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.
Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.
📋 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
Ginny McMeans
I think the problem might be that slow cookers all act differently. There really isn't a rule of thumb but I would guess to start checking a couple of hours ahead of time on low and an hour ahead on high.
Robin Schultz
Could you make this recipe in a pressure cooker? If so, how would YOU do it? I have an Instant Pot and would love to try making this recipe in it instead of a crockpot.
Ginny McMeans
I am so sorry that I don't know at the moment Robin. An Instant Pot is a new addition to my appliances but I will give it try and let you know. If you beat me to it please chime in.
Chris
Ginny, is there a substitute for the cremini mushrooms? I don't believe my local grocery carries that kind?
Ginny McMeans
Yes, you can use white button mushrooms Chris. Creminis are also called baby portabellas and they are usually next to the white ones. Just in case and they are brown. You'll love them both whichever way you go. 🙂
Chris
Thanks Ginny, I thought to google it after I asked. I do like the baby portabellas. I'm going to put it on right now and look forward to having it tonight. Thanks again
Ginny McMeans
Fantastic Chris. Enjoy!
Chris
Ginny, just wanted to stop back by and tell you how much I enjoyed this soup. It was an easy put together and came out excellent. Everything blended so well together. I did go with a white corn and added one summer squash about two hours out (couldn't help myself ☺). I will be keeping the one bookmarked for future use. Thanks again!!
Ginny McMeans
Thanks for letting me know Chris and for all of your kind words. I know how it is about trying to keep to the recipe but then again cooking is all about having a good time and eating well. Love white corn and squash 🙂
Brian Jones
Slow cooker soups and stews really are the best, love the sound of this one, very tasty.
Laura
What 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
Jagruti
Iam always on the lookout for vegan recipes, iam saving your slow cooker method to try out soon. Thank you
jane @ littlesugarsnaps
This soup looks so satisfying. It's a great way to eat plenty of veg as well.
Tina | The Worktop
This 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.
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