First, thank you for being here — truly! It warms my heart to share recipes that bring comfort, ease, and goodness to your kitchen. If you’re craving a soul-soothing meal that practically cooks itself, this Crock Pot Vegetable Soup is about to become your new favorite. Tender potatoes, colorful veggies, and creamy lima beans simmered all day in rich beef broth — it’s a warm hug in a bowl, and it couldn’t be simpler.
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Why You’ll Love This Crock Pot Vegetable Soup
- Effortless: Just chop, dump, and let the slow cooker do the work.
- Nutritious: Packed with fiber, vitamins, and hearty veggies.
- Comforting: Perfect for chilly nights or when you need a cozy pick-me-up.
- Versatile: Easy to customize with your favorite veggies or proteins.
What Does It Taste Like?
Every spoonful is comforting and deeply satisfying — tender potatoes, sweet corn, creamy lima beans, and vibrant mixed veggies soak up all the rich, savory goodness of the beef broth. It’s simple, rustic, and feels like something grandma would have simmering all day on the stove.
Why This Soup Works
- Slow cooking brings out deep, layered flavors.
- Uses pantry and freezer staples — no fancy ingredients needed.
- Makes a big batch for easy lunches or dinners all week long.
- It’s budget-friendly and naturally gluten-free!
Ingredients & What They Do
✅ 3 cans (14 oz.) beef broth: A rich base that makes the veggies taste amazing.
✅ 2 large potatoes: Make the soup hearty and filling.
✅ 1 can (15 oz.) white whole kernel corn: Sweet, crisp bites that balance the savory broth.
✅ 1 package (28 oz.) frozen mixed vegetables: A rainbow of flavor and texture, no prep needed.
✅ 1 package (12 oz.) frozen baby lima beans: Creamy, tender, and protein-rich.
Tools You’ll Need
- 6-quart crock pot or slow cooker
- Cutting board & knife
- Peeler for the potatoes
- Ladle for serving
Easy Additions & Substitutions
- Swap beef broth for vegetable broth for a vegetarian version.
- Add shredded rotisserie chicken or cooked sausage for extra protein.
- Mix in fresh green beans, peas, or diced carrots if you have them.
- Stir in cooked barley or small pasta for a heartier soup.
How to Make Crock Pot Vegetable Soup
1️⃣ Prep the Potatoes
Peel and dice the potatoes into small chunks so they cook evenly.
2️⃣ Load the Crock Pot
Pour the beef broth into your slow cooker. Add diced potatoes, frozen mixed vegetables, lima beans, and the entire can of corn (liquid included).
3️⃣ Stir & Cover
Mix everything together to combine. Cover with the lid.
4️⃣ Cook Low & Slow
Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are tender and the flavors are fully developed.
5️⃣ Taste & Season
About 15 minutes before serving, taste and add salt and pepper as needed.
6️⃣ Serve & Enjoy
Ladle into big bowls and garnish with fresh parsley, thyme, or a sprinkle of cheese if you like. Serve hot with crusty bread — perfection!
What to Serve With This Soup
- Warm crusty bread or dinner rolls for dipping
- A fresh side salad for extra greens
- Garlic bread for extra comfort points
- Shredded cheese or a dollop of sour cream on top
Tips for the Best Crock Pot Veggie Soup
- Keep veggies bite-sized: This ensures even cooking.
- Add herbs at the end: Fresh parsley, thyme, or basil brighten up the flavors.
- Mash a few potatoes: For a thicker soup, gently mash some potatoes against the side of the pot.
- Double up: Make a big batch — it tastes even better the next day!
How to Store It
Cool completely and store in an airtight container in the fridge for up to 5 days. This soup also freezes well — portion into freezer bags or containers and freeze for up to 3 months. Reheat gently on the stovetop or microwave.
Frequently Asked Questions
Can I make this vegetarian?
Yes! Swap the beef broth for vegetable broth and skip any meat add-ins.
Can I use fresh vegetables?
Of course! Just chop them into small, even pieces for best results.
Do I have to use lima beans?
Not at all — you can leave them out or replace with chickpeas, kidney beans, or more veggies.
Final Ladle: Make This Tonight!
Comforting, hearty, and so easy — this Crock Pot Vegetable Soup is the kind of recipe you’ll turn to again and again. It’s proof that simple ingredients can create something truly nourishing and delicious.
If you make it, share a photo or leave a review! I love seeing your creations — tag me on Pinterest so we can share the cozy vibes!
Approximate Nutrition (Per Serving, 1 of 6)
Calories: ~210 | Carbs: 38g | Protein: 7g | Fat: 2g
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