Dump-and-Go Crockpot Summer Vegetable Soup
This Crockpot Summer Vegetable Soup is light, flavorful, and basically makes itself while you’re off doing mom things. It’s an easy, healthy recipe you can make for your family—just chop up the veggies, toss everything into the slow cooker, and let it cook.
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This recipe makes a light and healthy lunch or dinner. Prep it in the morning and simply reheat it in the evening—it’s a go-to for busy weeknights.
To make this Crockpot Summer Vegetable Soup more filling, pair it with Three Cheese Mini Quiches—rich, cheesy bites that perfectly complement the light, fresh soup.
How to Make Crockpot Summer Vegetable Soup
Ingredients you’ll need for this recipe
Step by Step Guide
1. Peel and chop all the veggies.
2. Add the veggies to the bottom of the slow cooker.
3. Sprinkle in the seasonings.
4. Pour the broth over everything.
5. Cover and cook on high for 4 hours or low for 6 hours, until the veggies are tender and the flavors are cozy and blended.
Serve and Enjoy!
Important Recipe Notes
- You can prep ahead and chop all the veggies the night before—just store them in an airtight container in the fridge to save time in the morning.
- You can swap in your favorite veggies! Corn, yellow squash, spinach, or even kale all work great.
- For additional protein, stir in shredded rotisserie chicken, white beans, or cooked lentils during the last hour of cooking for a heartier meal.
- If you want to make it spicy, the red pepper flakes work—adjust to taste or leave them out if serving little ones.
- Leftovers keep well in the fridge for 3–4 days. You can also freeze portions for easy lunches down the line.
- For reheating, warm it up on the stove or in the microwave—just stir well and add a splash of broth if needed to loosen it up.
Crockpot Summer Vegetable Soup
Ingredients
- 1 yellow onion diced
- 3 small carrots peeled and sliced into coins
- 3 ribs celery diced
- 1 red pepper diced
- 1 zucchini sliced and halved
- 1 can diced tomatoes with juice
- 1 cup frozen green beans
- 8 cups vegetable broth
- 1 tsp minced garlic
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes optional
Instructions
- Peel and chop all the veggies.
- Add the veggies to the bottom of the slow cooker.
- Sprinkle in the seasonings.
- Pour the broth over everything.
- Cover and cook on high for 4 hours or low for 6 hours, until the veggies are tender and the flavors are cozy and blended.
