Crock Pot Vegetable Beef Soup is a warm, delightful bowl of comfort food. One of the easiest soups to throw together and always a family favorite!
Crock Pot Beef Vegetable Soup
Crock Pot Beef Vegetable 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 slow cooker and let simmer all day. She would always serve it with delicious homemade 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!
This healthy vegetable beef 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! And the ground beef can be swapped out for ground turkey or even chunks of stew beef. Whatever the variations, it’s a healthy soup to feel good about, yet hearty enough to make you full and satisfied.
Suggestions for this Recipe
- If you don’t have any potatoes on hand, use macaroni noodles! Our mom made it this way many times growing up and it’s delicious! They’ll cook up perfectly along with the rest of the veggies and really makes it seem like a totally different soup!
- No time to wait for the crock pot to do the work? No problem! This vegetable beef soup recipe can also be made in just 30 minutes 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.
- 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 or in a crock pot before serving.
- 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.
More Crock Pot Soups to Try
- Slow Cooker Chicken and Rice Soup: Chicken and Rice Soup warms you up on cold fall and winter days. It is also ideal for busy days. The ingredients go into the Slow Cooker in the morning and a nice, hot meal awaits in the evening.
- Slow Cooker Split Pea Soup: There are so many different vegetables in this Slow Cooker Split Pea Soup. It is very healthy and hearty.
- Slow Cooker Cheese Tortellini Soup: This Cheese Tortellini Soup is a flavorful, easy slow cooker meal. Tortellini, sausage, and spinach in a creamy tomato soup and slow cooked to perfection.
- Slow Cooker Pasta E Fagioli Soup: Our version of the Olive Garden Pasta E Fagioli Soup tastes just like the original. It is an Italian seasoned soup easily made in the slow cooker.
- Slow Cooker Zuppa Toscana Soup: Many agree that this Zuppa Toscana Soup Olive Garden Copycat is actually better than the original! It has a creamy both base and is loaded with sausage and potatoes.
How to Make Crock Pot Vegetable Beef Soup
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 green beans canned green beans work well too.
- 1 cup frozen corn canned corn works well too.
- 1 cup frozen peas
- 2-3 carrots sliced
- salt and pepper to taste
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.
Equipment
- Crock Pot Slow Cooker
Sandra says
Could I use cut up stew meat instead of gr. beef? If so, how much do you recommend?
Favorite Family Recipes says
Absolutely! Probably a pound or two would be perfect. Just be sure to braise the beef before adding it to the slow cooker so all those tasty juices get trapped in 🙂
Daisy Rochelle says
If you don’t have tomato juice, could you use ketchup??
Favorite Family Recipes says
You might need to thin it out with a little water, but other than that I think it should work!
Leah wilhoit says
Wanting to make this tomorrow going to try with beef broth and tomato sauce I’m using canned vegetables will they be to soggy or mushy if I do this in the crockpot?
Favorite Family Recipes says
If you are using canned vegetables, I would add them in when there is about 30 minutes left of cooking. That way they get the flavor of the soup, but they don’t turn out mushy.
Abby says
If i want to use 2lbs of ground beef do I i just double everything as far as the ingredients? How long do you recommended I leave the slow cooker on for , 6 hrs to longer ?
Favorite Family Recipes says
That totally depends. You can have 2 lbs of beef and keep the other measurements the same and just make it extra beefy! You could even do 2 lbs of beef and then 1 1/2 times the other ingredients. Totally up to you. The slow cooker times will remain the same, even if doubled. Hope this helps!
Rene says
I usually use canned potatoes and it is really good!! I’m thinking of maybe adding shredded carrots and celery too!!
Favorite Family Recipes says
Thank you for sharing this, Rene. I also think shredded carrots and celery would be delicious in this soup.
Adrianna says
If you substitute the vegetable juice with tomato sauce how much tomato sauce do you use? Thus recipe sounds delicious btw!!
Favorite Family Recipes says
We haven’t done it this way before. We have used tomato JUICE but not sauce. You could probably use half the amount and then add beef broth to equal the same amount. Does that make sense?
Pat says
I use Del Monte Veg-All. It has all the vegetables you need in one can. I pour the veggies in a colander and rinse under the water and let it drain for a while. This rinses that canned taste off.
Kay says
Have you ever made it without the ground beef? If so, how does it taste? Also, I was wondering how much actual salt and pepper you use? My soups don’t turn out when I’m told to use to taste,
Favorite Family Recipes says
Yes, you can make it with chicken or you can leave it out. You can also add macaroni noodles at the end so it is more of a minestrone soup. For the salt, I would say just add maybe a half teaspoon and then serve with salt and pepper on the table, that way people can add it to their own tastes. Hope this helps!
jaci says
I. Usebeef chuck and cut into small pieces instead of ground meat. It was so you,my
Terri says
Thinking of making this tonight with Zing Zang Bloody Mary Mix…I’m too lazy to drive to store for V8 juice. Looks so good
Favorite Family Recipes says
That sounds like it would still be great! Let us know how it turns out!
Judy Uh says
Could I half this recipe for a 4qt slow cooker?
Favorite Family Recipes says
absolutely!
Judy says
Should I half this recipe for a 4 qt slow cooker?
Favorite Family Recipes says
That would probably be best if you want to avoid overflow. Hope this helps!
Lauren says
Have you tried this in an instapot? If so, how long do you cook for?
Favorite Family Recipes says
I haven’t made it in an instant pot before but if I WERE to make it in an instant pot I would use the sauté function– cook up the beef and onions and then throw the rest in and put it on high pressure for maybe 4-5 minutes. Those veggies will cook up fast! Hope this helps!
Karl says
I really do need to get myself a slow cooker. This looks so yum
Regina says
This recipe was great! But I have a question. On the Nutrition for the sodium is that for the whole batch or per serving if per serving how much would a serving be? Thanks!
Echo Blickenstaff says
Thank you for asking. The nutrition information was originally calculated for 6 servings, but this soup does make 8 servings, so it was a little off. If you want to reduce the sodium, use a low-sodium tomato juice and a low-sodium beef broth or beef stock. Those two ingredients are the highest in sodium and this will reduce the sodium count significantly.
Stacey Brutout says
If you’re using noodles, do you cook them first then add or put them in uncooked? And how much would you suggest using?
Favorite Family Recipes says
I would use 1 lb of noodles and I would cook them separately and add them in right at the end.
Kerri R. says
Excellent! I did alter slightly. Cooked on low for about 6 hours and potatoes still a bit hard. Definitely worth trying! THANK YOU!
Liz says
My husband gave this two thumbs up! It was so easy to make in our crockpot. Plus, I had all the ingredients in the house!!!
Meagen says
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!