Delicious Slow Cooker Vegetable Soup Recipe

4 servings
3 hr 15 min

I wanted to use up a bunch of vegetables so I decided to do a vegetable soup. This weeknight meal in a slow cooker is super easy and you probably have all the ingredients in your refrigerator, pantry, and freezer. The soup is wonderful and everyone loved to eat it on a cold winter's night. Please share if you try it and visit the post and rate it. Thanks.

Here are all the ingredients I used for this slow cooker vegetarian soup recipe.

Here's what it looked like when it was just finished.

Here's is the bowl of the finish vegetable soup. It was super filling and we had enough for the next day's lunch.

Here is the YouTube video. Feel free to check it out and subscribe to our YouTube Channel. =)

Delicious Slow Cooker Vegetable Soup Recipe
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 3 Hours Total time: 3 hr 15 min
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  • 4 cups of kale, spinach, and swiss chard baby greens
  • 4 cups of vegetable broth
  • 1 onion chopped
  • A can of diced tomatoes
  • 2 cups of frozen carrots, corn, string beans mix
  • 1 cup of cannellini beans
  • 3 celery sticks sliced long ways and cut into pieces
  • 2 TBSP of Pesto (already prepared)
  • 1 tsp salt
  • 1 tsp pepper ground

Measure out already cleaned ingredients. the kale, spinach, and swiss chard baby greens can be placed in a bowl.
Place the vegetable broth nearby.
Chop up the onion into small pieces.
Cut the celery sticks (3) longways, then chop it up into pieces and place in a bowl.
Pull the frozen carrots, corn, string bean mix out of the freezer and measure two cups. This will be enough for this recipe. Place the rest back into the freezer for future use.
Rinse one can of cannellini beans with water and place in a bowl.
Measure out the prepared pesto and place in a small bowl with the salt and pepper.
Now, it's time to assemble the soup in the slow cooker.
Add onions, then frozen carrots, corn, string beans mix, rinsed cannellini beans, chopped celery, canned diced tomatoes, vegetable broth, salt, pepper, pesto. Then stir the kale, spinach, and swiss chard greens. Then cover. Cook on low for 6 hours or on high for 3 hours. Stir about halfway through the cooking time. Turn off the slow cooker and let cool for a bit.
If you want, you can add some parmesan or Romano cheese on top.
  • You can try different vegetables, however, I do not recommend broccoli or cauliflower.
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