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! // addapinch.com

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.

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 vegetable 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!

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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

Directions:

  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.

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.

All images and text ©

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.

103 comments on “Slow Cooker Vegetable Soup Recipe”

  1. Oh yum! I’m going to make this with chicken. I can’t wait!

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

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

  4. 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.

  5. Robyn,

    What size slow cooker do you use?

  6. 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.

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

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

  9. Is this on high or low?

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

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

  12. 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!

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

  14. 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!

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

  16. Robyn,
    Can this soup be frozen?
    Thanks!

  17. 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.

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

  19. 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.

  20. 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*

    Rating: 3
  21. I noticed you use water vs. some type of broth. Do you ever use broth?

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