This Slow Cooker Garden Vegetable Soup is a wholesome, comforting meal packed with colorful vegetables and rich flavor. It’s an easy set-it-and-forget-it recipe that’s perfect for busy days, chilly evenings, or whenever you’re craving a healthy homemade soup.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, trimmed and cut into pieces
- 1 can (14.5 ounces) diced tomatoes, undrained
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1 cup corn kernels
Instructions
Step 1: Add the Vegetables
Place the onion, carrots, celery, potatoes, zucchini, squash, green beans, and diced tomatoes into the slow cooker.
Step 2: Season the Soup
Pour in the vegetable broth. Add the basil, oregano, parsley, garlic powder, salt, and black pepper. Stir well to combine.
Step 3: Slow Cook
Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the vegetables are tender.
Step 4: Add Final Vegetables
About 30 minutes before serving, stir in the frozen peas and corn. Cover and continue cooking until heated through.
Step 5: Serve
Taste and adjust seasonings if needed. Ladle into bowls and serve hot with crusty bread or crackers.
Tips
- Add a can of drained kidney beans or white beans for extra protein.
- Stir in fresh spinach during the last 10 minutes of cooking.
- For a richer flavor, use fire-roasted diced tomatoes.
- Leftovers taste even better the next day.
Storage
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months and thaw overnight before reheating.
Prep Time: 15 minutes
Cook Time: 6–8 hours
Total Time: 6 hours 15 minutes
Servings: 8
This hearty vegetable soup is a delicious way to enjoy the flavors of a garden harvest with minimal effort.
