This hearty and nutritious slow-cooker vegetable soup is certainly rich with veggies, but take a look at the ingredients and you’ll also notice a hefty helping of beef. Given the meat and potatoes of it all, this is truly a meal in a bowl. Cook up a batch of this delicious soup in the morning, and dinner will be ready for the entire family by evening.
Perfect as a winter soup, this soup also freezes and reheats well, so know that the batch you prepare today may well be dinner in an entirely different season. Now, let’s get this Crockpot vegetable soup cooking!
Slow-Cooker Vegetable Soup Ingredients
- Top round steak: Sure, it’s called a veggie soup, but the beef adds so much flavor and, of course, protein.
- Diced tomatoes: Make sure not to drain the excess fluid from these cans of tomatoes; you want that tastiness going directly into the soup.
- Potatoes: Use two medium or one large peeled and cubed potato, ideally Yukon Golds or Russets.
- Onions: If you don’t have two medium onions to dice, one large onion works fine. Or three small onions.
- Celery: Use three average-size celery ribs for this recipe.
- Carrots: You’ll want two peeled and sliced carrots for this soup.
- Beef bouillon: Add some more beef flavor on top of that beef with these bouillon cubes.
- Dried basil: Savory and complex, basil does wonders for this hearty soup.
- Dried oregano: Oregano brings a welcome earthiness to the mix, drawn out by the salt.
- Water: Measure out those 3 cups of water with care.
- Frozen mixed vegetables: It’s your call which mixed veggies you use, but if you’re a fan of green beans, a blend with those works quite well.
Directions
Step 1: Add everything to the slow cooker and cook
In a 3-quart slow cooker, combine the first 12 ingredients, which is to say, everything except the frozen mixed vegetables. Cover the Crockpot and cook the soup on high for six to eight hours, ensuring the potatoes, carrots and celery are growing tender. Then stir in the mixed vegetables, cover and cook for two hours longer, or until the meat and vegetables are all quite tender.
Step 2: Serve and enjoy
No, really, that’s it!
Slow-Cooker Vegetable Soup Variations
- Go vegetarian: You can transform this vegetable soup in a slow cooker into a true vegetable soup by leaving out the beef and using vegetable bouillon instead of beef bouillon. Add in great northern beans along with the mixed vegetables to ensure the soup is still hearty and filling.
- Swap the potatoes for egg noodles: Switch up the starches by leaving out the potatoes and instead adding in a package of egg noodles for the last half hour or so of cooking. Pay close attention to the noodles, stopping the cooking as soon as they’re ready so they don’t overcook into mush.
- Try fresh vegetables: Using a bag of frozen mixed vegetables is for convenience, not flavor. If you have plenty of fresh vegetables on hand, chop them up and use them instead of frozen veggies.
How to Store Slow-Cooker Vegetable Soup
This soup will keep well in the fridge for up to four days when it’s sealed in air-tight containers. It’s best to reheat it in a pot on the stove with a bit of extra broth added, if it has thickened during its cooling time.
Can you freeze slow-cooker vegetable soup?
This soup freezes very well. Make sure it has cooled to room temperature (or fridge temp), then pour it into freezer-safe bags or containers. It will freeze well for up to four months. When you’re ready to eat more, it should be thawed in the fridge and then heated in a pot or Dutch oven.
Slow-Cooker Vegetable Soup Tips
What should I serve with this vegetable soup in a Crockpot?
With the meat and vegetables covered by the soup itself, a good crusty bread is your best bet for serving with this soup. A French bread, a sourdough or a good Italian bread will all pair beautifully with this Crockpot vegetable soup.
Can I make this soup without a slow cooker?
Yes you can, but the process will be a bit more hands-0n. Prepare it in a large stock pot or Dutch oven over a burner set to low heat, and make sure to gently stir the soup about once an hour when using this method.
Can I use a different meat in this soup?
By all means! You could try it with pork, with sausage or with turkey or chicken. If you go with poultry, be sure to cook larger pieces of the meat (not cubed or sliced), then shred it at the end before serving.
