Here’s a cozy, healthy, and hands-off recipe for Crock Pot Vegetable Soup — a comforting, customizable dish that’s perfect for meal prep or a light dinner. Just toss everything in and let your slow cooker do the work!
🥣 Crock Pot Vegetable Soup
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
🥕 Ingredients:
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1 tbsp olive oil (optional, for extra flavor)
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1 medium onion, diced
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2–3 cloves garlic, minced
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3 medium carrots, sliced
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2 stalks celery, chopped
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2 medium potatoes, diced (Yukon gold or red work well)
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1 (15 oz) can diced tomatoes (with juices)
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1½ cups green beans, fresh or frozen
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1 cup corn, fresh, canned, or frozen
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1 cup peas, frozen
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6 cups vegetable broth (or chicken broth for non-vegetarian)
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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1 tsp dried Italian seasoning
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1 bay leaf (optional)
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Optional: 1 zucchini, chopped (add in last hour of cooking)
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Optional: 1 can beans (like kidney or cannellini), drained and rinsed
🧑🍳 Instructions:
1. Prep Ingredients
Chop all veggies and gather ingredients.
2. Layer in Crock Pot
Add everything except peas and zucchini (if using) to the Crock Pot. Stir to combine.
3. Cook
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Low for 6–8 hours
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High for 3–4 hours
(You want the potatoes and carrots tender.)
4. Final Add-Ins
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Add peas and zucchini in the last 30–60 minutes of cooking so they don’t get mushy.
5. Taste & Serve
Remove bay leaf. Taste and adjust seasoning.
Serve hot with bread, crackers, or a sprinkle of Parmesan.
🥄 Variations:
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Add protein: Stir in cooked shredded chicken, lentils, or beans.
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Spicy version: Add a pinch of red pepper flakes.
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Low-carb: Swap potatoes for cauliflower.
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Hearty version: Stir in cooked pasta or rice before serving.
🧊 Storage:
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Fridge: Up to 5 days
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Freezer: Up to 3 months — freezes beautifully!
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Reheat: On stove or microwave, add broth if too thick