The Recipe Rebel / Dinner
written by Ashley Fehr
4.67 from 27 votes
Prep Time 10 minutes mins
Total Time 7 hours hrs 10 minutes mins
Servings 4 servings
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Last updated on February 9, 2024
This Slow Cooker Creamy Vegetable Soup is a hearty, healthy meal in one — made so easy with the crockpot! It’s low in calories but BIG in flavor! Includes how to recipe video
Love creamy, cozy soups? Try this Olive Garden Chicken Gnocchi Soup, this Chicken and Dumpling Soup, or this Quick Chicken Bacon Rice Soup!
I know, I know — it’s March. I should probably be posting grilling recipes by now, or if not at the very least St. Patrick’s Day, Easter and Mother’s Day.
But I’m still hung up on soup.
Cheeseburger Soup.
Turkey Tetrazzini Soup.
Nacho Potato Soup.
Quinoa Chowder.
Do we need more examples??
I don’t know about you, but I love soup — and it’s the perfect winter meal! It’s also one of the only ways that I get a ton of veggies in my diet and enjoy eating them.
But I also love a good thick soup that’s rich and creamy (and I think you do, too, because this Slow Cooker Garlic Parmesan Stew has been going positively nuts!). And that’s where this Vegetable Soup comes in.
Looking for more easy crockpot recipes? Check out these Dump ‘n’ Go Slow Cooker Recipes!
I stuck with my favorite veggies in this one — carrots, peas, potatoes (I used Little Potatoes because they’re so creamy) — and I threw in a couple extra for good measure — spinach, green beans and celery. One of the best things about soup (for me, anyways) is how the flavors all meld together after such a long time cooking together, which is why I love cooking them in the slow cooker!
Soups also freeze great, so you can make a large batch and munch on it all week long, or fill some freezer containers to enjoy later when life is a little more hectic. I know I never regret throwing extra food in the freezer!
Feel free to mix up the vegetables with your favorites — mushrooms, leeks, peppers, kale, add in different spices — go nuts!
See how easy it is to make:
https://www.youtube.com/watch?v=SG9bbFthMe8
*This post is generously sponsored by The Little Potato Company — thank you for supporting brands that keep The Recipe Rebel going!
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Pin this recipe to your favorite boardSlow Cooker Creamy Vegetable Soup + RECIPE VIDEO
written by Ashley Fehr
4.67 from 27 votes
This Slow Cooker Creamy Vegetable Soup is a hearty, healthy meal in one — made so easy with the crockpot! It’s low in calories but BIG in flavor! Includes how to recipe video
Save
ReviewPrep Time 10 minutes mins
Cook Time 7 hours hrs
Total Time 7 hours hrs 10 minutes mins
Cuisine American
Course Main Course, Soup
Servings 4 servings
Calories 230cal
Ingredients
- .75 lb Little Potatoes, diced ½ bag
- 2 large carrots peeled and diced
- 1 stalk celery thinly sliced
- 1/2 medium onion diced
- 4 cups chicken or vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon minced garlic
- ¼ teaspoon black pepper
- 2 bay leaves
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup frozen green beans
- 1 cup evaporated milk or cream
- 2 tablespoons corn starch
- 1 cup finely chopped fresh spinach
Instructions
Add potatoes, carrots, celery, onion, broth, Italian seasoning, salt, garlic, pepper and bay leaves to 3-4 quart slow cooker (OPTIONAL: sauté vegetables and seasoning in 2 tablespoons oil before adding to slow cooker). Cover and cook on low for 6-8 hours, until potatoes and carrots are tender.
Turn slow cooker to high. Add corn, peas, and beans. Stir together milk or cream and corn starch and add to the slow cooker. Stir until combined.
Cover and cook on high for 30 minutes – 1 hour, until vegetables are heated through and soup is slightly thickened. Stir in spinach and season to taste.
Notes
*To spice things up, try adding a pinch of black or cayenne pepper
**Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.
Nutrition Information
Calories: 230cal | Carbohydrates: 31g | Protein: 10g | Fat: 2g
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Meet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
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Reader Interactions
Comments
Brenda Edge says
Can you freeze this soup??
Reply
The Recipe Rebel says
Yes you can Brenda! Enjoy!
Reply
Nora says
Kids and husband approved
Reply
The Recipe Rebel says
Hi Nora! I’m so glad you enjoyed the recipe! Thank you for this review!
Reply
Brittany F says
I used unsweetened condensed coconut milk and it came out super tasty! And vegan friendly too
Reply
Ashley Fehr says
Thanks for sharing!
Reply
Debbie Taylor says
Swap out milk and cornstarch for evaporated milk & cream of chicken soup!!! Thick and yummy!
Reply
Ashley Fehr says
Great tips! Thanks Debbie!
Reply
Rick Reyburn says
I took some liberties and used the basics of this but doubled the quantities. I used a sweet potato and some small russets, more than double carrots, three stalks of celery, an onion, a can of corn, two cups of cut fresh green beans, a bell pepper, a cup of mushrooms, a bag of frozen peas, spinach and double all the rest.
It is delicious and very filling!!!Reply
Ashley Fehr says
Thanks for sharing Rick!
Reply
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