Crock Pot Vegetarian Minestrone Soup

"This is a great recipe based on one from the Fix-It and Forget-It Cookbook."
photo by Dessert Rose photo by Dessert Rose
photo by Dessert Rose
photo by Dessert Rose photo by Dessert Rose
photo by Foodie McFotoman photo by Foodie McFotoman
photo by mgriffin51 photo by mgriffin51
photo by magpie diner photo by magpie diner
Ready In:
6hrs 20mins




  • Combine all ingredients except cheese in slow cooker.
  • Cover.
  • Cook on Low 6-8 hours or until vegetables are tender.
  • Serve topped with grated cheese.

Questions & Replies

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  1. k.levy2010
    Can I use dried beans instead of canned?


  1. magpie diner
    This makes a massive crock pot full of soup! Very rich with a sort of thick tomato broth, which seemed to please the children. Hearty, tasty and ridiculously easy. Very enjoyable and I look forward to the leftovers tomorrow. (At least enough for 2 meals for our family of 4). I added everything in the order listed, exactly as written (touch more garlic). I'd suggest doing the broth last because I'm not joking about it 'just' fitting my crock pot... :) Thanks Mersay, great recipe! (Veg Swap Jan10)
  2. Erika L.
    Edited: It is now fall 2016, and I couldn't wait to break out the crockpot and make this minestrone! I'm going on three years and I'm still making this as soon as it gets cold - and every Sunday all season long. Such a great recipe! ______ 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!
  3. EmilyStrikesAgain
    Fantastic! My girlfriend hates tomatoes, so I needed to find a minestrone recipe without "chunks" - and this was perfect. I was surprised by how flavorful it was with so few spices added. I had it on low for 6 hours but the veggies weren't quite soft and the barley was still hard, so I put it on high for an extra hour or so and that helped.
  4. Foodie McFotoman
    Wonderful recipe! Makes for a hearty, flavorful, rich and healthy soup. Filled even our largest crock pot TO THE RIM. :)<br/><br/>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.<br/><br/>Also added a generous splash of soy sauce at the end and blended to give it a creamier/thicker consistency. Spiced to taste.<br/><br/>Will be freezing a bunch of this to eat for weeks!
  5. etully
    This is a good soup that lends itself to variations. I used brown rice in place of the barley and added more broth.


  1. Bobbin
    This was really good. All my children ate it, too, which is a big plus. I used chicken broth instead of vegetable broth and added some fresh chopped basil since I didn't have italian tomatoes. I will be making again.
  2. etully
    This is a good soup that lends itself to variations. I used brown rice in place of the barley and added more broth.
  3. ellie_
    Delicious soup which we enjoyed with sandwiches. I used rice instead of barley and also skipped the parsley and the grated cheese. Made for vegi swap Jan '10. Thanks for sharing!
  4. Sydney Mike
    Made this for company the other day & this was a WONDERFULLY TASTY addition to the vegetarian dinner we had! The only minor changes I made were to use lemon pepper instead of the usual S&P, & to have grated cheese on the side as optional! The next time I make it, however, I'll definitely do so the day before serving, 'cause, as in JanuaryBride's review, I thought it much more flavorful the next day! Thanks for the great recipe keeper! [Tagged, made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 16]



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