Are you looking for a great all day crock pot recipe? Our Crock Pot All Day Veggie Soup is a great fix it and forget it meal. The leftovers freeze well and are a great go-to lunch if you freeze in individual portions.
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Cris here. Perhaps the number one slow cooker complaint I get is that there are not a lot of “all day” slow cooker recipes out there. I’m happy to share that this recipe handles all day cooking beautifully.
Crock Pot All Day Veggie Soup Notes:
- We used the veggies we had on hand, but feel free to substitute in or out the veggies that your family enjoys.
- This recipe filled our 6 qt slow cooker. You will need at least a 6 qt slow cooker for this recipe.
- We like to freeze our left-over soup these individual containers to make for easy lunches!
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Crock Pot All Day Veggie Soup
A great fix it and forget it crock pot recipe. This soup cooks all day and comes out delicious every time!
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Servings: 12 -16
Ingredients
- 1/2 head of cabbage chopped
- 1 small zucchini sliced thick
- 1 small yellow squash sliced thick
- 5 carrots peeled and chopped
- 2 cups frozen corn
- 15 oz can red kidney beans drained and rinsed
- 15 oz can northern beans drained and rinsed
- 15 oz can baby lima beans drained and rinsed
- 4 cloves minced garlic I use freeze dried garlic- 1 tsp
- 10.75 oz can of French Onion Soup
- 30 oz cans diced tomatoes with basil (2-15 oz cans) oregano and garlic
- 46 oz can tomato juice
- salt and pepper to taste.
Instructions
- Combine all ingredients in a 6 qt slow cooker or bigger and stir well.
- Cook on low for 8-10 hours
- We like to freeze our left-overs in these individual containersto make easy go-to lunch portions.
Notes
- We used the veggies we had on hand, but feel free to substitute in or out the veggies that your family enjoys.
- This recipe filled our 6 qt slow cooker. You will need at least a 6 qt slow cooker for this recipe.
- We like to freeze our left-over soup these individual containers to make for easy lunches!
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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Now this is my kinda soup. I am vegetarian, and almost all the recipes I get from you [I get your ‘newsletter’] in my e-mail have meat. Do you have a vegetarian recipe section?