Slow Cooker Lentil Vegetable Soup is, to say the least, easy and a flavorfully 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 flavorfully herbed vegetable soup. I mean, can you imagine carrots, mushrooms, lentils, corn, black beans, tomatoes and more? It is loaded!You will feel like a real chef while preparing this soup. Even though the ingredients are pretty basic and possibly already in your kithen it is a rewarding recipe. There is a list of herbs and spices but there again, you probably already have them. They add so much flavor to the soup – along with aroma. The crock~pot makes the recipe extremely easy so just add the ingredients, turn on the knob and relax.
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. He is from a small town and they were, honestly, very poor. He says they ate a lot out of the garden and so that is where his love for root vegetables comes from. Lettuce? No. But root vegetables? Yes.
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.
Slow Cooker Lentil Vegetable Soup
Slow Cooker Lentil Vegetable Soup is, to say the least, easy and a flavorfully herbed dinner.
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 crock pot and stir.
- Cook on low 6 to 8 hours or on high 3 to 4 hours.
Recipe Notes
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 of 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.
Robin Schultz says
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 says
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 says
Ginny, is there a substitute for the cremini mushrooms? I don’t believe my local grocery carries that kind?
Ginny McMeans says
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 says
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 says
Fantastic Chris. Enjoy!
Chris says
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 says
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 🙂