Imagine walking in after a long day, and the smell of vegetable crock pot soup greets you at the door: rich, savory, and cozy. That’s the magic of this recipe. It’s my favorite kind of family dinner because it’s warm, simple, and the kind that makes everyone linger at the table just a little longer. 

I always look forward to making this easy crock pot vegetable soup when I’m hosting friends or just trying to get dinner on the table after a busy day. It’s truly a dump-and-go crock pot vegetable soup; toss everything in the slow cooker, turn it on, and come back to a comforting meal.

Two white bowls of chunky vegetable soup with carrots, peas, and potatoes sit on saucers. A spoon holds a scoop of the soup above one bowl. A textured cloth and a slow cooker are in the background.
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Vegetable Crock Pot Soup

This hearty vegetable soup is all about comfort and convenience. It delivers homemade flavor with minimal effort and uses simple ingredients. It’s filling but light, budget-friendly, and always a crowd-pleaser, perfect for family dinners, hosting, or meal prep. It’s also make-ahead friendly. Sauté the onions and garlic the night before, then just dump everything into the slow cooker in the morning. When you walk back in the door, dinner’s ready and the house smells amazing. If soups are your go-to comfort food, you can explore even more cozy, flavorful ideas in the soup recipes collection.

Assorted ingredients for a vegetable stew are arranged on a white surface, including vegetable broth, mixed stew vegetables, pasta sauce, frozen peas, olive oil, an onion, garlic, seasonings, and a can of diced tomatoes.

Ingredient Notes

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

  • Olive oil: Choose a high-quality olive oil for the best taste and store it in a cool, dark place.
  • Onion: Use yellow or white, diced small so it melts into the broth. Pick firm onions with dry, papery skins for the best texture and flavor.
  • Garlic: Fresh minced garlic brings warmth and depth to the soup. Avoid cloves that feel soft or have started to sprout.
  • Frozen vegetable mix: A time-saver that usually includes potatoes, carrots, and celery. Make sure the frozen veggies are loose in the bag, not clumped together, for even cooking.
  • Peas: Frozen peas add a hint of sweetness and color. Toss them in straight from the freezer; no need to thaw.
  • Diced tomatoes: I use petite diced with basil, garlic, and oregano for extra flavor. Canned tomatoes with herbs save time while adding depth to the soup.
  • Marinara sauce: Gives this soup a rich, tomato-forward flavor base. Use one with basil and garlic for the best flavor.
  • Vegetable broth: Low-sodium works best and can be swapped for chicken broth if you prefer. 
  • Italian seasoning: A flavorful blend of herbs that ties everything together. You can even make your own using Homemade Zesty Italian Seasoning Mix and Dressing for an extra burst of fresh flavor.  
  • Bay leaves: They add that “slow-simmered all day” flavor and should be removed before serving.

How To Make Vegetable Crock Pot Soup

Sauté Aromatics

Heat olive oil in a skillet, then add diced onions and cook until soft and translucent, about 3 minutes. Stir in the garlic for 30 seconds, just until fragrant, then remove from heat.

Pro Tip: You can do this step the night before and store it in the fridge if you want to save time in the morning.

A white frying pan with light wood handle contains diced onions being sautéed, starting to turn translucent and slightly golden, on a white background.
A slow cooker filled with a mix of frozen vegetables, including peas, carrots, celery, potatoes, onions, and possibly parsnips, viewed from above on a white background.

Assemble Soup

Add the sautéed onions and garlic to your crock pot. Pour in the frozen vegetable mix, peas, diced tomatoes, marinara sauce, and vegetable broth. Stir in salt, pepper, and Italian seasoning, then add the bay leaves.

A slow cooker filled with chopped carrots, peas, celery, onions, minced garlic, diced tomatoes, and various dried herbs, ready to be cooked.
A white slow cooker filled with vegetable soup, containing chunks of carrots, peas, green beans, tomatoes, potatoes, and other vegetables in a red broth.

Cook Soup & Serve

Cover and cook on high for 6 to 7 hours, until the vegetables are tender and the flavors have melded together beautifully.

Before serving, taste and adjust the seasoning. I usually add a little extra salt and black pepper to bring out the flavors.

Ladle into bowls and serve warm with crusty bread, cornbread, or crackers. Garnish with shredded Parmesan or fresh herbs if desired.

A white slow cooker filled with vegetable soup; visible ingredients include carrots, peas, corn, and tomatoes. A ladle rests inside the pot. The slow cooker sits on a blue and white plaid cloth.
Can I add meat or beans to this slow cooker vegetable soup?

Yes! Cooked ground beef, shredded chicken, or beans like kidney or cannellini work great. Add them at the start of cooking so the flavors meld together.

How do I thicken vegetable soup in a crock pot?

If you prefer a thicker soup, stir in a small cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) about 30 minutes before serving.

Variations, Substitutions, and Recipe Tips

Dietary Modifications: Use gluten-free marinara sauce and broth if needed. This soup is naturally dairy-free and vegetarian.

Flavor Enhancements:  Add a pinch of red pepper flakes for heat or smoked paprika for a deep, smoky flavor. A splash of balsamic vinegar at the end adds brightness.

Add-In options: Try cooked ground beef, shredded turkey, or pinto beans for extra protein. You can even stir in a handful of baby spinach during the last 15 minutes for extra greens.

Simple Substitutions: Swap the marinara for crushed tomatoes if that’s what you have, or replace peas with corn for a sweeter touch.

Tips For Recipe Success: Chop your vegetables evenly so they cook at the same rate. Don’t skip the bay leaves; they give this soup that homey flavor that reminds everyone of grandma’s kitchen. If you enjoy this kind of slow-simmered comfort, you might also enjoy Slow Cooker Chicken Pot Pie Soup: Creamy, Cozy and Crowd-Pleasing and Hearty Crock Pot Hamburger Vegetable Soup for another one-pot meal that fills the house with the best aroma.

Two white bowls filled with chunky vegetable soup, including peas, carrots, and potatoes, sit on white saucers atop a textured cloth, with a slow cooker in the background.

Hospitality Challenge

Turn tonight’s crock pot vegetable soup into a quiet mercy run. While it simmers, label three microwavable containers and tuck in a simple note with your phone number for refills. Pray as a family, then deliver the soup to an elderly neighbor, a new parent, and a night-shift worker on your street. Consider bringing along a few comforting extras like Cheddar and Rosemary Savory Zucchini Bread for dipping, Creamy Crockpot Mashed Potatoes for an extra serving of comfort, and a sweet treat like Cozy Apple Pie Filled Cinnamon Rolls Bake (5-Minute Prep!) to make the meal feel complete. At the door, offer a gentle word, ask for a prayer request, and share why Jesus is your steady hope. Let this promise guide you as you go: “If you pour yourself out for the hungry and satisfy the desire of the afflicted, then shall your light rise in the darkness and your gloom be as the noonday” (Isaiah 58:10, ESV).

More Easy Dump-and-Go Soups for Busy Days

This crock pot vegetable soup is one of my favorite ways to serve up comfort with minimal effort. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!

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Two white bowls of hearty vegetable soup with visible carrots, potatoes, peas, and tomatoes sit on matching plates atop a light plaid cloth, with a slow cooker in the background and crackers on the side.
by Gina Dickson

Homemade Vegetable Crock Pot Soup

Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Servings: 8
This crock pot vegetable soup is a flavorful, easy slow cooker recipe filled with tender vegetables, savory tomato broth, and rich homemade taste. It’s the perfect dump and go crock pot vegetable soup for stress-free weeknight dinners or family gatherings, with simple ingredients and make-ahead tips.

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Ingredients
 

  • 1 tablespoon olive oil
  • 1/2 cup onion, yellow or white onion, diced small
  • 1 tablespoon garlic, minced
  • 24 ounces frozen vegetable mix, potatoes, carrots, celery
  • 1 cup peas, frozen
  • 14.5 ounces tomatoes, petite diced with basil, garlic, and oregano
  • 24 ounces marinara pasta sauce, basil and garlic flavor
  • 32 ounces vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • 2 bay leaves

Instructions
 

Sauté the Aromatics

  • In a large pan over medium heat, heat the olive oil.
    1 tablespoon olive oil
  • Add the onions and cook until they are translucent, about 3 minutes.
    1/2 cup onion
  • Stir in the minced garlic and cook for about 30 seconds, then remove from heat.
    1 tablespoon garlic

Assemble the Soup

  • Transfer the sautéed mixture to a large crockpot.
  • Add the frozen vegetable mix, peas, diced tomatoes, marinara sauce, and vegetable broth.
    24 ounces frozen vegetable mix, 1 cup peas, 14.5 ounces tomatoes, 24 ounces marinara pasta sauce, 32 ounces vegetable broth
  • Stir in the salt, black pepper, and Italian seasoning.
    1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon Italian seasoning
  • Nestle the bay leaves into the broth.
    2 bay leaves

Cook the Soup

  • Cover and cook on high for 6 to 7 hours, until the potatoes are softened.
  • Taste and adjust seasoning with additional salt and pepper if needed.

Serve

  • Ladle the soup into bowls and serve warm with crusty bread or crackers.

Gina’s Notes and Tips

Storage and Reheating
  • Room Temperature: Let the soup cool before transferring it to containers.
  • Fridge: Store in airtight containers for up to 5 days. The flavors actually get better the next day.
  • Freezer: Freeze flat in freezer bags for up to 3 months. Label and date them so you’ll know what’s what on busy nights.
  • Reheat: Warm on the stovetop over medium heat or in the microwave in 1-minute intervals until heated through.

Equipment

Crock Pot
Slow Cooker Liners
traveling slow cooker Presto, just like a cooler, no spill and keep warm
Traveling Slow Cooker
Serving: 1g, Calories: 127kcal, Carbohydrates: 24g, Protein: 6g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1046mg, Potassium: 627mg, Fiber: 7g, Sugar: 7g, Vitamin A: 5508IU, Vitamin C: 30mg, Calcium: 58mg, Iron: 2mg
Author: Gina Dickson
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Two white bowls filled with chunky vegetable soup sit on a light-colored cloth, with a spoon lifting a bite from one bowl. A slow cooker is visible in the background.