This delicious slow cooker soup is perfect for those chilly or downright cold days. So many people love vegetable soup but they always fail to add in the beans! Green beans and whole kernal corn are a true game-changer in the flavor and taste of this soup.
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Slow Cooker Vegetable Soup with Beans
The great part about making vegetable soup is that you can pretty much add in whatever vegetables that you want. Carrots, celery, and potatoes are pretty common but you can also add in peppers, onions, fresh jalapenos and so much more!
This is another great way of using a few of those leftover veggies you have.
It’s a hard sell for me to only make this soup during the colder months because I get so many great garden veggies that I like to add to this during the summer months as well. To be honest, you can make this up and literally eat it anytime you want.
If you’re ready to make this simple soup recipe, read how to do so below!
Ingredients needed for this Slow Cooker Vegetable Soup
- ½ medium white onion, chopped
- 3 large carrots, chopped
- 3 large celery stalks, chopped
- 1 cup green beans, cut into bite-sized pieces
- 1 cup fresh or frozen whole kernel corn
- ¾ lbs. tri-color potatoes, chopped
- 1 medium red pepper, chopped
- 1 Tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 cup tomato puree
- 3 cups vegetable broth
- Sea salt and black pepper, to taste
- 2 cups fresh baby spinach, roughly chopped
- 3 Tablespoon fresh lime juice
Optional Garnish:
1 large lime, sliced
3 Tablespoon fresh parsley, chopped
How to make vegetable soup from scratch
Combine the chopped onion, carrots, celery, green beans, corn, potatoes, red pepper, Italian seasoning, and garlic powder in a 6-quart or larger slow cooker crock.
Add the tomato purée and vegetable broth. Season with salt and black pepper, to taste, and stir to combine. Cover and cook on high for 4 hours or on low for 8 hours.
Remove lid and stir in baby spinach and fresh lime juice. Taste and season with additional salt and black pepper, if desired. Cover and let simmer for 5 minutes or just until the spinach is wilted.
Serve immediately garnished with lime slices and fresh parsley, if desired. Enjoy!
A few hints:
If I’m making extra to freeze, I don’t use potatoes. They turn a little mushy from freezing.
Use your favorite veggies – add more corn, leave out the spinach, make it your own.
I have made this also using Beef Broth.
With this slight Italian flavor, I love garlic toast with this too.
How do you serve vegetable soup?
Serving it up in a bowl or soup cup is the best way to eat vegetable soup. You can then top it with crushed crackers, croutons, or anything else that you like to eat it with. 
Slow Cooker Vegetable Soup with Beans
You're going to love this Slow Cooker Vegetable Soup!
Ingredients
- ½ medium white onion, chopped
- 3 large carrots, chopped
- 3 large celery stalks, chopped
- 1 cup green beans, cut into bite-sized pieces
- 1 cup fresh or frozen whole kernel corn
- ¾ lbs. tri-color potatoes, chopped
- 1 medium red pepper, chopped
- 1 Tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 cup tomato puree
- 3 cups vegetable broth
- Sea salt and black pepper, to taste
- 2 cups fresh baby spinach, roughly chopped
- 3 Tablespoon fresh lime juice
- Optional Garnish:
- 1 large lime, sliced
- 3 Tablespoon fresh parsley, chopped
Instructions
Combine the chopped onion, carrots, celery, green beans, corn, potatoes, red pepper, Italian seasoning, and garlic powder in a 6-quart or larger slow cooker crock.
Add the tomato purée and vegetable broth. Season with salt and black pepper, to taste, and stir to combine. Cover and cook on high for 4 hours or on low for 8 hours.
Remove lid and stir in baby spinach and fresh lime juice. Taste and season with additional salt and black pepper, if desired. Cover and let simmer for 5 minutes or just until the spinach is wilted.
Serve immediately garnished with lime slices and fresh parsley, if desired. Enjoy!
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