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a round white bowl filled with vegetable soup cooked in the slow cooker.
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Slow Cooker Vegetable Soup

This Slow Cooker Vegetable Soup is loaded with tender vegetables, potatoes, cabbage, and a flavorful tomato broth. A healthy, comforting crockpot soup that's perfect for busy weeknights and meal prep.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course, Soup
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 8 servings
Author: Rena Awada

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large sweet onion finely diced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 3 cups chopped green cabbage
  • 3 medium carrots diced
  • 2 celery stalks diced
  • 3 medium Yukon Gold potatoes cut into ½-inch cubes
  • 1 large parsnip peeled and diced
  • 1 bell pepper diced
  • 14.5 ounces diced tomatoes one can, with their juices
  • 8 cups low-sodium vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • ½ teaspoon smoked paprika
  • ½ teaspoon fine sea salt plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 Parmesan rind optional
  • 1 medium zucchini cut into ½-inch pieces
  • 1 cup frozen green peas thawed
  • 1 cup frozen sweet corn thawed
  • 2 tablespoons fresh lemon juice

Instructions

  • Heat the 1 tablespoon extra-virgin olive oil in a skillet over medium heat. Add the 1 large sweet onion and cook for 4-5 minutes, until softened. Stir in the 4 garlic cloves and 2 tablespoons tomato paste and cook for another minute, until fragrant.
    sauteing onion and garlic with tomato paste in a skillet.
  • Add in 3 cups chopped green cabbage, stir, and cook until wilted and reduced in size. Transfer everything to a 6-quart slow cooker.
  • Add the 3 medium carrots, 2 celery stalks, 3 medium Yukon Gold potatoes, 1 large parsnip, 1 bell pepper, 14.5 ounces diced tomatoes, 8 cups low-sodium vegetable broth, seasonings (1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 bay leaf, ½ teaspoon smoked paprika, ½ teaspoon fine sea salt, and ½ teaspoon freshly ground black pepper), and 1 Parmesan rind (if using). Stir to combine.
    pouring broth into the slow cooker with veggies.
  • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes and root vegetables are almost tender.
  • Stir in 1 medium zucchini, 1 cup frozen green peas, and 1 cup frozen sweet corn during the last 30 minutes of cooking. Continue cooking on HIGH for 20-30 minutes, or on LOW for 45-60 minutes, until the vegetables are tender.
    adding peas and corn with the broth into the slow cooker to make soup.
  • Remove the bay leaf and Parmesan rind. Stir in the fresh parsley, basil, and 2 tablespoons fresh lemon juice. Taste and adjust the seasonings as needed.
    cooked vegetable soup in the slow cooker.

Notes

  • 8 servings (about 2 cups per serving)
  • Cut the potatoes and root vegetables into similar-sized pieces for even cooking.
  • The Parmesan rind is optional but adds extra flavor. Omit it for a vegan soup.
  • For a thicker soup, reduce the broth slightly or mash a few potato pieces into the broth.
  •  Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
  • One serving is approximately 2 cups.
  • Add the zucchini, peas, and corn near the end to prevent overcooking.

Nutrition

Serving: 2cups | Calories: 183kcal | Carbohydrates: 38g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 218mg | Potassium: 867mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4701IU | Vitamin C: 69mg | Calcium: 79mg | Iron: 2mg