My Hearty & Easy Crock Pot Vegetable Soup will keep you warm all season long.
There is something so gratifying about simmering a home-cooked soup all day. The aroma fills the house and you simply look forward to your next meal. My Easy Crock Pot Vegetable Soup is one I make all the time.
Can’t you just smell it?
This recipe for Easy Crock Pot Vegetable Soup is simple food at its best. It always hits the spot and tastes amazing when I make it… and I make it a lot! It is so much better than just opening a can of soup. With this you know exactly what’s going into it! It’s also vegan and gluten-free.
I like this particular combination of vegetables, but you can always sub out what’s in your veggie crisper already. It’s a great way to use a bunch of veggies up before they perish. This is also a great combination of vegetables because they are pretty common and easy to find even in the cold months, when I’m more likely to make this.
The trick to making it hearty and keeping you full is two full cans of beautiful, protein packed white beans.
I’ve been making this soup for years and every time I do, the Hubs says he looks forward to dinner. It’s just so warm and comforting! I’ll serve it with whole wheat rolls or occasionally a whole wheat grilled cheese if we are really hungry.
I’ll often make my Easy Crock Pot Vegetable Soup when I’m really busy and feel like I haven’t been getting enough vegetables in diet. This takes care of it! I also like the soup as a diet reset after an overly indulgent vacation.
This is a recipe you can feel good eating and serving to your family and it doesn’t get better than that!
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Easy Crock Pot Vegetable Soup
Easy Crock Pot Vegetable Soup recipe originally published in January of 2013. It got a spiffy, diffy makeover in September 2016 including new text, photos and printable recipe. The original recipe remains and is a family favorite!
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Easy Crock Pot Vegetable Soup
- 1 small zucchini, cut in half moons
- 1/2 sweet onion, chopped
- 2 small carrots, sliced
- 2 celery stalks, sliced
- 1/2 bell pepper, chopped (I used red)
- 1 handful of green beans, cut into 1” pieces
- 2 14.5 ounce cans no salt added diced tomatoes
- 2 14.5 ounce cans reduced sodium great northern beans, rinsed and drained
- 32 ounces low sodium vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, to taste
- 1/3 teaspoon pepper, to taste
- Add all ingredients to a Crock Pot or Slow Cooker. Stir.
- Cook on low for 8 hours or high for 4.
I’m linking up with: Meatless Monday with Sarah and Deborah, Meatless Monday with Annmarie and Rachel, Delicious Dish Tuesday, What’s Cookin’ Wednesday, Full Plate Thursday with Miz Helen, FoodFriDIY, Foodie Friday, Vegan Fridays and the Weekend Potluck. Thanks so much ladies for the link up parties!
What’s your favorite soup to make?
What’s your comfort food?