Best 3 Slow Cooked Vegetable Soup Recipes

If you're looking for a comforting, hearty, and nutritious meal, a slow-cooked vegetable soup is the perfect choice. With its tender vegetables, flavorful broth, and customizable ingredients, this soup is a dinnertime winner that's easy to prepare and packed with goodness. Whether you're a vegetarian or meat-eater, this versatile dish can be tailored to your preferences, making it a crowd-pleaser for any occasion.

Here are our top 3 tried and tested recipes!

SLOW-COOKED BEEF VEGETABLE SOUP

Slow-Cooked Beef Vegetable Soup image

Convenient frozen veggies and hash browns make this meaty soup a snap to mix up. Simply brown the ground beef, then stir everything together to simmer all day. It's wonderful served with bread and a salad. -Carol Calhoun, Sioux Falls, South Dakota

Provided by Taste of Home

Categories Dinner Lunch

Time 8h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 5

Ingredients

1 pound ground beef
1 can (46 ounces) tomato juice
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups frozen cubed hash brown potatoes, thawed
1 envelope onion soup mix

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomato juice, mixed vegetables, potatoes and soup mix. , Cover and cook on low for 8-10 hours.

Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 766mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

SLOW-COOKED VEGETABLE WILD RICE SOUP

Slow-Cooked Vegetable Wild Rice Soup image

This thick and hearty soup is packed with colorful vegetables. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups sliced baby portobello mushrooms
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs, plus more for topping

Steps:

Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SLOW-COOKED VEGETABLE SOUP

Slow-Cooked Vegetable Soup image

You just have to try this hearty soup for its unique blend of flavors and beautiful appearance, With all the rich foods served during the holiday, it's nice to serve this soup loaded with fiber and vitamins. -Christina Till, South Haven, Michigan

Provided by Taste of Home

Categories Lunch

Time 9h20m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 18

Ingredients

3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 tablespoons olive oil
1 large potato, peeled and diced
1 medium sweet potato, peeled and diced
1 to 2 garlic cloves, minced
3 cups vegetable broth
2 medium fresh tomatoes, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 teaspoons soy sauce
1 teaspoon paprika
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1 bay leaf
Dash cayenne pepper

Steps:

In a large skillet, saute the onion, celery and green pepper in oil until crisp-tender. Add potato, sweet potato and garlic; saute 3-5 minutes longer. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 9-10 hours or until vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 136 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 5g fiber), Protein 6g protein.

Tips:

Choose fresh, seasonal vegetables. This will ensure that your soup is packed with flavor and nutrients.
Don't be afraid to experiment with different vegetables. There are endless possibilities, so feel free to mix and match your favorites.
Use a variety of herbs and spices. This will add depth and complexity to the flavor of your soup.
Don't overcook the vegetables. You want them to be tender, but not mushy.
Serve the soup with a variety of toppings. This could include croutons, cheese, bacon, or sour cream.

Conclusion:

Slow-cooked vegetable soup is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. It is perfect for a quick and easy meal, or for a special occasion. With so many different recipes to choose from, there is sure to be a slow-cooked vegetable soup that everyone will love.