This Crockpot Vegetable Soup is so delicious! It's an easy slow cooker meal with fire roasted tomatoes, lentils, and a mix of veggies.
Whenever I need a protein and veggie-packed meal but I'm not wanting meat, this soup is my go-to. Trust me, you'll love it!
Why you'll love this recipe
- Set it and forget it: Just dump everything in the crockpot and let it cook all day for an easy and hands-off meal.
- Super healthy: It's packed full of nutrients from all the veggies, including plant-based protein from the lentils.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado oil.
- White potatoes – Yukon Gold, red or yellow potatoes would all be good.
- Yellow onion – white onion or shallots can be used instead.
- Carrots – swap out for parsnips if you don't have carrots.
- Celery stalks – double up on the carrots instead.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Italian seasoning – use a store-bought blend or make your own.
- Canned fire roasted tomatoes – regular canned tomatoes will work, but will have a milder flavour.
- Vegetable broth – chicken broth is the best substitute here.
- Brown or green lentils – swap out for black or cannellini beans or chickpeas.
- Mixed frozen vegetables – use any mix like peas, corn, green beans, etc.
- Baby spinach – kale or Swiss chard would also be good.
- Fresh parsley – try fresh basil instead.
How to make vegetable soup in the crockpot
Step 1: Add everything to the pot.
Cook on high for 4 hours or low for 8 hours.
Step 2: Add the spinach and parsley.
Once the soup is cooked, add the spinach and parsley.
Step 3: Stir well.
Give the soup a good stir.
Step 4: Ladle into bowls.
Serve or store for later.
Recipe tips & Variations
Here are some of my top tips for making this yummy vegetable soup:
- Use fresh herbs: Fresh parsley, thyme and bay leaves will add amazing fresh flavour to the soup.
- Add meat: Cooked ground beef or leftover chicken can make this meal heartier.
- Instant Pot: Make your soup in the Instant Pot instead of the slow cooker.
Frequently asked questions
How do I add more depth to the flavour?
The canned fire roasted tomatoes will give your soup an extra kick, but you could also add in some fresh herbs and spices to kick it up a notch.
Can I make this soup on the stovetop instead?
Yes! Just sauté the onions, garlic, carrots and celery until softened, then simmer everything for 20-30 mins, adding the frozen veggies during the last 10 mins.
Do I need to thaw the veggies first?
No, there's no need to thaw the veggies before adding them to the soup. They'll cook alongside the other ingredients.
What to serve with this vegetable soup
This soup is a light meal on its own, so if you're looking for side dish ideas, here are some of my faves:
- Crusty bread or cornbread
- Mini grilled cheese sandwiches
- Arugula salad
- Quiche (this crustless quiche is a great low-carb option)
Storing and reheating
Storing: Store leftovers in the fridge for 5 days.
Freezing: Freeze the soup without the spinach for up to 3 months. Thaw in the fridge overnight to defrost.
Reheating: Reheat in the microwave for 1-2 mins or bring to a simmer on the stovetop. Stir in the fresh spinach once it's warm.
More vegetarian soup recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
- Freeze this soup in Souper Cubes for up to 3 months.
- If you don't already have a crock pot, make sure to pick one up!
The Best Crockpot Vegetable Soup
Ingredients
- 1 tbsp olive oil
- 2 white potatoes chopped
- 1 yellow onion diced
- 2 carrots chopped
- 3 celery stalks chopped
- 4 cloves garlic minced
- 1 tbsp Italian seasoning
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 (398mL) can fire roasted tomatoes
- 6 cups vegetable broth
- 1/2 cup brown or green lentils
- 2 cups mixed frozen vegetables
- 2 cups baby spinach chopped
- 1/2 cup chopped fresh parsley optional
Instructions
- Add all ingredients to the crockpot except for spinach and parsley. Cook on high for 4 hours or on low for 8 hours.
- Stir in spinach and parsley, then serve and enjoy!
Comments & Reviews
Stacie says
I was so excited about making this soup in my new
crock pot. I used what I had. The carrots were still crunchy and it just didn’t taste very flavorful. I cooked it on high for 5 hrs. I guess I need to next time pre cook the carrots, celery before I has it to the pot.
Shirley Harvey says
When would I add something like alphabet pasta to the pot for cooking?
Taylor Stinson says
Hi Shirley! You can add it 30 minutes before the soup is done cooking. I do this alot for crockpot soup recipes, great idea 🙂 One thing I would flag is you probably will need more broth so I’d add one more cup as well if you’re adding pasta.