Slow Cooker Vegetable Soup


Whenever it is time to use up my fresh vegetables so I can buy new ones, I make soup! It is not entirely made with vegetables because whenever I make vegetable soup I always add barley, however, you can leave it out if you want to. This is so simple to put together, throw it into the slow cooker and you are done!






Place the cut up carrots, onion, celery

and cabbage into a large slow cooker.



Add the seasonings and the barley.



Pour in the crushed tomatoes.



Pour in the beef broth and stir well.

Cover and cook on low for at least 7 hours.



Add the frozen mixed vegetables.

Stir, making sure the frozen

vegetables are under the liquid.

If there is not enough broth for

your liking, add more beef broth.



Cook another 1-3 hours on low or

until all of the vegetables are tender.

Place in serving size bowls and enjoy.


Slow Cooker Vegetable Soup



  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp Italian seasonings
  • 2 Tbsp parsley
  • 1/2 cup uncooked barley
  • 3 stalks celery
  • 1 large onion
  • 3 carrots
  • 16-24 oz. frozen mixed vegetables
  • 1 small head cabbage
  • 28 oz. crushed tomatoes
  • 64 oz. beef broth


  1. Peel carrots and slice into 1/2″ pieces.
  2. Slice celery into 1/2″ pieces.
  3. Peel and dice the onion.
  4. Chop the cabbage into 1″ squares.
  5. Place all of the cut up vegetables into a large slow cooker.
  6. Add the seasonings and the barley.
  7. Pour the crushed tomatoes on top.
  8. Pour the beef broth over the top and stir well to combine. Make sure the vegetables are all under the broth and put the lid on.
  9. Cook on low for 7 hours.
  10. Add the frozen vegetables, and stir, making sure the vegetables are all under the broth.
  11. Cook for another 1-3 hours or until all of the vegetables are tender.
  12. Place in serving bowls and enjoy.



  1. I often forget to do this. I forget that I don’t have to rush to use my fresh veggies and I don’t have to have to have them twice in a week. I could just make a soup! I am going to make this soup this week. In fact, this one.

  2. I am going to share this recipe with my husband, he loves his slow cooker. I am pretty sure we have all these ingredients in my house right now. Thanks for the healthy recipe, perfect for keeping the cold and flu away.

    • It is definitely a healthy soup. When I need to take off a few pounds I make this and eat a huge bowl to replace at least one meal a day. I call it my diet soup…lol

  3. sounds like interesting. I just come to my place after spending so much days in hospital. Previously I was admitted to hospital due my Urine Puscell & Blood TLC / DLC which cause fever. I am good now but completely recover in more 10-15 days more. I hope you will like my post about Sugar Free Phirni. Phirni is a type of Indian Pudding. Mostly served as a welcome dessert in North of India. Thanks.

  4. Good. Here, we’d use low sodium vegetable broth to match the no-meat diet, but that’s an easy switch. Thanks for your visit to Under Western Skies.

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