Slow Cooker Vegetable Soup


Slow Cooker Vegetable Soup

This Slow Cooker Vegetable Soup is filled to the brim with vegetables from the garden! Hearty, filling, and very healthy.
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Course Lunch
Cuisine American
Servings 6 servings


  • 1 red pepper, diced
  • 2 carrots, sliced
  • 1 14.5-oz can diced tomatoes
  • 1 cup diced russet potato
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 Tbsp parsley, chopped


  • In a slow cooker combine together red pepper, carrot, diced tomato, diced potatoes, onion, garlic, vegetable stock, bay leaf, oregano, basil, salt, and pepper. Cook on low for 6 hours. Sprinkle with parsley before serving.


If you want to make this soup quick, use frozen vegetables in place of fresh.
You can cook this soup on low for 6 hours or high for 3.

Perfect Pairing

Serve this soup with a Watermelon Crawl Cocktail.