Make room in your slow cooker for this soul-warming, veggie-packed soup that’s as easy as tossing ingredients into a pot and letting magic happen. Perfect for busy weeknights or lazy Sundays, this recipe delivers big flavors with minimal effort—because who doesn’t love a dinner that cooks itself while you binge-watch your favorite show?

Why This Recipe Works

Set-it-and-forget-it simplicity: The Crock-Pot does all the work, transforming humble veggies into a rich, savory soup while you tackle life (or your laundry).
Flavor bomb base: A combo of fire-roasted tomatoes, garlic, and vegetable broth creates a deeply satisfying umami backbone.
Texture heaven: Hearty potatoes and tender-crisp green beans keep every spoonful interesting.
Pantry-friendly: Most ingredients are fridge or cupboard staples, so no last-minute grocery runs.
Crowd-pleaser: Vegan? Gluten-free? Just hungry? This soup checks all the boxes.

Ingredients

1 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and sliced into coins
2 celery stalks, chopped
1 lb Yukon gold potatoes, cubed (no peeling needed!)
1 (14.5 oz) can fire-roasted diced tomatoes, undrained
4 cups low-sodium vegetable broth
1 cup green beans, trimmed and cut into 1-inch pieces
1 tsp dried thyme
1 tsp smoked paprika
1 bay leaf
Salt and black pepper to taste
1 cup frozen corn kernels (no thawing required)
2 cups baby spinach, loosely packed

Equipment Needed

6-quart (or larger) slow cooker
Cutting board + sharp knife
Measuring cups and spoons
Wooden spoon or spatula

Instructions

Step 1: Sauté the Aromatics (Yes, It’s Worth It)

Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3–4 minutes until translucent, then stir in minced garlic for 30 seconds until fragrant. This quick step amps up the flavor—don’t skip it! Transfer the mixture to your Crock-Pot. Pro tip: If you’re really short on time, dump raw onions/garlic straight into the pot, but expect milder flavors.

Step 2: Build the Soup Foundation

Add carrots, celery, potatoes, fire-roasted tomatoes (with their juices), vegetable broth, thyme, smoked paprika, bay leaf, 1 tsp salt, and ½ tsp black pepper to the Crock-Pot. Stir well to combine. The potatoes should be mostly submerged—if not, add a splash of water. Visual cue: Your pot will look like a veggie rainbow at this stage.

Step 3: Slow-Cook to Savory Perfection

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. The soup is ready when the potatoes are fork-tender but not mushy. *Time-saving hack: Need dinner faster? Chop potatoes smaller (½-inch cubes) to reduce cooking time by 1 hour on HIGH.*

Step 4: Add the Quick-Cooking Veggies

Stir in green beans and frozen corn. Re-cover and cook on HIGH for 20–30 minutes until beans are bright green and crisp-tender. This keeps them from turning into sad, soggy strands.

Step 5: Finish with Greens and Seasoning

Turn off the heat. Discard the bay leaf, then stir in spinach until wilted (about 2 minutes). Taste and adjust salt/pepper as needed. Pro tip: For extra zing, add a squeeze of lemon juice or a dash of hot sauce before serving.

Tips and Tricks

Batch Cooking Brilliance: Double the recipe and freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat on the stove with a splash of broth to revive the texture.

Flavor Boosters: Umami lovers can add 1 tbsp soy sauce or 2 tsp nutritional yeast to the broth. For herbaceous freshness, toss in a handful of chopped parsley or basil just before serving.

Texture Tweaks: Prefer creamier soup? Blend 1–2 cups of the cooked soup (avoiding the bay leaf!) and stir it back in. For more protein, add a can of rinsed white beans or lentils with the green beans.

Crock-Pot Savvy: If your slow cooker tends to run hot, check the soup 1 hour earlier to prevent overcooked veggies. Conversely, if it’s a sluggish model, extend cooking time by 30–60 minutes.

Leftover Magic: Transform leftovers into a stew by thickening with 2 tbsp tomato paste or mashed potatoes. Or, pour over cooked grains like quinoa for a hearty bowl.

Recipe Variations

Italian-Inspired: Swap thyme for 1 tbsp Italian seasoning, add 1 cup diced zucchini with the green beans, and top with vegan Parmesan.
Southwest Style: Stir in 1 tsp cumin + ½ tsp chili powder with the paprika, and top with avocado and crushed tortilla chips.
Curry Twist: Replace thyme and paprika with 1 tbsp curry powder + ½ cup coconut milk. Garnish with cilantro.
Protein Power: Add 1 cup cooked chickpeas or crumbled tofu for a heartier meal.

Frequently Asked Questions

Q: Can I use fresh tomatoes instead of canned?
A: Absolutely! Swap in 2 cups diced fresh tomatoes, but add 1 extra cup of broth since fresh tomatoes release less liquid. Roast them first for deeper flavor—just pop under the broiler for 5 minutes until slightly charred.

Q: My soup turned out too thin. How can I thicken it?
A: Mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the soup, and cook on HIGH for 10 minutes. Alternatively, mash some potatoes against the pot’s side to naturally thicken the broth.

Q: Can I make this soup on the stove instead?
A: Yep! Sauté aromatics in a pot, add all ingredients except spinach/green beans/corn, and simmer for 25 minutes. Add remaining veggies and cook 10 more minutes. Stovetop versions are faster but require more babysitting.

Summary

This Crock-Pot vegan vegetable soup is a fuss-free, flavor-packed meal that’ll make your slow cooker your new BFF. Loaded with colorful veggies and customizable to your taste, it’s comfort food that actually loves you back.