Slow Cooker Lentil Vegetable Soup is, to say the least, easy and a flavorful herbed dinner. You just throw in the ingredients and get a fantastic meal.
Nothing says fill-it-up like a hot pot of Slow Cooker 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.
A Couple of Tools for Making This Slow Cooker Lentil Vegetable Soup Easier:
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.
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Slow Cooker Lentil Vegetable Soup
Ingredients
- 1 onion - white, chopped
- 2 carrots - cut on the bias or rolled cut
- 1 pound mushrooms cremini
- 1/2 cup green lentils - dried
- 15 ounces black beans - can, drained
- 14 1/4 ounces diced tomatoes - can
- 8 ounces whole kernel corn - can
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon dried thyme
- 1/8 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
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.
Emma says
September 10, 2018 at 7:10 amThanks 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
Ginny McMeans says
January 3, 2018 at 9:29 amNot 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.
Greg says
January 3, 2018 at 8:04 amSummer 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.
Tina | The Worktop says
September 15, 2017 at 3:48 amThis soup looks like something my family would love! I’ll have to make it one of these days, especially now that the weather is getting cooler.
jane @ littlesugarsnaps says
September 15, 2017 at 1:38 amThis soup looks so satisfying. It’s a great way to eat plenty of veg as well.
Jagruti says
September 15, 2017 at 1:16 amIam always on the lookout for vegan recipes, iam saving your slow cooker method to try out soon. Thank you
Laura says
September 14, 2017 at 11:01 pmWhat a great soup idea. My boys do not like lentils, but guess what? They are at school 🙂 so I can have this delicious lentil soup and indulge ! Pasta was coming out of my hears