Slow Cooker Veggie-Beef Soup with Okra

Slow Cooker Veggie-Beef Soup with Okra

KR 0

"So easy! These ingredients are probably in your kitchen right now!"

Ingredients 4 h 20 m {{adjustedServings}} servings 413 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 585 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a skillet over medium heat, cook the ground beef and onion until beef is evenly brown and onion is tender. Drain grease.
  2. In a slow cooker, mix the beef and onion, diced tomatoes, Italian diced tomatoes, vegetables, okra, potatoes, ketchup, salt, and pepper. Pour in enough water to cover.
  3. Cover slow cooker, and cook 4 hours on Low.
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Reviews 46

  1. 63 Ratings


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.