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

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

  3. 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.

  4. Robyn,

    What size slow cooker do you use?

  5. 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.

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

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

  8. Is this on high or low?

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

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

  11. 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!

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

  13. 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!

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

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

  16. 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.

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

  18. 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.

  19. 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*

  20. I noticed you use water vs. some type of broth. Do you ever use broth?

  21. Could this be made on stove top and simmer for a few hours?  Would really like to try this recipe.  Thank you.

  22. can you use a broth instead of water?

    • In all of my soups I use broth instead of water. To me it gives it more flavor. Hope this helps. If it’s still to weak for my tast then I’ll add bouillon.

  23. I always add a bay leaf to my veggie soup, enhances it.

  24. No potatoes? How is vegetable soup vegetable soup without potatoes?!

    I also add a dash of allspice, a fresh sage leaf if I have them on hand, and always bay leaf (either 2 small ones or 1 large one).

  25. made this but added raw diced potatoes. it was very good but the potatoes were hard as a rock. any idea why?

    • I have not added raw potatoes to this recipe. It will probably take longer to cook potatoes than the 4 hours on low in the slow cooker as directed for the recipe as it’s written. I hope that helps, Robin. Thanks!

  26. Robyn, would I be able to substitute neckbones for the ground beef and do I have to cook before adding to the crockpot.

  27. The proper heat setting to put the slo-cooker n would be nice. I put mine on medium high, and we will see.

    • Bill,
      The recipe calls for a Low heat setting. I’m sorry you didn’t see the heat setting, but it’s given along with the amount of time in step 1 of the recipe instructions. It’s also provided in my blog post.
      I hope you enjoy it. Thanks!

  28. We love this vegetable soup recipe so much! It’s to the point where I have to make it at least once a month because I start to crave it. Delicious!!

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