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–+ servings
A bowl of vegetable soup in a white bowl with crackers.

Slow Cooker Vegetable Soup

Print Recipe
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.
Prep Time 15 minutes
Slow Cooking Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine American
Servings 8 Servings
Author Jan Nunes
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Equipment

  • 5 Quart Slow Cooker

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

Instructions

  • 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.
    29 Ounces Fire Roasted Diced Tomatoes, 2 Cups Yellow Onions, ½ Teaspoon Dried Oregano, ½ Teaspoon Seasoned Salt, 2 Bay Leaves, 3 Tablespoons Tomato Paste
  • Stir in Broth. Stir in the vegetable broth.
    4 Cups Vegetable Broth
  • 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.
    15 Ounces Black Beans, 1 Cup Sliced Carrots, 1 Cup Corn, 1 Cup Green Peas, 2 Cups Mixed Vegetables

Notes

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

Nutrition

Calories: 193kcal | Carbohydrates: 39g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1092mg | Potassium: 544mg | Fiber: 10g | Sugar: 9g | Vitamin A: 6058IU | Vitamin C: 20mg | Calcium: 81mg | Iron: 3mg
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