The Ultimate Vegetable Crockpot Soup

Now that the weather is starting to really cool off a bit here in the Midwest, it is time to break out the crockpot. I love the versatility of the crockpot- you can literally cook anything in it! I’ve cooked sweet potatoes in it, make slow cooked oats, and soup! One of my favorite things about cooking with a crock pot is that I can prep something earlier in the day and have it ready for lunch/ dinner. You can even prep steel cut oats at night before bed and have them ready in the morning! I am all about saving time/ being time-efficient, and using the crock pot really helps with that! Plus it is easy to make a large enough meal to have leftovers all week (well that is if you are cooking for one like me).

This recipe came about when I was trying to decide what to do with the zucchini in my fridge. I was debating between making zoodles or putting it in a soup. I decided that making a soup would provide me dinners/lunches all week and went with that! I also had a lot of other fresh/frozen veggies in my fridge that needed to be used up within the next few days. This was one of those “‘chuck it all in a pot” and hope for the best recipes. Sometimes those turn out the best. This one sure did.

I love making my own homemade soups vs. buying canned soup from the store. I think they taste horrible and very artificial, so for me, making my own is the way to go.

This soup is filled with so many nutrients thanks to the variety of veggies used. I wanted to add some protein to it, so I also added some garbanzo beans. Lots of veggies + beans= lots of healthy fiber. Oh, but the health benefits do not stop there. This soup also has anti-inflammatory effects because of the heaps of turmeric and garlic that I added. The variety of spices in the soup all worked really well together. I think that soup tastes best as leftovers so I can’t wait to eat it all week long. This will definitely become a part of my rotation this fall/winter.

So what do you need for this recipe? Hopefully you will have a lot of these ingredients already on hand like I did. I always have lots of veggies, beans, and some kinda of broth for soup in the pantry, but if you need to take a trip to the grocery store, these ingredients will not set you back much cost-wise.

3.00 cup(s), Vegetable Broth
1.00 container (1 4/5 cups ea.), Garbanzo Beans (Drained and Rinsed)
1.00 large, Squash, summer, zucchini, includes skin, raw
2.00 cup(s), Beans – Snap, green, raw
1.00 cup(s), Water – Municipal
3.00 medium, Carrots, raw
1.00 tbsp, Spices – Turmeric, ground
1.00 tbsp(s), Spices, garlic powder
1.00 tbsp(s), Garlic, raw
1.00 tsp(s), Spices, pepper, black
2.00 tsp(s), Spices, chili powder
1.00 tsp(s), Spices, basil, dried
1.00 tsp(s), Spices, paprika
160.00 g (approx. 1 onion), Small Red Onion
2.00 container (1 4/5 cup (121g) ea.), Diced All Natural Tomatoes
2.00 cups, Frozen corn

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 198
% Daily Value *
Total Fat 1 g 2 %
Saturated Fat 0 g 1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 704 mg 29 %
Potassium 544 mg 16 %
Total Carbohydrate 39 g 13 %
Dietary Fiber 9 g 34 %
Sugars 12 g
Protein 8 g 16 %
Vitamin A 135 %
Vitamin C 51 %
Calcium 12 %
Iron 18 %

I always like including the nutrition facts for my recipes for both my readers and myself. I like to see how much protein, fiber, carbs, etc. are in the recipes that I make. I love that this recipe has 9 grams of fiber per serving. The average american only gets around 10 grams of fiber PER DAY (which I find baffling) so this will get you there in just one meal. There is also a decent amount of protein in the recipe for it being basically all vegetables. It is also super low in fat which is awesome!

Another thing that I love about this recipe?? It doesn’t really require many directions- all you need to do is chop all the veggies, measure out the broth, water, and spices, and dump it all in the crock pot! Adjust your crock pot settings depending on how quickly you want the meal to be finished. You can also make this recipe in a pot if you do not have a crock pot. I would cook it on low for 1-2 hours for optimal taste/ marinating of flavors.

What is your favorite kind of soup?? I am a huge fan of mexican inspired soups and veggie soups. What is your favorite crock pot meal?? I’m always looking for new things to try! Let me know in the comments 🙂