Slow Cooker Vegetable Soup Recipe

5 from 3 votes

Prepare this slow cooker vegetable soup for a nutrient-rich, vegetarian recipe that’s comforting, filling, and hands-off to make!

Prep Time5

Total Time5

Course: Main Course

Cuisine: American

Keyword: slow cooker potato soup

Servings: servings

Add the oil, onions, chopped carrots, celery, potatoes, green beans, tomatoes, bay leaf, oregano, and thyme to the slow cooker. Stir well to combine.
2 Tablespoons olive oil, 2 cups carrots, 2 cups celery, 2 cups peeled Russet or gold potatoes, 2 cups green beans, 28 oz whole tomatoes, 1 bay leaf, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 onion
Pour in the vegetable or chicken stock into the slow cooker.
4 cups vegetable stock
Add the can of green chilies to the slow cooker and stir, if desired.
1 can green chilies
Season the soup with kosher salt, adjusting to taste.
2 teaspoons kosher salt
Cover the slow cooker with its lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the vegetables are tender.
Before serving, remove the bay leaf from the soup and discard it.
To serve, ladle the hot soup into bowls. Drizzle each serving with a bit of olive oil, sprinkle with minced parsley, and garnish with Parmesan cheese.
Minced parsley, Olive oil, Parmesan cheese
Serve the slow cooker potato soup with vegetables with crusty bread on the side for a delicious and comforting meal.
Crusty bread
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.