Easy Slower Cooker Vegetable Soup

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Seems like the start to warm weather is an odd time to post the recipe for easy peasy slower cooker vegetable soup.

But no matter the weather, a bowl of soup hot from the pot for a quick lunch or light dinner is our go-to all year long.

The ingredients are what we have on hand and go right into the Calphalon slow cooker I love.

I like using the Better Than Bullion Vegetable flavor for this soup.

I have included vegetable soup ideas in LOTS of my posts, but I’ve never put the recipe in an easy-to-read format, so here it is.

Easy Slower Cooker Vegetable Soup

Easy to make and easy to modify using fresh, frozen or canned ingredients.
Course: Main Course
Cuisine: American


  • 1 14.5 oz can diced tomatoes
  • 3 tbsp tomato paste
  • 4 cups water
  • 4 tsp vegetable bullion
  • chopped onion to taste use fresh or dried
  • minced garlic to taste
  • 1 bay leaf
  • salt & pepper to taste
  • 2 medium carrots, chopped
  • 1 stalk celery, chopped
  • 2 medium potatoes, chopped
  • 1 cup green beans
  • ½ cup frozen corn
  • ½ cup frozen peas


  • Add all ingredients to a slow cooker and cook on high for four hours or longer on low until potatoes and carrots are soft.

We like a hearty soup with starchy vegetables. It’s easy to cut out the potatoes, corn and peas, but if you do reduce the liquid.