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Slow cooker vegetable soup recipe

Slow cooker vegetable soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Butternut squash soup

This slow cooker vegetable soup is healthy, hearty, warming and cheap! You can use different vegetables but you do need the tomatoes and butternut squash and/or sweet potato to get the lovely flavour.

Warwickshire, England, UK

256 people made this

IngredientsServes: 4

  • 1 tin of chopped tomatoes
  • 3 medium sized fresh tomatoes
  • 1 large carrot
  • 1 medium sweet potato
  • 1 courgette
  • 1/2 a small butternut squash
  • 2 chicken stock cubes
  • salt and pepper
  • mixed herbs

MethodPrep:15min ›Cook:5hr ›Ready in:5hr15min

  1. Peel and chop all vegetables and put into slow cooker. Add remaining ingredients. Pour over enough boiling water to just cover the vegetables.
  2. Cook in slow cooker on high setting for 5 hours. Blend and serve with fresh crusty bread.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

-07 Oct 2012

This was nice - put swede in too as i had some that needed using, i turned my SC off an hour from the end and left the lid on-30 Jan 2014

I added a bit of fresh cream to mine. Delicious soup!-02 Jul 2016

Slow-Cooker Turkey-Vegetable Soup

As the weather gets colder, you cravings for tummy-warming soup are rising. Finding a soup that&rsquos equal parts tasty, filling, and nutritious can be difficult, since canned soups are loaded with excess sodium and preservatives. And although chili is a timeless classic, whipping up the meat and beans-based stew every time you bring out the slow cooker can get boring.RELATED: 12 Healthy Soup RecipesEnter slow-cooker turkey vegetable soup. It&rsquos easy to prepare, filling, and healthy, thanks to ingredients like turkey legs, zucchini, barley, parsnips, and kale. Plus, it only requires 25 minutes of preparation. Once you add all of your ingredients to the slow cooker, you&rsquore hands-free and can let the soup simmer for four hours. Then, it&rsquos ready to eat!Did we mention slow-cooker turkey vegetable soup is packed with nutrients? Carrots offer beta carotene to promote eye health, leafy green kale packs fiber and folate, and zucchini brings antioxidants, vitamin A, and potassium to this soup recipe. Plus, lean meat from turkey legs packs protein, to keep you feeling satisfied for longer.

11 Slow-Cooker Soup and Stew Recipes to Warm Your Body and Soul

There are so many reasons we love using a slow-cooker. It's a master at breaking down and tenderizing tougher cuts of meat, such as beef chuck, which is used in our recipe for Slow-Cooker Sicilian-Style Beef Stew. Over the course of four to eight hours, these multicookers can slowly but surely build flavor, as demonstrated with the absolutely beautiful Slow-Cooker Persian Lamb Stew pictured here. Plus, slow cooker recipes are one-pot meals, which makes for easy clean-up, and we especially like that you can prepare them ahead of time. Gone are the days of entertaining friends and rushing to put the main course together at the last minute. With our crowd-friendly slow-cooker recipes, you'll be asked to host again and again.

One of our favorite warm and cozy slow-cooker recipes is this Italian-inspired Slow-Cooker Ribollita. It's a hearty vegetable stew that brings together four cups of Lacinato kale, zucchini, chopped tomato, and cranberry beans. It's served with toasted bread and plenty of grated cheese. It's a guaranteed winner, because no one has ever said no to a dish made with those savory ingredients.

Another vegetarian slow-cooker winner is Slow-Cooker White-Bean Soup, which we especially love to make in fall. Cubed butternut squash is accented with springs of sage and garlic, and float alongside beans, leeks, and spinach. If you're a carnivore craving beef, try our take on classic Cuban beef stew&mdashSlow-Cooker Ropa Vieja. Tender flank steak gets plenty of flavor from capers, Spanish olives, tomatoes, cumin seeds, and jalapeño pepper.

From spiced fish curry to a hearty beef stew, enjoy these slow-cooker recipes during the colder months.

Slow Cooker Root Vegetable Stew

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When slowly cooked, root vegetables morph into sweet deliciousness. Use vegetable (or mushroom) broth here, and you’ve got a hearty, vegan, and gluten-free dinner.

This dish was featured as part of our Slow Cooker Recipes photo gallery.

For an easy, flavorful slow cooker dish using meat, try our chicken adobo recipe. Or for more vegetarian options, try our split pea soup.

What to buy

Crock-Pot 6-Quart Programmable Cook and Carry Oval Slow Cooker, $39.99 on Amazon

This top-rated Crock-Pot Cook & Carry Programmable Slow Cooker is perfect for the cook with a busy lifestyle and offers customizable cooking times and temperatures.

Slow Cooker Winter Vegetable Soup with Split Red Lentils

Hearty slow cooker winter vegetable soup with split red lentils. This healthy crock pot recipe is packed with vegetables, red split lentils, and finished with a drizzle of olive oil, chopped parsley, and parmigiano-reggiano cheese.

Today marks a big day! This slow cooker winter vegetable soup with split red lentils is the first crock pot soup recipe to ever grace the blog. Healthy vegetable soups are my jam. Cue the confetti and break out the crock pots!

A bunch of you have been asking (for some time now) that I share slow cooker recipes and while I always want to oblige any recipe requests that you throw my way, I didn’t actually own a slow cooker machine until about six months ago.

It is probably the one kitchen appliance that I’ve held out on over the years.

Can I confess something? For a long time, I didn’t quite get what all of the fuss was about. Feel free to hate me a little bit.

I’m an adamant believer in sauteing and browning (hello flavor!) and felt like I would be betraying my favorite Dutch oven, because I’m weird like that.

On the other hand, the idea of throwing everything into a slow cooker in the morning, leaving the house if need be, and coming back to a fully prepared dinner was incredibly appealing. Who wouldn’t love that?! The good news? You can get slow cookers with stovetop-safe inserts, which allow you to enjoy the best of both worlds.

This soup can be prepared two ways: you can either choose to saute the onions beforehand (which will help maximize their flavor) or you can just throw them into the slow cooker with the remaining ingredients, turn the machine on, and walk away. I’ve tried it both ways and the soup still comes out great.

This soup is all about the vegetables and it is packed with them.

Onions, celery, carrot, zucchini, chopped canned tomatoes, and finely thinly sliced savoy cabbage. Yukon gold potatoes are added as well (no peeling required) to help bulk it up just a bit. My mom actually made a very similar soup for us when we were growing up, and I always loved it.

Hearty and extremely filling, yet you don’t feel weighed down at all. It’s the perfect soup to enjoy on a cold and dreary winter day – especially if you have access to good crusty loaf of bread.

One important tip that I realized after testing this recipe a few times was the importance of fresh (or at least, as fresh as possible!) split red lentils.

Yes, all lentils at the store are dried. But if you’ve been hanging onto a mason jar full of split red lentils for, um, maybe a year – I blame the move – please don’t use those for this.

Older lentils tend to dry out even further and will take significantly longer to cook and become tender. Try to find a fresh bag of them at the grocery store or choose them from a bulk bin that gets refreshed often (i.e. not the bag of lentils that has been sitting in your convenience store for three years on the top shelf).

I love split red lentils, because they are delicate and small, yet break down in the cooking process and help thicken the soup. They also are incredibly good for you and contain lots of fiber and protein.

Don’t forget to finish the soup by drizzling it with a touch of olive oil, sprinkled parsley, and a generous pile of freshly grated parmigiano-reggiano cheese.

Best Slow Cooker Vegetable Soup

Slow cooker soup recipes are great when you need something to warm you up and please your appetite. Best Slow Cooked Vegetable Soup is made with your choice of frozen vegetables to make it budget friendly and super easy. Treat yourself to this wonderful soup recipe that is perfect for a busy weeknight. Let your slow cooked do all of the work for you and enjoy this cozy dish.

Cooking Method Slow Cooker


  • 2 pounds frozen vegetable mix (any kind you like)
  • 2 bay leaves
  • 2 cups chicken, turkey or vegetable stock
  • 2 teaspoons Greek or regular oregano
  • 2 tablespoons no salt seasoning
  • 1 / 2 teaspoon salt
  • 740 milliliters jar of pasta sauce
  • 3 chopped garlic cloves
  • 1 / 2 sliced lemon


In slow cooker place vegetable mix, bay leaves, stock, oregano, dry thyme leaves, no salt seasoning, 2 garlic cloves, salt and pasta sauce. Rinse empty pasta jar with water and add the content to slow cooker.

Plug on high setting for 6 hours.

After 6 hours add lemon slices and remaining of the garlic cloves, then mix and serve hot. Enjoy!

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How do you make vegetable beef soup in a slow cooker?

  • You'll need to brown the ground beef first - you can do so ahead of time and store in the freezer or just make it when ready to make the soup. Use a skillet, or to keep it all to one pot, you can use a multi-cooker.
  • Use frozen veggies to save time on chopping
  • Use a seasoning blend to keep the ingredient list simple
  • Add pasta at the end so it doesn't get soggy. It will take 30-45 minutes to cooking depending on shape you use.

Tips for making this Crockpot Vegetable Beef Soup successful:

  • Yes, you need to brown the short ribs on the stove before you start the slow cooker. I know most people prefer crockpot soups that are “dump recipes” where you simply dump everything into the crockpot and turn it on. You CAN do that here, but your soup won’t have the same rich flavor if you don’t brown the short ribs first, so I wouldn’t recommend skipping that step.
  • I simply brown the short ribs as I’m cutting up the veggies for the soup. I find that I can chop the veggies in just about the same amount of time as it takes the ribs to brown, and then I just put it all in the crockpot!
  • You’ll notice that the recipe calls for a 15 ounce can of diced tomatoes as well as a 28 ounce can of tomatoes that you’ll roughly chop up yourself. I know it’s weird, but my mom insists: “Trust me, it works best this way, instead of BOTH cans being diced. Years of perfection!”
  • My mom’s recipe does not call for fresh garlic, although sometimes she’ll add garlic powder. I had fresh garlic so I figured I would add it. Sorry mom, I made a change to your recipe!


There's not much to do here once everything is peeled and chopped.

All you do is place everything in the casserole and bring it up to a gentle simmer, then put the lid on, place it in the lowest part of the oven and leave it there for 3 hours, by which time the vegetables will be meltingly tender.

Next remove the bay leaves and process or liquidise the soup in several batches to a purée, then gently re-heat, and serve the soup in bowls with a teaspoon of Greek yoghurt swirled into each and garnished with the fresh chives.

Scottish Slow Cooker Vegetable Soup


  • 1 red or white onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 large leeks, halved length ways and sliced
  • 3 large carrots, roughly chopped
  • 1 medium to large turnip (rutabaga), roughly chopped
  • 4 medium potatoes, roughly chopped
  • 3 pints/ 1 3/4 litres/7 cups vegetable stock
  • a good grinding of salt and pepper


  1. Add all the ingredients to your slow cooker pan.
  2. Mix well and add the stock, then season with salt and pepper.
  3. Cook on low for 8 hours or on high for 6 hours.
  4. Serve and enjoy!



Spinach & Cream Cheese Stuffed Pasta Shells


This soup looks amazing! Saving to try soon!

There is nothing I love more than using my slow cooker on a cold winter night. And making a hearty stew like this just seems perfect. What a great way to warm the belly and soul.

Yes you are so right Vicky and so comforting.

I love everything about this healthy soup! I've never tried turnips (or rutabaga) :) but it's time that I do!

Yes do, they are great mashed or in a soup or stew.

This is such a hearty and healthy soup! Perfect warmer this cold season!

Yes perfect for cold winter days and eating healthy

I believe turnips and rutabaga/swede/neeps are two different (related) vegetables. Turnips are white and rutabaga are yellow. Right? I see what you mean it's all very confusing!

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x