Throw together this chunky V8 vegetable soup in minutes. It's one hearty CrockPot dinner recipe the whole family will love!
My dad always made the best homemade vegetable soup with V8 juice and whatever he could find in the fridge; I sometimes joke that he threw everything in but the kitchen sink. Needless to say, it's always been one of our favorite meals.
In honor of my dad, I decided to re-work his soup into a delicious CrockPot vegetable soup. Perfect for those chillier months of the year, this soup can simmer in the slow cooker all afternoon.
Why This Recipe Works
- When it comes to comfort food, this slow cooker vegetable soup is definitely at the top of the list. It's chock full of flavor and hearty vegetables while warm and soothing all at the same time.
- As you know, I love recipes I can throw together, and like my favorite Instant Pot vegetable soup, this is one of those dump and go recipes. Throw in a few fresh veggies, some frozen veggies, and a few of your favorite seasonings, and you're good to go.
- Soup makes a delicious dinner, and you'll likely have enough left over for lunch the next day. It's a win win for sure!
Ingredient Notes
- Potatoes, Celery, Carrots, and Yellow Onion – These are the fresh vegetables you'll need, and they'll need to be chopped.
- Peas, Corn, Green Beans, and Okra – These are all the frozen vegetables you'll need to thaw before cooking.
- Additional vegetables that might pair well with this soup are garlic, kale, spinach, sweet potatoes, butternut squash, cherry tomatoes, chickpeas, lentil beans, black-eyed peas, etc.
- Original V8 Juice – You can use V8 juice or any brand vegetable juice you can find at the store.
How to Make V8 Vegetable Soup
Before you get started, be sure to wash, peel, and chop the fresh vegetables you'll be using… Potatoes, celery, carrots, and onion.
Then just follow these steps to make this Crock Pot vegetable soup…
- Add the chopped fresh vegetables, including the potatoes, celery, carrots, and onion, to the slow cooker.
- Then add in all the frozen vegetables, including the peas, corn, green beans, and okra.
- Pour in the bottle of V8 Juice, and give everything a good stir.
- Cover and cook on high for about 1 hour; then simmer on low for 4-6 hours.
Expert Tips and Recipe FAQ's
Vegetable soup is really the best make-ahead recipe; you can make it at the beginning of the week, and then simply warm it up for lunch or dinner throughout the week, whenever you choose. For short-term storage, always store your soup in an airtight container in the refrigerator. If stored properly, vegetable soup can last up to 4-5 days. You can re-heat refrigerated soup on the stovetop or in the microwave. In the microwave, just re-heat it at 30 second intervals, running it for 30 seconds, stirring, 30 seconds more, etc., until it reaches approximately 165°F; on the stovetop, simply heat it on medium-high until it comes to a boil.
To freeze the cooled soup, place it in an airtight container, or as we sometimes prefer, in a sealed freezer bag, for up to 3 months. If your soup is stored in a freezer bag, it'll need to be thawed before re-heating. To make life easier, it can be helpful to divide your soup into portions using smaller freezer-safe bowls. This makes it much easier for your family to pull out individual portions as they please, curbing the need to thaw out all of the stored soup, only to take their own small portion out of it.
Yes, you can totally use canned vegetables. Like I said, Dad used whatever he had on hand. I just like the flavors that fresh and frozen vegetables give to the soup.
You can add things like Bay leaves, Parsley, Marjoram, Thyme, Basil, Italian seasoning, and Chili powder. Although they're neither spices nor herbs, I think a hint of Worcestershire sauce or even a good bone broth might pair wonderfully with this recipe too.
WHAT TO SERVE WITH THIS CHUNKY SOUP
Some of my favorite foods to serve with slow cooker vegetable soup include…
- Crackers
- Cheddar cheese
- Toasted sourdough
- Homemade biscuits
- Bread rolls
- Grilled cheese
- Buttermilk cornbread, etc.
Focus on foods that will soak up and complement the soup, one reason bread is such a great choice!
MORE SLOW COOKER SOUP RECIPES:
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Hearty V8 Vegetable Soup in the Slow Cooker
Ingredients
- 5 medium potatoes washed, peeled, and chopped
- 2 stalks celery chopped
- 4 carrots chopped
- 1/2 large yellow onion chopped
- 12 ounces frozen peas thawed
- 12 ounces frozen corn thawed
- 12 ounces frozen green beans thawed
- 12 ounces frozen okra thawed
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 64 ounces vegetable juice
Instructions
- Add the chopped fresh vegetables, including the potatoes, celery, carrots, and onion, to the slow cooker.
- Then add in all the frozen vegetables, including the peas, corn, green beans, and okra.
- Pour in the V8 Juice, and give everything a good stir.
- Cover and cook on high for about 1 hour; then simmer on low for 4-6 hours.
- Serve the soup while hot with your favorite soup sides, like crackers, cheddar cheese, toasted sourdough, cornbread, etc.
This looks like a great recipe and I’m going to try it. I just don’t understand why you’d cook it in a crockpot. Veggie soup cooks in an hour on the stove.
Thanks, Camille! It is definitely possible to cook veggie soup on the stove, and I often do, but giving it time to cook slowly over a longer period of time in the slow cooker really improves the flavor of the soup.
This soup came out amazing! My son and friends loved it. I did buy a chuck roast and cut it up and cooked it on the stove in garlic, onion and olive oil while cooking it to add more protein but super delicious
That’s great, Heidi!
Thanks for sharing I think I can do this, working on my cooking skills to save money.
Hey Charlotte, this recipe is super easy, great for beginners. Let me know how it turns out!
Muchas gracias por la información, me ha sido muy util…
This sounds really good and def easy for a busy week. To lower the sodium a mint though what can I use instead of the V8 juice? Even the lower sodium version has a lot for my taste.
You could use low sodium tomato soup instead.
This is true.
Do you think k part of it could be pureed?
Michelle, I don’t see why not.
where did you get that awesome looking gadget to put over cans to drain them?
Barbara, I think we got that from Pampered Chef. Definitely one of my favorite tools.:)
thank you for the info…am googling pampered chef to see if its in australia…
She says “what ever was in the FRIG”…..what she should have said anything that’s in a can or a bottle…nothing fresh here . take time from home school and go to a produce market Mel
You’re welcome to use fresh, but that is what I use…. and it’s really tasty. Thank you for stopping by.
Hey judgy- she didn’t say FRIG she said fridge.
Since the recipe specifies 4 fresh and 4 frozen vegetables, the only item out of a tin/bottle was the V8. I don’t believe that you can you buy a fresh equivalent liquid at your produce market! Frozen veg. have been proved time and time again to be generally fresher than fresh veg which has been picked one day, and sold a day or two later, so what is your problem? Ignorance, I would guess!
This looks very simple to make. We usually put hamburger in our veggie soup too. Thanks for linking up your recipe!
Mmm, hamburger sounds de-lish. Thank you for the link-up, Heidi!
Cooking rn and it smells damn near delectable
That’s awesome, Brandon!!
This looks awesome, easy and delicious! Thanks!
Thank you, Jennifer. I’m all for easy recipes.:)