This hearty vegetable soup is made in a slow cooker for a delicious hands-off meal. This vegan soup will become a family favorite in your Crock-Pot!

slow cooker vegetable soup
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Why I Love This Recipe

I love making vegetable soup and lately, I’ve been making it in my Crock-Pot. I like that this recipe is hands-off and the cooking time is flexible. It’s an easy “set it and forget it” kind of recipe. Plus, substitutions are easy based on what you have in your fridge and pantry.

You can enjoy this soup as a main dish or you can serve it as a side dish. Either way, it’s a great way to add lot of vegetables to your dinner routine! If you’re looking for more slow cooker recipes, try my slow cooker enchilada casserole or my slow cooker lasagna.

Ingredients & Substitutions

  • Onion: This adds flavor and depth to the vegetable soup. It provides a savory base and enhances the overall taste. If you don’t have a yellow onion, you can use a white onion or two shallots as a substitute.
  • Garlic: Minced garlic adds a pungent and aromatic flavor to the soup and it complements the other ingredients. If you run out of fresh garlic, you can use garlic powder as a substitute. Approximately 1/4 teaspoon of garlic powder can replace one clove of minced garlic.
  • Oregano: This adds a pleasant earthy, and slightly bitter taste to the soup. It helps to enhance the overall flavor profile. If you don’t have oregano, you can substitute it with dried basil or thyme for a different flavor profile.
  • Carrots: Carrots add natural sweetness and vibrant color to the vegetable soup. If you don’t have carrots, you can leave them out.
  • Celery: Celery has a mild, savory flavor that works well in soup. If you don’t have celery, you can omit it or add extra carrots for additional flavor and texture.
  • Bell pepper: A bell pepper adds a mild sweetness to the vegetable soup. You can substitute bell pepper with chopped zucchini or yellow squash if you don’t have bell pepper.
  • Diced tomatoes: Fire-roasted diced tomatoes add a smoky and slightly charred flavor to the soup. They also provide a rich and robust tomato base. If you don’t have fire-roasted diced tomatoes, you can use regular diced tomatoes or crushed tomatoes as a substitute.
  • Potatoes: Potatoes add a comforting and hearty element to the vegetable soup. If you prefer a lower-carb option, you can substitute potatoes with diced cauliflower or butternut squash.
  • Peas: Peas add a touch of sweetness and they’re a great way to add some extra fiber to this soup. If you don’t have peas, you can use frozen corn or green beans as a substitute.
  • Chickpeas: Chickpeas, also called garbanzo beans, provide protein, texture, and fiber to the vegetable soup. If you don’t have chickpeas, you can substitute them with white beans or kidney beans.
  • Pasta sauce: Pasta sauce adds depth, richness, and additional flavor to the soup. I like Rao’s tomato basil sauce or Barilla’s Vero Gusto tomato basil sauce. If you don’t have pasta sauce, you can use canned tomato sauce or crushed tomatoes as a substitute.
  • Broth: Vegetable broth serves as the base of the soup. I like Edward & Son’s “Not-chicken” style broth.
slow cooker vegetable soup

Variations and Substitutions

  • You can add additional vegetables like frozen green beans, canned lima beans, chopped fresh zucchini, and/or chopped fresh yellow squash. You could also add a handful or two of spinach just before serving.
  • For additional flavor, add a dollop of pesto to each bowl of soup or sprinkle freshly grated Parmesan cheese on top.
  • If you want to make a vegetable soup with lentils, try my slow cooker lentil soup recipe.

How to Make Slow Cooker Vegetable Soup