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–+ servings
Healthy vegetable soup with fresh carrots, zucchini, and tomatoes in a clay pot.

Slow Cooker Crockpot Summer Vegetable Soup

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This Slow Cooker Crockpot Summer Vegetable Soup is as simple as it gets. Chop your favorite summer veggies, toss them in the slow cooker with broth and seasonings, and let it cook until tender. Every spoonful is fresh, light, and full of natural flavor from the garden. It’s effortless, healthy, and ready when you are, perfect for lunch, dinner, or even meal prep.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 69

Ingredients 

  • 1 yellow onion diced
  • 3 carrots peeled and sliced into coins, small
  • 3 celery diced, ribs
  • 1 red pepper diced
  • 1 zucchini sliced and halved
  • 14.5 ounce tomatoes with juice, cans diced
  • 1 cup green beans frozen
  • 8 cups vegetable broth
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes

Instructions

  • Peel the carrots.
  • Chop all the vegetables as directed.
  • Add the prepared vegetables to the bottom of the slow cooker.
  • Sprinkle the seasonings evenly over the top.
  • Pour the vegetable broth over everything so it’s fully covered.
  • Cook on high for 4 hours or on low for 6 hours, until the vegetables are tender and the flavors meld together.
  • Best served hot—enjoy!
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Nutrition

Serving: 1g | Calories: 69kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 1689mg | Potassium: 512mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7287IU | Vitamin C: 47mg | Calcium: 45mg | Iron: 1mg
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