Say hello to the ultimate comfort in a bowl with our Crockpot Vegetable Soup with potatoes! Combine all the ingredients in a crockpot, and come back after the cooking time to a symphony of flavors waiting for you at dinner!

Overhead image of a bowl of slow cooker vegetable soup.

Seriously Satisfying Crockpot Vegetable Soup

When the weather gets chilly, we bust out our crockpot, and turn to our repertoire of cozy recipes! Slow cooker po’ boy with beef, and this slow cooker tomato and feta pasta are always a hit. However, nothing quite beats a warm soup recipe — it’s like a hug in a bowl. This particular gem happens to be one of our absolute faves.

Featuring a savory, tomato-based broth and tons of texture, this slow cooker vegetable soup isn’t only delicious! Plant-based and easy to make, this recipe is also:

  • Full of fiber and nutrients thanks to an abundance of beans and veggies. 
  • Made with an extra hint of heat
  • Created with minimal prep time and easy cleanup
  • Great to serve on its own or with your favorite appetizers, sides, and main courses!

What Do You Put in Homemade Vegetable Soup? 

In the realm of vegetable soup, we’re not just sticking to the basics; we’re turning up the flavor dial! This recipe boasts all the classic veggie stars, plus a few secret ingredients that take it from good to downright delicious. Easily find all the ingredients at your local grocery store.

  • Onion – Use a large white or yellow onion. 
  • Olive Oil – This sautés the onion, creating a sweet taste. We also use it as a garnish for a boost of healthy fats and rich flavor. 
  • Carrots – Large, whole carrots will have the best taste, but baby carrots will also work if that’s what you prefer. 
  • Celery – Adds a slightly spicy-sweet flavor and extra texture. 
  • Potatoes – Russet potatoes or gold potatoes are best. Make sure to peel them first! 
  • Green Beans – You can use fresh, frozen, or canned. Just thaw and drain them before adding them to the soup.
  • Canned Diced Tomatoes – Used to add volume to the broth without diluting the flavor.
  • Herbs and Spices – You’ll need a bay leaf, dried oregano, dried thyme, and salt. We also like to use chopped parsley as a garnish for a bright, peppery finish. 
  • Stock – Use vegetable stock or chicken stock to form the base of the broth. Chicken broth or vegetable broth will also work.
  • Green Chilies – Technically optional, these add just a touch of heat. It takes this crockpot potato soup to a whole new level of deliciousness! 
A spoon scooping up slow cooker vegetable soup.

Set It and Forget It: How to Make Vegetable Soup in the Slow Cooker

With just a few minutes of prep time, this soup is a breeze to make! 

  1. Combine the veggies. Add the onions, carrots, celery, potatoes, green beans, tomatoes, bay leaf, oregano, and thyme to the slow cooker. Stir to combine. 
  2. Cook. Pour in the stock, and add the green chilies, if using. Season with salt, cover, and cook until the veggies are tender. 
  3. Serve. Remove the bay leaf, and ladle your soup into bowls. Add a drizzle of olive oil along with chopped fresh parsley and parmesan cheese. Enjoy warm! 

Tip! If you prefer a creamier texture, feel free to blend the potatoes and veggies for a smooth soup. 

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03/13/2024 05:19 pm GMT

What to Serve with Slow Cooker Vegetable Soup

This recipe is super filling on its own — it’s a veggie-packed marvel that’ll leave you satisfied and smiling. However, it also works wonderfully as an appetizer or side dish! Pair it with main courses such as cornflake chickenwhole chicken, or beef kofta

And we can never resist adding a side of pita bread and a Greek salad

How to Store and Reheat

Easy crockpot vegetable soup is great to prepare in advance. Keep it on hand for easy meals when the weather gets cold or a craving hits! 

  • To Store: Allow your soup to come to room temperature. Then, transfer it to an airtight container, and keep it stored in the fridge for up to five days.
  • To Freeze: Once cooled, transfer your soup to a freezer-safe container, and keep it frozen for up to three months. 
  • To Reheat: Thaw your soup in the fridge overnight. Then, warm it in the slow cooker or in a pot over medium heat on the stove. 
Close up image of a bowl of slow cooker vegetable soup topped with a bay leaf and greens.

Common Questions About This Crockpot Vegetable Soup Recipe

How long does it take for potatoes to get soft in a crockpot on high? 

It typically takes between four and six hours for potatoes to soften in a slow cooker or crockpot when cooked on high. The exact time depends on the type of potatoes used and their size.

Should I soak potatoes in water before making soup? 

Yes, soak the potatoes in cold water before adding them to the soup to remove excess starch. This helps them cook evenly and prevents the soup from becoming mushy. 

How do I prevent my soup from getting gummy? 

Typically, soup becomes gummy when potatoes release too much starch.

Do I have to peel the potatoes? 

We recommend peeling the potatoes for a smoother texture, but you don’t have to! 

Can I make this slow cooker vegetable soup vegan? 

Yes! Just make sure to use vegetable stock, and omit the cheese for topping. Or, swap it out for a vegan cheese instead. 

Can I add protein?

Yes! To make this soup even more filling, add in stew meat, ground beef, or ground turkey. 

What else can I add to this recipe?

Feel free to mix in thawed and drained frozen vegetables, white beans, bay leaves, and fresh herbs to spruce up the flavor even more.

More Homemade Soup Recipes

If you’re on the lookout for easy, satisfying soup options, look no further. These delectable choices below are not just recipes; they’re your ticket to a bowlful of happiness. 

A bowl of slow cooker vegetable soup with vegetables.

Slow Cooker Vegetable Soup Recipe

5 from 3 votes
Author: Food Dolls
Servings: 6 servings
Prep: 5 minutes
Total: 5 minutes
Prepare this slow cooker vegetable soup for a nutrient-rich, vegetarian recipe that’s comforting, filling, and hands-off to make!

Ingredients  

  • 2 Tablespoons olive oil
  • 1 onion chopped
  • 2 cups carrots chopped
  • 2 cups celery chopped
  • 2 cups peeled Russet or gold potatoes chopped
  • 2 cups green beans chopped (fresh or frozen, defrosted)
  • 28 oz whole tomatoes
  • 1 bay leaf
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 4 cups vegetable stock or chicken stock for a non-vegetarian option
  • 1 can green chilies optional, for added heat
  • 2 teaspoons kosher salt adjust to taste
  • Olive oil for drizzling
  • Minced parsley for garnish
  • Parmesan cheese for garnish
  • Crusty bread for serving

Instructions 

  • 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.

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Nutrition

Serving: 1serving | Calories: 135kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1505mg | Potassium: 567mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7916IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 3 votes (3 ratings without comment)

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4 Comments

  1. In one section you refer to using tomato paste (which I LOVE for its richness) and then in the actual recipe you use 28oz of whole tomatoes. One or the other or both? Let me know!

    1. Hi Lauren! Sorry about that – it should just be the tomatoes. We updated the post. Thanks for catching that!

      Xo,
      Alia & Radwa