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Slow Cooker Vegetable Soup Recipe

This Easy Vegetable Soup is loaded with vegetables and makes hearty soup recipe perfect for the whole family!

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 a beef vegetable soup if you prefer.

Slow Cooker Vegetable Soup Recipe

How to Make Vegetable Soup Recipe

Slow Cooker Vegetable Soup

• Add the browned beef (if using) to the slow cooker along with all other ingredients.
• Cook in the slow cooker for 4 hours on low.
• Taste and adjust the seasonings as needed.

Stovetop Vegetable Soup

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

• Brown the beef (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.

Vegetarian Version
To make this soup vegetarian, just simply omit the ground beef.

Make Ahead Vegetable Soup

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.

Can You 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

• Buttermilk Cornbread
• Garlic Biscuits
• Drop Biscuits

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

Print Recipe

5 from 1 vote

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! 

Prep Time15 mins

Cook Time4 hrs

Total Time4 hrs 15 mins

Course: Main Course, Soup

Cuisine: American

Keyword: easy vegetable soup, how to make vegetable soup, slow cooker vegetable soup recipe, vegetable soup, vegetable soup recipe

Servings: 8

Calories: 466kcal

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 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. 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

Serving: 2cups | Calories: 466kcal | Carbohydrates: 38g | Protein: 28g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 80mg | Fiber: 9g | Sugar: 8g | Vitamin A: 158.4% | Vitamin C: 37.8% | Calcium: 12.6% | Iron: 35.2%

Enjoy!
Robyn xo

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