Slow Cooker Soup Recipes: Hearty Harvest Veggie Medley

When chilly weather calls for comfort, this slow cooker soup brings all the cozy vibes right into your bowl. Packed with colorful veggies, a hint of herbs, and a light yet satisfying broth, this recipe is easy to throw together and perfect for weeknight dinners or lazy weekend lunches.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, chopped
• 1 cup chopped sweet potato (about 1 medium potato)
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 bay leaves
• 6 cups vegetable or chicken broth
• Salt and pepper to taste

Instructions

Start by warming the olive oil in a skillet over medium heat. Sauté the chopped onion for about three minutes until it begins to turn translucent, then add the minced garlic, stirring for another minute. This quick step makes your soup even more fragrant.

Transfer the sautéed onion and garlic to your slow cooker bowl. Add in the chopped carrots, celery, bell pepper, and sweet potato. Sprinkle in the thyme, rosemary, and bay leaves. Next, pour the broth over the vegetables. Season with a pinch of salt and pepper, then gently stir to combine all the flavors.

Cover your slow cooker and set it on low for six to eight hours, or on high for four hours. You’ll know it’s ready when the vegetables are fork-tender and the broth is infused with the herbs. Discard the bay leaves before ladling the soup into bowls.

This recipe is a go-to for anyone craving a healthy, no-fuss meal. It’s light yet warming, and you can easily tweak it to suit different dietary needs—swap in beans or pasta for a heartier bite, or add cooked chicken for extra protein. Whether you’re feeding a crowd or planning ahead for weekday lunches, this recipe is a nourishing companion through breezy days and cozy nights alike.