Here’s a cozy, healthy, and super easy Crock Pot Vegetable Soup recipe — packed with flavor, perfect for meal prep, and fully customizable based on what you have on hand.
🥕 Crock Pot Vegetable Soup
🍽️ Servings: 6–8
⏱️ Prep: 15 min | Cook: 6–8 hrs (low) or 3–4 hrs (high)
⭐ Ingredients:
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4 cups vegetable broth (or chicken broth for more flavor)
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1 (14 oz) can diced tomatoes (with juices)
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3 medium carrots, peeled and sliced
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2 celery stalks, chopped
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2 medium potatoes, peeled and diced (Yukon Gold or Russet)
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1 cup green beans, trimmed and cut (fresh or frozen)
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1 cup corn kernels (frozen or canned)
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1 cup peas (frozen is best)
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1 small zucchini, diced (add in the last 1 hour)
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1 small onion, diced
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2 cloves garlic, minced
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1 tsp Italian seasoning (or mix of oregano, thyme, basil)
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Salt & pepper, to taste
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Optional: 1 bay leaf
🔪 Instructions:
1. Add Everything to the Crock Pot
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Place all ingredients except zucchini and peas into your Crock Pot.
2. Cook
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Low for 6–8 hours
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High for 3–4 hours
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Add zucchini and peas during the last hour of cooking so they don’t get mushy.
3. Taste & Adjust
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Remove bay leaf if used. Taste and adjust salt, pepper, and seasoning.
4. Serve Hot
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Great with crusty bread, crackers, or topped with shredded Parmesan.
📝 Optional Add-Ins:
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1 can white beans or kidney beans (for protein)
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1 cup shredded cabbage or spinach (add near end)
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½ tsp smoked paprika or red pepper flakes for a kick
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1 tbsp tomato paste for extra richness
🧊 Storage:
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Keeps well in the fridge for up to 5 days.
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Freezes beautifully for up to 3 months.
Would you like a beefy version, a low-carb variation, or tips for using pantry-only ingredients?
