks, 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. Add in the 2 diced potatoes, 2 teaspoons Italian seasoning, 4 cups broth, 1 bay leaf, 2 cups chopped green beans, 1 cup frozen corn, 1 can diced tomatoes and 1 can white beans. Cover, cooking on low heat for 6 hours, until vegetables are tender and potatoes are cooked through.
- Right before serving, stir in 1/2 lemon juice and chopped 1/3 cup parsley. Season to taste, adding in more freshly ground black pepper and salt as needed.
Notes
Nutrition
This recipe was first posted in 2017 and updated in 2024.