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 flavor.
- Vegetable broth – chicken broth is the best substitute here.
- Brown or green lentils – swap out for another legume like Garbanzo beans, black beans, cannellini beans or chickpeas.
- Mixed frozen vegetables – use any frozen vegetable blend of your choice like peas, corn, green beans, etc.
- 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!
What to serve with vegetable soup
This vegetable soup is a delicious light meal on its own, and the lentils add plenty of protein so you’ll stay full for longer. If you’re looking for ideas on what to serve with your vegetable soup, here are some of my favourite sides:
- Crusty bread or cornbread
- Mini grilled cheese sandwiches
- Arugula salad
- Quiche (this crustless quiche is a great low-carb option)
Frequently Asked Questions
I highly recommend using a can of fire roasted tomatoes for a little extra kick in this soup. You can use regular canned tomatoes if they’re all you have on hand, but fire roasted tomatoes provide amazing flavour. You could also add in some fresh herbs and spice like thyme, parsley or bay leaves for added flavor.
Definitely! If you want to make this soup on the stove top, sauté the onions, garlic, carrots and celery for a few minutes until softened. Add in everything but the frozen veggies, bring the soup to a boil, then simmer on medium-low heat for 20 to 30 minutes. Add the frozen vegetables during the last 10 minutes of cooking time.
I love putting a variety of vegetables in my soup! For this slow cooker vegetable soup recipe, I added potatoes, carrots, celery, lentils, spinach and a frozen vegetable blend. You can add in pretty much whatever veggies you want, though.
Yes, you can! You can add ground beef to this dish. Brown it ahead of time in a skillet on the stovetop, then add it to the crockpot and cook alongside the rest of the ingredients.
If you're looking for pressure cooker options, check out my Instant Pot vegetable bean soup or Instant Pot vegetable beef soup.
Storing and reheating
You can store this soup in the refrigerator for up to 5 days. Store it in a glass bowl, airtight container or even a mason jar! To reheat, just pop the container in the microwave for 1 to 2 minutes or bring the soup to a simmer in a pot on the stovetop.
Can you freeze vegetable soup?
This vegetable soup is definitely freezer-friendly, although I’d recommend leaving out the spinach if you plan on freezing it. You can freeze this soup without the spinach in glass bowls or freezer-safe Ziploc bags for up to 3 months. That way, you have delicious comfort food on hand ready to heat up.
When you’re ready to enjoy, let the soup defrost in the fridge overnight and reheat as normal. You can also reheat it straight from frozen in the microwave for 5 to 6 minutes, stirring halfway through. Stir in the fresh spinach towards the end of the reheating time and your soup will be as good as new!
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More vegetarian soup recipes
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!
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
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.