The Best Crockpot Vegetable Soup

This Crockpot Vegetable Soup is so delicious! It's made easily in the slow cooker with fire roasted tomatoes, lentils, and a mix of veggies.

Ingredients and substitutions

• Olive oil – or another neutral cooking oil like avocado or canola oil.
• White potatoes – Yukon Gold potatoes, red potatoes or yellow potatoes would all be good in this soup.
• Yellow onion – white onion or shallots can be used instead.
• Carrots – parsnips would also be good.
• Celery stalks – double up on the carrots or swap out for another veggie of your choice like bell pepper.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
• Italian seasoning – make your own using a blend of dried basil, oregano, rosemary, thyme and marjoram.
• Salt & pepper – to taste.
• Fire roasted tomatoes – a can of regular tomatoes can be used but it won’t have the same flavour.
• Vegetable broth – chicken broth is the best substitute here.
• Brown or green lentils – swap out for another legume like Garbanzo beans, black beans or chickpeas.
• Mixed frozen vegetables – use any frozen vegetable blend of your choice.
• Baby spinach ­– substitute for another dark leafy green like kale or Swiss chard.
• Fresh parsley – leave this off if you don’t have any on hand.

How to make vegetable soup in the crockpot

Step 1: Cook everything in the crockpot.

Add all ingredients to the crockpot except for spinach and parsley. Cook on high for 4 hours or on low for 8 hours.

Step 2: Add in the spinach and parsley.

Once the cooking time is up, add in the spinach and parsley.

Step 3: Stir well.

Stir the spinach and parsley into the soup.

Step 4: Serve and enjoy!

Frequently Asked Questions

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
• Use these Ziploc bag holders if you're packing up the leftover soup in freezer-safe bags to freeze it.
• If you don't already have a crock pot, make sure to pick one up!