Vegetable Soup in the Slow Cooker

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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!

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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 sautéing 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!

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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 sauté 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.

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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

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In a large skillet sauté the onions, carrots, celery and garlic until softened. This usually takes about 4-6 minutes.

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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.

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Cover and slow cook on low for 4-6 hours.

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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

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Yield: 12

Slow Cooker Vegetable Soup

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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!

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:

8

Serving Size:

1
Amount Per Serving: Calories: 192Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 806mgCarbohydrates: 36gFiber: 8gSugar: 11gProtein: 6g

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