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Crockpot Vegetable Beef Soup is full of savory ground beef and hearty vegetables. One of the easiest soups to throw together on a busy, chilly day, and always a family favorite!
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Crockpot Vegetable Beef Soup takes me right back to the cozy days of my childhood, when the savory smell would greet us coming home from school. It’s the kind of meal that our mom would throw together in the morning on busy days in the Crockpot, and let simmer all day. She would always serve it with garlic bread, or our favorite hot cheese bread, for a simple, healthy, and hearty supper. It’s so easy to make, you’ll never reach for canned soup again!
Ingredients in Slow Cooker Vegetable Soup
While it seems like there are many ingredients in this recipe, all you have to do is toss everything in the crockpot! Here’s what you need:
- 1 pound ground beef – you can use hamburger, ground turkey or even ground chicken.
- 1 onion chopped
- 2 cups beef broth
- 1 quart vegetable/tomato juice – any brand works great!
- 4 medium potatoes diced – you can peel them if you prefer, but leaving the skin on is good too. Russet potatoes or Yukon gold are delicious in this soup.
- 1 cup frozen corn – canned corn works well too.
- 1 cup frozen peas – Frozen peas hold up better in this recipe than canned peas.
- 2-3 carrots sliced – You can use baby carrots if that’s what you have on hand.
- 1 bay leaf
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- salt and pepper to taste – start with 2 teaspoons of each
Cook the Meat First
In a skillet, brown the ground beef using a little bit of olive oil until it’s browned. After that, add the beef and the rest of the ingredients into the crock pot and let it simmer on low all day. Dinner will be hot and ready, and your house will smell fragrant and yummy! The ground beef can be swapped out for ground turkey or even tender chunks of beef cut in bite-sized pieces.
The More Veggies the Better
This healthy beef vegetable soup begins with a rich tomato base with no creams or butter. Try making it with our homemade tomato juice. The rich flavor of those garden tomatoes add a fresh, vibrant flavor to the vegetables and beef. Add any veggies you like (or ones you know your kids will actually eat). We love peas, carrots, corn, and green beans, but you could add any number of fresh or frozen veggies. The more the better! You can even stir in an entire bag of frozen mixed vegetables to save time.
Variations and Substitutions
- If you don’t have any potatoes on hand, use macaroni noodles! They’ll cook up perfectly along with the rest of the veggies and really makes it seem like a totally different soup!
- We like to use ground beef in this recipe, but you can use other beef stew meat or bite-sized pieces of chuck roast if that is what you have available.
- No time to wait for the Crockpot to do the work? No problem! This vegetable beef soup recipe can also be made in just 30 minutes by simmering the ingredients on medium-high heat on the stove top. I have prepared it both ways and you can’t really tell a difference in the end result. It all depends on what kind of time you have.
- This soup isn’t just for fall and winter months. Try it with fresh or frozen peas and potatoes in the springtime for a fresh, vibrant soup. Or serve it alongside our Irish Soda Bread for a delightful St. Patrick’s Day meal.
- Garnish with fresh parsley, basil, or oregano for extra flavor.
Frequently Asked Questions about Crockpot Vegetable Beef Soup
For an extra kick, try a shot or two of tabasco sauce, a quarter teaspoon of cayenne pepper, fresh jalapeño peppers, or diced green chiles.
Vegetable Beef Soup is a perfect meal for a gluten-free diet. Just make sure to swap out regular beef broth for a GF version. Swanson’s Beef Broth is gluten free and works great in this recipe.
Homemade vegetable beef soup freezes beautifully! You can freeze in freezer bags or plastic containers, and then thaw completely and heat on the stove in a crockpot before serving.
If stored in the refrigerator, you can keep the leftovers good for up to five days. Reheat in the microwave or on the stovetop in a saucepan.
READ MORE:Easy Ground Beef Recipes
More Crockpot Soups to Try
Crockpot Vegetable Beef Soup
Video
Equipment
- Crockpot Slow Cooker
Ingredients
- 1 pound ground beef
- 1 onion chopped
- 2 cups beef broth
- 1 quart vegetable/tomato juice click here or store bought works fine
- 4 medium potatoes diced (you can peel them if you prefer, but leaving the skin on is good too)
- 1 cup frozen corn canned corn works well too.
- 1 cup frozen peas
- 2-3 carrots sliced
- 1 bay leaf
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- salt and pepper to taste (start with 2 teaspoons of each)
Instructions
- In a skillet cook ground beef with onion until browned and season with salt and pepper.
- Place cooked ground beef mixture and remaining ingredients in a large slow cooker and cook on high for 2-3 hours or low for 4-6 hours or until potatoes are fork-tender.
- *If you do not want to use a slow cooker, brown beef and onion in a large pot or Dutch oven and add remaining ingredients. Bring to a boil, then reduce heat and simmer about 20 minutes or until potatoes are fork-tender.
Notes
- Try making this soup base with our homemade tomato juice. The rich flavor of those garden tomatoes add a fresh, vibrant flavor to the vegetables and beef.
- If you don’t have any potatoes on hand, use macaroni noodles! They’ll cook up perfectly along with the rest of the veggies and really makes it seem like a totally different soup!
- This vegetable beef soup recipe can also be made in just 30 minutes by simmering the ingredients on medium-high heat on the stove top.
Nutrition Information
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If you add celery, admit the celery salt? Thanks
Since I have a garden I added some fresh skinned and diced tomatoes instead of tomato juice, celery instead of celery salt, some cut up zucchini, and green and yellow beans to the soup. That was in addition to fresh dug potatoes and carrots, picked peas fresh onions, and frozen corn. I also minced a couple cloves of garlic instead of using powdered. I added beef consommé, also. I can’t rate the recipe as printed because I changed so many things and added the veggies according to their cooking time. The recipe gave me a great starting point and it’s delicious.
That sounds delicious! Glad that you made it your own. We will have to try it that way too!
This was so easy to put together. I used V-8 juice and it turned out excellent.
Thank you for sharing this recipe. Tasted just like my mom used to make. So good!!
I added extra veggies so it took a little longer, but well worth the wait.
I forgot the tomato juice. I have tomato paste and tomato soup on hand… can I substitute with either of those?
Yes! If you use the tomato paste, add a little water or chicken broth to thin it out.
This was an easy delicious recipe that tastes just like my grandma’s favorite soup. I’ll be making it again!
There’s nothing better than beef soup in the crockpot in the fall. Thanks for sharing your recipe!!
Definitely perfect for the cooler weather we are starting to have! I love the minimal prep time and how everything can just be thrown into the slow cooker. Yum!
I love vegetable beef soup! I’m so glad I found this recipe so that I can make it easily in the crock pot!
I have never made vegetable beef soup with ground beef and it’s so good! Love using my crockpot again now that the weather is cooler! Thank you!
I used Veg all. And V8. I also put in some large Elbow noodles. Was the best.
At what point did you add in the noodles so they weren’t over done?
What a delicious recipe! We loved it! This is the time of year when we love soup recipes, we will definitely be making it again soon!