Healthy Vegetable Soup

It might seem strange to some but I absolutely love soup, no matter what the temperature is outside. While it is mostly regarded as a fall and winter dish, my love for this warm comfort food comes honestly.

Growing up, there was only one other soup that rivaled my Granny’s Potato Soup and that was her Healthy Vegetable Soup. Rain or shine, hot or cold, when Granny got a hankering for her Vegetable Soup, she made a big pot for everyone to enjoy.

I have many fond childhood memories of walking into her kitchen and being greeted with the smell of her veggie soup bubbling merrily on the stove.

Ah! I can almost smell it now! Granny always added barley to her soup (my first introduction to the grain) and let me tell ya, it was about as delicious as any meal you’ve ever had. I didn’t add barley to my vegetable soup recipe because I’m gluten intolerant but I did add quinoa, and that was every bit as filling and flavorful.

Two white bowls of Vegetable Quinoa Soup sit on a white backdrop with a blue towel behind them. A silver spoon has been dipped in one of the bowls of soup and has been lifted out so that the contents of the soup are visible.

Healthy Vegetable Soup is full of goodness and gluten-free!

Grab a 5 quart or larger slow cooker and use a slow cooker liner inside if you don’t want any clean-up afterward. For the vegetables, add in 1/2 cup chopped onion, a 12-ounce bag of mixed frozen green peas and chopped carrots, 4 Roma tomatoes diced, 2 stalks of diced celery, and 3 small potatoes peeled and diced. You could always add chopped cabbage, green beans, Lima beans, Northern beans, kale, spinach, or corn if you so desire and omit any vegetables you don’t like.

For the seasoning, you’ll want ground black pepper, garlic salt, salt, garlic powder, and cumin. Exact measurements are in the recipe card below. Add the amber agave along with the seasonings – the sweetness serves to cut some of the acidity in the V8 juice.

 A black slow cooker insert lined with a clear, plastic slow cooker insert liner is filled with chopped onion, celery, tomatoes, pees, potatoes, and carrots, along with spices and seasonings.

Cooking Vegetable Soup low and slow lends a wonderful flavor.

I don’t think my Granny ever owned a Crock-Pot slow cooker so you wouldn’t catch her making soup in it, however, I love her classic recipe in my Crock-Pot.

If you would rather simmer yours on the stovetop, I included instructions for that below in the recipe card. If you’re like me and enjoy breaking out the slow cooker, especially in the hot summer months, you’re going to love that this recipe is slow cooker to perfection.

Add in the V8 vegetable juice, water, and chicken broth (use vegetable broth for a vegan/vegetarian version) and place the lid on the slow cooker. Cook on low 6 hours or high 4 hours for a wonderful, slow-cooked flavor.

A black slow cooker insert is filled with peas, carrots, onions, tomatoes, potatoes, celery, V8 vegetable juice, chicken broth, and water as well as spices and seasonings.

Quinoa adds Vegan-friendly protein to this Slow Cooker Vegetable Soup.

Once the soup is cooked, remove the lid and turn the slow cooker off. Cook 1/2 cup dry quinoa according to package directions and add it to the Slow Cooker Vegetable Soup. If you’re not gluten-free, add in cooked barley for a wholesome, hearty flavor.

A black slow cooker insert is filled with peas, carrots, onions, tomatoes, potatoes, celery, V8 vegetable juice, chicken broth, and water as well as spices and seasonings. Half of a cup of cooked quinoa has been added to the cooked contents of the slow cooker.

Stir the cooked quinoa (or barley) into the Vegetable Soup and add more liquid or seasonings depending on your taste and texture preferences. Serve this soup up hot with your favorite choices of sides. My Granny always loved hers with half of a grilled cheese sandwich and some homemade dill pickles slices.

Cooked Slow Cooker Vegetable Quinoa Soup fills a slow cooker insert that has been lined in a plastic crockpot liner.

This Quinoa Vegetable Soup Recipe will be a fast favorite around the dinner table!

I’m so glad I was able to share this treasured recipe, along with the wonderful memories I have with you today. I had forgotten about this soup entirely until my mom reminded me of it the other day when she made some for my Granny, who has been sick and unable to cook. The mention of this, one of my Granny’s favorite meals, brought back so many memories that I had to make some for us too.

Two white bowls of Slow Cooker Vegetable Quinoa Soup has been placed on a white backdrop with two silver spoons inside. A blue towel has been wrapped around the bowls of soup.

Healthy Vegetable Soup makes a great meal-prep meal.

 In addition to being a great meal-prep meal, my Healthy Vegetable Soup is also freezer friendly! Make a big batch and put the leftovers in the freezer to share with a sick friend, or save for future lunches or nights when you don’t want to cook dinner.

A white bowl filled with Quinoa Vegetable Soup sits on a white backdrop with a blue towel behind it. A second, identical bowl of soup is just barely visible to the bottom left of the bowl.








A bright, white bowl filled with Slow Cooker Vegetable Quinoa Soup sits on a white backdrop with a blue towel behind it and a barely visible bowl of vegetable soup beside it. A silver spoon has been placed in the bowl.
5 from 2 votes

Healthy Vegetable Soup

Healthy Vegetable Soup

Course Soup
Cuisine American
Keyword Crockpot Vegetable Soup, Easy Vegetable Soup, Healthy Vegetable Quinoa Soup, Healthy Vegetable Soup, Healthy Vegetable Soup Recipe, Slow Cooker Vegetable Quinoa Soup, Slow Cooker Vegetable Soup, Vegetable Quinoa Soup Recipe
Prep Time 8 minutes
Cook Time 4 hours
Total Time 4 hours 8 minutes
Servings 10 cups
Calories 130 kcal
Author Amy - The Speedy Spatula


  • 12 oz frozen mixed green peas and carrots
  • 2 stalks celery trimmed and diced
  • 3 small potatoes peeled and diced
  • 1/2 white or yellow onion diced
  • 4 Roma tomatoes peeled and diced
  • 1/2 cup uncooked quinoa
  • 1/2 tsp amber agave or granulated coconut sugar
  • 1 tsp garlic salt
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt
  • 3 cups chicken broth or vegetable broth
  • 34 oz V8 Vegetable Juice or tomato juice
  • 1 cup water


  1. Peel and dice the potatoes, diced the tomatoes (and peel if desired), and diced the celery.

  2. Place all ingredients EXCEPT the quinoa in a 5 quart or larger slow cooker.

  3. Cover and cook on high 4 hours or low 6 hours.

  4. Once the soup is cooked, cook 1/2 cup of quinoa according to package directions and add the cooked quinoa to the soup.

  5. Stir the quinoa into the soup, turn the soup off or to the "warm" setting, and add more seasonings or water/broth for desired taste/texture.

  6. Serve hot and enjoy!

Instructions for cooking on the stove:

  1. Place 1/2 cup uncooked quinoa in a large stock pot and cook according to package directions.

  2. Once cooked, add in all ingredients for the soup and cook on medium heat, with the lid on, simmering until the vegetables are cooked through and tender (about 15-20 minutes).

  3. Stir the soup and add more broth, water, or seasonings to taste and desired texture.

  4. Serve hot and enjoy or simmer on low for 1 hour for a more robust flavor.

Recipe Notes

Store the soup in the fridge in an airtight container for up to 6 days or freeze in an airtight container for up to 5 months. Set out or in the fridge to thaw or quick-thaw in the microwave. Re-heat on the stove top or in a microwave. 

5 thoughts on “Healthy Vegetable Soup”

  1. 5 stars
    I love a vegetable soup and this recipe looks delicious! Hope you are having a great day and thanks so much for sharing your post with us at Full Plate Thursday!
    Miz Helen


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