Slow Cooker Vegetable Soup Recipe
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
8
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Calories
466 kcal
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Course
Main Course, Soup
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Cuisine
American
Slow Cooker Vegetable Soup Recipe
Description
Slow Cooker Vegetable Soup Recipe combines a variety of vegetables including mixed vegetables, lima beans, corn, carrots, tomatoes, and okra with optional ground beef and diced onions. The ingredients are placed in a slow cooker and cooked gently for four hours on low, resulting in a well-blended, hearty vegetable stew. The combination of canned and fresh vegetables allows for flexible preparation.
The soup has a rich vegetable base with a lightly spiced tomato broth, textured by the different vegetables and smoothness from the cooked down tomatoes. Simmering in the slow cooker softens the vegetables while flavors meld together without requiring constant supervision.
This soup is suited to serve as a warming main dish, especially when meat is added, or as a vegetarian starter or light meal. It pairs well with bread or a simple side salad.
According to the notes, the soup can be cooled and refrigerated for up to five days or frozen for up to three months. To reheat, thaw overnight and warm gently on the stove. The vegetarian version is simply the soup without the added ground beef, maintaining its wholesome vegetable profile.
Ingredients
- 2 pounds ground beef optional
- ½ medium onion diced
- 2 cups mixed vegetables or 2 (15-ounce) cans mixed vegetables, drained, fresh or frozen
- 2 cups lima beans or 1 (15-ounce) can Lima beans, drained, fresh or frozen
- 2 cups corn kernels or 1 (15-ounce) can niblet corn, drained, fresh or frozen
- 2 cups carrot or 1 (15-ounce) can carrots, drained, sliced
- 4 pounds whole tomatoes or 4 (15-ounce) cans diced tomatoes, peeled and diced
- 1 (15-ounce) can tomato
- 1 (15-ounce) can okra
- 2 cups water
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
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
- For a vegetarian option, omit the ground beef entirely.
- You can store the soup in an airtight container in the refrigerator for up to five days.
- The soup freezes well for up to three months; thaw overnight before reheating on the stovetop over medium-low heat for about 15 minutes.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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