This Vegetable Soup recipe will quickly become one of your families favorite recipes. It’s healthy, comforting and entirely way more flavorful than what you’d get out of a can!
This is hands down the best vegetable soup I have ever had. It’s not only delicious, it’s super easy to make. There’s a little bit of prep work with chopping the vegetables and sautΓ©ing them, but it’s well worth the few minutes!
Not to mention, this vegetable soup recipe makes A LOT. It’s great for leftovers, meal prepping or feeding a large crowd on a budget!
Can I make vegetable beef soup on the stove top?
Yes! If you don’t want to wait for the slow cooker, you can make this in a large pot or Dutch oven.
Simply sautΓ© the carrots, onions, celery and garlic in a large pot for 4-6 minutes. Then put all the ingredients in and give a mix. Bring to a boil and reduce the heat to simmer. You’ll want the beef vegetable soup to simmer for 25-30 minutes so that the potatoes get tender.
What vegetables should I add to vegetable soup?
Feel free to use your families favorite vegetables. Here’s what we used:
- carrots
- celery
- onions
- tomatoes
- potatoes
- green beans
- corn
- yellow onion
- garlic
You’ll also need bay leaves, vegetable broth tomato paste and spices.
How to Make Beef Vegetable Soup
In a large skillet sautΓ© the onions, carrots, celery and garlic until softened. This usually takes about 4-6 minutes.
While the vegetables are sauteing, add in the remainder of the ingredients into the slow cooker. Once the vegetables are softened add them into the slow cooker and give a stir to combine.
Cover and slow cook on low for 4-6 hours.
Serve and enjoy!
Can I freeze vegetable beef soup?
Yes! I actually made a batch and gave to a friend who had surgery. Place in a large air tight container and freeze. Allow to thaw on the counter for 2 hours before reheating in the microwave or on the stove top.
More Delicious Easy Recipes
- Homemade Pumpkin Soup
- Slow Cooker Pulled Pork
- Ranch Chicken
- Tex-Mex Bean and Beef Skillet
- Italian Sausage Ravioli Casserole
Slow Cooker Vegetable Soup
This Vegetable Soup recipe will quickly become one of your families favorite recipes. Itβs healthy, comforting and entirely way more flavorful than what youβd get out of a can!
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 5 carrots, peeled and sliced
- 4 celery ribs, sliced
- 5 cloves garlic, minced
- 28 oz. diced tomatoes
- 3 russet potatoes, peeled and diced
- 12 oz. bag frozen green beans
- 6 oz. can tomato paste
- 3-4 bay leaves, optional
- 1 tsp paprika
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 32 oz. vegetable broth
- 1 c frozen corn
Instructions
In a large skillet sauté the onions, carrots, celery and garlic until softened. This usually takes about 4-6 minutes.
While the vegetables are sauteing, add in the remainder of the ingredients into the slow cooker. Once the vegetables are softened add them into the slow cooker and give a stir to combine.
Cover and slow cook on low for 4-6 hours.
Serve and enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 192Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 806mgCarbohydrates: 36gFiber: 8gSugar: 11gProtein: 6g