Slow Cooker Vegetable Soup Recipe

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

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

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

This soup recipe includes the option of including beef in the soup if you prefer it. You can add browned ground beef or make this delicious soup without it if you wish. It’s just perfect either way!
  • 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

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
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: 466
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: 7920IU | Vitamin C: 31.2mg | Calcium: 126mg | Iron: 6.3mg

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.

117 comments on “Slow Cooker Vegetable Soup Recipe”

  1. I just adore vegetable soup. It warms you, nourishes you, and comforts you all at the same time. Delicious!

  2. 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!!

  3. I LOVE slow cooking and I LOVE hot soup in the cold winter. This looks perfect and can’t wait to try it…. Pinning it now!

  4. This is the perfect day for this perfect soup. How easy!!! Thanks….and the picture is gorgeous!

  5. Thanks, Mary! It really is a great day for this soup.

  6. Vegetable soup is so healthy and cooking it in the slow cooker is so smart and time saving!

  7. I’m craving vegetable soup right now like its nobody’s business. This looks so delicious!

  8. soup is definitely the perfect pairing to a cold winter’s night! i love how hearty this soup looks and the colors are so vibrant and fresh!

  9. I just love adding to my slow cooker collection!!!!

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  12. I will be cooking this for dinner tomorrow with a big pan of cornbread…Thank you so much

  13. would leave out the lima beans never liked them

  14. this soup looks good. I’m wondering if you could use something instead of lima beans?

  15. How would I sub frozen vegetables? Trying to cut back on sodium

    • 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.

    • Just add half a bag each of frozen veggies 🙂

  16. 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.

  17. Does this soup freeze well?

  18. Can you use frozen vegetables instead of canned

  19. Why is this called vegetable soup when it contains meat?

  20. How long would you cook it if you cooked in on high?

  21. 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

  22. This recipe was delicious, but you need to add some salt. I would say 2 t. to 1 T.

  23. 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?

  24. 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!

  25. 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!

  26. 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!

  27. 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.

  28. 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.

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  30. 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

    • 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

  31. What is the serving size?

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  33. 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!!

  34. 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!

  35. 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.

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

    • 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!

  37. Can you use potatoes? How much and do you think it would change the cooking times?

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

  39. 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.

  40. What is the serving size, 1 cup?

  41. Fantastic recipe, thank you for sharing.

  42. Do u drained the diced can tomatos ?

  43. 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 🙂

  44. Could you use beef broth instead of water

  45. 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.

  46. I use 2 cans of Corned Beef instead of ground beef. Gives the soup a great flavor and taste.

  47. 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.

  48. I made this last night.. So easy, open a can or bag andget started. We loved it. Thank you.

  49. This would be fun to try someday soon!

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

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