Hearty V8 Vegetable Soup in the Slow Cooker

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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!
V8 vegetable soup ingredients on white marble countertop

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.

chopped fresh celery, carrots, and potatoes for hearty vegetable soup on wooden cutting board

Then just follow these steps to make this Crock Pot vegetable soup…

  1. Add the chopped fresh vegetables, including the potatoes, celery, carrots, and onion, to the slow cooker.
  2. Then add in all the frozen vegetables, including the peas, corn, green beans, and okra.
  3. Pour in the bottle of V8 Juice, and give everything a good stir.
  4. Cover and cook on high for about 1 hour; then simmer on low for 4-6 hours.
steps for how to make CrockPot vegetable soup with V8 juice

Expert Tips and Recipe FAQ's

How should I store and re-heat vegetable soup?

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.

Can I freeze it?

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.

Can I use canned vegetables?

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.

What herbs and spices can I add for extra flavor?

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…

Focus on foods that will soak up and complement the soup, one reason bread is such a great choice!

ladle full of CrockPot vegetable soup over black slow cooker full of soup

MORE SLOW COOKER SOUP RECIPES:

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Hearty V8 Vegetable Soup in the Slow Cooker

Throw together this chunky V8 vegetable soup in minutes. Hearty CrockPot dinner recipe the whole family will love!
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Course: Soups & Stews
Cuisine: American
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 10
Calories: 135kcal
Author: Mel Lockcuff

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.

Notes

How should I store and re-heat vegetable soup?
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.
Can I use canned vegetables?
Yes, you can totally use canned vegetables. I just like the flavors that fresh and frozen vegetables give to the soup.

Nutrition

Serving: 1Servings | Calories: 135kcal | Carbohydrates: 28g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 809mg | Potassium: 793mg | Fiber: 7g | Sugar: 13g | Vitamin A: 6435IU | Vitamin C: 83mg | Calcium: 93mg | Iron: 2mg
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15 thoughts on “Hearty V8 Vegetable Soup in the Slow Cooker”

  1. 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.

    Reply
  2. 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

    Reply

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