Today I wanted to share with you an amazing Crock Pot Vegetable Soup recipe that is super easy and super good. On cold days my husband and I love just to sit inside, binge watch something on Amazon or Netflix and relax.

This Crock Pot Vegetable Soup is perfect for the upcoming lazy days while you watch the wind howl outside or if you need something you can whip up in the morning and eat in the evening.

Below I have included the recipe that you can print out but let’s go through the steps just so that you can see how exactly this recipe works.

Table of Contents

The Process:

Place green beans, corn, kidney beans, peas, and potato in the crock pot.

Pour in tomato juice and water.

Add parsley, oregano, basil, salt, and pepper. Stir to combine.

Place whole chicken breast in crock pot.

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Cook on low for 6 to 8 hours or high for at least 4 hours. Before serving, remove chicken breast from crock pot. Shred the chicken and add it back into the crock pot. Stir to combine.

Crock Pot Vegetable Soup

Ingredients

1 can green beans
1 can corn
1 can kidney beans
1 cup frozen peas
1 large potato, diced
1 46- ounce bottle of tomato juice, V8
2 cups water
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
½ teaspoon pepper
1 boneless, skinless chicken breast

Instructions

Place green beans, corn, kidney beans, peas, and potato in the crock pot.
Pour in tomato juice and water.
Add parsley, oregano, basil, salt, and pepper. Stir to combine.
Place whole chicken breast in crock pot.
Cook on low for 6 to 8 hours or high for at least 4 hours.
Before serving, remove chicken breast from crock pot. Shred the chicken and add it back into the crock pot. Stir to combine.