Slow Cooker Vegetable Soup Recipe

This Slow Cooker Vegetable Soup recipe is so simple to make and absolutely scrumptious. A definite family favorite!

Slow Cooker Vegetable Soup Recipe - This Slow Cooker Vegetable Soup recipe is so simple to make and absolutely scrumptious. A definite family favorite! //

I love soup during the winter. Thick, hearty, comforting soup. Vegetable Soup has always been one of my favorites and this slow cooker version is about is easy as they come.


What could be easier than tossing all of the vegetables in the slow cooker, turning it on low and just going on about your business during the day. Then, when supper time arrives, just lifting the lid and spooning out big bowls of piping hot, vegetable soup.

I know I’ve said it time and time again, but slow cookers are one of the most brilliant inventions for busy families. Ever.

That and a good cup of coffee make me incredibly happy!

Of course, if you don’t have a slow cooker, you could whip this soup up in no time on the stove as well. There’s just something about how the flavors all meld together when this soup recipe has been bubbling away in the slow cooker all day. It makes it simply magical. Promise.

Here’s my Slow Cooker Vegetable Soup recipe. I think you are going to love it!

Slow Cooker Vegetable Soup Recipe - This Slow Cooker Vegetable Soup recipe is so simple to make and absolutely scrumptious. A definite family favorite! //
Yield: 8
Course Main Course
Cuisine American

Slow Cooker Vegetable Soup Recipe

Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours

Slow Cooker Vegetable Soup Recipe - Loaded with vegetables, this vegetable soup is made even easier in the slow cooker! Includes optional ground beef for meat lovers as well as vegan options! 

4.79 from 23 votes
Did you make this recipe?


  • 2 pounds ground beef optional
  • ½ medium onion diced
  • 2 cups fresh or frozen mixed vegetables or 2 15-ounce cans mixed vegetables drained
  • 2 cups fresh or frozen Lima beans or 1 15-ounce can Lima beans drained
  • 2 cups fresh or frozen corn off the cob or 1 15-ounce can niblet corn drained
  • 2 cups carrots sliced or 1 (15-ounce) can carrots drained
  • 4 pounds of peeled and diced whole tomatoes or 4 15-ounce cans diced tomatoes
  • 1 (15-ounce) can tomatoes and okra
  • 2 cups water
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper


  1. Cook ground beef, if using, and onions until browned. Add to the slow cooker along with all other ingredients. Cook in the slow cooker for 4 hours on low.
  2. Add more salt and pepper to taste, if you need.


For a vegetarian version of this soup, simply omit the ground beef.

Allow vegetable soup to cool. Place into the refrigerator in an airtight container and store for up to 5 days.

Freezer Friendly:
Allow vegetable soup to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes.

Nutrition Facts
Slow Cooker Vegetable Soup Recipe
Amount Per Serving (2 cups)
Calories 466 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 80mg 27%
Total Carbohydrates 38g 13%
Dietary Fiber 9g 36%
Sugars 8g
Protein 28g 56%
Vitamin A 158.4%
Vitamin C 37.8%
Calcium 12.6%
Iron 35.2%
* Percent Daily Values are based on a 2000 calorie diet.

All images and text © Robyn Stone for Add a Pinch

Robyn xo

Slow Cooker Vegetable Soup - This Slow Cooker Vegetable Soup recipe is so simple to make and absolutely scrumptious. A definite family favorite! //

From the Add a Pinch recipe archives. Originally published 2012.

109 comments on “Slow Cooker Vegetable Soup Recipe”

  1. this is the best recipe I have been wanted to fix so good first time fixing it .thanks love it

  2. Any suggestions for doing this in the instant pot?

  3. Robyn, Have you ever added a can or two of corned beef to this recipe instead of ground beef. Gives the soup a taste of it’ own.

  4. Robyn,

    What size slow cooker do you use?

  5. You should edit this to state if using ground beef, drain then add onions. New cooks will just dump fat and all into crockpot. Also I am adding frozen pea and celery to this soup. Can’t to serve it with crusty bread.

  6. I also add potatoes, green beans instead of the okra and beans. Also add stewed tomatoes,

  7. This would be a great soup recipe to try on a bone – chilling cold day!

  8. Is this on high or low?

  9. The recipe calls for tomatoes, what kind do I buy? Diced, whole, …..HELP

  10. I substituted ground turkey for ground beef. Also felt it needed salt and black pepper. Really excellent soup!

  11. Can I cook this on low for 8 hours?

    • Hi Kari –
      I think cooking that long, vegetables will fall apart if cooked that long. If you have a slow cooker that converts to warm after setting it for four hours on low, that should work. I hope you enjoy it! Thanks!

  12. Thanks Theresa – I’ve fixed the recipe as it should be. I hope you enjoy the soup – it’s delicious! Thanks so much!

  13. When it says 1 (15-ounce) can tomatoes and okra is that a an additional can of and a can of okra?

    • Hi Jackie,
      It is just one can of the combined vegetables. You could also do a mix of the same frozen. I hope that helps!

  14. Hi Karyn,
    It is delicious with or without meat. My family enjoys it both ways. Thanks!

  15. Robyn,
    Can this soup be frozen?

  16. Loved your recipe. I am not allowed to eat meat any more ( Doctors orders lol ) so I substituted navy beans. Absolutely delicious. Thanks for a great recipe.

  17. Could I do this with just diced tomatoes rather than the okra?

  18. Making for first time. Has been cooking for 2 1/2 hours. Still only warm – due to all frozen vegetables… Would it hurt to turn to high for rest of cooking time? I could transfer to large soup pot if necessary.

    • Hi Kathleen,
      The cooking time for the slow cooker is 4 hours on low. If you need to cook it more quickly, then I would suggest using the high setting, but watching very carefully so that it doesn’t burn or cause the vegetables to become too mushy.

  19. Although only warm my husband (taste testing of course) thinks it’s delicious. When I finally get to serve it I hope to give it 5 *. Right now I’ll say 3*

  20. I noticed you use water vs. some type of broth. Do you ever use broth?

  21. Could this be made on stove top and simmer for a few hours?  Would really like to try this recipe.  Thank you.

  22. can you use a broth instead of water?

    • In all of my soups I use broth instead of water. To me it gives it more flavor. Hope this helps. If it’s still to weak for my tast then I’ll add bouillon.

  23. I always add a bay leaf to my veggie soup, enhances it.

  24. No potatoes? How is vegetable soup vegetable soup without potatoes?!

    I also add a dash of allspice, a fresh sage leaf if I have them on hand, and always bay leaf (either 2 small ones or 1 large one).

Leave a Reply

Your email address will not be published. Required fields are marked *