This Easy Homemade Vegetable Soup is loaded with vegetables makes a comforting, delicious, healthy and hearty soup recipe! 

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

Homemade Vegetable Soup

This vegetable soup recipe has been one of my family’s favorites for as long as I can remember! Filled with vegetables, it is naturally low in fat and calories making it a hearty, yet healthy soup recipe. I love that you can customize the vegetables to your personal preferences and even make it as a beef vegetable soup if you prefer.

How to Make Vegetable Soup

Vegetable soup is so easy to make at home and tastes so much better than a canned soup ever could in my opinion! My Grandmother and Mother both made this soup as I was growing up and it is one that is on regular rotation at my house too. Since it is so versatile, I love to make it as a simple vegetarian vegetable soup and then at other times I’ll make it with beef or turkey for additional protein.

For the vegetables, the options are limitless! I generally use many of the same vegetables in this soup that my Grandmother and Mother did, but I also love to just use whatever vegetables I have on hand. My favorite vegetables to include are:

  • onion
  • corn
  • carrots
  • celery
  • okra
  • tomatoes
  • green beans
  • lima beans
  • potatoes

During the winter, I love to use frozen vegetables that I keep stocked in our freezer such as green beans, corn, okra, or even a bag of mixed vegetables. Throughout the warmer months, I love to use fresh vegetables from our garden or the produce stand. Additional vegetables that are delicious in this vegetable soup are English peas, spinach, kale, mushrooms, or cauliflower.

Stovetop Vegetable Soup

You can also easily make this soup on the stovetop and without a slow cooker!

  • Brown the beef or turkey (if using) in a dutch oven or heavy bottomed soup pot set over medium heat. Drain away any drippings from the browned beef and discard the drippings.
  • Add all of the remaining ingredients for the soup and return the pot to the stovetop.
  • Reduce the heat to low heat and allow to simmer for 15 minutes.
  • Taste and adjust the seasonings as needed.

Can You Make this Vegetable Soup Ahead?

To make this soup ahead, cook the soup as directed and allow vegetable soup to cool completely. Then, place into the refrigerator in an airtight container and store for up to 5 days.

How to Freeze Vegetable Soup

Allow the 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.

What to Serve with Vegetable Soup

While vegetable soup makes a hearty meal on its own, you can also serve with the following

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! // addapinch.com

Slow Cooker Vegetable Soup Recipe

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! 
4.75 from 24 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Servings: 8
Course Main Course, Soup
Calories: 466kcal
Serving Size 2g
Cuisine American
Author: Robyn Stone

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 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. Drain away the drippings from the browned beef and discard the drippings. Add the beef and onions to the slow cooker along with all other ingredients. 
  • Cook in the slow cooker for 4 hours on low.
  • Taste and adjust seasonings as needed

Video

Notes

Vegetarian:
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 Information

Serving: 2cups | Calories: 466kcal | Carbohydrates: 38g | Protein: 28g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 80mg | Fiber: 9g | Sugar: 8g | Vitamin A: 7920IU | Vitamin C: 31.2mg | Calcium: 126mg | Iron: 6.3mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

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

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

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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119 Comments Leave a comment or review

  1. 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.

  2. 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.

      1. I’m going to fix this, using real potatoes, hoping it will be good, and cornbread too!!

    1. 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!

    1. 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!

  3. 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.

  4. 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.

    1. 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.

  5. 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*

      1. Thank you for your quick response.   Will make a grocery list so husband can pick up the items for soup.  Again, thank you. 

    1. 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.

  6. 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).

    1. 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!

    1. 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!

  7. We love this vegetable soup recipe so much! It’s to the point where I have to make it at least once a month because I start to crave it. Delicious!!

    1. I would use 1 cup fresh, peeled, diced tomatoes and 1 cup sliced okra instead of the canned tomatoes and okra. Just add the tomatoes and okra with the other vegetables and cook according to the recipe. Hope you enjoy the soup, Syd!

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