Everything but the Kitchen Sink Vegetable Soup

  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars
Rate this Recipe

Similar...

Beef Taco Soup

Beef Taco Soup

Diane’s French country beef tips

A hearty and versatile beef recipe the whole family will love!

Stuffed Cabbage with Cranberries

Stuffed Cabbage with Cranberries – A delicious recipe for the slow cooker

Cook Time 8 hrs
Temp Low

My mama's recipe and what I like to call 'everything but the kitchen sink' vegetable soup

Ingredients

  • 1 Potato
  • 1 (15 oz) Can kitchen cut green beans
  • 1 (15 oz) Can diced tomatoes
  • 1 (15 oz) Can limas, drained
  • 15 Ounces whole kernel corn
  • 1 (8 oz) Can carrots, drained
  • 16 Ounces okra, frozen
  • 1 1/2 - 2 Pounds ground beef or turkey (optional)
  • 1-2 Cups frozen white peas, thawed and drained
  • 15 Ounces tomato sauce

Directions

  1. Step One

    Throw all ingredients, except potato and white peas, into the slow cooker

  2. Step Two

    Turn slow cooker on low and cook all day.

  3. Step Three

    Add potato and white peas 3 hours before serving. Otherwise they will become mushy and fall apart. You may even prep the day before and keep in the refrigerator overnight to allow further blending of flavors.

Crockin' Reviews Add Review
  1. Cynthia

    you dont have to but you can. it will cook in the pot.

  2. Jamie

    You don’t brown the beef or turkey first?

Leave a Review

You must be logged in to post a comment.