gluten-free vegetable soup
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Slow Cooker Italian Vegetable Soup {Gluten-Free, Paleo}

Simple but savory slow cooker Italian soup. Gluten-free made with your favorite fresh chopped vegetables, hearty beans, and tomatoes and Italian seasoning.
Course Main Course
Cuisine Italian
Keyword gluten-free vegetable soup
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 23kcal
Author Audrey from Mama Knows Gluten Free


  • 1 tablespoon olive oil
  • 2 cans of diced petite tomatoes
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon basil
  • 1 teaspoon salt
  • 2 gluten-free beef bouillon cubes/granules I use Herb OX
  • 3 types of canned beans do not drain: kidney, cannellini and Great Northern beans (I like Bush's beans)
  • fresh chopped veggies: carrots green beans, zucchini, yellow squash, baby spinach
  • 1 cup water


  • First, add olive oil to the pot.
  • Then add the rest of the¬†ingredients to Crock-Pot and stir.
  • Cook on high until veggies are softened to your preference (usually 4 hours).


Serving: 1g | Calories: 23kcal | Carbohydrates: 1g | Fat: 1g | Sodium: 534mg | Potassium: 20mg | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.1mg
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