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.

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 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!

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! 

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4.79 from 23 votes

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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.

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

Enjoy!
Robyn xo

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