Here’s a simple, hearty, healthy Crock Pot Vegetable Soup—a true dump-and-go recipe that’s cozy, flavorful, and customizable.

🥣 Crock Pot Vegetable Soup

Ingredients (serves 6–8)

• 4 cups vegetable broth (or chicken broth)
• 1 can (14.5 oz) diced tomatoes
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium onion, diced
• 3 cups potatoes, diced (Yukon or russet)
• 2 cups green beans (fresh or frozen)
• 1 cup corn (fresh, frozen, or canned, drained)
• 1 cup peas (fresh or frozen)
• 2–3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 bay leaf (optional)
• Salt & pepper to taste

Optional Add-ins

• 1 can kidney, white, or chickpeas (drained)
• 1 zucchini (add in last 2 hours)
• 1 cup cabbage, chopped
• A handful of spinach or kale during the last 20 minutes
• 1–2 tbsp tomato paste for richer flavor

Instructions

1️⃣ Add everything to the Crock Pot

Place in the slow cooker:

• Broth
• Tomatoes
• All vegetables
• Garlic
• Herbs
• Salt & pepper

(If using spinach/kale or zucchini, save for later.)

2️⃣ Cook

• Low: 6–8 hours
• High: 3–4 hours
  Soup is ready when potatoes and carrots are tender.

3️⃣ Finish

• Add greens (spinach/kale) in the last 20 minutes until wilted.
• Taste and adjust seasoning—add salt, pepper, or a splash of lemon for brightness.

4️⃣ Serve

Hot with crusty bread, crackers, or over cooked rice or pasta.

Want variations?

I can give you:
🍅 Tomato-based Italian version
🌶 Spicy Southwest vegetable soup
🍠 Sweet potato + lentil version
🍲 Dump-and-go freezer meal version

Just tell me!