GrandMom’s Crock Pot Vegetable Soup

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GrandMom’s Crock Pot Vegetable Soup: A Hearty & Comforting Classic!

Get ready for a taste of pure comfort with GrandMom’s Crock Pot Vegetable Soup! This beloved recipe brings together a rich beef broth base with an abundance of tender vegetables, all slow-cooked to perfection in a crock pot. It’s a truly hands-off meal that delivers maximum flavor and warmth, just like GrandMom used to make!

This soup is the epitome of home-cooked goodness. The low and slow cooking allows all the flavors to meld beautifully, creating a deeply satisfying and nourishing bowl that’s perfect for a chilly evening, a comforting lunch, or anytime you need a taste of nostalgia.

Ingredients:

  • 3, 14 oz. cans beef broth (or about 5 ¼ cups liquid beef broth)
  • 2 large potatoes, peeled and diced into ½-inch cubes
  • 15 oz. can white whole kernel corn, drained
  • 28 oz. pkg. frozen mixed vegetables (e.g., peas, carrots, green beans, corn)
  • 12 oz. pkg. frozen baby lima beans
  • 1 (14.5 oz) can diced tomatoes, undrained (or 2-3 fresh large tomatoes, diced)
  • 1 large onion, chopped (about 1 ½ cups)
  • 2-3 stalks celery, chopped (about 1 cup)
  • 2-3 carrots, peeled and diced (about 1 cup)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • ½ teaspoon black pepper (or to taste)
  • Salt to taste (add sparingly at first, as broth and canned goods contain salt)
  • Optional: 1 cup cooked shredded beef or leftover roast (for a heartier soup)
  • Optional: Fresh parsley, chopped, for garnish

Equipment:

  • 6-quart (or larger) slow cooker / Crock Pot
  • Cutting board
  • Sharp knife
  • Can opener
  • Measuring cups and spoons

Instructions:

  1. Prepare Vegetables: Peel and dice the potatoes, carrots, and celery. Chop the onion.
  2. Combine Ingredients in Crock Pot: Add all the ingredients to your slow cooker: the 3 cans beef broth, diced potatoes, drained white whole kernel corn, frozen mixed vegetables, frozen baby lima beans, diced tomatoes (undrained), chopped onion, chopped celery, diced carrots, dried thyme, dried oregano, and black pepper. If using, add the optional cooked shredded beef now.
  3. Stir & Season: Stir all the ingredients gently to combine them well. Taste the broth and add salt to taste, keeping in mind that flavors will concentrate as it cooks.
  4. Cook: Cover the slow cooker with its lid.
    • Cook on LOW for 6-8 hours, or
    • Cook on HIGH for 3-4 hours. The soup is ready when the potatoes and other vegetables are very tender.
  5. Serve: Once cooked, give the soup a final stir. Taste and adjust seasonings if necessary. Ladle the hot soup into bowls. Optional: Garnish with fresh chopped parsley before serving. Enjoy this warm, comforting taste of GrandMom’s cooking!

Tips & Variations for GrandMom’s Soup:

  • Customizing Vegetables: Feel free to swap or add other vegetables based on preference or what you have on hand – green beans, peas, zucchini (add later, as it cooks quickly), bell peppers, or cabbage are all great additions.
  • Fresh vs. Frozen/Canned: While this recipe uses frozen and canned veggies for convenience (a GrandMom’s staple!), you can certainly use more fresh vegetables. Just ensure they are cut to similar sizes for even cooking.
  • Broth Base: If you prefer, you can use vegetable broth for a vegetarian version (ensure no meat is added). You could also use chicken broth.
  • Add Pasta/Grains: For an even heartier soup, you can stir in 1 cup of small pasta (like ditalini or small shells) or cooked rice/barley during the last 30-60 minutes of cooking on high (or last hour on low) to prevent it from getting mushy.
  • Herb Freshness: If you have fresh herbs, they are wonderful here. Add them during the last 30 minutes of cooking to preserve their vibrant flavor.
  • Spice it Up: A pinch of red pepper flakes can add a subtle warmth if you like a little heat.
  • Storage: This soup makes great leftovers! Store cooled soup in an airtight container in the refrigerator for 3-4 days. It also freezes well for up to 3 months.

What other wonderful dishes did your GrandMom make? I’m always eager to hear about family recipes!

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