Crockpot Vegetable Soup

Fresh cabbage
Olena Gorbenko delicious food / Getty Images
  • Total: 10 hrs 20 mins
  • Prep: 20 mins
  • Cook: 10 hrs
  • Yield: 12 Servings
Nutritional Guidelines (per serving)
149 Calories
2g Fat
27g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 Servings
Amount per serving
Calories 149
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 4%
Cholesterol 3mg 1%
Sodium 497mg 22%
Total Carbohydrate 27g 10%
Dietary Fiber 7g 26%
Protein 9g
Calcium 128mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This vegetable soup recipe is loaded with flavor, but that doesn't mean it is loaded with fat or calories. Boasting seven different vegetables and two kinds of beans, this hearty soup has a rich flavor, enhanced by basil and oregano, as well as a few drops of hot sauce. But don't let these amounts scare you away—this is basically an "add all ingredients and let cook" kind of recipe. A good strategy is to chop the vegetables the night before and then add to the crockpot the next morning. Imagine coming home from a long day at work to this delicious, healthy, and filling meal that everyone will love! 

This recipe is for a 5- to 6-quart cooker, but you can cut back the ingredients for a smaller crockpot. Serve with crusty bread and grated Parmesan cheese on the side if desired.


  • Optional: 1 tablespoon oil plus 1 teaspoon butter
  • 1/2 cup chopped onion
  • 2 cloves garlic (finely chopped)
  • 3 cups chopped cabbage
  • 2 cups chopped zucchini
  • 1 cup diced carrots
  • 1 cup chopped celery
  • 1 can (28 ounces) tomatoes (undrained)
  • 1 can black-eyed peas (drained and rinsed well)
  • 1 can red kidney beans (drained & rinsed well)
  • 1 package (10 ounces) spinach (frozen, thawed, and squeezed dry)
  • 4 cups low sodium chicken broth
  • 4 cups tomato juice or V-8
  • 2 teaspoons crushed dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon pepper
  • 3 to 5 drops hot sauce
  • Optional: grated Parmesan cheese for serving

Steps to Make It

  1. If desired, saute the onion in a little butter and oil before adding to slow cooker.

  2. Add the onion to slow cooker, along with the remaining ingredients, except the cheese.

  3. Cover and cook 10 to 12 hours on LOW.

  4. Serve with grated Parmesan cheese if desired.


  • This is the type of recipe you can eliminate or swap out vegetables that you don't care for, tailoring it to your taste, without sacrificing the soup's integrity. If you don't like zucchini, for example, throw in some bell pepper instead. Not a fan of cabbage? Don't include it. Don't have any celery in the fridge? Not to worry—your soup will still turn out great.
  • If you enjoyed this crockpot vegetable soup and are looking for similar recipes, why not try a crockpot barley vegetable soup, a super healthy soup filled with vegetables like sweet potato, spinach, and corn, as well as fennel, which gives this recipe its unique flavor. Or perhaps a lentil soup made in the crockpot is what you are in the mood for—the bacon brings a nice smoky flavor to this simple recipe.