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A close-up shot of a steaming bowl of hearty vegetable soup placed on a rustic wooden table. The soup is garnished with fresh parsley, a drizzle of olive oil, and a sprinkle of grated Parmesan cheese. A slice of crusty bread rests on the side, ready to be dipped into the flavorful broth.

Crockpot Vegetable Soup Recipe

This Crockpot Vegetable Soup is a soul-warming, nutrient-rich dish packed with vibrant veggies and smoky flavors. It’s effortless, comforting, and perfect for meal prep or a cozy family dinner.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Soup
Cuisine American
Servings 6
Calories 150 kcal

Equipment

  • Crockpot (Slow Cooker)
  • Cutting board
  • Sharp knife
  • Measuring cups & spoons
  • Wooden spoon

Ingredients
  

  • 1 onion chopped
  • 2 cups carrot
  • 1 cup celery
  • 2 cups chopped peeled Russet potatoes
  • 2 cups chopped green beans fresh or frozen, defrosted
  • 1 15-oz can fire-roasted diced tomatoes
  • 2 teaspoons tomato paste
  • 1 bay leaf
  • 2 teaspoons smoked paprika
  • 1 teaspoons garlic powder
  • 1 quart vegetable stock or chicken stock
  • 2 tsp kosher salt
  • To Add at the End
  • 1 cup corn kernels fresh or frozen defrosted
  • 1 cup peas fresh or frozen defrosted
  • Optional Serving Suggestions
  • Minced parsley olive oil, parmesan cheese, crusty bread

Instructions
 

  • Chop & Prep: Dice the onion, carrots, celery, potatoes, and green beans.
    A close-up shot of a black cutting board on a white marble cooktop, displaying freshly diced onions, carrots, celery, peeled Russet potatoes, and chopped green beans. A sharp chef’s knife rests nearby, highlighting the vibrant colors of the vegetables, ready to be added to the slow cooker.
  • Load the Crockpot: Add all chopped vegetables, fire-roasted tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, and vegetable stock to the Crockpot.
    A close-up shot of a black slow cooker on the white marble cooktop, filled with a mix of freshly chopped vegetables, fire-roasted diced tomatoes, tomato paste, a bay leaf, smoked paprika, and garlic powder. The ingredients are layered, showcasing a rich blend of colors and textures before mixing.
  • Season & Stir: Add salt and give everything a good stir to combine.
    A close-up shot of the black slow cooker on the white marble cooktop, as golden vegetable stock is being poured over the layered ingredients. The liquid gently surrounds the vibrant vegetables, creating the flavorful base for the soup.
  • Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until veggies are tender.
    A close-up shot of the black slow cooker on the white marble cooktop, covered with a glass lid. Steam gently fogs up the surface as the soup simmers on low heat, allowing the flavors to deepen and meld together.
  • Add Final Ingredients: In the last 30 minutes, stir in corn and peas to maintain their texture and sweetness.
    A close-up shot of a black slow cooker on the white marble cooktop, with bright yellow corn kernels and fresh green peas being stirred in during the final 30 minutes of cooking. The vegetables maintain their vibrant color and texture, adding freshness to the soup.
  • Taste & Adjust: Remove the bay leaf, adjust seasoning if needed, and stir well.
  • Serve & Enjoy: Ladle into bowls and garnish with fresh parsley, a drizzle of olive oil, or Parmesan cheese.
    A close-up shot of a steaming bowl of hearty vegetable soup placed on a rustic wooden table. The soup is garnished with fresh parsley, a drizzle of olive oil, and a sprinkle of grated Parmesan cheese. A slice of crusty bread rests on the side, ready to be dipped into the flavorful broth.