Slow Cooker
$1.10per plate
Prep
15 min
Soup · Vegetable Soup
Crockpot Vegetable Soup
A crockpot full of vegetable soup is about the cheapest way to feed a crowd, and it cooks itself while you are out. A can of tomatoes, a bag of frozen vegetables, a few potatoes, and a can of beans simmer all afternoon into a big, hearty pot that costs pennies a bowl. It freezes beautifully, so one batch covers lunches for days. This is pantry-and-freezer cooking at its most forgiving: add what you have, set it, and forget it.
$0.71per plate
Estimated recipe total
$5.68 · serves 8
Cook
5 hr 45 min
Total
6 hr
Serves
8
1 How to make it
1
Load the crockpot
Add the potatoes, carrots, onion, celery, garlic, tomatoes, beans, herbs, and broth to the slow cooker. There is no need to brown anything; the long cook does the work.
2
Cook low and slow
Cover and cook on low for about 6 hours or high for 3, until the potatoes and carrots are tender. Low and slow lets the flavors meld into a rich broth.
3
Add the frozen vegetables
Stir in the frozen mixed vegetables for the last 30 minutes so they heat through without turning to mush.
4
Taste and serve
Taste for salt, which soup usually needs more of than you expect, and adjust. Serve with bread to make it a full meal.
2 Cheaper ingredient swaps
- Any vegetables you have. This soup is made for cleaning out the crisper. Green beans, corn, zucchini, cabbage, or spinach all belong here.
- Add pasta or rice. Stir in a handful of small pasta or a scoop of rice in the last 30 minutes to make it heartier and stretch it further.
- Make it on the stove. No slow cooker, simmer everything in a big pot for about 40 minutes until the vegetables are tender.
- Add leftover meat. A cup of shredded chicken or browned ground beef turns it into a meatier meal for a little more.
3 Budget tips
- A pot of vegetable soup is one of the cheapest ways to feed eight, and it is built almost entirely from pantry and freezer staples.
- It is the ideal use-it-up meal; toss in any vegetables that are about to turn and nothing goes to waste.
- A can of beans adds cheap protein and makes the soup filling enough to be a meal, not just a starter.
- It freezes beautifully, so one afternoon of cooking covers lunches for a week or more.
4 Storage, freezing & reheating
Fridge
Refrigerate the soup in an airtight container for up to 5 days. The flavor deepens over the first day or two.
Freezer
Freeze in single-serving containers for up to 3 months. It reheats straight from frozen and tastes just as good.
Reheating
Reheat on the stove or in the microwave until steaming. Add a splash of broth or water if it has thickened in the fridge.
5 Nutrition (per serving)
Calories
150
Protein
6g
Fat
1g
Carbs
30g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Can I put frozen vegetables in the crockpot?
Yes, but add them near the end, in the last 30 minutes, so they heat through without overcooking into mush. Hardier vegetables like potatoes and carrots go in at the start.
How do I make vegetable soup more filling?
Add a can of beans for protein, or stir in pasta or rice near the end. A cup of leftover shredded chicken or ground beef makes it a heartier, meatier meal.
Why does my soup taste bland?
Soup usually needs more salt than you think, and it needs it at the end. Taste and adjust the seasoning before serving, and a splash of vinegar or squeeze of lemon can brighten it too.
How is the price per bowl calculated?
A full pot runs about $5.68 and fills eight bowls. It is nearly all pantry and freezer staples, so the cost per bowl barely moves.
Helpful Tools for This Recipe
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- 7-quart slow cooker. A large slow cooker batch-cooks cheap cuts, beans, and soups hands-off, so leftovers stretch across the week. Best for pot roast, chili, bean soups, and set-it-and-forget-it dinners.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
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