Crockpot Autumn Vegetable Soup – Cozy, Clean & Nourishing

Crockpot Autumn Vegetable Soup

When the air turns crisp and cozy sweaters come out, nothing hits the spot like a warm bowl of Crockpot Autumn Vegetable Soup. This hearty yet healthy recipe is packed with tender veggies, fragrant herbs, and slow-cooked flavor that tastes like fall in a bowl. It’s perfect for Easy Fall Dinner Ideas Healthy and makes a comforting Easy Dinner Recipe For Family without breaking the bank. Simple ingredients, minimal effort, and that rich, slow-simmered goodness this soup is one you’ll want to make all season long!

Prep Time: 15 min | Cook Time: 6 hr | Total Time: 6 hr 15 min | Servings: 8 | Calories: 180 kcal

Ingredients

• 2 tbsp extra virgin olive oil
• 1 yellow onion, diced (about 1½ cups)
• 4 carrots, peeled and sliced into rounds
• 3 celery ribs, sliced
• 4 garlic cloves, minced
• ¼ cup chopped fresh parsley
• 1 (28 oz) can diced tomatoes, undrained
• 3 cups diced potatoes (about 2 large Russet potatoes)
• ½ medium zucchini, chopped
• 2 cups green beans, trimmed and chopped
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp paprika
• ¾ tsp sea salt
• ½ tsp dried thyme
• ½ tsp dried basil
• ½ tsp dried oregano
• ¼ tsp black pepper (or to taste)
• 8 cups low-sodium vegetable broth
• 1 cup corn kernels (fresh or frozen)

Step-by-Step Instructions

Prep the vegetables:
Chop all your fresh vegetables before starting this makes cooking smooth and easy later on.

Sauté for flavor:
Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery, and cook for 4–5 minutes until softened. Stir in garlic and parsley, cooking for another 30 seconds until fragrant.

Build the soup base:
Transfer the sautéed vegetables into your slow cooker. Add diced tomatoes, potatoes, zucchini, green beans, tomato paste, bay leaves, paprika, salt, pepper, thyme, basil, oregano, and vegetable broth. Stir gently to combine.

Let it cook low and slow:
Cover and cook on LOW for 6 hours or HIGH for 3 hours. In the last 30 minutes, stir in the corn.

Finish & serve:
Once done, remove the bay leaves and taste for seasoning. Ladle the soup into bowls, top with fresh parsley, and squeeze a little lemon juice for brightness. Serve warm with crusty bread or a salad for a complete Healthy Fall Meals Dinners option.

Pro Tip: For a heartier meal, add cooked quinoa, lentils, or shredded rotisserie chicken in the last hour of cooking.

Pro Tips

• Meal prep win: This soup freezes beautifully for easy lunches or Quick Fall Dinner Ideas.
• Make it spicy: Add a pinch of chili flakes for gentle heat.
• Budget-friendly: Perfect Cheap Dinner For A Family — uses simple, wholesome ingredients.
• Flavor boost: A drizzle of olive oil or sprinkle of Parmesan just before serving takes it to another level!

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Nutrition Info (Per Serving)

Please note: Nutrition values are approximate and may vary based on the specific ingredients and brands used.

Conclusion – Warm, Wholesome, and Full of Fall Flavor

This Crockpot Autumn Vegetable Soup is the ultimate cozy comfort food — simple, nourishing, and perfect for chilly days. It’s one of those Easy Dinner Recipes For Family that’s healthy, affordable, and packed with flavor. Whether you’re meal prepping, serving a crowd, or just craving something warm and hearty, this soup is a clean-eating favorite you’ll make again and again.

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