Slow Cooker Vegetable Soup Recipe

Name: Slow Cooker Vegetable Soup Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 serving
Ingredients: 2 2 pounds ground beef; ½ ½ medium onion; 2 2 cups fresh or frozen mixed vegetables; 2 2 cups fresh or frozen Lima beans; 2 2 cups fresh or frozen corn kernels; 2 2 cups carrots sliced; 4 4 pounds peeled and diced whole tomatoes; 1 1 (15-ounce) can tomatoes and okra; 2 2 cups water; 1 1 teaspoon kosher salt; ½ ½ teaspoon ground black pepper

User Reviews

4.8

126 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
8
Calories
466 kcal
Course
Main Course, Soup
Cuisine
American

Slow Cooker Vegetable Soup Recipe

Chloe Mercado

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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!

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Ingredients

Servings

2 2 pounds ground beef optional
½ ½ medium onion diced
2 2 cups fresh or frozen mixed vegetables or 2 (15-ounce) cans mixed vegetables, drained
2 2 cups fresh or frozen Lima beans or 1 (15-ounce) can Lima beans, drained
2 2 cups fresh or frozen corn kernels or 1 (15-ounce) can niblet corn, drained
2 2 cups carrots sliced or 1 (15-ounce) can carrots, drained
4 4 pounds peeled and diced whole tomatoes or 4 (15-ounce) cans diced tomatoes
1 1 (15-ounce) can tomatoes and okra
2 2 cups water
1 1 teaspoon kosher salt
½ ½ teaspoon ground black pepper

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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.

Nutrition Information

Show Details

Serving 2cups Calories 466kcal (23%) Carbohydrates 38g (13%) Protein 28g (56%) Fat 23g (35%) Saturated Fat 8g (40%) Cholesterol 80mg (27%) Fiber 9g (36%) Sugar 8g (16%) Vitamin A 7920IU (158%) Vitamin C 31.2mg (35%) Calcium 126mg (13%) Iron 6.3mg (35%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 466 kcal

% Daily Value*

Serving	2cups
Calories	466kcal	23%
Carbohydrates	38g	13%
Protein	28g	56%
Fat	23g	35%
Saturated Fat	8g	40%
Cholesterol	80mg	27%
Fiber	9g	36%
Sugar	8g	16%
Vitamin A	7920IU	158%
Vitamin C	31.2mg	35%
Calcium	126mg	13%
Iron	6.3mg	35%