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


  • 1Place 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