Slow Cooker Vegetable Soup Crock Pot

DSC_0122Vegetable Soup Crock Pot Slow Cooker Recipe!

So this recipe is super easy to make. Literally prepare the veggies, make or open your stock and switch on the slow cooker and let THAT do the rest!

When I returned home after I had been out all day the house smelt divine! This recipe serves 4. So without further ado… Here is this cheap, filling winter warmer’s simple recipe.


1 bag of root vegetables in a bag, (from Asda -but sold at various supermarkets) £1

1 can of butter beans (I used Napolina butter beans), drained and washed, 400g can £0.85p

4 cloves of garlic, whole bulb £0.30p

1 knorr vegetable stock pot, Sold in 4s £1.45 a box

1 Scotch Bonet Pepper sold in packets of 6, I think , cant remember exact cost less than £1

1 tablespoon of Cornstarch although arrowroot can be substituted, 1 box 250g £0.75p

1 tablespoon smoked paprika, 48g costs £0.80

1 tablespoon of italian seasoning, 13g costs £0.70

salt and pepper to taste

*costings from Tesco- except the root veg bag*


prepare your veggies, peel and chop/dice the veg into 1/2 inch cubes

DSC_0100 DSC_0099

finely chop the garlic and onions

DSC_0092 DSC_0093DSC_0096DSC_0097DSC_0098prepare the vegetable stock 1 pot makes 500ml of stock

DSC_0101This can be substituted for chicken broth/stock or a mixture of both either works well.DSC_0105Put the veg in the slow cooker and add the stock of choice. Cover and turn the slow cooker on high for 4 hours or 8 hours on low.

I prefer to add seasonings at the end as you are likely to need less at this point. I add a little at a time, tasting repeatedly until you have a taste that you are happy with.

I added the Scotch Bonet pepper, butter beans, paprika & Italian seasoning 25 minutes before the end.DSC_0126

I use Frozen Scotch Bonet’s because when I buy them fresh I never use them before they spoil and I hate wasting stuff so in the freezer it goes for use when I want and not when nature forces me to use.

I leave that the slow cooker alone for 5 minutes before coming back to thicken the soup. I take out anywhere between 3-4 cups of the soup liquid included add a tablespoon of cornstarch or any other thickening agent, arrowroot works well. blend and then return to the remainder of the soup and let the thickening agent do its job!

After 30 minutes or when the remaining root veg is tender (if it isn’t already) your soup is done!

DSC_0121 DSC_0122Serves 4.

Nutritional value of the soup is as follows:

Calories 124

Fat 1g

Carbs 22.7g

Protein 2.3g

Cholesterol 0g

I usually eat soup with a chicken breast baked in foil in an oven but I couldn’t be asked to make it. When I came home I was famished and just wanted to eat my soup. You could easily add chicken or turkey to the slow cooker when you add the veggies diced to at least 1.5 inch cubes it will cook in the time allotted in this recipe. This also goes well with crusty bread.

What I will say is that this recipe works with any veggies and is simple enough to make. If the Scotch Bonet is too hot for you perhaps substitute for cayenne pepper or chilli flakes. There is very little prep required for this dish. Fab! I mean, who doesn’t like to take the minimal route and the slow cooker is indeed the minimal route.

I hope you enjoy this recipe. Let me know if it ends up in your soup rotation!

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