Slow Cooker Vegetable Soup
A hearty slow cooker vegetable soup with tender beef, sweet corn, green beans, carrots, potatoes, and a rich tomato base. Perfect for cozy family dinners or meal prep, this flavorful dish combines savory and slightly sweet notes, offering comfort and warmth with minimal effort.
Ingredients
Instructions
- Set slow cooker to low setting.
- Add the beef stew meat, canned corn, green beans, carrots with juice, sliced potatoes with juice, crushed tomatoes, beef with onion soup mix, salt, and pepper to the slow cooker and stir together.
- Cook on low for at least 6 hours. Add water if necessary.
Tips & Substitutions
For a heartier soup, consider adding diced potatoes or other root vegetables. If you're looking for a vegetarian option, substitute the beef with lentils or your favorite plant-based protein. You can also use low-sodium canned vegetables to control sodium levels. If you want an extra kick, add some hot sauce or red pepper flakes to enhance the flavors.
Serving Suggestions
This vegetable soup is perfect served with crusty bread or a side salad for a complete meal. You can also pair it with a slice of cornbread for a comforting touch. For a twist, serve it alongside dishes like Barbecue Bean Casserole for a hearty dinner.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat or use a microwave until heated through. If the soup thickens, add a splash of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Slow Cooker Vegetable Soup contains roughly 1386 calories, with 29g protein, 268g carbohydrates, and 27g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (214% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned?
Yes, you can absolutely use fresh vegetables! Just make sure to chop them into bite-sized pieces and adjust the cooking time accordingly. Fresh vegetables may need to be added halfway through the cooking process to ensure they remain tender but not mushy.
How can I make this soup spicier?
To add some heat, incorporate diced jalapeños or a dash of cayenne pepper to the soup. You can also serve it with a side of hot sauce for those who enjoy an extra kick. Experimenting with spices can really elevate the overall flavor profile of the dish.
Is this soup freezer-friendly?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and heat on the stove or microwave until warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).