Check out what my friends at Add a Pinch had to say about this Slow Cooker Vegetable Soup:
“Love this!! Instead of the 1 cup of water I used a strainer and collected all the juice from the cans. I used 1 cup of the drained juices, & 1 1/2 cups of water. I served jiffy cornbread on the side with a dollop of sour cream on top. I will be making this again and adding to my family cookbook.”
“I love that this crock recipe is so simple, yet so delicious! It took me under half an hour to throw it in the pot, then it was perfect by the time I got home that afternoon. Also, we ate it for days! It was so good we couldn’t stop. Thank you!”
Ingredients
2 pounds ground round, optional
½ medium onion, diced
2 cups fresh or Birdseye frozen mixed vegetables or 2 (15-ounce) cans mixed vegetables, drained
2 cups fresh or Birdseye frozen Lima beans or 1 (15-ounce) can Lima beans, drained
2 cups fresh or Birdseye 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 Hunts peeled and diced whole tomatoes or 4 (15-ounce) cans diced tomatoes
1 (15-ounce) can tomatoes and okra
2 cups water
Instructions
Cook ground round, if using, and onions until browned. Add to slow cooker along with all other ingredients.
Cook in slow cooker for 4 hours on low.
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Quick Tip: Dipping warm bread in this soup is like heaven!
Thank you to Add a Pinch for this awesome recipe!
