Slow Cooker Vegetable Soup *

By srumbel

This Slow Cooker Vegetable Soup recipe is so simple to make and absolutely scrumptious. A definite family favorite!
from addapinch.com

Ingredients

• 2 pounds ground beef, optional
• 1/2 medium onion, diced
• 2 cups fresh or frozen mixed vegetables or 2 (15-ounce) cans mixed vegetables, drained
• 2 cups fresh or frozen Lima beans or 1 (15-ounce) can Lima beans, drained
• 2 cups fresh or frozen corn off the cob or 1 (15-ounce) can niblet corn, drained
• 2 cups carrots, sliced or 1 (15-ounce) can carrots, drained
• 4 pounds of peeled and diced whole tomatoes or 4 (15-ounce) cans diced tomatoes
• 1 (15-ounce) can tomatoes and okra
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Details

Preparation time 15mins
Cooking time 255mins

Preparation

Step 1

Cook ground beef, if using, and onions until browned. Add to the slow cooker along with all other ingredients. Cook in the slow cooker for 4 hours on low.
Add more salt and pepper to taste, if you need.

Notes:

Vegetarian:
For a vegetarian version of this soup, simply omit the ground beef.

Make-Ahead:
Allow vegetable soup to cool. Place into the refrigerator in an airtight container and store for up to 5 days.

Freezer Friendly:
Allow vegetable soup to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes.

Yield: 8