Crockpot Summer Vegetable Soup

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When summer veggies are overflowing from the garden or farmers market, this crockpot summer vegetable soup is one of my favorite ways to use them. It’s light, fresh, and full of flavor, and the best part?

Everything goes straight into the slow cooker, so you don’t have to stand over a hot stove. I love making this easy dinner on those warm summer days when I still want something filling but don’t feel like cooking.

A soup mug of homemade crockpot summer vegetable soup.

It’s easy, satisfying, and a great way to enjoy the season’s produce with minimal effort.

Why You’ll Love This Crockpot Summer Veggie Soup

It’s So Easy:
Just chop a few veggies and toss everything into the slow cooker. It’s a low effort recipe that is perfect for busy summer days.
Packed With Veggies:
This soup is loaded with seasonal produce like zucchini, tomatoes, and green beans. It’s perfect for using up vegetables from your garden.
Great For Meal Prep:
Make a big batch and you can enjoy it for quick meals throughout the week. Leftovers store well in the fridge and reheat perfectly.
Light But Satisfying:
This easy soup recipe is perfect for days you want a comforting meal but nothing too heavy.

Ingredient Notes

Ingredients for the vegetable soup in bowls including vegetable broth, diced tomatoes, zucchini, red bell pepper, onion, green beans, celery, carrots, garlic, salt, pepper, and chili flakes.

Make sure to check the recipe card for a full list of ingredients and measurements.

Yellow Onion – The onion adds depth to the flavor and they bring a mellow sweetness as it cooks.
Carrots – Add a pop of color to the soup and they naturally sweeten the broth.
Celery – A classic for vegetable soups, it adds a lovely aromatic and savory flavor.
Red Bell Pepper – Brings a brightness and a subtle sweetness to the soup, plus it adds a pop of color.
Zucchini – The classic summer veggie, it’s mild, tender, and absorbs the other flavors so well. This recipe is a great way to use up extra zucchini.
Diced Tomatoes – Canned tomatoes add richness and a slight tang to the soup. Using the juice boosts the flavor of the broth.
Frozen Green Beans – Green beans hold up well in the slow cooker and add some texture and color.
Vegetable Broth – Use a good quality broth for the best flavor, it really makes a big difference to the soup. You can use your favorite store brand or homemade broth.
Minced Garlic – Just a little adds depth to your soup without overpowering the fresh veggies. But if you love garlic, add more to suit your tastes.
Salt, Black Pepper, Red Pepper Flakes – Salt helps to bring out the flavors of the other ingredients, and the black pepper and red pepper flakes add warmth to the soup. You can adjust the seasoning to suit your tastes.

How To Make Crockpot Summer Vegetable Soup

Zucchini sliced and halved on a cutting board.

A knife on a cutting board with sliced carrots.

A knife and a cutting board with chopped celery.

Diced red bell pepper on a cutting board with a knife.

A cutting board with a knife and a diced onion.

Peel your carrots and slice them into coins. Then dice the onion, celery ribs, and red pepper.

Cut the zucchini into rounds, then cut them in half.

Sliced and diced vegetables in a slow cooker, including green beans, peppers, celery, carrots, zucchini, onions, and diced tomatoes.

Place the chopped vegetables, diced tomatoes, and frozen green beans into your slow cooker.

Salt, pepper, and chili flakes were added to the vegetables in the slow cooker.

Vegetable broth poured over the chopped vegetables and seasoning in the slow cooker.

Add the minced garlic, salt, pepper, and red pepper flakes on top. Then pour the vegetable broth over everything.

Ladling homemade vegetable soup out of a slow cooker.

Place the lid on and set your slow cooker to high for 4 hours or low for 6 hours.

Variations

This soup is super flexible, so feel free to make it your own. Here are some easy ways to switch things up.

Add Beans For Protein – Stir in a can of drained white beans or chickpeas for a heartier version that has more protein.
Toss In Some Corn – A little fresh, frozen, or canned corn adds a pop of color and a little sweetness.
Include Leafy Greens – Adding a handful of baby spinach, Swiss chard, or kale in the last 15 minutes of cooking adds more nutrients and color without much effort.
Try Noodles – Adding a little cooked pasta just before serving makes it even more filling and kid-friendly. Try some small shells or ditanlini pasta.
Add Toppings – Totally optional, but sprinkling some fresh herbs like parsley or basil is a great way to make dinner pop.

Serve With

This light and flavorful soup pairs well with all kinds of sides. Here are a few easy ideas:

Bread or Rolls – A warm slice of bread, homemade dinner rolls, or biscuits are perfect for soaking up the broth.
Grilled Cheese Sandwich – The melty cheese and crispy bread go so well with this light soup. Try adding a summery twist to the grilled cheese with some tomato and basil.
Side Salad – Soup and salad are the perfect light but filling summer meal. Try a simple green salad with a vinaigrette or a cucumber tomato salad for a light and refreshing taste.
Crackers Or Flatbread – Keep lunch or dinner extra easy and simply serve your favorite soup, crackers, or flatbread on the side.
Cheese And Fruit Plate – Perfect for a light lunch, just add a small plate of sliced fruit and cheese for a no-cook side.

How To Store Leftovers

To Store:

Let the soup cool completely, then transfer it to an airtight container and refrigerate. It will keep well for up to 4-5 days and reheats easily on the stovetop or in the microwave.

To Freeze:

This soup freezes great! Let it cool, then ladle it into freezer-safe containers or bags, making sure to leave a little room for expansion. Label and store in the freezer for up to 3 months.

For easy grab-and-go portions, freeze some in single-serving containers.

To Reheat:

Thaw overnight in the fridge, then warm the soup on the stove or in the microwave until heated through.

More Easy Summer Recipes:

FAQ

Yes, you sure can use fresh green beans in this soup if you have them on hand.

Yes, you can substitute any of the fresh vegetables with frozen vegetables. It’s a great way to clear out your freezer.

Crockpot Summer Vegetable Soup

This crockpot summer vegetable soup is fresh, light, and super easy to make. Just toss everything into the slow cooker and let it simmer. It’s a cozy way to use up summer veggies without heating up the kitchen.

Prep Time 15

Cook Time 4

Total Time 4 15

Serving Size servings

Ingredients

1 yellow onion, diced
3 small carrots, peeled and sliced into coins
3 ribs celery, diced
1 red pepper, diced
1 zucchini, sliced and halved
1 – 14.5 ounce can diced tomatoes, with juice
1 cup frozen green beans
8 cups vegetable broth
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes

Instructions

Peel the carrots, and chop the vegetables.
Add the vegetables to the bottom of the slow cooker.
Top with seasonings.
Pour the vegetable broth over everything.
Cook on high for 4 hours or low for 6 hours.

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.