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Crockpot Vegetable Soup

This hearty crockpot vegetable soup combines carrots, potatoes, tomatoes, and green beans simmered slowly in a savory vegetable broth. The slow cooking process results in tender vegetables and a fragrant, thickened broth with a comforting, rustic appearance. It’s a simple, nourishing dish perfect for busy weeknights, offering warmth and flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 3 cups chopped carrots thick slices or chunks
  • 2 cups diced potatoes Yukon Gold or sweet potatoes
  • 1 can (28 oz) crushed tomatoes preferably low-sodium
  • 4 cups vegetable broth homemade or store-bought
  • 1 cup green beans trimmed, fresh or frozen
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 bay leaf bay leaf
  • 2 tablespoons olive oil for drizzling
  • to taste salt and pepper
  • for garnish fresh parsley chopped, optional

Equipment

  • Crockpot
  • Vegetable peeler and knife

Method
 

  1. Peel and chop the carrots into thick slices or chunks, and dice the potatoes into bite-sized pieces. Trim the green beans and set aside. Gather all your ingredients and your crockpot.
  2. Layer the carrots, potatoes, and green beans into the crockpot, creating an even bed for cooking. Pour in the crushed tomatoes and vegetable broth over the vegetables.
  3. Add the fresh thyme sprigs and bay leaf on top, then drizzle with olive oil. Season generously with salt and pepper, adjusting to taste.
  4. Cover the crockpot with the lid and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. As it cooks, fragrant steam will rise, and the vegetables will slowly soften.
  5. After the cooking time, open the lid carefully. The vegetables should be tender when pierced with a fork, and the broth will have thickened slightly, looking rich and rustic.
  6. Remove the thyme sprigs and bay leaf from the soup. Taste and adjust the seasoning with more salt and pepper if needed.
  7. Optional: sprinkle chopped fresh parsley over the top for a burst of color and freshness. Drizzle a little extra olive oil for a glossy finish if desired.
  8. Serve the hot soup in bowls, enjoying the fragrant aroma and hearty textures — tender vegetables in a thick, flavorful broth that looks inviting and rustic. Perfect with crusty bread or a simple side salad.