Crock Pot Vegetable Soup Recipe
This Crock Pot Vegetable Soup is a hearty and nourishing dish made with a medley of fresh vegetables, simmered to perfection in a slow cooker. It’s a versatile and easy-to-make recipe that’s perfect for a healthy meal any day of the week.
Equipment
- Crock Pot
- Knife
- Cutting Board
- Ladle
- Peeler
Ingredients
- 1 large onion diced
- 3 carrots peeled and sliced
- 3 celery stalks sliced
- 2 large potatoes peeled and diced
- 2 cups green beans trimmed and cut into 1-inch pieces
- 1 zucchini chopped
- 1 cup corn kernels fresh or frozen
- 1 cup peas fresh or frozen
- 1 can 15 oz diced tomatoes
- 4 cups vegetable broth
- 3-4 garlic cloves minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 bay leaves
- Salt and pepper to taste
- 2 cups fresh spinach or kale roughly chopped (optional)
Instructions
- Prepare all vegetables by washing, peeling, and chopping them into bite-sized pieces.
- Layer the onions, carrots, and celery at the bottom of the crock pot.
- Add the potatoes, green beans, zucchini, corn, and peas on top.
- Pour in the diced tomatoes and vegetable broth.
- Add minced garlic, dried basil, oregano, bay leaves, salt, and pepper. Stir to combine.
- Cover and cook on Low for 6-8 hours or on High for 3-4 hours, until the vegetables are tender.
- In the last 30 minutes of cooking, add fresh spinach or kale, if using.
- Remove bay leaves before serving. Adjust seasoning if needed.
- Serve hot, garnished with fresh herbs or grated Parmesan cheese.
Video
Notes
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a thicker consistency, use an immersion blender to puree a portion of the soup.
- Feel free to add other vegetables like bell peppers, mushrooms, or butternut squash based on availability.