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 Ahead?

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

How to Freeze this 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 this Soup

While this 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! 
4.77 from 26 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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124 Comments Leave a comment or review

  1. Love love LOOOOVE my slow cooker!! It allows me to prepare a meal at MY convenience (like when the baby is sleeping) and have it ready at dinner time…because making dinner on time can be difficult nowadays.

    This soup looks so bright and gorgeous…love all the yummy veggies!!

    1. I never use canned veggies when I do soup for texture and sodium reasons. I always buy a family sized bag of mixed veggies and add frozen lima beans. Just throw them in the pot (slow cooker) frozen with the rest of your stuff.

  2. If I want to leave out the ground round, do I still need to brown the onions before I add them to the crockpot? I feel like they would cook in the four hours allotted for cooking, I just wanted to get your thoughts.

  3. robin- after seeing this recipe on facebook, I purchased a slow cooker only to make this soup. I am anxiously waiting delivery of the cooker because I am craving your soup now that it is colder .
    Please post any similar recipes or some chili recipes. thanks

  4. Sounds AWESOME!!! I could eat soup every day!! Just a dumb question though. Are you using the 2 cans mixed vegetables PLUS the other items listed or in place of them?

  5. Tried this soup last night, and loved it! So easy and inexpensive, and perfect for the single-digit temperatures we’ve been having here this week! I used all canned vegetables, but rinsed everything except the tomatoes and tomatoes/okra, just to try to cut some of the sodium. I thought it turned out perfectly that way, and my husband liked it too.

    I will definitely make this again. I’m also going to post a link on my blog. Thanks for a great recipe!

  6. I wanted to make this all veggies, so I skipped the meat. I also substituted the water for chicken broth, and added garlic, rosemary, thyme, salt, and pepper. It was amazing!

  7. This looks great. I’m curious. Is there a health reason for draining the vegetables from cans? I can understand draining and rinsing beans, but I wondered if there are preservatives or additives that get rinsed away if draining and substituting the water. Also, would you recommend not adding low sodium beef broth verses water? If so, why? Thanks!

  8. I like to use fresh or fozen vegatables. I was wondering what are in the mixed canned vegatables? I couldn’t really tell by looking at the pictures. Thank you.

  9. You can leave out the meat!
    Brown onions and celery.
    Include parsnips and carrots.
    Mixed frozen veggies(corn peas etc…)
    Canned tomatoes etc…

    Delight your family by adding alphabit noodles!!!
    No one is too old for homemade aphabit soup.

  10. I added the liquid from the canned vegetables and dropped the 2 cups of water. I felt it added even more flavor. m-m-m-m-m-m-m-m good

    1. I was just thinking the same thing…why get rid of all that wonderful juice and use water? I’ll measure all the juice and then add water for the remaining amount needed…what spices does it need??? Thanks

  11. I live in Northern Georgia, about 60 miles NE of Atlanta. I can’t seem to find and tomatoes with okra in them! Any idea of where to get them? Thank you!!

  12. I made this tonight with a little tweaking and it was DELICIOUS!!! I omitted the tomatoes with okra only because I couldn’t find it at Kroger. I added two beef buillon cubes and a tsp of salt. I also used ground turkey instead of beef because my husband is going through a ground turkey phase. So so so good!

  13. Thanks for adding the alternative stockpot meto, since no longer having a slow cooker ( I know, I miss it) I have to make soups in my stock pot until I can afford a new one so it’s great to find slow cooker recipes that can work on the stove.

  14. I absolutely love this soup and I’m getting ready to make it again. It does need some seasoning. What do you recommend?

    1. I’m so glad you enjoy it. We like to keep it simple and just use freshly ground black pepper and salt as the seasoning in this soup. If you’d like it spicy, you could always add a bit of Sriracha sauce or a pinch of cayenne pepper. Hope those ideas help!

  15. I added hearty beef stew seasoning to the mix after tripling the ingredients. “It was so good I could slap my mama.”

  16. Amazing flavored soup! The vegtables remained crisp. I could not find tomato w/ okra so I added a whole bag of frozen okras… just for fun. I also used some fresh rosemary and thyme. topped it with some ritz crackers and parmasean cheese and it fed us for about 3 days w/ some jalapeno cheddar corn bread. Thanks for sharing. This one will graduate from my “favorites” bar to a physical print out indeed.

  17. Love this!! Instead of the 1 cup of water I used a strainer and collected all the juice from the cans. I used 1 cup of the drained juices, & 1 1/2 cups of water. I served jiffy cornbread on the side with a dollop of sour cream on top. I will be making this again and adding to my family cookbook 🙂

  18. Made this without the meat. I didn’t see any spices so I added bay leaf, garlic and 1/2 cube of chicken boullion. Also, didn’t have okra so put in zucchini instead. Came out pretty good. Next time I would delete the can corn since the mixed vegetables already has corn in it. I might put in garbanzo beans or broccoli for an added twist.

  19. This reminds me of soup I loved that my dad used to make but not in a slow cooker. I don’t know his actual recipe (if he even had one) but he did start with chicken and one more thing he added was shredded cabbage which gives it a great flavor.
    I may try blending your recipe with his.

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