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Slow Cooker Very Vegetable Soup

Feed both your body and your soul with today’s savory slow cooker vegetable soup recipe — give it a try on your next Meatless Monday, or any day you need a warm bowl of comfort food! This easy Crock-Pot vegetable soup is naturally gluten free and vegan.

slow cooker vegetable soup

All of a sudden it’s starting to feel a little like fall here, and I looked outside this weekend to find those very first autumn leaves had fallen onto the lawn. This can only mean that it’s finally… slow cooker soup weather! So this week I took the various odds and ends of veggies I had in the house and threw them all into the Crock-Pot to create this Slow Cooker Very Vegetable Soup.

Mix up your own Crock-Pot vegetable soup with any veggies your family prefers, or use what you happen to have on hand this week; soups, they are forgiving. This particular soup, though? Vegetarian comfort food in a bowl, that’s what this is.

bowl of vegetable soup

This vegan Crock-Pot vegetable soup recipe requires just a bit of chopping and sauteing in the morning, then you can let it simmer away in the slow cooker until dinnertime. A splash of red wine vinegar at the end adds a little acidity to make all the flavors pop, then you’ll wilt in some fresh spinach just before serving, so that it stays green and vibrant rather than disintegrating into the soup.

carrots celery onion

And in a beautiful circle of life thing, be sure to save your veggie scraps from this soup toward scratching up a new batch of homemade vegetable broth to use in your next batch of soup! Feed both your body and your soul with today’s savory vegetable soup recipe.

Looking for more meatless meals? Browse through the Meatless Monday category to find additional vegetarian dinner ideas.

Slow Cooker Very Vegetable Soup

Ingredients

2 Tbsp olive oil, divided
1 medium yellow onion, chopped
4 medium carrots, peeled and chopped
2 stalks celery, chopped
28 oz can whole tomatoes
1 Tbsp minced garlic
1/2 lb fresh green beans, trimmed and cut in thirds (or 1 can drained green beans)
Kernels from two cobs of corn (or 1 can corn, drained, or about 1.5 cups frozen)
2 red potatoes, diced
1 can Cannellini or Great Northern beans, rinsed and drained
32 oz vegetable broth
2 cups water
1/2 Tbsp thyme
1 tsp Italian seasoning
1/4 tsp crushed red pepper
Sea salt, to taste
Black pepper, to taste
1 bay leaf
2 tsp red wine vinegar
8 oz bag fresh spinach

Directions

chopped carrots celery and onion

Heat 1 Tbsp olive oil in a large skillet over medium heat for about one minute. Add onion, carrots, and celery, and saute for five minutes, stirring occasionally. Move onion mixture into the Crock-Pot.

Add another 1 Tbsp olive oil to the same skillet, then pour in the can of whole tomatoes. Stir in garlic, and saute the tomatoes and garlic over medium heat for about three minutes, breaking them up with a wooden spoon as you go. Pour the tomato-garlic mixture into the Crock-Pot.

bowl of Crock-Pot vegetable soup

Stir in broth, water, potatoes, green beans, corn, Cannellini beans, and seasoning, then cook your soup on low for seven hours. Remove the bay leaf. Add in the red wine vinegar, stir in spinach until wilted, and serve.

Note: Don’t be deterred by the number of ingredients here — the recipe is very straightforward, and the list just looks long because it’s very veggie!

Very Veggie Vegan Vegetable Soup is Validly Very Good!

Crock-Pot vegetable soup

Sure, you could save time by just throwing everything straight into the slow cooker — but taking just that bit of extra effort to saute some of the veggies and tomatoes in the morning helps release flavor, and will kick your soup up that extra notch.

Give this hearty Crock-Pot vegetable soup recipe a try on your next Meatless Monday, or any time you’re looking for a warm bowl of comfort food. We paired ours with crusty bread and salad for a complete dinner, and had plenty of leftovers for the next day. This Crock-Pot vegetable soup is naturally gluten free and vegan.

Slow Cooker Very Vegetable Soup, printable recipe

Print Pin
5 from 4 votes

Slow Cooker Very Vegetable Soup

Feed both your body and your soul with today's savory slow cooker vegetable soup recipe.
Course dinner
Keyword crock-pot, slow cooker, soup, vegan, vegetable soup, vegetarian
Total Time 7 hours 30 minutes
Servings 8

Ingredients

  • 2 Tbsp olive oil divided
  • 1 medium yellow onion chopped
  • 4 medium carrots peeled and chopped
  • 2 stalks celery chopped
  • 28 oz can whole tomatoes
  • 1 Tbsp minced garlic
  • 1/2 lb fresh green beans trimmed and cut in thirds (or 1 can drained green beans)
  • Kernels from two cobs of corn or 1 can corn, drained, or about 1.5 cups frozen
  • 2 red potatoes diced
  • 1 can Cannellini or Great Northern beans rinsed and drained
  • 32 oz vegetable broth
  • 2 cups water
  • 1/2 Tbsp thyme
  • 1 tsp Italian seasoning
  • 1/4 tsp crushed red pepper
  • Sea salt to taste
  • Black pepper to taste
  • 1 bay leaf
  • 2 tsp red wine vinegar
  • 8 oz bag fresh spinach

Instructions

  • Heat 1 Tbsp olive oil in a large skillet over medium heat for about one minute. Add onion, carrots, and celery, and saute for five minutes, stirring occasionally. Move onion mixture into the Crock-Pot.
  • Add another 1 Tbsp olive oil to the same skillet, then pour in the can of whole tomatoes. Stir in garlic, and saute the tomatoes and garlic over medium heat for about three minutes, breaking them up with a wooden spoon as you go. Pour the tomato-garlic mixture into the Crock-Pot.
  • Stir in broth, water, potatoes, green beans, corn, Cannellini beans, and seasoning, then cook your soup on low for seven hours.
  • Remove the bay leaf. Add in the red wine vinegar, stir in spinach until wilted, and serve.

Notes

Note: Don't be deterred by the number of ingredients here -- the recipe is very straightforward, and the list just looks long because it's very veggie!

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Recipe Rating




Susan

Sunday 10th of November 2019

This recipe is perfect! I steamed the veggies instead of sautéing. Added frozen Lima beans, did not add spinach at the end as I was not sure how it would hold up for leftovers. I think the spices and the splash of red wine vinegar added some zestiness. Hubby had it plain and loved it, I added some dairy free Cheddar cheese and sour cream to my bowl. A keeper recipe for me. Thanks!

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Gerald

Tuesday 11th of June 2019

Sounds good. Is there a list of nutritional info on this?

rachel

Tuesday 11th of June 2019

For nutrition info, many people use happyforks.com or myfitnesspal.com .

Amanda

Sunday 9th of June 2019

Can you freeze this? I live by myself and want to make the full recipe but want to make sure this would still be good reheated. Thanks!

rachel

Sunday 9th of June 2019

I haven't tried -- I think, however, that it should freeze well -- but the potatoes and spinach will be mushier upon thawing and reheating.

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