This Crockpot Summer Vegetable Soup is a fresh and easy way to soak up the season’s best produce. Just chop, drop, and let your slow cooker do the rest!
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When summer gardens are overflowing, this Crockpot Summer Vegetable Soup is the perfect way to use up all those fresh veggies in a light and nourishing dish. It’s colorful, comforting, and packed with flavor, without heating up your kitchen! Whether you’re looking for a wholesome lunch, a light dinner, or a meatless Monday meal, this soup brings together all the best parts of the season in one pot.
If you enjoy simple, but total comfort food, be sure to try Crockpot Lazy Lasagna.
Ingredients Needed:
Veggies: onion, carrots, celery, red bell pepper, tomatoes, zucchini, green beans.
Spices: garlic, salt, black pepper, red pepper flakes.
Vegetable broth
How to Make Crockpot Summer Veggie Soup
Prep the Veggies – Peel and slice the carrots, then dice the onion, celery, red bell pepper, and zucchini.
Add to Slow Cooker – Place all the chopped vegetables in the bottom of your slow cooker.
Season and Pour – Sprinkle in the garlic, salt, pepper, and red pepper flakes. Pour the vegetable broth over everything.
Stir and Serve – Give everything a good stir before serving. Enjoy hot with a slice of crusty bread or crackers!
Helpful Tips
Chop Evenly – Cut your vegetables into similar sizes so they cook at the same rate.
Add Leafy Greens Last – If you’d like to include spinach or kale, stir it in during the last 15 minutes of cooking so it stays bright and fresh.
Season to Taste – Feel free to adjust the salt, pepper, or spice level to your liking!
Make It Heartier – Stir in cooked pasta, rice, or beans before serving for a more filling soup.
Use What You Have – This soup is great for using up whatever veggies are hanging out in your fridge or garden.
Other Variations:
Swap the Veggies: Try adding corn, yellow squash, potatoes, or mushrooms—whatever you have on hand!
Change the Seasonings: Add Italian seasoning, fresh herbs, or a splash of lemon juice for a different twist.
Add Grains or Pasta: Stir in cooked quinoa, barley, or small pasta shapes to make it heartier.
Make It Spicy: Increase the red pepper flakes or add a dash of hot sauce for some heat.
Use Chicken Broth: Not vegetarian? Chicken broth works just as well in place of vegetable broth.
This Crockpot Summer Vegetable Soup is the ultimate warm-weather comfort food; light, flavorful, and oh-so-easy. Whether you’re trying to use up garden veggies or just need a simple meatless meal, this recipe delivers every time. With a few basic ingredients and your slow cooker doing the heavy lifting, it’s soup season… even in summer!
More Recipes You May Like:
Crockpot Summer Veggie Soup
Ingredients
- 1 yellow onion, diced
- 3 small carrots, peeled and sliced into coins
- 3 ribs celery, diced
- 1 red pepper, diced
- 1 zucchini, sliced and halved
- 1 - 14.5 ounce cans diced tomatoes, with juice
- 1 cup frozen green beans
- 8 cups vegetable broth
- 1 tsp minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Instructions
- Peel the carrots, and chop the vegetables.
- Add the vegetables to the bottom of the slow cooker.
- Top with seasonings.
- Pour the vegetable broth over everything.
- Cook on high for 4 hours or low for 6 hours.