Slow Cooker Fresh Vegetable Soup

If fresh herbs are available, you can replace the dried herbs with a bouquet garni made by tying a small bunch of parsley and a stalk each of thyme, basil, and marjoram together with kitchen twine and suspending it in the soup.

Serves: 8Hands-on: 15 minutesTotal: 7 hours 15 minutesDifficulty: Easy

Serves: 8


  • 6 cups water or chicken broth
  • 1 large yellow onion, peeled and diced
  • 1 can (28 oz.) whole plum tomatoes, crushed
  • 4 large carrots, peeled and diced
  • 1 acorn squash, peeled, seeded, and diced
  • 2 large potatoes, peeled and diced
  • 2 cans (15 oz.) white beans, rinsed and drained
  • ¼ tsp. dried thyme
  • ¼ tsp. dried basil
  • ¼ tsp. dried marjoram
  • 2 tsp. dried parsley
  • 2 stalks celery, sliced
  • ½ cup celery leaves, chopped
  • ½ lb. green beans, ends trimmed and cut into 2-inch pieces
  • ½ lb. zucchini, sliced
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper


  • Add the water or broth, onion, tomatoes, carrots, acorn squash, potatoes, beans, thyme, basil, marjoram, and parsley to the slow cooker. Cover and cook on low for 6 hours or until the acorn squash and potatoes are tender.
  • Stir in the celery, celery leaves, green beans, and zucchini. Add additional water or broth if needed. Cover and cook for 1 hour or until the newly added vegetables are cooked through. Ladle into soup bowls.