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Crock Pot Vegetable Soup in slow cooker with fresh vegetables

Crock Pot Vegetable Soup

If you love easy, then this homemade Crock Pot Vegetable Soup is for you! Simple ingredients help create this filling and flavorful soup.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8
Course: Main Course, Soup
Cuisine: American
Calories: 181
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 1 yellow onion finely diced
  • 2-3 celery stalks finely chopped
  • 2 Tablespoons olive oil
  • 4 cloves garlic minced
  • 2.5 cups frozen mixed vegetables
  • 2 cups frozen sliced carrots
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 28 ounce can diced tomatoes undrained
  • 15 ounce can tomatoes and okra undrained
  • 32 ounces vegetable broth
  • 1 large russet potato peeled and diced into small cubes
  • 2 bay leaves
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper or to taste
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried oregano
  • chopped parsley optional

Equipment

  • Large Pan
  • Crock Pot

Method
 

  1. In a large pan over medium heat, add olive oil, onions, and celery. Cook until onions are translucent. Add in minced garlic for about 30 seconds and remove from heat.
  2. Place all veggies in a large crockpot.
  3. Cover with vegetable broth.
  4. Add 2 bay leaves on top and add salt, pepper, dried basil, and oregano.
  5. Cook on high, stirring occasionally, for 6 to 7 hours, or until potatoes are softened. Add additional salt and pepper, to taste.
  6. Ladle into bowls and serve warm. Top with freshly chopped parsley if desired.

Notes

You can swap out chicken broth for the vegetable broth. If you want a meat aspect you can add cooked and drained ground beef. This can be frozen. You can use fresh vegetables in place of frozen. If you can’t find canned tomatoes and okra, just leave it out of the recipe.