Slow-Cooker Vegetable Soup

Nothing beats a comforting bowl of homemade vegetable soup when you want something that fills you up and makes you feel amazing! This hearty slow-cooker recipe is perfect for busy families who want to eat more vegetables without spending hours in the kitchen. You’ll love how easy it is to throw everything in your slow cooker and come home to the most delicious, nutritious dinner.

Recipe Details

Timing & Servings: Active Time: 35 minutes, Additional Time: 4 hours, Total Time: 4 hours 35 minutes, Serves: 8 people.

Nutrition Profile: Healthy Aging, Healthy Immunity, Soy-Free, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 174 Calories, 4g Fat, 26g Carbs, 10g Protein.

Ingredients You’ll Need

Onion: You’ll need 1 medium onion chopped up, which gives you about 1 cup. Yellow or white onions work great here – use whatever you have on hand!

Carrots: 2 medium carrots chopped will add natural sweetness and beautiful color to your soup. I love how they get tender and flavorful in the slow cooker.

Celery: 2 stalks chopped up give you that perfect crunch and fresh flavor. Don’t skip this – it really makes the soup taste amazing!

Green Beans: 12 ounces of fresh green beans cut into ½-inch pieces add great texture. You can use frozen ones too if that’s what you have.

Kale: 4 cups of chopped kale pack this soup with nutrients. Remove the thick stems first and just use the leafy parts.

Zucchini: 2 medium zucchini chopped add bulk and make the soup extra filling. They cook down beautifully in the slow cooker.

Roma Tomatoes: 4 Roma tomatoes, seeded and chopped, give you that rich tomato flavor. Roma tomatoes work best because they’re less watery.

How to Make Slow-Cooker Vegetable Soup

Step 1: Combine your chopped onion, carrots, celery, green beans, kale, zucchini, tomatoes, and minced garlic in your 6-quart or larger slow cooker. Add the rinsed white beans, broth, Parmesan rind if using, salt, and pepper. Give everything a good stir so it’s evenly mixed.

Step 2: Cover your slow cooker and cook on High for 4 hours or Low for 6 hours. The vegetables should be tender and the flavors beautifully blended when it’s done.

Step 3: Remove the Parmesan rind if you used one. Stir in the red wine vinegar – this brightens up all the flavors! Ladle the soup into bowls and top each serving with 1 teaspoon of pesto.

Easy and Quick Slow-Cooker Vegetable Soup Version

Want to make this even easier? You can totally use a bag of frozen mixed vegetables instead of chopping everything fresh! Use about 6 cups of frozen vegetables and skip the prep work. You can also use pre-chopped vegetables from the grocery store – no shame in taking shortcuts when life gets busy. The cooking time stays the same, and it tastes just as delicious!

Serving Ideas

This hearty soup is practically a complete meal on its own! Serve it with some crusty bread or warm dinner rolls for dipping. A simple side salad with vinaigrette pairs beautifully too. For extra comfort, try it with some buttered crackers or grilled cheese sandwiches – pure heaven!

Storage

Store leftover soup in the refrigerator for up to 5 days in airtight containers. You can also freeze portions for up to 6 months – just make sure it’s completely cooled first. To reheat, warm it gently on the stovetop over medium heat or in the microwave. Add a splash of broth if it seems too thick after storing.

Substitutions

No kale? Spinach or Swiss chard work great too! Don’t have cannellini beans? Any white beans or even chickpeas are delicious. You can swap the green beans for peas, corn, or bell peppers. If you don’t have pesto, a drizzle of good olive oil and some fresh herbs work wonderfully too.

Pro Tips

Save those Parmesan rinds: Keep them in your freezer – they add incredible flavor to soups and stews!
Don’t skip the vinegar: That little bit of acid at the end makes all the difference in bringing out the flavors.
Prep ahead: Chop all your vegetables the night before and store them in the fridge to make morning assembly super quick.
Make it heartier: Add some cooked pasta or rice to make it even more filling.

FAQs

What other types of vegetables can I use in the soup?

You bet you can get creative! Try leeks, fennel, potatoes, peppers, eggplant, peas, corn, spinach, or Swiss chard. A good rule of thumb is to start with onions, leeks, or garlic for flavor, add bulk with carrots, peas, or squash, and finish with leafy greens like spinach or kale.

Can I make this vegetable soup on the stovetop?

Sure! The slow cooker is perfect for busy days, but you can definitely make this on the stovetop if you’re in a hurry. Just sauté the onions, carrots, and celery first, then add everything else and simmer for about 30-45 minutes until the vegetables are tender.

What gives vegetable soup that depth of flavor?

The Parmesan rind is the secret weapon here! It adds rich, umami flavor that makes the soup taste incredible. If you don’t have one, try a dash of soy sauce, tamari, nutritional yeast, or extra herbs and spices to boost the flavor.

Can I freeze vegetable soup?

Absolutely! This soup freezes beautifully for up to 6 months. Just make sure it’s completely cooled before freezing, and don’t forget to label your containers with the date. Thaw it overnight in the fridge before reheating.

What should I serve with Slow-Cooker Vegetable Soup?

Warm rolls or crusty bread are perfect for soaking up that delicious broth! Crackers work great too – try homemade multi-seed crackers or Parmesan crisps if you’re feeling fancy.

I’d love to hear how this soup turns out for you! It’s become such a favorite in our house, and I know your family will love it too. Let me know what vegetables you decided to use – I’m always looking for new ideas!