Slow cooker vegetable soup

Slow Cooker Vegetable Soup blends hearty vegetables, savory beef broth, and aromatic herbs, creating a nourishing dish. Perfect for busy days, this recipe allows for effortless preparation, making it an ideal comfort food any time of year.

11 Nov 2025
Cook time 360 min
Prep time 20 min

Ingredients:

2 carrots
1 stalk celery
1 onion
2 potatoes
1.50 sweet potatos
2 garlic cloves
1 tbsp rosemary
2 cups beef broth
1 can canned tomatoes
1/3 cup pearl barley
1 large zucchini
1 tbsp lemon juice
1/4 cup fresh parsley

Discover the comfort of the Slow Cooker Vegetable Soup, a nourishing and flavorful dish perfect for any season. Packed with a variety of hearty vegetables, savory beef broth, and aromatic herbs, this vegetable soup is sure to become a staple in your culinary repertoire. Ideal for busy days, this slow cooker recipe requires minimal effort, allowing you to enjoy a wholesome, homemade meal with ease.

Instructions:

1. Prepare Vegetables:
- Peel and dice the carrots, potatoes, and sweet potatoes.
- Slice the celery stalk and chop the onion.
- Mince the garlic cloves.
- Dice the zucchini.

2. Layer in Slow Cooker:
- Arrange the diced carrots, celery, onion, potatoes, sweet potatoes, minced garlic, and rosemary at the bottom of your slow cooker.

3. Add Liquid Ingredients:
- Pour in the beef broth and canned tomatoes, ensuring that the vegetables are well covered with the liquid.

4. Incorporate Barley:
- Stir in the pearl barley until it is properly mixed with the vegetables and liquid.

5. Set Cooker:
- Cover the slow cooker with its lid.
- Set your slow cooker to low heat and cook for 7-8 hours or until the vegetables and barley are tender.
- Alternatively, you can set it to high heat and cook for 4-5 hours.

6. Final Touches:
- Once cooking is complete, stir in the diced zucchini and cook on high for an additional 30 minutes, or until the zucchini is tender.
- Add the lemon juice and stir well to combine.

7. Season and Serve:
- Taste the soup and add salt and pepper to your preference.
- Stir in the chopped fresh parsley just before serving for a burst of color and flavor.

8. Enjoy:
- Ladle the warm, hearty vegetable soup into bowls and enjoy with crusty bread if desired.

With minimal prep work and a wealth of flavors, the Slow Cooker Vegetable Soup is a convenient and delicious choice for any meal. The tenderness of the vegetables and the infusion of rich herbs make each spoonful a delightful experience. Whether you’re seeking a comforting meal on a chilly day or a nutritious dish to share with family and friends, this soup is undeniably satisfying. Enjoy the warmth and goodness in every bite, and don’t forget to add your personal touch for an extra special finish.

Slow cooker vegetable soup FAQ:

How long should I cook the vegetable soup in a slow cooker?

You can cook the vegetable soup on low heat for 7-8 hours or on high heat for 4-5 hours. The cooking time may vary depending on your slow cooker model.

What can I substitute for pearl barley in this recipe?

If you don't have pearl barley, you can substitute it with quinoa, farro, or brown rice. However, keep in mind that the cooking time may vary for these grains.

Can I store leftover vegetable soup, and if so, how?

Yes, you can store leftover vegetable soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months; just make sure to let it cool completely before freezing.

What should I do if the vegetables aren’t tender after cooking?

If the vegetables are not tender after the recommended cooking time, continue cooking them on high for an additional 30 minutes. Make sure the slow cooker is properly closed, as steam loss can affect cooking times.

Can I use vegetable broth instead of beef broth for a vegetarian option?

Yes, you can use vegetable broth instead of beef broth to make this soup vegetarian-friendly. This substitution will alter the flavor slightly but will still be delicious.

Tips:

- Chop all vegetables into uniform sizes to ensure even cooking.

- For a richer flavor, sauté the onions, garlic, celery, and carrots in a pan before adding them to the slow cooker.

- If you prefer a thicker soup, slightly mash some of the potatoes and sweet potatoes after cooking.

- Feel free to substitute any of the vegetables with your favorites, such as adding spinach or kale for more greens.

- Use low-sodium beef broth if you're watching your sodium intake.

- Add the fresh parsley and lemon juice at the very end of cooking to maintain their bright flavors.

- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months for a quick and healthy meal option.

Nutrition per serving

6 Servings
Calories 190kcal
Protein 6g
Carbohydrates 40g
Fiber 8g
Sugar 9g
Fat 0.86g

Slow cooker vegetable soup