Hearty Garden Harvest Vegetable Soup in the Slow Cooker
Equipment
- Slow Cooker (Crockpot) Any standard 6-quart crockpot will do. For those looking for new crock pot soup recipes healthy and easy, this one's a keeper.
- Cutting board & sharp knife. Essential for prepping all your vegetables.
- Wooden spoon or ladle For stirring and serving.
- Can opener To open canned tomatoes and beans.
- Citrus juicer (optional) If you’re adding lemon juice at the end for brightness.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 carrots peeled and sliced into coins
- 3 celery stalks chopped
- 2 medium Yukon gold potatoes diced
- 1 zucchini chopped
- 1 yellow squash chopped
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 14.5 oz can diced tomatoes, with juices
- 1 15 oz can corn, drained (or 1 ½ cups frozen corn)
- 1 cup frozen peas
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 ½ cups chopped kale or baby spinach stirred in at the end
- Juice of ½ lemon optional, but recommended for brightness
- Fresh parsley chopped (for garnish)
Optional Add-ins:
- 1 15 oz can of white beans or chickpeas for extra protein
- ½ cup small pasta like ditalini or orzo, added in the last 30 minutes
- A sprinkle of parmesan when serving if not keeping it vegan
Instructions
Start with the Aromatics
- Heat olive oil in a skillet over medium heat and sauté the onion and garlic for about 3–4 minutes until softened and fragrant. While this step is optional, it adds a depth of flavor that really elevates your crockpot veg soup recipes. Transfer to the slow cooker.
Layer the Vegetables
- Add carrots, celery, potatoes, green beans, zucchini, squash, corn, peas, and the sautéed onions and garlic into your slow cooker. Sprinkle in thyme, basil, smoked paprika, salt, and pepper.
Add Liquids and Tomatoes
- Pour in the vegetable broth and add the can of diced tomatoes with juices. Give everything a good stir so it's well mixed. This is where your vegetable soup crock pot magic starts.
Set and Forget
- Cover the slow cooker with the lid and cook on low for 7 hours or high for 4 hours, until all vegetables are tender but not mushy.
Stir in Greens and Brighten the Flavor
- In the final 15 minutes of cooking, stir in the chopped kale or baby spinach. Once wilted, add the lemon juice for a fresh pop of flavor that enhances the broth.
Serve and Garnish
- Taste and adjust seasoning if needed. Ladle into bowls and top with fresh parsley. For non-vegans, a sprinkle of grated parmesan works beautifully here.