Crock Pot Vegetable Soup

Here’s a cozy and healthy Crock Pot Vegetable Soup recipe — packed with colorful veggies, full of flavor, and incredibly easy to set and forget. Perfect for meal prep or a nourishing dinner!

🥣 Crock Pot Vegetable Soup

🍽️ Serves: 6–8

⏱️ Prep Time: 15 minutes | Cook Time: 6–8 hours (low) or 3–4 hours (high)

🥕 Ingredients

• 4 cups vegetable broth (or more for desired consistency)

• 2 cups water

• 3 carrots (sliced)

• 3 celery stalks (sliced)

• 1 medium onion (chopped)

• 2 medium potatoes (peeled and diced)

• 1 zucchini (chopped)

• 1 bell pepper (any color, chopped)

• 1 can (14.5 oz) diced tomatoes (with juice)

• 1 cup green beans (fresh or frozen)

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 cup peas (fresh or frozen)

• 2–3 cloves garlic (minced)

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp thyme

• Salt and pepper to taste

• Optional: 1/4 tsp red pepper flakes for heat

• Optional: 1 tbsp tomato paste for richer flavor

👩‍🍳 Instructions

1. Prep Ingredients:

   • Chop all vegetables into bite-sized pieces for even cooking.

2. Add to Crock Pot:

   • Combine all ingredients in the slow cooker — veggies, broth, water, herbs, garlic, and tomatoes.

3. Set and Cook:

   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until veggies are tender.

4. Taste and Adjust:

   • Taste before serving and adjust salt, pepper, or herbs if needed. Stir in extra broth or water if it thickened more than you prefer.

🌿 Serving Suggestions

• Serve with warm crusty bread or grilled cheese.

• Sprinkle with fresh parsley or grated Parmesan (if not keeping it vegan).

• Add cooked beans, lentils, or pasta if you want extra protein or substance.

❄️ Storage

• Keeps in the fridge for up to 5 days.

• Freezes beautifully for up to 3 months. Let cool completely before transferring to freezer-safe containers.

Would you like a variation with lentils, beef, or low-carb adaptations?