Vegetable Soup - Kathy's

Kathy W


Vegetable Soup is one of those magical soups - it starts out in a small pan and ends up in a huge stock pot! A little of this and a little of that turns into a whole lot of deliciousness!

Fresh ingredients are always best, but frozen vegetables are acceptable. In a pinch, canned veggies are ok (juice and all). I like to make my veggie soup in the crock pot and simmer it all day.


★★★★★ 1 vote

Slow Cooker Crock Pot


  • 1 c
    or so, corn kernels, lima beans, green beans (cut in 2 in pieces), peas, celery (you can add or subtract any veggie that you like. fresh is always the best, but you can use frozen)
  • 1 medium
    onion, large dice
  • 1/2 small
    head of cabbage, large chop
  • 1 can(s)
    diced tomatoes, optional
  • 2 qt
    or so tomato juice (enough to cover the vegetables)
  • 1 Tbsp
    or so "beef" bullion, optional (just use enough to give it a hint of flavor, or more if you want "beef" vegetable soup. i use a vegetarian "beef" base)
  • ·
    salt and pepper to taste

How to Make Vegetable Soup - Kathy's


  1. Place all ingredients in a large crock pot. Turn on and cook all day. I start it out on hi and let cook 3-4 hours, then turn down to low and let it simmer until ready to serve.

Printable Recipe Card

About Vegetable Soup - Kathy's

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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