When it comes to nourishing comfort food, few dishes beat a hearty bowl of Slow Cooker Vegetable Soup. This timeless recipe has been passed down through generations, known for its simplicity, warmth, and flexibility. In my family, Sunday afternoons often meant a big pot of vegetable soup simmering away, filling the home with savory aromas. Today, with the convenience of a slow cooker, recreating that homey experience is easier than ever. This recipe captures those cherished memories while making the process entirely fuss-free.
Why You’ll Love This Slow Cooker Vegetable Soup
The beauty of Slow Cooker Vegetable Soup lies in its rich flavors and ease of preparation. Packed with ground beef, beans, tomatoes, and a medley of fresh vegetables, it’s a filling yet wholesome meal. Letting the slow cooker work its magic means you get a deeply flavorful broth and perfectly tender veggies with minimal effort. Plus, it’s an excellent way to use up seasonal produce and pantry staples.
If you love hearty dishes, you’ll also enjoy the Ground Beef Vegetable Soup Recipe for more inspiration.
Pure Comfort
Few things are as comforting as a warm bowl of Slow Cooker Vegetable Soup on a chilly day. The rich, savory broth combined with tender chunks of beef and vegetables is pure soul food. This recipe is designed to bring that same cozy satisfaction to your table, whether it’s a weeknight dinner or a weekend gathering.
Ingredients for Slow Cooker Vegetable Soup
2 pounds ground beef
1 large onion, diced
3 cloves garlic, minced
2 cups carrots, sliced
2 cups celery, chopped
2 cups potatoes, diced
1 cup green beans, trimmed and halved
2 cans (14.5 oz) diced tomatoes
1 can (15 oz) corn kernels, drained
1 can (15 oz) kidney beans, drained and rinsed
6 cups beef broth
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish
What You Need
Slow cooker (6-quart capacity)
Large skillet
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board
Time to Cook Slow Cooker Vegetable Soup
Prep Time: 20 minutes
Cook Time: 8 hours (low) / 4 hours (high)
Total Time: 8 hours 20 minutes
Steps to Make It
Step 1: Brown the Beef
Heat olive oil in a large skillet over medium heat. Add ground beef, cooking until browned and no longer pink. Season lightly with salt and pepper. Drain excess fat.
Step 2: Prepare the Vegetables
While the beef cooks, chop the onions, garlic, carrots, celery, potatoes, and green beans. This ensures all ingredients are ready to go.
Step 3: Combine in Slow Cooker
Transfer the cooked beef to the slow cooker. Add in all the prepared vegetables, diced tomatoes, corn, kidney beans, and beef broth. Stir in basil, thyme, smoked paprika, salt, and pepper.
Step 4: Let It Simmer
Cover and cook on low for 8 hours or on high for 4 hours. Stir occasionally if desired, though it’s not required.
Step 5: Finish and Serve
Taste and adjust seasoning before serving. Ladle into bowls and garnish with fresh parsley for a burst of color and freshness.
For more hearty soup inspiration, check out Swamp Soup Recipe – The Southern Comfort You Need Now.
Make It Perfect
For an extra rich broth, consider deglazing the skillet after browning the beef with a splash of beef broth or red wine, scraping up all those flavorful bits. Also, cut vegetables into uniform sizes to ensure even cooking.
Mix It Up
Feel free to switch things up! Swap ground beef for ground turkey or sausage for a lighter or spicier twist. Adding leafy greens like spinach or kale in the last 30 minutes gives a nutritious boost. Fans of versatile dishes will also appreciate ideas from How to Make Easy Swamp Soup – A Step-by-Step Guide.
Perfect Partners
This Slow Cooker Vegetable Soup pairs wonderfully with crusty bread, cornbread muffins, or a simple green salad. For an indulgent touch, top each bowl with a sprinkle of shredded cheddar cheese.
Busy Day Hero
The slow cooker transforms this recipe into the ultimate busy day hero. With just 20 minutes of prep in the morning, you’ll have a hot, nourishing meal ready by dinnertime no extra fuss required.
Work Ahead
For even faster assembly, prep all vegetables and brown the beef the night before. Store them in the fridge, so in the morning, you can simply combine and cook.
Save Some For Later
This soup stores beautifully. Cool completely and refrigerate in airtight containers for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Everyone’s Happy
Because it’s so customizable, Slow Cooker Vegetable Soup is a hit with everyone from picky eaters to health-conscious diners. You can easily adjust ingredients to suit any dietary needs.
Good For You Too
Packed with fiber, protein, and a variety of vitamins from fresh vegetables, this dish is as nutritious as it is comforting. Using lean ground beef and low-sodium broth can make it even healthier.
Easy Clean Up
Since everything cooks in the slow cooker, cleanup is minimal. Browning the beef is the only extra pan needed. Plus, using a slow cooker liner can make cleanup virtually effortless.
Switch It Up
Try experimenting with other beans like cannellini or chickpeas for a different texture. You can also add barley or small pasta in the last hour of cooking for a heartier version.
Simply Perfect
At its core, Slow Cooker Vegetable Soup is a simple, reliable recipe that never fails to satisfy. With basic ingredients and a no-fuss method, it’s a perfect addition to your go-to comfort food collection.
FAQs for Slow Cooker Vegetable Soup
Q: Can I make this vegetarian?
A: Absolutely! Omit the ground beef and use vegetable broth. Add extra beans or lentils for protein.
Q: Can I use frozen vegetables?
A: Yes, frozen vegetables are a convenient option. Just add them in the last hour of cooking to prevent overcooking.
Q: How can I thicken the soup?
A: Mash some of the potatoes or beans directly in the pot for a thicker texture.
Q: Can I cook this on the stovetop?
A: Yes, simply simmer everything in a large pot over low heat for 1-2 hours, stirring occasionally.
Q: Does this soup get better the next day?
A: Definitely! The flavors continue to develop, making it even more delicious after a day in the fridge.
Conclusion for Slow Cooker Vegetable Soup
Few recipes offer the same combination of ease, nutrition, and heartwarming flavor as Slow Cooker Vegetable Soup. With tender vegetables, savory broth, and satisfying bites of beef, it’s a true comfort dish you’ll return to again and again. Perfect for meal prepping, family dinners, or simply warming up on a cold evening, this recipe is a must-have in every home cook’s repertoire.
Happy cooking with Rita chef ❤️!
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Slow Cooker Vegetable Soup Recipe
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
Description
A hearty slow cooker vegetable soup recipe filled with ground beef, potatoes, carrots, green beans, tomatoes, and savory broth for an easy, comforting meal.
Ingredients
2 pounds ground beef
1 large onion, diced
3 cloves garlic, minced
2 cups carrots, sliced
2 cups celery, chopped
2 cups potatoes, diced
1 cup green beans, trimmed and halved
2 cans (14.5 oz) diced tomatoes
1 can (15 oz) corn kernels, drained
1 can (15 oz) kidney beans, drained and rinsed
6 cups beef broth
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish
Instructions
Heat olive oil in a large skillet over medium heat.
Add ground beef and cook until browned, breaking it up with a spatula.
Season beef with salt and pepper, then drain excess fat.
Transfer cooked beef to a slow cooker.
Add diced onion, garlic, carrots, celery, potatoes, green beans, diced tomatoes, corn, kidney beans, and beef broth.
Season with dried basil, thyme, smoked paprika, and additional salt and pepper to taste.
Stir all ingredients to combine well.
Cover and cook on low for 8 hours or on high for 4 hours until vegetables are tender.
Taste and adjust seasoning before serving.
Garnish with fresh parsley and serve hot.
Notes
For a richer broth, deglaze the beef pan with a splash of beef broth before transferring to the slow cooker. You can substitute ground turkey for a leaner option. Adding spinach or kale in the last 30 minutes gives an extra boost of nutrients. This soup also freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Slow cooker vegetable soup, Vegetable beef soup slow cooker, Crockpot vegetable soup recipe, Hearty veggie beef soup