This Slow Cooker Vegetable Soup is the perfect meatless meal! This soup is healthy, nutritious, and packed with vegetables. Made extra easy to make using your slow cooker!
I love a delicious slow cooker recipe, especially when it’s a soup recipe with minimal ingredients but produces so much flavor. The best part is there is hardly any hands-on-time!
The slow cooker pulls the weight of getting the meal ready for you.
What I love about this recipe:
✔ Everyday pantry/freezer ingredients
✔ One-Pot used to prep and wash
✔ Lots of flavor with minimal hands-on-time
what to serve with slow cooker vegetable soup
With such a hardly soup filled with vegetables, I typically like to serve this dish as a main course. Sometimes a few toppings are a delicious addition.
TOPPINGS:
✔ Parmesan cheese
✔ Croutons
✔ Buttered crusty bread
✔ Fresh chopped herbs, like basil
SIDE DISHES:
Sometimes adding a side dish can help round out the soup as a main course.
✔ Simple, fresh salad
✔ A simple sandwich or a grilled cheese
✔ Garlic Bread
Ingredients needed for slow cooker vegetable soup recipe
- Onion - yellow or white
- Celery
- Potatoes - I like to use russet potatoes
- Rotel - If you haven't tried Rotel before it's canned diced tomatoes with green chilis. I used the original. If you wanted a little more heat in your soup, add the mild or hot.
- Worcestershire Sauce
- Tomato Sauce
- Tomato Paste
- Thyme
- Oregano
- Basil
- Dried Parsley
- Vegetable Stock/Broth
- Frozen Mixed Vegetables - I always keep a few bags in my freezer. Usually is a mix of green beans, corn, and carrots.
FREQUENTLY ASKED QUESTIONS:
Can I make this soup without tomatoes?
Sure! I wouldn't recommend it since we are using Rotel, which is diced tomatoes with diced chilis, instead of regular canned diced tomatoes. The extra chilis add a little extra heat and flavor to this vegetable soup.
You can always skip the diced tomatoes and add one can of diced green chilis. It guarantees the flavor will still be there.
Can I add ground beef?
That sounds delicious! I would brown the ground beef in a skillet and drain the grease. Mix with the other ingredients and slow cook.
Is this soup delicious with chicken?
Sounds like a wonderful addition. You can use rotisserie chicken, diced chicken, whole chicken, you name it! You can add it raw to the slow cooker with the other ingredients and shred it when the vegetables are tender and the chicken is cooked through.
What other vegetables do you suggest adding?
The possibilities are endless! It's a great soup to clean out the vegetables at the end of the week, sort of like this amazing Minestrone Soup! You can use zucchini, squash, green beans; you name it!
recipe shortcuts
Sometimes we are short on time and need to prep things ahead of time. Here are a few ideas that can help make this recipe even faster for you!
✔ Prep ahead - All of the ingredients can be prepped up to 24-48 hours ahead of time and kept in a bag or a container in the refrigerator.
✔ Cook ahead - Soup is perfect for cooking ahead and reheated without any loss to flavor or form. Make as directed, cool to room temperature, package, and refrigerate. When ready to eat, heat on the stovetop.
✔ Freezer meal - Read directions below.
FREEZER MEAL INSTRUCTIONS
This slow cooker vegetable soup is the perfect freezer meal! You can either prep this before cooking or after cooking. For best results, use within 4-6 months.
TO FREEZE BEFORE COOKING:
- Prepare all ingredients, besides the vegetable stock (to save room in the freezer), and place the soup into a freezer bag or freezer-friendly container.
- Freeze.
- When ready to cook, add to the slow cooker and add the vegetable stock. If you are cooking from frozen, the soup will need additional cooking time. Frozen soup can be thawed before cooking by placing it in the refrigerator 24-48 hours beforehand.
- Cook as directed.
TO FREEZE AFTER COOKING:
- Prepare recipe as directed.
- Allow the soup to cool to room temperature.
- Package in freezer bags or a freezer-friendly container.
- Freeze.
- Soup can be reheat in the microwave or on the stovetop.
recommended tools
Slow Cooker 
Cutting Board 
Chef's Knife
white bean and kale soup leftovers
Leftovers are my favorite! They save and reheat well especially soups. To save them, place them into a container once cooled to room temperature. This soup is good in the refrigerator for 3-4 days and up to a month in the freezer.
more easy soup recipes
If you loved this recipe, here are a few more easy soup recipes you will love!
You can check out all of my easy dinner recipes here or see a few of our readers’ favorites below:
✔ White Bean and Kale Soup
✔ Minestrone Soup
✔ Creamy White Chicken Chili
✔ Slow Cooker Low-Carb Zuppa Toscana Soup
This Slow Cooker Vegetable Soup is the perfect meatless meal! This soup is healthy, nutritious, and packed with vegetables. Made extra easy to make using your slow cooker!
- 2 ribs of celery, diced
- 2 medium russet potatoes, diced into small chunks
- 14.5 oz can of Rotel
- 1 cup tomato sauce
- 2 tbsp tomato paste
- 2 tbsp worcestershire sauce
- ¼ tsp dried thyme
- ½ tsp dried oregano
- 1 tsp dried basil
- 2 tsp dried parsley
- 1 cup frozen mixed vegetables
- 4 cups vegetable stock/broth
- salt and pepper, to taste
- chopped fresh parsley, to garnish
-
Place all of the ingredients into the slow cooker and stir to combine.
-
Cook on low for 6 hours or until the potatoes are tender.
Love all the recipes.