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!
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 stovetop 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 information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.