2cupsfresh or frozen mixed vegetables or 2 (15-ounce) cans mixed vegetablesdrained
2cupsfresh or frozen Lima beans or 1 (15-ounce) can Lima beansdrained
2cupsfresh or frozen corn off the cob or 1 (15-ounce( can niblet corndrained
2cupscarrots sliced or 1 (15-ounce) can carrotsdrained
4poundspeeled and diced whole tomatoes or 4 (15-ounce) cans diced tomatoes
1(15-ounce) cantomatoes and okra
½teaspoonfreshly ground pepper
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
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.