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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 is a hearty meal in a bowl, loaded with vegetables in a savory broth. It’s easy to make and a perfect cozy meal for busy days.
Prep Time 15 minutes
Slow Cooking Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine American
Servings 8 2 Cup Servings
Author Jan Nunes
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Equipment

  • 1 Slow Cooker 4 Quart

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

  • Add the tomatoes, onions, tomato paste, oregano, seasoned salt, and bay leaves to a large slow cooker that has at least a 4-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 the vegetable broth.
    4 Cups Vegetable Broth
  • 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
Generally, all soups, stews, and slow-cooked dishes are better on the next day after being cooked and refrigerated. This vegetable soup will keep up to 5 days in the refrigerator in a sealed container or it can be frozen 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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