Crock Pot Veggie Soup

Crock Pot Veggie Soup
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

This soup makes a great vegetable side dish. Serve it alongside roasted chicken or fish. It freezes well, so you can save part of it for a later date if you’d like.

  • Prep time
    20 min
  • Servings
    6 Servings
  • Serving size
    2 cups
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    2 cups
  • Amount per serving Calories 135

  • Total Fat 0.5g
    • Saturated Fat 0.1g
  • Cholesterol 0mg
  • Sodium 250mg
  • Total Carbohydrate 30g
    • Dietary Fiber 7g
    • Total Sugars 14g
  • Protein 4g
  • Potassium 880mg


  • no salt added diced tomatoes (14-ounce with juice)
    2 can
  • large onion (diced)
  • garlic (minced)
    4 clove
  • large carrots (diced)
  • celery (diced)
    2 stalks
  • medium parsnip (diced)
  • large red bell pepper (seeded and diced)
  • low sodium vegetable broth (low-sodium)
    6 cup
  • cabbage (chopped)
    3 cup
  • Spike seasoning (salt-free)
    1 tsp
  • salt (optional)
    1/2 tsp
  • black pepper
    1/4 tsp
  • large sweet potato ((about 10 ounces), peeled and diced)


  1. Stir together all the ingredients in a crock pot.

  2. Set the crock pot on high setting for 4-6 hours.

  3. Stir well before serving and lightly mash the parsnips and sweet potatoes to thicken the soup slightly.

  • Not recommended

    I wanted to like this, but I didn’t. It was edible, but no one really liked it. I think the sweet potato was too overpowering. Not sure what I will do with the leftovers as no one enjoyed this.