clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker 10 Vegetable Soup

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25 minutes
  • Cook Time: 4-6 hours
  • Total Time: 0 hours
  • Yield: 9 (1.5 cup) servings 1x


A flavorful and colorful vegetable soup that is anything but boring! Get more veggies in your diet with this healthy and tasty soup.


  • 2 tsp olive oil
  • 1 shallot, diced
  • 10 garlic cloves
  • 8 cups vegetable broth
  • 1 (14.5 oz) can petite diced tomatoes
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 cup frozen corn
  • 1 rib celery, diced
  • 1 cup diced carrots
  • 1 medium zucchini, quartered and sliced
  • 1 cup frozen lima beans
  • 1 (15 oz) can great northern beans or chickpeas, rinsed and drained
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp tomato paste
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 1 tsp ground coriander
  • 3 cups coarsely chopped spinach


  1. Heat oil in a pan on the stove. Add in the shallot and saute for 3 minutes. Add in the garlic and saute for 20 seconds. Add to the slow cooker.
  2. Add the broth, tomatoes, peppers, corn, celery, carrots, zucchini, lima beans, chickpeas, salt, pepper, tomato paste, cumin, chili powder and coriander to the slow cooker. 
  3. Cover and cook on low for 4-6 hours. Add in the spinach. Salt and pepper to taste.
  4. Ladle into bowls and serve. 


For a lower sodium version don’t add in the salt and use a low sodium vegetable broth. 

Leftovers stay good in the fridge for up to a week. This soup can be frozen although some of the vegetables will be a little mushy when reheated (like the zucchini and peppers).

I used a 6 quart slow cooker. 

  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American