Mom's Crock Pot Vegetable Soup

Warm, hearty, and packed with wholesome goodness, Mom's Crock Pot Vegetable Soup is the ultimate comfort food for any season. Brimming with a medley of vibrant vegetables like zucchini, green beans, carrots, and potatoes, this slow-cooked masterpiece is infused with the aromatic flavors of thyme, oregano, and a hint of bay leaf. Perfect for busy weeknights, this easy-to-make soup requires minimal prep—just a quick sauté of the aromatics before everything simmers away in your crock pot, filling your home with irresistible aromas. Finished with tender baby spinach and a sprinkle of fresh parsley, this nourishing dish is both vegan and gluten-free. Serve it with crusty bread for a cozy, soul-satisfying meal that’s sure to delight the whole family. Whether you're meal prepping or feeding a crowd, this recipe is as versatile as it is delicious!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 large potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 medium zucchini, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 15 ounces canned diced tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach leaves
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Heat the olive oil in a skillet over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes.

Step 2

Transfer the sautéed vegetables to the crock pot.

Step 3

Add the potatoes, green beans, zucchini, and corn to the crock pot.

Step 4

Stir in the diced tomatoes (including juices), vegetable broth, bay leaf, thyme, oregano, salt, and black pepper.

Step 5

Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.

Step 6

About 30 minutes before serving, stir in the baby spinach and allow it to wilt in the hot soup.

Step 7

Remove the bay leaf before serving.

Step 8

Taste and adjust seasoning with additional salt and pepper if desired.

Step 9

Ladle into bowls and garnish with chopped fresh parsley, if using. Enjoy with a slice of crusty bread for a complete meal!

Nutrition Facts

Serving size	(3705.4g)

Amount per serving	% Daily Value*
Calories	1864.7

Total Fat 58.4g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 10.6g
Cholesterol 8.5mg	0%
Sodium 6727.1mg	0%
Total Carbohydrate 304.3g	0%
Dietary Fiber 60.3g	0%
Total Sugars 79.3g
Protein 55.6g	0%

Vitamin D 0IU	0%
Calcium 783.8mg	0%
Iron 19.9mg	0%
Potassium 9068.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.7%

Protein: 11.3%

Carbs: 61.9%