Easy Crock-Pot Vegetable Soup
A hearty and flavorful vegetable soup perfect for busy days, combining beans, tomatoes, and mixed vegetables in a comforting Crock-Pot meal suitable for all ages.
Ingredients
- 1 cup frozen chopped onions ⓘ
- 2 teaspoons salt (optional) ⓘ
- 1 (15 oz.) can black beans, rinsed and drained ⓘ
- 1 (16 oz.) can pinto beans, rinsed and drained
- 1 (28 oz.) can petite diced tomatoes ⓘ
- 3 (14 1/2 oz.) cans vegetable broth or chicken broth ⓘ
- 1 (15 oz.) can Fiesta corn, drained ⓘ
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can diced new potatoes, drained ⓘ
- 1 cup frozen green beans ⓘ
Instructions
- Mix all ingredients in a 4-quart or larger Crock-Pot.
- Cover and cook on high for 6 hours or until vegetables are tender.
Tips & Substitutions
For added flavor, consider sautéing the frozen onions before adding them to the Crock-Pot. You can substitute the black and pinto beans with any other canned beans you have on hand, like kidney or chickpeas. Fresh vegetables like carrots or bell peppers can also be added for extra nutrition. Adjust the salt based on your broth's sodium content.
Serving Suggestions
This vegetable soup is hearty enough to be a main dish, but it pairs beautifully with Cucumber Dill Salad for a refreshing side. Serve with crusty bread or a light sandwich for a complete meal. You can also sprinkle some fresh herbs on top for added flavor or a dollop of sour cream for creaminess.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave individual portions or warm on the stovetop over medium heat until heated through. If the soup thickens too much in the fridge, add a splash of vegetable broth or water when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Crock-Pot Vegetable Soup contains roughly 559 calories, with 17g protein, 81g carbohydrates, and 20g fat. It is an excellent source of vitamin A (49% of the Daily Value), dietary fiber (44% of the Daily Value), and protein (34% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 2035mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! If using fresh vegetables, add them to the Crock-Pot in the last hour of cooking to ensure they don't become too soft. Consider using diced carrots, zucchini, or bell peppers for a colorful and nutritious addition.
Is this soup suitable for meal prep?
Yes, this soup is perfect for meal prep! It keeps well in the fridge and can be frozen for up to 3 months. Just make sure to cool it completely before transferring it to freezer-safe containers.
Can I make this soup in a regular pot instead of a Crock-Pot?
Yes, you can! Simply combine all ingredients in a large pot, bring to a boil, then reduce the heat and simmer for about 30-45 minutes, or until the vegetables are tender. Stir occasionally and adjust seasoning as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).