Crock Pot Vegetable Soup
Toss sliced veggies and a flavorful broth into the slow cooker on a chilly day for a piping hot bowl of Crock Pot Vegetable Soup for dinner!
Light and easy to make Crock Pot Vegetable Soup is a mix of your favorite veggies that you pop into the slow cooker in the morning for a fantastic dinner! Mix zucchini, yellow squash, onions, tomatoes, and spinach with a delicious broth that goes so well with a warm baguette or as a veggie side.
Warm and Simple
Chilly days were made for Crock Pot Vegetable Soup, but this soup also has the perfect balance of light and filling, making it so delicious year-round. Cold-weather food can be kind of heavy, so slow-cooker vegetable soup is a great way to warm up without feeling weighed down! After I get everyone out the door for the day (which always takes longer in the winter, am I right?) I quickly chop and dump the veggies and other ingredients into the crock pot, switch it on, and make dinner. This is the perfect dish for busy days and a great excuse for eating warm, buttered bread!
Dutch Oven Bread slathered with butter is the perfect side when serving soup. It is flaky and warm. For a bread with tons of irresistible flavor, try Grilled Parmesan Garlic Bread and wow the family!
Other Recipes to Serve with Crock Pot Vegetable Soup
- Pour a small bowl of veggie soup to enjoy as a side to a hearty, mouthwatering Brisket Grilled Cheese!
- Warm the whole family with a mug of sweet and rich Pumpkin White Hot Chocolate all winter!
Ingredients
Veggies: For this recipe, slice zucchini and yellow squash, chop an onion, mince garlic, and baby spinach.
Pantry Items: To make this soup, you will also need vegetable broth and a can of diced tomatoes. Low-sodium and/or no-salt options are fine.
Seasoning: Have a little salt and pepper on hand to season the soup to your taste.
How to Make Crock Pot Vegetable Soup
STEP ONE: Prep the veggies. Then add the zucchini, yellow squash, onion, garlic, vegetable broth, and diced tomatoes to a crock pot and stir.
STEP TWO: Put the lid on the cock pot. Please set it to HIGH and cook the soup for four hours, or set the crock pot to LOW and cook for 8 hours.
STEP THREE: A few minutes before serving, stir in the baby spinach and allow the spinach to wilt.
STEP FOUR: Season the soup with salt and pepper to taste. Ladle into bowls and enjoy!
Tips for Success
- If you are concerned about sodium, substitute low-sodium or no-salt options. You can also substitute half of the broth with water and add additional seasonings, such as Mrs. Dash or Italian seasoning.
- For a heartier soup, add tortellini! You can add fresh or frozen tortellini 20 minutes before the soup is finished, or add dried tortellini and cook a few minutes longer.
- Leftover soup can be stored in a sealed container in the fridge for up to four days or in the freezer for up to three months. It can be reheated in the microwave or stovetop until warmed.
Can I add other vegetables to this slow-cooker vegetable soup?
When cooking for the family, there may be an established list of approved and rejected veggies, but that doesn’t need to stop you from making this soup! Crockpot vegetable soup is easy to make and wonderfully versatile, so keep the veggies you like and skip those you don’t. If your family loves veggies like cabbage, green beans, celery, lima beans, potatoes, or carrots, add those, too, or substitute them for the veggies you don’t like. When adding potatoes, be sure to check for tenderness before serving.
Can I use frozen veggies in this vegetable soup?
This soup can be made with a tasty blend of fresh and frozen vegetables. Toss in frozen green beans, corn, carrots, or other favorites to make it a family hit! Frozen veggies are picked at the peak of their freshness, so they are wonderful in soups like this. Also, if time is a factor, check the produce department for pre-sliced veggies to make prep time faster.
Stay Warm and Cozy with These Incredible Soups!
- Slow Cooker Classic Tomato Soup
- Crock Pot Chicken Tortellini Soup
- Slow Cooker Ham and Potato Cheese Soup
- Slow Cooker Broccoli Cheese Soup
- Crock Pot Pozole
*This post originally posted on 10/16/2016.
Crock Pot Vegetable Soup
Equipment
Ingredients
- 1 cup yellow onion
- 2 zucchini
- 2 yellow squash
- 14.5 ounces canned diced tomatoes
- 4 cloves garlic minced
- 64 ounces vegetable broth (two 32-ounce containers)
- 3 cups baby spinach
- Salt and pepper to taste
Instructions
- Prep the veggies. Peel and roughly chop the onion. Remove the ends from the zucchini and yellow squash, cut them in half lengthwise, and then slice 1/4 to 1/2 inch thick.
- Add the onion, zucchini, yellow squash, diced tomatoes, garlic, and vegetable broth to the slow cooker.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- A few minutes before serving, stir in the baby spinach and allow it to wilt.
- Season with salt and pepper to taste, ladle the soup into bowls, and enjoy!
Video
Easy to make! I added shredded baked chicken to add a little more flavor!
How come sooo much sodium. Looks delicious except for the sodium
The nutrition facts have been updated to reflect low sodium broth. Some things you could do to further lower the sodium would be to use just one broth and add water for the rest, and supplement with Mrs. Dash spices to help the flavor if needed.
I make vegetable soup frequently, changing up the veggies all the time. I like vegetable or chicken stock, or a combination of both. What really makes a difference is some V8 juice and/or some bloody mary mix.