Name: Slow Cooker Vegetable Soup
Prep time: 15 min
Total time: 255 min
Ingredients: 29 Ounces Fire Roasted Diced Tomatoes ((2 Cans including the Liquid)); 2 Cups Yellow Onions (Finely Chopped (1 Large Onion)); 3 Tablespoons Tomato Paste; ½ Teaspoon Dried Oregano; ½ Teaspoon Seasoned Salt; 2 Bay Leaves; 4 Cups Vegetable Broth; 15 Ounces Black Beans ((1 Can Rinsed and Drained)); 1 Cup Sliced Carrots ((about 4 to 5)); 1 Cup Corn (Frozen & Thawed); 1 Cup Green Peas (Frozen & Thawed); 2 Cups Mixed Vegetables (Frozen & Thawed)

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Slow Cooker Vegetable Soup starts with a savory tomato broth and is easy to customize with seasonal vegetables and beans for a hearty meatless meal.

Everyone should have a good vegetable soup in their recipe box and this one doesn't disappoint. The broth is savory with a touch of natural sweetness from the tomatoes and the bounty of vegetables makes this soup hearty enough to make it feel like a real meal.

A bowl of vegetable soup in a white bowl with crackers.

🔍 Quick Look: Slow Cooker Vegetable Soup

Ready in: 4 hours 15 minutes
Best Made: Morning on Low or midday on High for supper
Servings: 8
Calories: 193 kcal
Main Ingredients: Canned fire-roasted tomatoes, yellow onions, tomato paste, vegetable broth, fresh or frozen mixed vegetables, dried oregano, bay leaves, and seasoned salt.
Flavor Profile: Savory • Tomato-Rich • Naturally Sweet
Cook Method: Slow Cook
Mixing Technique: Stirring
Difficulty: Easy
Why You'll Love It: Building the seasoned soup base first makes it easy to customize the soup with your favorite vegetables.
Perfect For: Meatless dinners, cold-weather lunches, and make-ahead meals.

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🔍 Quick Look: Slow Cooker Vegetable Soup
About This Recipe
Ingredient Notes
Substitutions & Variations
How to Make this Slow Cooker Vegetable Soup
My Top Tip
Equipment
Make-Ahead & Storage
More Hearty Meal-in-a-Bowl Recipes
📖 Recipe
💬 Comments

About This Recipe

The heart of any soup is its broth, and that is where this recipe begins. Building a flavorful broth first creates a savory foundation for every vegetable added afterward.

This slow cooker vegetable soup begins with a seasoned tomato soup base made with fire-roasted tomatoes, onions, tomato paste, oregano, seasoned salt, and bay leaves. Mixing the base first distributes the aromatics and seasonings throughout the broth before the vegetables are added.

Once the soup base is mixed, add about 6 to 6½ cups of vegetables and beans. Use the combination listed in the recipe or substitute vegetables you have on hand or that are in season.

With only 15 minutes of prep, this flexible vegetable soup makes a satisfying meatless meal. Plus, because it is made with vegetable broth, it is both vegetarian and vegan.

~ Jan

Ingredient Notes

For the broth, you will need:

The ingredients for the soup broth, clockwise from top: canned diced tomatoes, oregano, tomato paste, seasoned salt, vegetable broth, bay leaves, and chopped yellow onion.

Fire-Roasted Diced Tomatoes - Fire-roasted canned tomatoes have a smoky sweet flavor that is delicious. If you don't have fire-roasted tomatoes, any canned, diced tomatoes will work.
Yellow Onions - Yellow onions have a mild flavor and add savory elements to this soup.
Seasoned Salt - Seasoned salt adds a balanced blend of salt, herbs, and spices to the broth. Blends vary, so use your favorite.
Dried Oregano - Oregano is a delicious aromatic herb used often in Mediterranean cooking. It will give the broth a familiar Mediterranean herb flavor.
Tomato Paste - Tomato paste is the secret to adding extra rich tomato flavor to the broth.
Bay Leaves - Bay leaves are another aromatic herb that is delicious in soups, stews, and braised dishes.
Vegetable Broth - Use your favorite vegetable broth. For richer flavor, you can add vegetable stock for part of the vegetable broth.

You will also need these vegetables for the soup:

The vegetables for the soup, clockwise from top right: corn, carrots, peas, black beans, and mixed vegetables.

Mixed Vegetables - For convenience use frozen mixed vegetables that have been thawed. I like to add additional corn, carrots, and green peas because I like them.
Corn - Use fresh corn or thawed frozen corn.
Carrots - Fresh whole carrots are peeled and sliced ¼" thick.
Green Peas - Use thawed frozen green peas.
Black Beans - Canned black beans, drained and rinsed, work well in this soup.

I like to use a variety of vegetables with bright colors to make a beautiful soup that is nourishing and delicious. I like this combination, but you can use all mixed vegetables or your favorites.

Please see the recipe card for the exact quantities.

Substitutions & Variations

You can substitute some of your favorite vegetables in the same quantity, about 6 to 6½ cups of vegetables and beans, as listed in this recipe. Here are some good choices:

Celery - Sliced into ¼" to ½" pieces.
Green Cabbage - Sliced and then chopped into ½ to 1" pieces.
Kale - Destemmed and chopped.
Swiss Chard - Chopped, including the stem which is delicious!
Potatoes, Gold, Yellow, White, or Red - Peeled and diced.
Snow or Snap Peas - Remove the strings and stem ends, then cut into ½" pieces.
Chickpeas - Add a boost of extra protein to your veggie soup with chickpeas. You can use canned, but like the black beans be sure to drain and rinse them thoroughly.
Winter Squash - Hard squashes like butternut, acorn, and honeynut can be peeled, seeded, and cut into chunks.

Firm vegetables like potatoes, carrots, cabbage, chickpeas, and winter squash can cook from the beginning.

Tender vegetables and greens like zucchini, summer squash, snow peas, kale, and chard should go in during the final hour of cooking to keep them vibrant and not overcooked.

How to Make this Slow Cooker Vegetable Soup

♡ So, let's cook!

Let's start with building the soup base and broth:

Process Photo 1a - The aromatic broth ingredients in a slow cooker.

Process Photo 1b - The aromatic broth ingredients mixed together in a slow cooker.

Step 1 - Make the Soup Base. Add the tomatoes, onions, tomato paste, oregano, seasoned salt, and bay leaves to a large slow cooker that has at least a 5-quart capacity. Stir until well mixed.

Process Photo 2 - Vegetable broth is stirred into the aromatic broth ingredients.

Step 2 - Stir in Broth. Stir in the vegetable broth.

Process Photo 3a - The vegetables are added to the soup.

Process Photo 3b - The soup, stirred, and ready to slow cook.

Step 3 - Add Vegetables and Slow-Cook. Add the black beans, sliced carrots, corn, green peas, and mixed vegetables. Stir, cover, and cook on high for 4 to 5 hours or on low for 8 hours. Remove the bay leaves before serving.

This vegetable soup is beautiful and delicious, and it's even better with homemade croutons, dinner rolls, or crackers!

My Top Tip

♡ Using fresh or thawed frozen vegetables makes this soup special. Do not use canned ingredients in this soup, other than canned tomatoes, tomato paste, and canned beans.

Equipment

Slow Cooker - Use a 5- to 6-quart slow cooker so there is enough room to stir the soup. I originally tested this recipe in a 4-quart cooker, but it was filled nearly to the top.

Make-Ahead & Storage

Make-Ahead: Generally, all soups, stews, and slow-cooked dishes are better the next day after being cooked and refrigerated.
Storage: Refrigerate the cooled soup in an airtight container for up to 4 days or freeze it for up to 2 months.

More Hearty Meal-in-a-Bowl Recipes

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Slow Cooker Vegetable Soup