What better way to warm up than with a big bowl of Crockpot Vegetable Beef Soup? This hearty soup is packed with nutrients, fiber, and protein coming from ground beef. It's the perfect meal when you need a healthy, satisfying meal that is easy to assemble and cook!
Beef and vegetables are a wonderful combination, especially in soup form! Ground beef provides richness and heartiness, while vegetables add color, flavor, and nutrients. And, it can all be made with the help of your slow cooker.
The slow cooker is one of the best ways to make soup because it's so easy and hands-off. You can simply set it and forget it, which is ideal when you're busy or don't want to spend much time in the kitchen.
Plus, slow cookers help to bring out the flavor of ingredients, making them even more delicious than if they were cooked on the stove.
This slow cooker vegetable beef soup is perfect for a cold day or when you need an easy meal that is warm, comforting and makes great leftovers!
Why You’ll Love This Recipe
- This soup uses ground beef which is affordable and easy to find.
- It's packed with fiber and nutrients, which make it healthy and satiating.
- This slow cooker soup is easy to make with little prep work required.
- The leftovers taste great and can be reheated for an easy meal later in the week.
Ingredients You’ll Need
- Ground Beef - Adds rich beefy flavor and texture throughout the soup.
- Beef Broth - Gives the soup its classic consistency while adding additional beef flavor.
- Garlic, Celery, and Onion - These vegetables provide aromatic flavor throughout the dish.
- Russet Potatoes - Adds a healthy starch along with texture.
- Condensed Tomato Soup & Canned Diced Tomatoes - Adds a sweet and acidic tomato flavor to the soup that pairs well with the natural flavors of beef.
- Frozen Mixed Vegetables - This gives this soup additional nutrients, fiber, and texture.
- Worchestershire Sauce - Adds a salty umami flavor that pairs well with beef.
- Seasonings - A mix of Italian seasoning, bay leaf, salt, and pepper properly season and enhance all the flavors in the dish.
How To Make Beef & Vegetable Soup In The Crock Pot
Cook the ground beef and onions: Add the ground beef and onions to a large skillet over medium-high heat. Break up the ground beef with a spatula and cook until the meat is browned. Drain off excess fat and add the mixture to a 6-quart slow cooker.
Assemble the soup: Add the rest of the ingredients to the crock pot EXCEPT the frozen vegetables and stir until fully combined.
Cover and cook: Add the lid to the top and cook the soup on HIGH for 2-3 hours or LOW for 4-6 hours or until potatoes are fork-tender.
Add frozen vegetables: 30 minutes before the cooking time is up, add the frozen vegetables to the slow cooker, and cook for the remaining 30 minutes or until the frozen vegetables are tender.
Serve and enjoy: Remove bay leaf, then ladle into bowls and serve hot. Enjoy!
Cooking Tips
- The ground beef should be cooked in a pound beforehand to render off the fat and brown it to the perfect texture.
- Be sure to cut the potatoes into bite-size pieces, so they cook evenly throughout the soup.
- Feel free to add additional vegetables to this soup, such as carrots, green beans, corn, or peas.
- If you want a thinner soup, add additional beef broth until it reaches your desired consistency. Add additional potatoes or cook uncovered for 30 minutes if you want a thicker soup.
- If you don't have Italian seasoning, you can combine thyme, basil, oregano, and rosemary.
Variations
- Instead of ground beef, use other ground meats such as turkey, chicken, lamb, or pork.
- If you're looking for a vegetarian option, leave out the ground beef and use additional vegetables or a meatless broth.
- Add a can of rinsed and drained kidney beans for an extra dose of protein and fiber.
- Add a tablespoon of red wine vinegar or balsamic vinegar to the soup for more flavor.
- If you don't have a slow cooker, this soup can be made on the stovetop by cooking everything in a large pot over medium heat until the potatoes are tender, about 30-45 minutes.
- Additional toppings such as shredded cheese, chopped green onions, or sour cream make a great addition to this soup.
Storing & Freezing
Storing: Cooled leftover soup can be stored in an airtight container in the fridge for up to five days.
Freezing: This soup can be frozen in freezer-safe bags or containers for up to three months. Be sure to let the soup cool completely before freezing. When ready to enjoy, thaw overnight in the fridge and reheat on the stove over medium heat until warm.
FAQ
Yes, you can use fresh vegetables instead of frozen ones. Just be sure to cook them for the appropriate amount of time, so they are tender when the soup is done cooking.
You can use any type of beef that you like. Ground chuck or ground round will work well in this recipe.
Yes, it is best to cook the beef beforehand so you can render off the fat and brown it. This will add more flavor to the soup and keep it from getting greasy.
More Crock Pot Soup Recipes
- Crock-Pot Taco Soup
- Crock Pot Baked Potato Soup
- Crock Pot Pasta Fagioli
- Crock Pot Stuffed Pepper Soup
- Crock Pot Chicken and Rice Soup
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Crockpot Vegetable Beef Soup
Ingredients
- 1 lb ground beef
- 1 medium yellow onion (diced)
- 4 cups beef broth
- 4 medium russet potatoes (washed, peeled and cut into ¾" pieces)
- 1 (10 oz) can of condensed tomato soup
- 1 (16 oz) bag of frozen mixed vegetables
- 1 (14.5 oz) can diced tomatoes (Do Not Drain)
- 2 ribs celery (chopped)
- 2 cloves garlic (minced)
- 1 tbsp Worcestershire sauce
- 1½ tsp Italian seasoning
- 1 bay leaves
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- In a large skillet over medium-high heat, add ground beef and onions. Cook until ground beef is completely browned. Drain and add to a 6-quart slow cooker.
- Add remaining ingredients (Except Frozen Vegetables) to the slow cooker and stir until well combined.
- Cover and cook on high for 2-3 hours or low for 4-6 hours or until potatoes are fork-tender.
- Thirty minutes before cook time is up. Add frozen vegetables to the slow cooker and cook for 30 more minutes or until the vegetables are tender.
- Remove bay leaf and serve.
Notes
Stove Top
- If you don't have a slow cooker, this soup can be made on the stove top by cooking everything in a large pot over medium heat until the potatoes are tender, about 30-45 minutes.
Variations
- Instead of ground beef, use other ground meats such as turkey, chicken, lamb, or pork.
- If you do not want to peel potatoes. I recommend using red or Yukon gold potatoes and quartering them.
- If you're looking for a vegetarian option, leave out the ground beef and use additional vegetables or a meatless broth.
- Add a can of rinsed and drained kidney beans for an extra dose of protein and fiber.
- Add a tablespoon of red wine vinegar or balsamic vinegar to the soup for more flavor.
- Additional toppings such as shredded cheese, chopped green onions, or sour cream make a great addition to this soup.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
beverly B landis
This vegetable soup recipe recipe is great...first time I ever used grpund beef instead of a pot roast..
Ryan Allen
So glad you liked it.