Make a quick and easy recipe for a delicious, hearty CrockPot V8 vegetable soup. Chunky soup you can throw together and serve for dinner. The whole family will want seconds!
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, this V8 soup has 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 You'll Love This Soup Recipe
- 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 a very hearty vegetable soup, 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!
Ingredients and Substitutions Notes:
- Potatoes, Celery, Carrots, and Yellow Onion – These are the fresh vegetables you'll need, and they'll need to be chopped, diced, or minced. While I usually prefer to use Yukon Gold potatoes, you can also use Russet potatoes or red potatoes.
- 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. It makes an excellent base for the soup.
How to Make CrockPot 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 peeled 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.
Yes, you can. However, if not thawed, the veggies will likely add more liquid to the soup mixture. So you may want to consider adding a bit more seasoning, to taste.
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. Minced garlic would also add flavor by leaps and bounds.
Of course! In fact, Dad always added whatever leftover meat he had on hand, and it ended up like a vegetable beef stew. Sometimes I'll add ground beef or hamburger meat, stew meat, or leftover roast for even more protein and flavor. Just keep in mind you'll need to brown the meat in a skillet, then drain it, before adding it to the CrockPot.
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 Hearty Soup Recipes:
- Slow cooker chicken enchilada soup
- Slow cooker shepherd's pie stew
- White chicken chili
- 15 bean soup with ham
- Potato corn chowder
If you love a good soup, you can find more soups and stews that'll make you smack your lips.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
CrockPot V8 Vegetable Soup
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.
Not sure what went wrong but after 1 hour on high and 5 hours on low, our Celery, potatoes, and carrots were still completely raw. It’s had an additional two hours on high and the potatoes are still not fully cooked. Made sure to thaw the veggies before hand as well…. never had this issue with our crock pot before!
Would a 7-quart crockpot be large enough for this recipe?
Beth, yes, I actually have used a 7-quart CrockPot to make this. It’ll work just fine.
Beth, that is the same size CrockPot that I use, so you should be fine.