Go Back
+ servings

Slow Cooker Recipe ~ Hearty Vegetable Soup

How to make the best slow cooker vegetable soup with V8 Juice and loads of chunky vegetables. Easy, delicious, hearty CrockPot dinner recipe!
No ratings yet
Print Pin
Course: Soups & Stews
Cuisine: American
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 8
Calories: 265kcal
Author: Mel Lockcuff


  • Taco and Avacado quilted cotton reversible microwavable soup bowl cozy
  • The Ultimate Soup Cookbook: Over 900 Family-Favorite Recipes
  • Sweese Porcelain Bowls with Handles - 20 Ounce for Soup, Cereal, Stew, Chill, Set of 4
  • OXO Good Grips Stainless Steel Ladle
  • Fullstar Vegetable Chopper Onion Chopper Dicer
  • BLACK+DECKER Slow Cooker, 7 quart, Teal Wave


  • 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 Original V8 Juice


  • 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, homemade biscuits, bread rolls, grilled cheese, or buttermilk cornbread.


Vegetable soup is really the best make-ahead recipe. I can make it at the beginning of any given week, and all of us can simply warm it up for lunch or dinner throughout that week, whenever we choose.
For short-term storage, always store your soup in an airtight container in the refrigerator. If stored properly, vegetable soup has a very long shelf life, up to 4-5 days.
You can reheat 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, running it for 30 seconds, etc., until it reaches approximately 165°F; on the stovetop, simply heat it on medium-high until it comes to a boil.
As I stated before, this recipe is one of the best make-ahead meals. Here are some tips for freezing slow cooker chunky vegetable soup.
  • To store 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 will need to be thawed before reheating. If you would like to avoid this hassle, the airtight container is best, as you can just dump it into the cooking pot to reheat whenever you're ready.
  • To make life easier, it can be helpful to divide your soup into portions. This makes it much easier for your family members 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.
  • As stated in the questions above, if your soup is already thawed, you can reheat it in the microwave at repeating 30 second intervals. Run it for 30 seconds, stir it, run it for 30 seconds, stir it, etc., until it comes up to temperature, approximately 165°F.
  • Otherwise, heat it in a cooking pot on the stove. If it's still frozen, heat it on low for a few minutes until thawed; once the soup is thawed, just heat it on medium-high until it comes to a boil.


Serving: 1Servings | Calories: 265kcal | Carbohydrates: 57g | Protein: 10g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 1018mg | Fiber: 11g | Sugar: 17g
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #aomrecipes!