Recipe by KR
"So easy! These ingredients are probably in your kitchen right now!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14.5 ounce) can
diced tomatoes, drained
1 (14.5 ounce) can
Italian diced tomatoes, drained
1 (16 ounce) package
frozen mixed vegetables
sliced fresh or frozen okra
potatoes, peeled and chopped
salt and pepper to taste
I loved this soup and it was so easy to make. I was surprised that only one other person mentioned adding liquid to this soup. I even left the juice in the two cans of tomatoes and still found this extremely dry. I took another reviewer's recommendation of adding a can of beef broth (low salt) and it was perfect. I purchased a bag of frozen "soup vegetables" that already had the okra and potatoes in it. Made it that much faster to make. I can't wait to have some tomorrow since soup usually tastes better the second day. Thanks for sharing!
If you make this soup, be sure to use frozen or canned potatoes, as raw potatoes will not get tender in 4 hours on low.
Great recipe. We added a lot more okra than was called for and we topped it off with fresh parmesan. We'll definitely make this one again.
I thought this was pretty good, nothing fantastic, just pretty good. My husband, however was VERY pleased with it and my two year old that only likes mac and cheese ate 2 bowls! So it gets a five because the family was happy and it was very easy to make. I did add 2 cans of water and 2 beef bullion cubes. I also just used a bunch of different frozen veggies I had. (I save small amounts of leftover veggies and freeze them for soups like this) I also cooked on low for 6 hours.
Great! Amazing how much flavor is in this soup! Kids love it and they are getting all their veggies! I saved time by using frozen vegetable soup mix (because it contains okra and potatoes in addition to the regular vegetables) I tripled this recipe and served it at my child's school for a program his class was having. Great cold weather soup, eat on it all day long right out the pot!
I followed this recipe exactly with one exception: I used ground chicken breast, not ground beef. It all turned out quite good! 4 hours on low is probably good enough - I turned it to high for the last 2 hours because it took so long to hear up (what with the veggies being frozen and all), but in the end I would say my veggies and okra were over cooked, so I would stick with the creator's cooking reccomendation.
Great left over too - I took a small portiona and used some corn starch to thicken it up - also turned out good.
Will make again!
I couldn't wait to break in my new crock pot with this recipe. I added some red pepper flakes and a few good shakes of oregano, which gave it more of an italian kick. I will definitely make this again.
This was really good. Altho I added 2 beef boulion cubes and 1 can of tomato sauce, a bay leaf, italian herbs. It came out pretty much like the soup i make on the stove but i never thought of adding okra..i loved it. Thank you for this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Veggie-Beef Soup with Okra
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 126
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A rich, creamy potato with bacon soup you make in the slow cooker.
See how to make a 5-star, beefy taco soup with beans.
This may be the simplest potato soup ever.