Fresh produce makes me so happy! When I have a fridge full of fresh fruits and veggies it just makes me feel so…abundant! It always makes me feel grateful and happy. I’ve really been loving my Imperfect Foods deliveries lately, and sometimes I get carried away when I place my orders. Last week I accidentally doubled up on a bunch of the vegetables I normally order…my counter was covered in potatoes and onions and apples. There wasn’t room for everything! I put them to good use with this Crock Pot Vegan Vegetable Soup.
Crock Pot Vegan Vegetable Soup
This soup is both 21 Day Fix and Weight Watchers-friendly (it’s a ZERO POINTS recipe if you’re on the purple plan, woohoo!).
If you’re looking for a great Crock Pot, here’s the one I use (although mine is old and battered and doesn’t look nearly so nice anymore!).
I love this easy soup recipe because it is loaded with vegetables. Not only is it a great way to use up extra veggies, but it’s also a good way to get your veggies in every day. Every bowl is packed with nutrition. Also? It’s super filling, and totally colorful – I always feel healthier when I’m eating the rainbow!
This Crock Pot vegetable soup recipe is vegan. While that seems silly to say (I mean, it’s vegetable soup, right?!), lots of vegetable soups use ingredients like butter or beef broth. While I’m not vegan, I do eat a mostly vegetarian diet, and this fits right in with my lifestyle. If you’re moving towards a more plant-based diet, recipes like this are good ones to have in your back pocket because they’re super filling and also delicious – you won’t feel like you’re missing out on anything.
How to make Crock Pot Vegetable Soup
This soup recipe is pretty straight forward. However, what I like about it is that you can easily change it up. You can leave out veggies that you don’t like, or add veggies that you love or need to use up. To make this soup recipe, prep your veggies and dump everything in the slow cooker for 4 hour on high or eight hours on low. Easy peasy!
This particular veggie soup uses fresh lime for an extra zing of flavor.
Can I make Crock Pot Vegetable Soup with frozen vegetables?
Yes! I made this soup with a combo of fresh and frozen vegetables. Certain vegetables (potatoes and celery, for example) don’t freeze as well as others, so this isn’t something I would prep ahead, freeze, and then dump in the slow cooker when I was ready to make it.
I used frozen corn and frozen green beans. I just dumped in the frozen veggies with the fresh.
Can I freeze this vegetable soup?
I wouldn’t freeze this one. It makes great leftovers, but I’d plan on eating this up within a couple of days. It’s got potatoes, celery, and cooked spinach, which don’t thaw well. I haven’t tried freezing it, but I don’t think I would…I imagine it would reheat into a soggy mess. Here’s a whole post about freezing soups (which ones you can, which ones you shouldn’t, and how to best freeze them).
Zero Points WW Soup Recipe
If you’re here for the Weight Watchers recipes, you’ll love this one! It’s zero points if you’re on the purple plan. It’s only 2 points for blue, and 3 points for green.
21 Day Fix Crock Pot Vegetable Soup
This soup recipe is also perfect for the 21 Day Fix. I know it can be hard to get those green containers in, but this soup is up to the challenge!
Crock Pot Vegan Vegetable Soup
- crock pot
- 1/2 medium yellow onion
- 3 carrots large, chopped
- 3 celery stalks chopped
- 1 c green beans cut into bite-sized pieces
- 1 c corn whole kernel (fresh, canned, or frozen)
- 3/4 lb tri-color potatoes chopped
- 1 red bell pepper chopped
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 c tomato puree
- 3 c vegetable broth
- salt and pepper to taste
- 2 c baby spinach roughly chopped
- 3 tbsp fresh lime juice
- 1 lime sliced
- 3 tbsp fresh parsley chopped
- Combine the chopped onion, carrots, celery, green beans, corn, potatoes, red pepper, Italian seasoning, and garlic powder in 6-qt or larger slow cooker.
- Add the tomato puree and vegetable broth. Season with salt and black pepper, to taste, and stir to combine ingredients.
- 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 pepper, if needed. 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!