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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!
5 from 4 votes
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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


  • 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


  • 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.


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.


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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