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!
Print
Pin
Servings: 10
Calories: 135kcal
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
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #aomrecipes!