Crock Pot Vegetable Soup

Comfort in a Bowl, Slow-Cooked with Love ❤️

There’s something undeniably comforting about a pot of soup bubbling away in the kitchen, especially when it’s a recipe passed down from Grandma. This Crock Pot Vegetable Soup is one of those soul-warming meals that brings back memories of cozy family dinners, crisp autumn afternoons, and the love only a grandmother’s cooking can give.

Hearty, nourishing, and incredibly easy to make, this recipe is a celebration of simple ingredients that come together to create something magical. Whether you’re looking for a slow cooker meal to make ahead, need a healthy dinner option, or just want something to warm you from the inside out, this vegetable soup delivers every time.

🥕 Why This Crock Pot Vegetable Soup Works

What makes this recipe shine is its simplicity. Made with pantry staples like canned beef broth and frozen vegetables, it requires minimal prep, but thanks to the slow cooking process, the flavors deepen and mingle into a rich, savory broth.

Your crock pot does all the heavy lifting, making this recipe perfect for busy weekdays, lazy Sundays, or even meal prep for the week ahead. Plus, it’s incredibly customizable—add what you love, skip what you don’t, and make it your own!

🛒 Ingredients – Just Like GrandMom Used 📌

Here’s what you’ll need to recreate this hearty crock pot classic:

For the Soup:

3 (14 oz.) cans beef broth – A rich base for the soup; you can sub with veggie broth if you prefer meatless.

2 large potatoes, peeled and diced – Russet or Yukon Gold work best for heartiness.

1 (15 oz.) can white whole kernel corn, drained – Adds natural sweetness and texture.

1 (28 oz.) package frozen mixed vegetables – Typically includes carrots, peas, corn, and green beans.

1 (12 oz.) package frozen baby lima beans – For creamy texture and added protein.

Optional Additions:

1 onion, chopped

2 cloves garlic, minced

1 tsp dried thyme or Italian seasoning

1 can diced tomatoes, undrained

Salt & pepper, to taste

Feel free to toss in leftover green beans, cabbage, zucchini, or any veggie odds and ends in your fridge!

🥄 How To Make Grandma’s Crock Pot Vegetable Soup

Step 1: Prep Your Ingredients

Peel and dice the potatoes.

Chop onion and mince garlic, if using.

No need to thaw the frozen vegetables—just keep them ready to go.

Step 2: Load the Crock Pot

In your crock pot, add:

Beef broth

Diced potatoes

Frozen mixed vegetables

Lima beans

Corn

Onion and garlic (optional)

Seasonings and diced tomatoes (if using)

Step 3: Slow Cook to Perfection

Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours.

Potatoes should be fork-tender and veggies soft.

Taste and adjust seasoning if needed before serving.

That’s it—your warm, comforting soup is ready to serve!

💡 Tips + Tricks For Perfect Vegetable Soup Every Time

Add Protein: Browned ground beef or cooked shredded chicken can turn this into a meaty meal.

Want it thicker? Mash a few of the potatoes in the crock pot just before serving to naturally thicken the broth.

Spice It Up: Add a dash of hot sauce or red pepper flakes for a kick.

Fresh Herbs: Finish with fresh parsley or thyme for a burst of color and flavor.

Freezer Friendly: Let the soup cool completely, then store in freezer-safe containers for up to 3 months.

🧂 Flavor Variations & Add-Ons

Italian-Inspired: Add a can of diced tomatoes, a teaspoon of oregano, and stir in cooked small pasta at the end.

Southwest Twist: Add black beans, chopped green chiles, and a sprinkle of cumin and chili powder.

Barley or Rice: Add cooked barley, brown rice, or quinoa during the last hour for extra texture.

Grandma’s recipe is the perfect base for whatever direction your taste buds take you.

🥣 How to Serve Crock Pot Vegetable Soup

This cozy bowl of soup is filling enough on its own, but here are some delicious pairings:

Fresh-baked cornbread or dinner rolls for dipping.

A crisp green salad with vinaigrette to balance the warmth.

Grilled cheese sandwich or buttery toast on the side.

Crackers or oyster crackers sprinkled on top for crunch.

For a true Grandma-style meal, serve with a glass of sweet iced tea and a slice of pie for dessert!

🕒 Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 6–8 hours on LOW or 4–5 hours on HIGH
• Total Time: Up to 8 hours
• Serves: 6–8 hearty portions

🥰 Why This Recipe Is So Special

The beauty of this soup isn’t just in its flavor—it’s in the feeling it gives you. Every spoonful is like a hug in a bowl, the kind of meal that makes you feel nurtured, safe, and satisfied.

It’s also one of those meals that seems to get better the next day, making leftovers even more exciting. It’s affordable, wholesome, and endlessly adaptable.

Whether you grew up with a bowl of this in your hands or you’re discovering it for the first time, GrandMom’s Crock Pot Vegetable Soup is a tradition worth holding on to.

📦 Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat on the stovetop or in the microwave.

Freeze for longer storage: Portion into freezer bags or containers and store up to 3 months. Thaw overnight in the fridge and reheat gently.

📌 Final Thoughts

This Crock Pot Vegetable Soup is the definition of cozy, classic, and craveable. It’s the kind of dish you’ll come back to again and again—not just for the taste, but for the tradition. Whether you’re feeding a family, warming up after a chilly day, or simply looking for an easy, healthy meal, this soup checks all the boxes.

Thank you, Grandma, for another timeless recipe we’ll cherish forever. ❤️

Did you make this recipe?
Share your memories or your version of Grandma’s Crock Pot Vegetable Soup in the comments, or post a photo and tag it with #GrandmasSoupLove!

Print Recipe From Here ⤵️

Crock Pot Vegetable Soup

Hearty, nourishing, and incredibly easy to make, this recipe is a celebration of simple ingredients that come together to create something magical. Whether you’re looking for a slow cooker meal to make ahead, need a healthy dinner option, or just want something to warm you from the inside out, this vegetable soup delivers every time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Course dinner

Cuisine American

Ingredients

  

For the Soup:

• 3 14 oz. cans beef broth – A rich base for the soup; you can sub with veggie broth if you prefer meatless.
• 2 large potatoes peeled and diced – Russet or Yukon Gold work best for heartiness.
• 1 15 oz. can white whole kernel corn, drained – Adds natural sweetness and texture.
• 1 28 oz. package frozen mixed vegetables – Typically includes carrots, peas, corn, and green beans.
• 1 12 oz. package frozen baby lima beans – For creamy texture and added protein.

Optional Additions:

• 1 onion chopped
• 2 cloves garlic minced
• 1 tsp dried thyme or Italian seasoning
• 1 can diced tomatoes undrained
• Salt & pepper to taste
• Feel free to toss in leftover green beans cabbage, zucchini, or any veggie odds and ends in your fridge!

Instructions

 

Step 1: Prep Your Ingredients

• Peel and dice the potatoes.
• Chop onion and mince garlic, if using.
• No need to thaw the frozen vegetables—just keep them ready to go.

Step 2: Load the Crock Pot

• In your crock pot, add:
• Beef broth
• Diced potatoes
• Frozen mixed vegetables
• Lima beans
• Corn
• Onion and garlic (optional)
• Seasonings and diced tomatoes (if using)
• Step 3: Slow Cook to Perfection
• Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours.
• Potatoes should be fork-tender and veggies soft.
• Taste and adjust seasoning if needed before serving.
• That’s it—your warm, comforting soup is ready to serve!

Keyword Crock Pot Vegetable Soup

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