Hearty Slow Cooker Garden Vegetable Soup
A comforting and easy-to-make vegetable soup, perfect for a hearty meal. This slow cooker recipe is packed with fresh garden vegetables and flavorful herbs.
Equipment
- Slow cooker (6-quart or larger)
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 crushed tomatoes (28 ounce) can
- 1 diced tomatoes (15 ounce) can, undrained
- 6 cups vegetable broth
- 1 cup green beans chopped
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup Yukon gold potatoes diced
- 1/2 cup small shells pasta optional
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped, for garnish (optional)
Instructions
Preparation
- Chop the onion, carrots, and celery, mince the garlic, and dice the potatoes and green beans.
Cooking
- In a 6-quart slow cooker, combine olive oil, all prepped vegetables, both types of tomatoes, vegetable broth, green beans, corn, and potatoes.
- Stir in dried basil, dried oregano, salt, and pepper, then mix everything well.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- If using, add pasta during the last 30 minutes on HIGH or last hour on LOW, stirring to submerge.
Serving
- Taste and adjust seasonings as needed, then ladle into bowls and garnish with fresh parsley if desired.
Notes
This soup is even better the next day, as the flavors meld together. You can customize the vegetables based on what's in season or what you have on hand. For a thicker soup, mash some of the potatoes against the side of the slow cooker before serving.