Hearty Vegetable Soup Crockpot Recipe (Dump and Go!)

Introduction

Say goodbye to complicated weeknight meals with this incredibly easy vegetable soup crockpot recipe! This “dump and go” classic brings maximum flavor with minimal effort, making it perfect for busy parents and beginners alike. You just combine the ingredients, set your slow cooker, and return to a warm, comforting bowl of homemade goodness. Get ready for a delicious, healthy meal that practically cooks itself!

Why You’ll Love This Crockpot Vegetable Soup

• Effortless “Dump and Go” Preparation: Simply toss everything into your slow cooker. There is no pre-sautéing required.
• Packed with Hearty Vegetables: Enjoy a wholesome meal full of nutritious, tender veggies. According to Harvard’s Nutrition Source, a diet rich in vegetables can offer numerous health advantages, including reducing the risk of heart disease and certain cancers.
• Rich, Savory Flavor: This slow cooker vegetable soup develops a deep, old-fashioned taste as it simmers.
• Ideal for Meal Prepping: Make a big batch to enjoy throughout the week or freeze for future easy dinners.
• Highly Customizable: Easily adapt this recipe with your favorite additions and ingredients.

Ingredients

Crafting the perfect vegetable soup crockpot requires a blend of fresh produce and pantry staples. Each ingredient plays a crucial role in building the robust flavor profile of this comforting dish.

• Produce: 1 onion, chopped; 2 cups carrots, chopped; 1 cup celery, chopped; 2 cups chopped, peeled Russet potatoes; 2 cups chopped green beans (fresh or frozen, defrosted); 1 cup corn kernels (fresh or frozen, defrosted); 1 cup peas (fresh or frozen, defrosted).
• Canned Goods: 1 (15-oz) can fire-roasted diced tomatoes; 2 teaspoons tomato paste.
• Seasonings: 1 bay leaf; 2 teaspoons smoked paprika; 1 teaspoon garlic powder; 2 tsp kosher salt; 1 quart vegetable stock (or chicken stock if not vegetarian).

Notes & Substitutions

• Carrots: For the best texture and flavor, use whole fresh carrots, then chop them yourself.
• Potatoes: Russet potatoes are ideal for their starchiness, but red or yellow potatoes also work beautifully.
• Green Beans, Corn, Peas: Feel free to use fresh or defrosted frozen varieties for convenience.
• Diced Tomatoes: Fire-roasted diced tomatoes add a subtle smoky depth. Regular diced tomatoes are a fine alternative.
• Tomato Paste: This ingredient is key for a rich, savory umami flavor. Do not skip it.
• Smoked Paprika: It provides a unique, smoky note. Sweet paprika can be used for a milder taste.
• Stock: Opt for vegetable stock to keep it vegetarian, or use chicken stock if preferred.
• Onion: If you have texture-sensitive eaters, consider pureeing the onion before adding it to the slow cooker.

Equipment

Making this simple slow cooker vegetable soup is straightforward and requires minimal kitchen tools. You likely have most of these on hand already.

• 6-quart slow cooker or Instant Pot (using the slow cooker setting).
• Sharp knife and cutting board for preparing vegetables.
• Ladle for easy serving.

Instructions

Preparing this vegetable soup crockpot is designed to be simple and stress-free. Choose your preferred method below.

Slow Cooker Method

1. Prep Vegetables: First, chop all your vegetables, including the onion, carrots, celery, potatoes, and green beans. Set aside the corn and peas for later.
2. Combine Ingredients: Add the chopped onion, carrots, celery, potatoes, green beans, undrained diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, vegetable stock, and kosher salt to your 6-quart slow cooker. Stir everything together thoroughly to ensure the ingredients are well mixed.
3. Cook: Secure the lid on your slow cooker. Cook the crockpot veggie soup on the HIGH setting for 4-5 hours, or on the LOW setting for 7-8 hours. The vegetables should be very tender and fully cooked through.
4. Finish Soup: Once the vegetables are tender, uncover the slow cooker. Stir in the corn kernels and peas. Continue cooking for another 2-3 minutes, just until the added vegetables are warmed through.
5. Season: Carefully taste the soup. Adjust the salt content as needed, adding more if desired, until the flavors are perfectly balanced.

Stovetop Method (for quick cooking)

1. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
2. Add Firm Vegetables: Stir in the chopped carrots and celery. Cook for an additional 5 minutes until they begin to soften slightly.
3. Add Remaining Ingredients: Add the potatoes, green beans, diced tomatoes (undrained), tomato paste, bay leaf, smoked paprika, garlic powder, and salt. Stir everything well to combine all the flavors.
4. Simmer: Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 25-35 minutes, or until all the vegetables are very tender.
5. Finish Soup: Uncover the pot and stir in the corn and peas. Allow them to warm through for about 2-3 minutes.
6. Season: Taste the soup and adjust the salt if necessary, ensuring the flavors are perfectly seasoned before serving.

Pro Tips for the Best Vegetable Soup

• Uniformity is Key: Cut hearty vegetables like carrots and potatoes into similar, small pieces. This ensures they cook evenly and become tender at the same time in your slow cooker vegetable soup.
• Embrace “Dump and Go”: Resist the urge to pre-sauté vegetables for this recipe. It is specifically designed for ease and convenience.
• Timing for Tender Veggies: Add delicate vegetables such as corn, peas, spinach, or zucchini towards the very end of the cooking process to prevent them from becoming mushy.
• Season Generously: Always taste and adjust your seasonings. You might need extra salt before serving, as flavors can mellow during cooking.
• Texture Preference: If using frozen green beans, add them with the harder vegetables for a softer texture. For a crisper-tender result, add them towards the end.

Serving, Storage, and Variations

This vegetable soup crockpot is wonderfully versatile, perfect for any occasion.

Serving Suggestions

• Serve your hearty crockpot veggie soup with warm, crusty bread, simple crackers, or homemade cheese rolls.
• Garnish each bowl with fresh minced parsley or a drizzle of good quality olive oil for a bright finish.
• For an extra layer of savory flavor, sprinkle grated Parmesan cheese over the top before serving.

Storage & Freezing

• Refrigerate: Store any leftover vegetable soup in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. For comprehensive information on safely storing cooked meals, refer to the USDA guidelines for safe storage of leftovers.
• Freeze: Allow the cooled vegetable soup crockpot to come to room temperature. Transfer it to freezer-safe containers or bags and freeze for up to 3 months.
• Reheat: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over low heat, or use the microwave until warmed through.

Variations

• Add Protein: Boost your meal by stirring in cooked ground beef, shredded chicken, or pre-cooked sausage.
• Legumes: Enhance the fiber and protein content with canned cannellini beans or chickpeas, rinsed and drained.
• Grains: For a heartier texture, stir in cooked barley or small ditalini pasta during the last few minutes of cooking.
• Greens: Wilt in a handful of fresh spinach or chopped kale during the final 10 minutes of cooking.
• Broth: For a richer, deeper flavor, consider using beef stock instead of vegetable stock.
• Spice: Add a pinch of red pepper flakes with the other seasonings for a subtle, warming kick.

Nutrition Information

This comforting vegetable soup crockpot is not only delicious but also provides a generous serving of nutrients, making it a healthy choice for your family.

• Serving Size: 1 of 6 servings
• Calories: 150 kcal
• Carbohydrates: 32g
• Protein: 6g
• Fat: 1g
• Saturated Fat: 0.2g
• Sodium: 629mg
• Fiber: 7g
• Sugar: 10g
• Full nutrition information is provided in the recipe card below.

Frequently Asked Questions

• Can I use a 3-quart slow cooker? Yes, you can. Simply halve all the recipe ingredients and monitor the cooking time, as it may be slightly shorter.
• Should I drain the diced tomatoes? No, do not drain the diced tomatoes. The juices contribute significantly to the overall flavor and liquid content of the soup.
• Can I add frozen vegetables at the start? You certainly can. Adding them at the beginning will result in a softer texture; for crisp-tender, add them near the end.
• How long should I cook peas and corn? These delicate vegetables only need about 2-3 minutes at the very end of cooking, just enough to warm them through.
• What if my soup is too spicy? If you accidentally add too much spice, a teaspoon of sugar or a dollop of sour cream stirred in can help balance the heat.

Conclusion

This easy vegetable soup crockpot recipe truly delivers on simplicity, flavor, and comfort. It is the ideal solution for busy weeknights or whenever you crave a wholesome, homemade meal without the fuss. We encourage you to try this versatile recipe, customizing it to your heart’s content. Share your delicious creations or leave a review to let us know how much you loved this nourishing and comforting soup!

Hearty Vegetable Soup Crockpot Recipe (Dump and Go!)

A comforting and easy-to-make hearty vegetable soup prepared in a slow cooker, perfect for a fuss-free meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 6 servings

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Soup Ingredients

• 1 onion chopped
• 2 cups carrot
• 1 cup celery
• 2 cups Russet potatoes chopped, peeled
• 2 cups green beans chopped, fresh or frozen, defrosted
• 1 can fire-roasted diced tomatoes 15-oz
• 2 teaspoons tomato paste
• 1 bay leaf
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 quart vegetable stock or chicken stock if not vegetarian
• 2 tsp kosher salt
• 1 cup corn kernels fresh or frozen defrosted
• 1 cup peas fresh or frozen defrosted

Equipment

• 6-quart slow cooker
• Stirring spoon

Method

 

Crockpot Method

1. Combine onion, carrot, celery, potato, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, vegetable stock, and salt in a 6-quart slow cooker. Stir well to combine.
2. Cover and cook on high for 4-5 hours or low for 7-8 hours, or until the vegetables are very tender and cooked through.
3. Uncover and stir in the corn and peas, allowing them to warm through for 2-3 minutes. Taste and adjust salt if desired.

Notes

Adjust salt to taste before serving.