This Easy Homemade Crock-Pot Vegetable Soup makes healthy eating easy—just toss everything in and let your slow cooker do its thing!
In Wisconsin, soup season is at least 6 months out of the year. Honestly, it gets old, especially when I’m shoveling snow in April. Still, I like to cling to the positives, and one of those positives is soup. Most of them, like this easy homemade crock-pot vegetable soup, don’t take much effort.
We all know there’s something comforting about a bowl of homemade vegetable soup, especially one as easy and nutritious as this crock-pot variety. Even my kids enjoy it, though I usually have to entice them with grilled cheese for dipping. This soup brings a rich blend of veggies that simmer to perfection in a slow cooker. Each spoonful is loaded with flavor.
This soup’s taste is all about simplicity. I stick with standard kitchen cupboard seasonings, including oregano, basil, and cumin. The fire-roasted tomatoes give the soup a smokiness, and the butternut squash adds a hint of natural sweetness that balances the savory flavors. When I stir in fresh spinach and parsley at the end, it keeps my soup bright and fresh, even on those gray Wisconsin days. And that whole head of garlic—squeezed from its skin and stirred in at the end—it adds a pungent depth that’ll keep vampires at bay! Whether you’re stuck in a Midwest winter or live in the great Sunshine State, this crock-pot soup is a deliciously healthy way to get in your veggies!
Is homemade crock-pot vegetable soup healthy?
With so many vegetables packed into this soup, how could it not be healthy? It’s high in fiber, vitamins, and minerals and low in calories. Plus, it’s incredibly versatile. Vegan? Swap the chicken broth with vegetable broth. Craving more protein? Add some beans or lentils—or shred your leftover roasted chicken and toss it in!
Why slow cook the garlic?
Garlic is definitely in my top five favorite veggies. I use at least two heads of garlic a week. I guess that’s why I’m always chewing mint gum. Anyway, slow-cooking the garlic directly in the soup brings a depth of flavor that raw garlic simply can’t deliver. Wrapped in foil, the garlic softens, becoming sweet and almost buttery, enriching the soup’s base without overpowering the other vegetables. Once it’s softened, you can add as much or as little as you like. Personally, I like to save a few cloves to stir into cultured butter—it tastes out of this world on a slice of crusty bread!
How to Make Ahead and Store
Whether you make it ahead or not, store the soup in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave until warmed through. Also, this soup freezes really well! Let it cool completely, then freeze in individual portions for up to 3 months. I prefer silicone freezer molds for soups, but a freezer-safe bag also works.
Serving suggestions
Serve this vegetable soup with a heaping plate of Homemade Biscuits—we also have a gluten-free take. I also never say no to some Mashed Potatoes. And if you’re planning a soup bar, add a variety, like a Lentil Soup and the classic, creamy Tomato-Basil. Of course, you could also pair the soup with something more filling, like Roasted Brisket or a Whole Chicken.
Recipe
Ingredients
- 5 cups reduced-sodium chicken broth (or veggie broth)
- 2 cups butternut squash cut into 3/4 inch cubes (about 1/2 a small squash)
- 2 ribs of celery sliced
- 2 cups cauliflower cut into florets
- 1/4 cup tomato paste
- 2 cans fire-roasted diced tomatoes with garlic (14.5 oz each)
- 1 large carrot sliced
- 1/2 red bell pepper sliced
- 1/2 large zucchini sliced and halved
- Sea salt to taste
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 3 bay leaves
- 1 head garlic
- 1 teaspoon olive oil
- 1 6 oz bag spinach
- 1/3 cup parsley diced
Instructions
- Combine everything, up to the garlic, in a large slow cooker (mine is 7 quarts) seasoning with salt.
- Cut the top off the garlic head, to expose the tips. Rub exposed tips with the oil. Wrap the garlic tightly in tinfoil and place into the center of the soup.
- Cook on HIGH until the vegetables are fork-tender – this took 3 hours in my slow cooker. It could take anywhere from 2-4 hours, depending on how hot your slow cooker runs.
- Remove bay leaves. Stir in the spinach and parsley and cook on LOW for another 30 mins to 1 hour, or until the spinach is wilted.
- Remove the garlic packet from the soup. Squeeze out the softened cloves and dice them. Stir as much as you'd like into the soup – adjusting to taste as you add. Add extra seasoning if required and serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Loved this. Totally different group of veggies! I skipped the garlic in the foil – freaked me out to think of foil sitting in my soup. I also added a pound of browned sweet Italian sausage at the end and some more broth. 😉 Will be replicating the use of 1/4 cup tomato paste in other soup recipes. Really added some yummy depth.
Glad to hear you enjoyed!