Slow Cooker Vegetable Soup Recipe

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4.81 from 41 votes
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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.

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 version and then at other times I’ll make it with beef or turkey for additional protein.

What Vegetables to Include in Vegetable Soup

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

Can You Use Frozen Vegetables in Vegetable Soup?

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.

How to Make Vegetable Soup

For this recipe, I’ve included the slow cooker instructions in the recipe card. However, you can also quickly and easily make this soup recipe on the stovetop. I’ve included those instructions below for you as well.

Stovetop Instructions

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.

How to Make Ahead and Freeze Vegetable Soup

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

4.81 from 41 votes
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 Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8

Ingredients

  • 2 pounds ground beef, optional
  • ยฝ 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 kernels, 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 kosher salt
  • ยฝ teaspoon ground black 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

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.

Video

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.81 from 41 votes (12 ratings without comment)

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Recipe Review




145 Comments

  1. Becky says:

    Robyn,

    What size slow cooker do you use?

    1. Becky says:

      5 stars
      Omitted the okra but added potatoes & shredded cabbage. Very, very good!

  2. Sam baughman says:

    5 stars
    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.

  3. Lisa says:

    Any suggestions for doing this in the instant pot?

    1. JoAnn says:

      I would like to know as well. ? I love my IP!
      Thank you!!

  4. linda thomas says:

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

    1. Robyn Stone says:

      I’m so glad you love it, Linda! xo

  5. Marianne says:

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

  6. Ruth says:

    This would be fun to try someday soon!

  7. Jeff Bigelow says:

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

  8. Joanna says:

    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.

  9. Sam says:

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

  10. Kat says:

    5 stars
    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.