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.
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Slow Cooker Lentil Vegetable Soup
- 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
- 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.
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.