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by Mel Lockcuff
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Make a quick and easy recipe for a delicious, hearty CrockPot V8 vegetable soup. Chunky soup you can throw together and serve for dinner. The whole family will want seconds!
My dad always made the best homemade vegetable soup with V8 juice and whatever he could find in the fridge, including leftover veggies and meat; I sometimes joke that he threw everything in but the kitchen sink. Needless to say, this V8 soup has always been one of our favorite soups to make.
this recipe
In honor of my dad, I decided to re-work his soup into a delicious CrockPot vegetable soup. Perfect for those chillier months of the year, this soup can simmer in the slow cooker all afternoon.
Why You'll Love This Soup Recipe
- When it comes to comfort food, this slow cooker vegetable soup is definitely at the top of the list. It's chock full of flavor and a very hearty vegetable soup, while warm and soothing all at the same time.
- As you know, I love recipes I can throw together on a busy weeknight, and like my favorite Instant Pot vegetable soup, this veggie soup is one of those dump and go recipes. Throw in a few fresh veggies, some frozen veggies, and a few of your favorite seasonings, and you're good to go.
- Soup makes a delicious dinner, especially on a cold winter night, and you'll likely have enough left over for lunch the next day. It's a win win for sure!
Ingredients and Substitutions Notes:
To make vegetable soup with V8 and frozen vegetables, you'll need a few simple ingredients, including a variety of veggies…
- Potatoes, Celery, Carrots, and Yellow Onion – These are the fresh vegetables you'll need, and they'll need to be chopped, diced, or minced. You'll need a medium onion. While I usually prefer to use yellow potatoes, you can also use Russet potatoes or red potatoes. You can substitute white turnips for the potatoes, as well.
- Peas, Corn, Green Beans, and Okra – These are all the frozen vegetables you'll need to thaw before cooking. You can use canned vegetables; I just like the flavors that fresh and frozen vegetables give to the soup.
- Original V8 Juice – You can use V8 juice or any brand vegetable juice you can find at the store. Tomato juice with all the added veggies makes an excellent base for the soup and gives it great flavor.
- Herbs and Spices – Add sea salt and black pepper to this soup, and you may need to add more, to taste.
Variations You May Enjoy
Here are a few ingredient variations you may want to try…
- Additional vegetables that might pair well with this soup are garlic, kale, spinach, sweet potatoes, butternut squash, cherry tomatoes, chickpeas, lima beans, lentil beans, black-eyed peas, etc.
- Protein – Sometimes I'll add ground beef or hamburger meat to make a hamburger vegetable soup, beef stew meat, or leftover chuck roast for even more protein and flavor. In fact, my dad always added whatever leftover meat he had on hand, and it ended up like a vegetable beef stew. Just keep in mind you'll need to brown the meat in a skillet, then drain it, before adding it to the CrockPot.
- Herbs and Spices – When adding seasonings, always start small and add, to taste. You can add things like Bay leaves, Parsley, Marjoram, Rosemary, Thyme, Basil, Italian seasoning, Oregano, and Chili powder.
- Other Flavors – I think a hint of Worcestershire sauce or even a flavorful broth like a good bone broth, beef broth, or vegetable broth might pair wonderfully with this recipe too. Minced fresh garlic will also add a lot of flavor by leaps and bounds.
How to Make CrockPot V8 Vegetable Soup
Before you get started making this easy V8 vegetable soup recipe, be sure to wash, peel, and chop the fresh vegetables you'll be using… Potatoes, celery, carrots, and onion.
Then just follow these steps to make this Crock Pot vegetable soup…
- Add the chopped fresh vegetables, including the peeled potatoes, celery, carrots, and onion, to the slow cooker.
- Then add in all the frozen vegetables, including the peas, corn, green beans, and okra.
- Pour in the bottle of V8 Juice, and give everything a good stir with a wooden spoon.
- Cover and cook on high for about 1 hour; then simmer on low for 4-6 hours.
Serve with your favorite crusty bread or crackers and cheese.
Expert Tips and Recipe FAQ's
How should I store and re-heat leftover vegetable soup?
Vegetable soup is really the best make-ahead recipe; you can make it at the beginning of the week, and then simply warm it up for lunch or dinner throughout the week, whenever you choose. For short-term storage, always store your soup in an airtight container in the refrigerator. If stored properly, vegetable soup can last up to 4-5 days. You can re-heat refrigerated soup on the stovetop or in the microwave. In the microwave, just re-heat it at 30 second intervals, running it for 30 seconds, stirring, 30 seconds more, etc., until it reaches approximately 165°F; on the stovetop, simply heat it on medium-high until it comes to a boil.
Can I freeze it?
To freeze the cooled soup, place it in an airtight container, or as we sometimes prefer, in a sealed freezer bag, for up to 3 months. If your soup is stored in a freezer bag, it'll need to be thawed before re-heating. To make life easier, it can be helpful to divide your soup into portions using smaller freezer-safe bowls. This makes it much easier for your family to pull out individual portions as they please, curbing the need to thaw out all of the stored soup, only to take their own small portion out of it.
Can I use canned vegetables to make V8 vegetable soup?
Yes, you can totally use canned vegetables. Like I said, Dad used whatever he had on hand. I just like the flavors that fresh and frozen vegetables give to the soup.
Can you put frozen vegetables in the CrockPot?
Yes, you can. However, if not thawed, the veggies will likely add more liquid to the soup mixture. So you may want to consider adding a bit more seasoning, to taste.
What to Serve with This Chunky Soup
Some of my favorite foods to serve with slow cooker vegetable soup include…
- Crackers
- Croutons
- Cheddar cheese
- Fresh parmesan cheese
- Toasted sourdough
- Side salad
- Homemade biscuits
- Bread rolls
- Hot dog bun breadsticks
- Grilled cheese
- Buttermilk cornbread
- Garnish with fresh herbs, etc.
Focus on foods that will soak up or complement the soup, one reason bread is such a great choice!
More Hearty Soup Recipes:
- Slow cooker chicken enchilada soup
- Slow cooker shepherd's pie stew
- White chicken chili
- 15 bean soup with ham
- Potato corn chowder
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CrockPot V8 Vegetable Soup
Make a quick and easy recipe for a delicious, hearty CrockPot V8 vegetable soup. Chunky soup you can throw together and serve for dinner.
5 from 12 votes
Print Pin Rate
Course: Soups & Stews
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 6 hours hours
Total Time: 6 hours hours 30 minutes minutes
Servings: 10
Calories: 135kcal
Author: Mel Lockcuff
Equipment
Soup Cozy
Ingredients
- 5 medium potatoes washed, peeled, and chopped
- 2 stalks celery chopped
- 4 carrots chopped
- 1/2 large yellow onion chopped
- 12 ounces frozen peas thawed
- 12 ounces frozen corn thawed
- 12 ounces frozen green beans thawed
- 12 ounces frozen okra thawed
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 64 ounces vegetable juice
Instructions
Add the chopped fresh vegetables, including the potatoes, celery, carrots, and onion, to the slow cooker.
Then add in all the frozen vegetables, including the peas, corn, green beans, and okra.
Pour in the V8 Juice, and give everything a good stir.
Cover and cook on high for about 1 hour; then simmer on low for 4-6 hours.
Serve the soup while hot with your favorite soup sides, like crackers, cheddar cheese, toasted sourdough, cornbread, etc.
Notes
How should I store and re-heat vegetable soup?
For short-term storage, always store your soup in an airtight container in the refrigerator. If stored properly, vegetable soup can last up to 4-5 days. You can re-heat refrigerated soup on the stovetop or in the microwave. In the microwave, just re-heat it at 30 second intervals, running it for 30 seconds, stirring, 30 seconds more, etc., until it reaches approximately 165°F; on the stovetop, simply heat it on medium-high until it comes to a boil.
Can I use canned vegetables?
Yes, you can totally use canned vegetables. I just like the flavors that fresh and frozen vegetables give to the soup.
Nutrition
Serving: 1Servings | Calories: 135kcal | Carbohydrates: 28g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 809mg | Potassium: 793mg | Fiber: 7g | Sugar: 13g | Vitamin A: 6435IU | Vitamin C: 83mg | Calcium: 93mg | Iron: 2mg
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