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Easy Budget Crockpot Vegetable Soup the Whole Family Will Love

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A budget-friendly, set-it-and-forget-it crockpot vegetable soup that’s packed with flavor and perfect for busy weeknights. Made with simple, affordable ingredients, this soup is picky eater approved and tastes even better the next day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 medium Yukon Gold or Russet potatoes, peeled and cubed
  • 6 cups low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 cup chopped cabbage (optional)
  • ½ cup pearl barley or brown rice, rinsed (optional)
  • 1 can (15 oz) kidney beans or chickpeas, drained and rinsed (optional)

Instructions

  1. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Layer the vegetables in the crockpot: Transfer the sautéed onion and garlic to your slow cooker. Add the diced carrots, celery, and potatoes.
  3. Add the broth and tomatoes: Pour in the vegetable broth and the undrained can of diced tomatoes. Give everything a gentle stir to combine.
  4. Season the soup: Add the dried thyme, oregano, bay leaf, and a generous pinch of salt and pepper (start with 1 teaspoon salt and ½ teaspoon pepper).
  5. Cook on low for 6-7 hours or high for 3-4 hours: Cover the slow cooker and set to your preferred time.
  6. Add the frozen vegetables (30 minutes before serving): Stir in the frozen green beans and corn. If using fresh green beans, add them at the same time.
  7. Adjust seasoning and serve: Remove the bay leaf and discard. Taste the broth and adjust salt and pepper as needed. Ladle the soup into bowls and serve hot.

Notes

Don’t skip the initial sauté of onion and garlic—it builds a deep flavor base. Cut vegetables uniformly (about ½-inch cubes) for even cooking. Season in layers: add a little salt at the beginning, then adjust at the end. Avoid overcooking; if cooking longer than 7 hours, use heartier vegetables and add delicate ones later. The soup tastes even better the next day.

Nutrition

Keywords: crockpot vegetable soup, budget soup, slow cooker soup, vegetable soup, easy soup, healthy soup, family dinner

Find it online: https://freshforkful.com/easy-budget-crockpot-vegetable-soup-the-whole-family-will-love/