Easy Crock-Pot Vegetable Soup Recipe

How to Make Vegetable Soup in a Crock-Pot (Or Instant Pot)

This soup is loaded with vegetables and so easy to make! Ever heard of weight loss soup or detox soup? This soup fits right in there with those types of recipes. It is very healthy, delicious, and especially perfect for a cold day!

Healthy vegetable soup is also a great option for those wanting to incorporate a Meatless Monday, gluten-free food, or for vegan or vegetarian diets.

Ingredients

Of course, as with most soups, this recipe is flexible and you can change up the veggies and seasonings to your preference or what you have on hand.

Sliced zucchini would be an excellent addition! Chopped green beans, bell pepper, broccoli, cauliflower, and cabbage are also great options to consider. I sometimes substitute the canned whole tomatoes with canned petite diced tomatoes, depending on what I have on hand. Just keep in mind that some veggies may need a little bit longer cooking time than others.

Just do a bit of chopping and sauteing in the morning, then let it slowly simmer and cook in the slow cooker until dinner. I like to use the leftovers for easy, healthy lunches throughout the week.

Sauteing some of the veggies and tomatoes before adding them to the slow cooker helps kick up the flavor a bit. It doesn’t take much more prep time for that extra flavor boost and is still very easy – don’t skip it!

The addition of red wine vinegar or balsamic vinegar at the end is a simple way to add a little more acidity to make all the flavors pop.

Recipe Yield

This veggie soup recipe yields about 9 cups, so use a slow cooker that is big enough! I use a 6-quart slow cooker.

Can you make this healthy vegetable soup in the Instant Pot?

Yes! Do the sauteing right there in the Instant Pot, then add the other ingredients. Press the manual button and cook high pressure for 6 minutes, then let naturally release for 5-10 minutes.

Final Thoughts

This soup is loaded with fresh vegetables and is an excellent meal for when you feel like something refreshing and easy! I highly recommend giving it a try. Let me know how it goes!

More Healthy Recipe Ideas:

• 50+ Healthy Make-Ahead Freezer Meals
• Crock-Pot Chicken and Potatoes
• Healthy Asian Lettuce Wraps
• Healthy Slow Cooker Honey Sesame Chicken
• Zupas Copycat Yucatan Chicken Tortilla Soup

Easy Crock-Pot Vegetable Soup Recipe

Healthy and easy, this crock-pot vegetable soup can be modified to your liking and even cooked quickly in an instant pot!

4.50 / 5 ( 2 Reviews )

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 7 hours hours

Total Time: 7 hours hours 15 minutes minutes

Serves: 6

Adjust Servings: 6

US CustomaryMetric

Equipment

• Large skillet
• Slow Cooker
• Pressure Cooker

Ingredients

• 2 tablespoons olive oil divided
• 1 medium onion chopped
• 4 medium carrots peeled and sliced
• 2 stalks celery sliced
• 28 ounce can whole peeled tomatoes or diced tomatoes
• 1 tablespoon minced garlic
• 2 cups fresh kale thinly sliced
• 1 can cannellini or great northern beans drained and rinsed
• 32 ounces vegetable broth
• ½ tablespoon dried thyme
• 1 teaspoon Italian seasoning
• 1 bay leaf
• salt and pepper
• 1 teaspoon red wine vinegar or balsamic vinegar

Instructions

• In a large skillet over medium heat, add 1 tablespoon oil. Then add onion, carrots, and celery, and saute for 5 minutes, stirring occasionally. Transfer veggie mixture to large slow cooker.
• Add another 1 tablespoon oil to same skillet, then add contents of can of tomatoes and garlic. Cook for about 3 minutes, while breaking up the tomatoes into small pieces. Transfer tomato mixture to slow cooker.
• Add the kale, beans, broth, thyme, Italian seasoning, bay leaf, 1/2 teaspoon salt, 1/2 teaspoon pepper to the slow cooker, stir, then cook 6-7 hours on low, or about 4 hours on high, until veggies are tender.
• Remove bay leaf. Stir in the vinegar. Season with additional salt and pepper, to taste, and serve.

Instant Pot

• Saute onion, carrots, and celery in the Instant Pot on saute setting, about 5 minutes. Add the tomatoes and garlic and saute another 3 minutes or so.
• Add the kale, beans, broth, thyme, Italian seasoning, bay leaf, 1/2 teaspoon salt, 1/2 teaspoon pepper to the pot and stir. Press the manual button and cook high pressure for 6 minutes, then let naturally release for 5-10 minutes.
• Remove bay leaf. Stir in the vinegar. Season with additional salt and pepper, to taste, and serve.

Nutrition

Calories: 197kcal | Carbohydrates: 32g | Protein: 8g | Fat: 6g | Sodium: 846mg | Fiber: 7g | Sugar: 7g