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.
Materials
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!