Easy Vegetable Soup: Slow-Cooker Batch
This slow-cooker batch soup is built for small portions, gentle textures, and freezer-friendly planning. Make a double batch in a 2–3 quart slow cooker, serve 1–2 now, and freeze the rest for quick, comforting meals.
Cooking for one or two shouldn’t mean fast food or lots of waste. A slow-cooker vegetable soup gives you soft, easy-to-chew bites and steady, low-effort cooking that prioritizes vegetables, whole foods, plant-forward protein, and healthy fats.
Batching in a small slow cooker saves energy and cleanup. Freeze single portions so you can reheat without fuss. For more planning ideas, see guides on make-ahead low-salt freezer meals or batch-and-freeze one-pot meals.
Ingredients You’ll Need
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced (or 1/2 tsp garlic powder)
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 small potato (Yukon or sweet), peeled and diced
- 1 small zucchini, diced (optional)
- 1/2 cup red lentils (rinsed) or 1 cup canned white beans, drained
- 1 can (14 oz) diced tomatoes, low-sodium
- 3 cups low-sodium vegetable broth
- 1 teaspoon dried thyme or 1 tablespoon fresh chopped
- 1 bay leaf (optional)
- 2 cups baby spinach or chopped greens
- Salt and pepper to taste (start with 1/4 tsp salt)
- 1 teaspoon lemon juice or 1 tablespoon chopped parsley
You can serve this vegetable soup with soft whole-grain toast, mashed potato, or a spoonful of plain yogurt for extra creaminess.
Step-by-Step Recipe
- Set a 2–3 quart slow cooker to LOW if you’ll be out, or HIGH for a quicker finish.
- Warm the olive oil in a small skillet over medium heat (optional). Sauté onion 3–4 minutes until translucent, add garlic 30 seconds more, then transfer to the slow cooker.
- Add carrots, celery, potato, zucchini (if using), lentils or beans, diced tomatoes, broth, thyme, and bay leaf to the cooker and stir gently.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables and lentils are very soft.
- Remove the bay leaf. For an easier-to-chew texture, use an immersion blender to partially puree the soup, leaving some chunks, or pulse half in a blender and return.
- Stir in spinach until wilted. Add lemon juice and taste; add pepper and up to 1/4 tsp more salt if needed.
- Serve warm and let any leftovers cool before storing in airtight containers for refrigeration or freezing.
Tips and Easy Variations
Texture and ease
- Peel root vegetables and dice small for very soft bites.
- Partially or fully puree the soup to make it gentler to chew.
- Use a small slow cooker for single-portion batches to save energy.
Digestion and low sodium
- Choose red lentils for a smooth texture; they break down while cooking.
- Use low-sodium or homemade broth and skip added salt if needed.
- Brighten flavor with lemon, fresh herbs, garlic, or smoked paprika instead of more salt.
Protein and add-ins
- Swap in canned white beans for a creamier texture and plant protein.
- Add cooked shredded chicken breast for extra soft protein if desired.
- Stir in 1/4–1/3 cup cooked barley, quinoa, or soft rice before serving for more fiber.
Quick notes
- Start with less salt and adjust after reheating, especially for low-sodium plans.
- Red lentils and peeled potatoes help create a naturally thick, gentle texture.
- Freeze single portions flat for fast thawing and portion control.
Storage and Leftovers
Fridge
Cool soup to room temperature (no more than 2 hours), then store in airtight containers in the refrigerator for 3–4 days.
Freezer
For freezer storage leave 1/2-inch headspace, label with the date, and freeze flat. Use within 3 months for best flavor.
Reheating
Thaw overnight in the fridge, then warm gently on the stovetop or in a microwave-safe bowl. Add a splash of broth if too thick and adjust seasoning after reheating.
Conclusion
Give this easy vegetable soup a try for simple, gentle, small-portion cooking that fits the Nutritional Pyramid 2026–2030. It’s low-effort and freezer-friendly, making nourishing meals easy to reach for.
This recipe is forgiving and adaptable: blend for softer textures, swap proteins, and adjust sodium to suit your needs while keeping the focus on vegetables and whole foods.
FAQ
Can I use frozen vegetables?▶
Yes. Add frozen vegetables straight to the slow cooker; they may cook faster so check tenderness earlier and adjust cooking time as needed.
How long does frozen soup last?▶
For best quality use within about 3 months. Label containers with the date and thaw overnight in the refrigerator before reheating.
