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Easy Crockpot Vegetable Soup

A hearty and delicious vegetable soup made effortlessly in a crockpot, packed with fresh veggies and savory flavors.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 piece onion, chopped
  • 2 pieces carrots, diced
  • 2 sticks celery stalks, diced
  • 3 cloves garlic, minced
  • 1 piece bell pepper, chopped
  • 2 cups mixed vegetables (such as green beans, corn, and peas) Can use frozen or fresh.
Broth and Canned Ingredients
  • 4 cups vegetable broth
  • 1 can diced tomatoes (14.5 oz) Include the juice.
Herbs and Seasonings
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by preparing all your vegetables: chop the onion, dice the carrots and celery, mince the garlic, and chop the bell pepper.
  2. In your crockpot, layer the chopped onion, carrots, celery, garlic, and bell pepper as your base.
  3. Pour the vegetable broth over the top, followed by the can of diced tomatoes (with juice).
  4. Add in your 2 cups of mixed vegetables.
Seasoning and Cooking
  1. Sprinkle in the dried basil, dried oregano, and season with salt and pepper according to your taste preference.
  2. Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours, stirring occasionally if possible.
  3. Once the time is up, taste your soup and adjust seasoning if necessary. Optionally, add a squeeze of lemon for a brighter flavor.

Notes

You can easily swap in any seasonal vegetables. Be cautious about overcooking your veggies if cooking on high. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.