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Crockpot Vegetable Soup

This crockpot vegetable soup is a hearty, nourishing dish that relies on slow cooking to develop deep flavors. Loaded with colorful vegetables, it transforms simple ingredients into a comforting, broth-based meal with a vibrant appearance and tender texture. Perfect for busy days, it offers a warm, satisfying bowl with minimal fuss.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 large yellow onion diced
  • 1 can (14.5 oz) diced tomatoes undrained
  • 4 cups vegetable broth homemade or store-bought
  • 1 teaspoon dried thyme
  • 2 bay leaves bay leaves
  • to taste salt and pepper

Equipment

  • Large slow cooker
  • Cutting board
  • Sharp knife
  • Wooden spoon

Method
 

  1. Gather all your ingredients: peel and chop the carrots, dice the onion, and chop the celery into uniform pieces for even cooking.
  2. Add the chopped carrots, celery, and onion into the slow cooker, spreading them evenly across the bottom.
  3. Pour in the canned diced tomatoes along with their juices. Then, pour the vegetable broth over the vegetables, covering everything generously.
  4. Sprinkle the dried thyme over the mixture and tuck in the bay leaves. Season with salt and pepper to your taste.
  5. Cover the slow cooker with its lid, set it to low, and let it cook for 6 to 8 hours until the vegetables are tender and the broth is fragrant.
  6. Once cooking is complete, remove the bay leaves and give the soup a gentle stir. Taste and adjust seasoning with more salt or pepper if needed.
  7. Spoon the hot, vibrant soup into bowls and serve immediately, garnished with fresh herbs if desired. Enjoy the comforting aroma and tender vegetables!

Notes

Feel free to add other vegetables like zucchini or spinach near the end of cooking for extra nutrition and color.