Crock Pot Vegetarian Minestrone Soup

Total Time
6hrs 20mins
20 mins
6 hrs

This is a great recipe based on one from the Fix-It and Forget-It Cookbook.

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  1. Combine all ingredients except cheese in slow cooker.
  2. Cover.
  3. Cook on Low 6-8 hours or until vegetables are tender.
  4. Serve topped with grated cheese.
Most Helpful

5 5

I make this every other week, occasionally modifying it here and there. This week I added a summer squash, for example, and a whole bunch of extra kale. When I don't have barley, I've used farro, pearled couscous or whatever other grain-type I have in the cabinet. I also love spices, so I go super-heavy on the italian spices - basil, thyme, oregano, parsley, etc. I've been doing this for months and have yet to tire of it! It makes about 8 2 cup servings. I portion them and stick them in the freezer. It is healthy, hearty and perfect for lunches!

5 5

Wonderful recipe! Makes for a hearty, flavorful, rich and healthy soup. Filled even our largest crock pot TO THE RIM. :)

Made a few modifications, mostly additions: 1/2 cup frozen cut green beans, diced 1/2 red pepper, only used 1 onion (should have diced it), and used a mix of beans - 1 cup red kidney, 1/2 cup garbonzo, 2 cups white beans, 1 can of diced red tomatoes.

Also added a generous splash of soy sauce at the end and blended to give it a creamier/thicker consistency. Spiced to taste.

Will be freezing a bunch of this to eat for weeks!

4 5

This is a good soup that lends itself to variations. I used brown rice in place of the barley and added more broth.