Let me tell you—this Easy Slow Cooker Vegetable Soup is the soup I wish I had on those hectic Wednesdays when I’m juggling kid drop-offs, grocery bags, and a dinner dilemma that strikes at 4:47 PM. You know the one.
Made with simple, pantry-friendly ingredients like carrots, potatoes, green beans, and fire-roasted tomatoes, this is truly a dump-and-go miracle. No fancy chopping, no sautéing—just set it, forget it, and come back to a pot full of savory, soul-hugging goodness.
And the best part? You’ll find zero mushy vegetables here. This is a slow cooker vegetable soup that understands texture matters—firm, fork-tender, and full of flavor.
Table of Contents
Why You’ll Love This Easy Slow Cooker Vegetable Soup
- No pre-cooking required—just toss everything in the pot.
- Uses hearty, sturdy vegetables that stay vibrant and satisfying.
- A family-friendly dinner (even my pickiest eater gives this two thumbs up).
- Naturally vegetarian and easy to customize with what’s in your fridge.
- Makes a big batch—perfect for leftovers or freezing for future you.
Looking for more cozy bowls? Check out my Ground Turkey Vegetable Soup or the always-satisfying Old-Fashioned Beef Stew.
What Does Easy Slow Cooker Vegetable Soup Taste Like?
Picture this: a rich, tomato-based broth infused with smoky paprika and garlic, hugging every chunk of tender potato, sweet carrot, and snappy green bean. It’s warm, slightly sweet from the corn and peas added at the end, and packed with that old-fashioned comfort flavor—just like grandma’s, but easier.
It’s the kind of soup that makes your house smell like you’ve been cooking all day (even if you haven’t touched the stove since breakfast).
Ingredients You’ll Need for Easy Slow Cooker Vegetable Soup
Let’s break it down. These humble ingredients come together to create something magic:
- 1 onion, chopped – the aromatic backbone.
- 2 cups carrot – brings a natural sweetness and beautiful color.
- 1 cup celery – classic soup base, full of flavor.
- 2 cups chopped, peeled Russet potatoes – hearty and satisfying.
- 2 cups chopped green beans (fresh or frozen) – vibrant and crisp-tender.
- 1 (15-oz) can fire-roasted diced tomatoes – smoky, sweet, and tangy.
- 2 teaspoons tomato paste – adds body and depth.
- 1 bay leaf – quiet but powerful.
- 2 teaspoons smoked paprika – the flavor star.
- 1 teaspoon garlic powder – for a savory base.
- 1 quart vegetable stock (or chicken stock if you’re not vegetarian)
- 2 teaspoons kosher salt – adjust to taste.
To add at the end:
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
Want to boost the protein? Toss in some white beans or leftover rotisserie chicken.
How to Make Easy Slow Cooker Vegetable Soup (Step-by-Step)
Making this hearty, wholesome Easy Slow Cooker Vegetable Soup is as simple as it gets—but following a clear step-by-step guide can make the whole process smoother and more enjoyable, especially if you’re juggling dinner prep with the chaos of everyday life (hello, 5 PM toddler meltdowns).
This method is great whether you’re new to the slow cooker life or you’re a seasoned pro who appreciates a foolproof plan.
Step 1: Prep Your Vegetables
Start by chopping all your veggies:
- Dice 1 yellow onion
- Slice 2 cups of carrots (peeled or unpeeled, your call)
- Chop 1 cup of celery stalks
- Cube 2 cups of peeled Russet potatoes
- Trim and cut 2 cups of green beans (or just toss in frozen)
Tip: For easy prep tips and time-saving tricks, check out this guide on prepping vegetables for slow cooking, especially helpful if you’re working with picky eaters or limited time.
Step 2: Load Up the Slow Cooker
This is the true “dump-and-go” magic moment.
In your 6-quart slow cooker, add the following in order:
- All the prepped vegetables
- 1 (15 oz) can of fire-roasted diced tomatoes
- 2 teaspoons tomato paste
- 1 bay leaf
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 quart vegetable stock (or chicken stock, if you’re not vegetarian)
- 2 teaspoons kosher salt
Give everything a good stir to evenly combine the flavors.
📌 Want to add extra protein? Feel free to stir in some white beans or shredded rotisserie chicken for a heartier version.
Step 3: Cook Low and Slow (Or Fast and High)
Now, let the slow cooker do what it does best—bring out deep, developed flavors while you get on with your day.
Choose your timing:
- Low setting: Cook for 7 to 8 hours
- High setting: Cook for 4 to 5 hours
You’ll know it’s done when the potatoes are fork-tender, the carrots are soft but not mushy, and the green beans are just the right amount of crisp.
Want to know how your soup should look and smell at this point? Picture a warm, tomato-rich broth filled with tender, colorful veggies and a cozy, smoky aroma that makes your whole kitchen feel like a hug.
Step 4: Add Peas and Corn at the End
About 15 to 20 minutes before serving, remove the lid and stir in:
- 1 cup corn kernels (fresh or frozen, defrosted)
- 1 cup peas (also fresh or frozen, defrosted)
Why wait until the end? Because corn and peas cook fast, and this keeps them bright, juicy, and pleasantly sweet—no soggy veggies here!
For more ideas on how to customize this stage, browse our Lemony Turkey Rice Soup for inspiration on bright finishing flavors.
Step 5: Taste and Adjust
Once everything is heated through, taste your soup and adjust the seasoning if needed. You might want to add:
- A pinch more salt
- A splash of lemon juice for brightness
- Or a sprinkle of parmesan if you’re into a cheesy twist (highly recommended with a crusty baguette!)
Not sure how to balance flavors? Our guide to seasoning soups will walk you through sweet vs. savory, acidity, and how to avoid overseasoning.
Step 6: Serve and Savor
Ladle your finished soup into big, cozy bowls and serve with:
- Crusty bread
- A drizzle of olive oil
- A shower of minced parsley
- Or freshly grated parmesan
This Easy Slow Cooker Vegetable Soup makes a perfect meal on its own, but it also pairs beautifully with a side salad or sandwich for a comforting lunch or dinner.
Need inspiration for what to serve with soup? See our roundup of hearty slow cooker side dishes that make every bowl shine.
Tips and Tricks for Perfect Easy Slow Cooker Vegetable Soup
- Don’t skip the smoked paprika. It’s what gives this soup its cozy, savory depth.
- Use frozen veggies for convenience. They hold up beautifully!
- Need to thicken it? Mash a few potatoes at the end for a creamier broth.
- Flavor boost: Add a dash of balsamic vinegar or a parmesan rind while cooking.
- Storage tip: Let it cool before refrigerating or freezing.
This soup is practically begging to be prepped in double batches and stashed away for busy weeks.
How to Store and Freeze It
- Refrigerate: Store in airtight containers up to 5 days.
- Freeze: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
This makes for an easy heat-and-eat lunch or dinner. I always keep a stash ready for “mom’s too tired to cook” nights.
FAQs
Can I add protein to this soup?
Absolutely. Add cooked lentils, canned beans, or shredded chicken in the last hour of cooking.
What if I don’t have smoked paprika?
You can sub regular paprika, but a tiny pinch of chipotle powder also gives a great smoky note.
Will the vegetables get mushy?
Not with this combo! Carrots, potatoes, and green beans hold up well in the slow cooker.
Can I make this in the Instant Pot?
Yes—use the soup setting or manual pressure cook for 5 minutes, quick release, then stir in peas and corn.
Conclusion
When life gets chaotic, this Easy Slow Cooker Vegetable Soup is your edible exhale. It’s warm, hearty, ridiculously easy, and tastes like you spent hours in the kitchen (even when you didn’t).
I hope this becomes one of those recipes you turn to again and again—because let’s be honest, we could all use a little less stress and a little more soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Easy Slow Cooker Vegetable Soup That Practically Cooks Itself
- Total Time: 4 hours 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This easy, hearty slow cooker vegetable soup is packed with tender carrots, potatoes, green beans, and more — all without the need to sauté first! A dump-and-go recipe perfect for busy days.
Ingredients
- 1 onion, chopped
- 2 cups carrot
- 1 cup celery
- 2 cups chopped, peeled Russet potatoes
- 2 cups chopped green beans, fresh or frozen, defrosted
- 1 (15-oz) can fire-roasted diced tomatoes
- 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 teaspoons kosher salt
- To Add at the End:
- 1 cup corn kernels, fresh or frozen, defrosted
- 1 cup peas, fresh or frozen, defrosted
Instructions
1. To a 6-quart slow cooker, add the onion, carrot, celery, potato, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, vegetable stock, and salt. Stir to combine.
2. Cover and cook on high for 4–5 hours or on low for 7–8 hours, until the vegetables are very tender.
3. Uncover and add the corn and peas. Stir to combine and let them warm through.
4. Taste and add additional salt if desired.
5. (Optional Stovetop Instructions) In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the onion with a pinch of salt and cook until softened, about 5 minutes.
6. Add carrot and celery, stir, and cook for another 5 minutes.
7. Add the potatoes, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, and salt. Stir to combine.
8. Add the vegetable stock, cover, bring to a boil, then reduce to a simmer. Cook covered for 25–35 minutes or until vegetables are tender.
9. Uncover and add corn and peas. Stir and warm through for 2–3 minutes. Taste and adjust seasoning if needed.
Notes
Optional serving suggestions include minced parsley, a drizzle of olive oil, grated parmesan cheese, or a slice of crusty bread.
This soup is great for meal prep and stores well in the fridge for up to 4 days or frozen for up to 3 months.
To make it heartier, you can add cooked beans or cooked pasta at the end.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 629mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetable soup, slow cooker, dump and go, easy soup, healthy soup
