Hearty Slow Cooker Vegetable Soup

overhead view of bowl of vegetable soup, surrounded by gold spoon, wooden cutting board with parsley, and black slow cooker in background

Hearty Slow Cooker Vegetable Soup

Hearty Slow Cooker Vegetable Soup is the old-fashioned “fill you up” kind, rich in flavor and packed with nutrition! This easy vegetarian slow cooker recipe combines rustic vegetables with simple marinara sauce and vegetable broth to bring it all together. It makes a satisfying meal with a slice of crusty bread, or a tasty soup-and-sandwich combo!

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 111kcal

Author Jennifer Draper

Equipment

Slow Cooker

Ingredients

1 large yellow onion diced
2 carrots peeled and sliced about ¼ inch thick
2 celery stalks sliced about ¼ inch thick
2 medium yukon gold potatoes diced (can leave skin on)
1 zucchini sliced into ¼ inch half moons
1½ to 2 cups marinara sauce no added sugar
1 15 oz can white beans or kidney beans drained and rinsed
4 cups vegetable broth
1 teaspoon Italian seasoning
1 teaspoon salt adjust to taste
½ teaspoon black pepper
1 cup green beans (optional) fresh or frozen, stir in at the end
1 cup frozen peas (optional) stir in at the end

Get Recipe Ingredients

Instructions

Add onion, carrots, celery, potatoes, zucchini, marinara sauce, beans, vegetable broth, Italian seasoning, salt, and pepper to slow cooker, and stir to combine
Cover and cook on low for 6-7 hours or high for 3-4 hours, until vegetables are tender
If you choose to add peas or green beans, stir them in during last 15-20 minutes of cooking
Taste and adjust seasoning as needed, and serve warm

Notes

Let the soup cool completely, then store it in airtight containers in the fridge for 3-4 days.
Freeze for up to 3 months in a freezer-safe bag or container, leaving space at the top for expansion.
Reheat from the fridge or freezer on the stovetop over medium heat or in the microwave in short intervals, stirring between each.
The soup tastes even better after it sits and the flavors continue to meld.
This is an ideal recipe for make-ahead meals and leftovers.
To prevent mushy vegetables, avoid overcooking and don’t leave the soup on “warm” for more than 1 hour. Add the optional green beans and peas near the end so they stay bright and tender.

Nutrition