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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.

Homemade Vegetable Crock Pot Soup

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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.
Course Appetizer, Dinner, Lunch
Cuisine American, Italian, Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Keyword comfort food, healthy, one-pot, slow cooker
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 8
Calories 127
Author Gina Dickson

Equipment

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
    A white frying pan with light wood handle contains diced onions being sautéed, starting to turn translucent and slightly golden, on a white background.
  • 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
    A slow cooker filled with chopped carrots, peas, celery, onions, minced garlic, diced tomatoes, and various dried herbs, ready to be cooked.
  • 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.
    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.
  • 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.

Notes

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.

Nutrition

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
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