My slow cooker vegetable soup is my weeknight safety net — throw everything in, walk away, and dinner shows up a few hours later. The best part? That squeeze of lemon at the end keeps it from tasting flat like most veggie soups!
Slow cooker veggie soup that you’ll want seconds of
The first time I had vegetable soup that didn’t taste bland was when I saw a cook at a café in Seattle as he splashed lemon into the pot right before serving, and suddenly it tasted alive. That little trick changed the way I make veggie soup at home!
This recipe works because it doesn’t rely on anything fancy. You dump in your vegetables, let the slow cooker do the heavy lifting, and then finish it with lemon so it tastes like you’ve been simmering all day. Using a mix of fresh and frozen vegetables makes it realistic for weeknights — and no one at the table will know the difference.
If you’re into this, you’ll also love my slow cooker lentil soup (hearty and filling) or my slow cooker ratatouille (when you want something that’s not soup, but also cozy instead).
Key ingredients and why they matter
You’ve got all the good stuff in this slow cooker vegetable soup recipe: potatoes and carrots for comfort, tomatoes and garlic for depth, and green beans and corn for a touch of sweetness. The lemon juice and fresh thyme at the end? Total game-changers that keep it from being just another veggie soup.
Full ingredient list and detailed instructions in the recipe card.
- Potatoes: They give the soup body and make it hearty without cream. Cut them small so they cook evenly.
- Frozen veggies: I know this is a total shortcut, but hey, frozen beans and corn are just as good here as fresh. And it’s a lifesaver. Add frozen veggies at the end — they’ll stay bright and not soggy. You can swap or add more veggies to the soup. Some of my faves are mushrooms, cauliflower, peas, and bell pepper.
- Lemon: The magic trick. A splash at the end brightens all the flavors.
- Bay leaf + herbs: Simple, but they make the broth taste layered instead of plain. Fresh thyme > dried thyme. Add it at the end for more aroma. A pinch of red pepper flakes can also add a bit of heat!
- Good broth: Use one you actually like drinking. It’s the backbone of this soup. I usually make my own broth, but a good low sodium one would work.
TIPS & TRICKS
Shruthi’s top tips
- Cut the potatoes into small pieces so they’re fully tender when the soup is done.
- Want more flavor? Sauté onion, celery, and garlic before adding to the slow cooker.
- If you like a thicker soup, mash a few potato cubes right in the pot.
- If you are not vegan, drop in a parmesan rind while it cooks for an umami boost.
How to make slow cooker veggie soup
- Add tomatoes (with juices), potatoes, carrots, celery, onion, garlic, bay leaf, basil, oregano, salt, pepper, and broth to the slow cooker. Stir to combine.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes and carrots are tender.
- About 30 minutes before the end of cooking, remove the bay leaf. Stir in the green beans and corn. Cover and cook until heated through.
- Stir in the lemon juice just before serving to brighten the flavor. Serve garnished with fresh thyme.
How to serve crockpot vegetable soup
Serve with garlic bread or a grilled cheese and call it dinner. For extra comfort, sprinkle a little Parmesan or fresh herbs on top before digging in.
Storage and reheating suggestions
Store leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze it in quart containers for easy lunches that are grab-and-go ready. Reheat gently on the stovetop or in the microwave until warmed through.
More slow cooker soup recipes
Can’t get enough slow cooker soups? Here are a few more to try.
Slow Cooker Potato Soup
Slow Cooker Black Bean Soup
Slow Cooker French Onion Soup
Slow Cooker Split Pea Soup
Slow Cooker Vegetable Soup
Equipment
Ingredients
- 1 15 oz can diced tomatoes, with the juices
- 2 medium potatoes, peeled and cut into ½-inch cubes
- 2 carrots, peeled and sliced ¼-inch thick
- 2 stalks celery, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon pepper
- 6 cups vegetable broth
- 2 cups green beans, frozen
- 1 cup corn, frozen
- 1 lemon, juiced (about 2 tbsp)
- Fresh thyme leaves
Instructions
- Add tomatoes (with juices), potatoes, carrots, celery, onion, garlic, bay leaf, basil, oregano, salt, pepper, and broth to a 6-quart slow cooker. Stir to combine.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes and carrots are tender.
- About 30 minutes before the end of cooking, remove the bay leaf. Stir in the green beans and corn. Cover and cook until heated through.
- Stir in the lemon juice just before serving to brighten the flavor.
- Serve garnished with fresh thyme.
Notes
- Substitute 3 cups frozen mixed vegetables for the green beans and corn if needed.
- If using dried thyme instead of fresh, add ½ teaspoon along with the other dried herbs in Step 1.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
