Slow Cooker Vegetable Soup Recipe
This Slow Cooker Vegetable Soup recipe is loaded with vegetables and made even easier in the slow cooker! This vegetable soup is a delicious 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.
Seriously.
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.
Slow Cooker Vegetable Soup Recipe
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 how I make it.
How to Make Slow Cooker Vegetable Soup Recipe
Vegetarian Version
To make this soup vegetarian, just simply omit the ground beef.
Make Ahead Slow Cooker Vegetable Soup
To make this soup ahead, cook the soup as directed and allow vegetable soup to cool. Then 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 the soup over medium-low heat on the stovetop until heated throughout, about 15 minutes.
Slow Cooker Vegetable Soup Recipe Video
Here’s my Slow Cooker Vegetable Soup recipe. I think you are going to love it!
Slow Cooker Vegetable Soup Recipe
Ingredients
- 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
Instructions
- 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.
- Add more salt and pepper to taste, if you need.
Notes
For a vegetarian version of this soup, simply omit the ground beef. Make-Ahead:
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
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
this is the best recipe I have been wanted to fix so good first time fixing it .thanks love it
I’m so glad you love it, Linda! xo
Any suggestions for doing this in the instant pot?
I would like to know as well. ? I love my IP!
Thank you!!
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.
Robyn,
What size slow cooker do you use?
Omitted the okra but added potatoes & shredded cabbage. Very, very good!
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.
I also add potatoes, green beans instead of the okra and beans. Also add stewed tomatoes,
I was just going to ask about adding a potato when I realized I don’t like okra either haha. Thanks!!
This would be a great soup recipe to try on a bone – chilling cold day!
Is this on high or low?
The recipe calls for tomatoes, what kind do I buy? Diced, whole, …..HELP
I substituted ground turkey for ground beef. Also felt it needed salt and black pepper. Really excellent soup!
So glad you liked it, Chris. You can definitely add more salt to taste. Thanks so much!
I’m going to fix this, using real potatoes, hoping it will be good, and cornbread too!!
Delicious with cornbread, Rene! xo
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!
Thanks Theresa – I’ve fixed the recipe as it should be. I hope you enjoy the soup – it’s delicious! Thanks so much!
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!
Hi Karyn,
It is delicious with or without meat. My family enjoys it both ways. Thanks!
Do you not thaw the frozen veges first?
You don’t have to thaw first, Debbie. Hope you enjoy it! Thanks!
Robyn,
Can this soup be frozen?
Thanks!
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.
I’m so glad you enjoyed it Tammy! We love it in my house too! Thanks!
Could I do this with just diced tomatoes rather than the okra?
Hi Angie,
Yes, you can omit the okra if you prefer! I hope you enjoy it!
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.
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*
I noticed you use water vs. some type of broth. Do you ever use broth?
Could this be made on stove top and simmer for a few hours? Would really like to try this recipe. Thank you.
Absolutely, Linda. I hope you enjoy it!
Thank you for your quick response. Will make a grocery list so husband can pick up the items for soup. Again, thank you.
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.
I always add a bay leaf to my veggie soup, enhances it.
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).
made this but added raw diced potatoes. it was very good but the potatoes were hard as a rock. any idea why?
I have not added raw potatoes to this recipe. It will probably take longer to cook potatoes than the 4 hours on low in the slow cooker as directed for the recipe as it’s written. I hope that helps, Robin. Thanks!
Robyn, would I be able to substitute neckbones for the ground beef and do I have to cook before adding to the crockpot.
Hi Arlene,
I’ve not used that in this recipe so I can’t answer from experience.
The proper heat setting to put the slo-cooker n would be nice. I put mine on medium high, and we will see.
Bill,
The recipe calls for a Low heat setting. I’m sorry you didn’t see the heat setting, but it’s given along with the amount of time in step 1 of the recipe instructions. It’s also provided in my blog post.
I hope you enjoy it. Thanks!