Crockpot Lentil Vegetable Soup is an easy comfort food dinner. You just throw in the ingredients and get a fantastic meal. Deep rich flavors all from the slow cooker.
Nothing says fill-it-up like a hot pot of Crockpot Lentil Vegetable Soup that is all ready to serve. Bowls will be lined up waiting for their ladles full of flavorful herbed vegetable soup.
I mean, can you imagine carrots, mushrooms, lentils, corn, black beans, tomatoes and more? It is loaded!
You'll feel like a real chef while preparing this soup. Even though the ingredients are pretty basic and possibly already in your kitchen it is a rewarding recipe.
There's a list of herbs and spices but there again, you probably already have them. They add so much flavor to the soup - along with the aroma.
The crock~pot makes the recipe extremely easy so just add the ingredients, turn on the knob, and relax.
🍽 Helpful tools
6 Qt. Programmable Slow Cooker - this makes working life even easier. It can turn off on time and it's still safe to let dinner sit in the crockpot a little longer.
Measuring Spoons - I like the strong stainless steel ones the best.
How about another pic of a delicious slow cooker diner. This time it is with beans! Slow Cooker White Bean Chili that is.
Thank goodness my husband loves soups. I think I have mentioned a billion few times before about his picky selective eating habits.
It always surprises me what he does and doesn't like.
So when I found out he loves likes (somehow he also uses correct English so he never loves an inanimate object) lentils, barley, and couscous I was very very happy.
This opened up a whole new array of dishes that I could make and he would 'like'. So, this wonderful soup was created out of wanting to get praise from my husband.
I'm so needy blessed.
🥘 Ingredients
- Onion - is the best base for so many recipes. They cook up sweet and taste great.
- Carrots - is sweet and cut into very small pieces for quick cooking.
- Cremini mushrooms - have more of a bite than white button mushrooms and an earthier taste.
- Green lentils - are a bit sweeter than brown lentils and add a lot of flavor.
- Black beans - are creamy and mild with no hard outer covering.
- Tomatoes - add texture along with lots of tasty juices.
- Whole kernel corn - mixes so well with beans and they offer more nutrients too.
- Basil - has a peppery taste and wonderful aroma.
- Dried oregano - is aromatic and has an earthy flavor.
- Dried parsley - has a bit of a peppery taste.
- Sea salt - is the perfect understated seasoning.
- Black pepper - adds a bit of contrasting spice.
- Garlic powder - goes a long way in the flavor department with just a little bit.
- Onion powder - is powerful so a little goes a long way and adds a lot of flavor.
- Dried thyme - is very earthy and a little bit sweet, with a slight mint taste.
- Dried rosemary - has a sharp flavor that blends with all of the others herbs and spices.
- Vegetable broth - adds flavorful liquid for the soup.
🔪 Instructions
- As simple as always - Add everything to the crockpot and stir.
- Cook on low 6 to 8 hours or on high 3 to 4 hours.
💭 Can you freeze vegetable soup
- Yes, the ingredients in this recipe work great with freezing.
- IF FREEZING:
- Let cool to room temperature.
- Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer
- TO PREPARE AFTER FREEZING:
- Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
- THE NIGHT BEFORE SERVING:
- Put all in a large saucepan and heat through. You can add more broth if you think it is too thick. Ready to serve.
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If you take a photo of your rich vegetable soup I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
📋 Recipe
Crockpot Lentil Vegetable Soup
Ingredients
- 1 onion - white, chopped
- 2 carrots - cut on the bias or rolled cut
- 1 pound mushrooms cremini
- ½ cup green lentils - dried
- 15 ounces black beans - can, drained
- 14 ¼ ounces diced tomatoes - can
- 8 ounces whole kernel corn - can
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon dried thyme
- ⅛ teaspoon dried rosemary
- 32 ounces vegetable broth - low sodium if you like
Instructions
- As simple as always - Add everything to the crockpot and stir.
- Cook on low 6 to 8 hours or on high 3 to 4 hours.
Nutrition
Greg
Summer squash is an interesting addition. I was wondering if I could add some sweet potato. When you say you added it "2 hours out," are you cooking on low or high setting? Thanks. Hoping this will help get us through the snow coming to the east coast.
Ginny McMeans
Not sure you're on the right recipe Greg. Your question doesn't match the recipe 🙂 This one will certainly get you through the winter though. Sweet potato would work great too.
Emma
Thanks for this recipe. I’ve gotta to say - it was pretty darn good. I added some fresh parsley as I had it on hand and some bay leafs but I do believe it’d be just a nice without those additions. The variations of the herbs worked well. I cooked mine on the stove to speed it up. Also great as it’s free on the slimming world plan and a good base to add plenty of speed foods. Thanks again