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.
Jeanne says
April 18, 2016 at 10:22 pmCan’t wait to try!
JEAN TAYLOR says
July 12, 2016 at 5:49 pmTHIS WILL BE SO GOOD WHEN SNOW ON THE GROUND OR ANYTIME. THANKS !!!
Laura says
September 15, 2016 at 11:08 pmWhy tomato juice and not tomato sauce?
Erica says
September 19, 2016 at 2:43 pmTomato juice is a little thinner and not quite as rich as tomato sauce. Tomato sauce may make it too thick but you can definitely try it!
Shelley says
October 21, 2016 at 5:04 amI like to use V8 juice in my soup. That’s really good too.
Echo says
October 24, 2016 at 12:04 pmGreat idea! You can use V8 or tomato juice.
Grover says
December 7, 2016 at 9:55 amI used can crushed tomatoes and chicken broth to get my consistency like I like. You can add more broth as needed, plus we all know the soup is going to be better the second day!!
Ch says
December 14, 2016 at 11:50 amIf I bought canned veggies to put in the soup, do I drain them or throw it all in? Don’t want it to be too thin considering it calls for 2 cups of beef broth and tomato juice.
Echo says
December 15, 2016 at 10:36 amDefinitely drain the vegetables if you are using canned. You are right – it will water down the soup too much. Thanks for asking!
Nancy says
December 18, 2016 at 8:21 amInstead of using canned veggies (so much sodium), consider trying frozen veggies.
Pam says
January 10, 2018 at 9:19 amSpicy V-8 gives it an even better flavor!
Katie says
December 15, 2017 at 4:22 pmI did tomato sauce and it was just as good plus it is cheaper
Dawn says
September 20, 2016 at 10:43 pmI added diced celery and 1 tbs of garlic paste when cooking the ground beef and onion. Also with the potatoes I added 2 parsnips. In soup and stews I always add them, thd kids can’t tell t g e different between those and potatoes! It’s amother way to get them to eat new veggies!
marceeah says
September 22, 2016 at 8:00 amDrain the canned corn and green beans first?
Erica says
September 22, 2016 at 11:08 amIt honestly doesn’t make that big of a difference. I usually drain them but it isn’t necessary
Rachelle Munoz says
September 28, 2016 at 10:20 amAbout how many servings does this make?
Erica says
September 28, 2016 at 10:42 amIt makes quite a bit. Probably a good 8-10 servings if it is the only dish you are serving.
Dee says
September 29, 2016 at 7:14 pmYour recipes gives me an idea of what to cook especially during cold season. I can’t wait to try. Thank you for sharing!
Emily says
September 30, 2016 at 10:15 amYou’re welcome!
Wendy says
October 17, 2016 at 6:43 amIf you want to use macaroni instead of potatoes, how would you and how much ? Thanks!
Erica says
October 17, 2016 at 5:27 pmWe haven’t tried that before but I am guessing maybe 1 1/2 c. and you would put it in 30 minutes or so before serving. Any longer and you will have soggy macaroni
Elaine Fernandez says
October 22, 2016 at 7:54 pmIf you use Macaroni, I would cook it seperatly and than add it to our bowl than soup. If you put it in the and you put left over in the Fridge, the pasta will absorb the broth up. I learned that lesson with chicken soup.
Janis says
October 17, 2016 at 4:03 pmVery good tasting and very easy.
Denise says
October 19, 2016 at 12:03 pmI do not like tomato juice can I use all beef broth instead?
Echo says
October 24, 2016 at 12:06 pmYes, you can. The soup will look and taste a little different. You may want to thicken it a little with some cornstarch or flour.
Elaine Fernandez says
October 22, 2016 at 7:59 pmI would cook the pasta separate and add it to your bowl with the soup. Because if you put it in the soup and don’t finish it. The next day you’ll find it absorbed all the broth. I learned my lesson from making chicken soup.
Joe Ariondo says
October 29, 2017 at 11:48 amYou can use Italian Latinas. 1 cup 1/2 hour before soups done. It will absorb the broth so add 1 extra cup of stock on the front end.
Joe Ariondo says
October 29, 2017 at 11:49 amShould have read Pastinas
Janet says
October 27, 2016 at 9:45 amI added a small can of diced tomatoes a few cloves of minced garlic as I thought it tasted a bit bland even after a few hours in the crock pot. It was delish and even better The day after!
Echo says
October 27, 2016 at 12:34 pmGreat ideas! Thank you, Janet!
Jill says
November 1, 2016 at 5:11 pmUK subscriber here. Sorry if its a daft question but I am trying to convert to UK measures.
When you list in the ingredients:
2 c. beef broth
and
1 c. frozen peas
what does the ‘c’ stand for (measurement wise).
Many thanks,
Jill
Erica says
November 1, 2016 at 8:51 pmHi Jill– c. = cups… which is equivalent to 8 fl. oz. when using liquids. If you are using an 8 fl. oz container to measure, that is what you would measure the peas in. (even though the peas probably won’t be 8 oz. in weight) does that make sense?
Nancy says
February 19, 2017 at 6:40 pm1 cup or 8 fluid ounces or ½ pint equals 250 ml
Ken says
November 12, 2016 at 6:22 amI made this Soup with low sodium broth and tomato juice, it turned out amazing. I’m so sharing this recipe with friends and family, it’s so good I walk and have a sample every time I walk by.
I just wanted to share and say Thank you for the recipe
Echo says
November 13, 2016 at 8:00 amThank you so much for sharing, Ken! I’m glad so you like the recipe!
jackie wooton says
November 22, 2016 at 1:31 pmI use tomatoe sauce and a can of diced tomatoes,I also use a bag of mixed frozen veggies put in half hour before wanting to serve.I havent used beef broth before but I might just try it.
Echo says
November 22, 2016 at 10:29 pmThank you for sharing, Jackie! Great ideas!
Alex says
November 25, 2016 at 4:16 pmAnyone tried making this on the stove for an hour or so? I don’t have a crockpot but want to make this!
Echo says
November 26, 2016 at 11:33 amHi Alex, If you do not want to use a slow cooker (or want to whip it up quickly), brown beef/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. Thanks for asking!
Linda Duran says
November 29, 2016 at 2:55 amI add about 3/4 picante sauce mild to hot, depending on your taste, adds a little extra kick.
Echo says
November 29, 2016 at 9:54 amGreat idea! Thanks for sharing!
Brandy says
November 29, 2016 at 4:19 amHi, do you drain the beef/onion? And can I use canned peas instead of frozen? Thank you can’t wait to try it.
Echo says
November 29, 2016 at 9:53 amYes, I always drain the grease from the beef. You can use canned peas, but I would add them to the slow cooker 30 minutes to an hour before serving so they don’t get overcooked. Thanks for asking!
Samantha says
November 29, 2016 at 7:47 amHi. I was wondering if you have ever used canned carrots for this recipe? Dying to make this tonight but out of carrots other than canned!!
Echo says
November 29, 2016 at 9:52 amI haven’t, but you can definitely used canned carrots. I would add them to the crockpot 30 minutes to 1 hour before serving. They may get really soft and soggy if you add them before. Thanks for asking!
Dar C. says
December 18, 2016 at 6:36 amI make a soup like this without slow cooker, too many unnecessary dirty dishes. I also add a can of cream of mushroom soup mixed into the grnd beef and use V8 juice instead of plain tomato juice. More flavor and vitamins.
Echo says
December 19, 2016 at 3:00 pmGreat ideas! Thank you for sharing!
Cathi Davis says
December 18, 2016 at 7:51 amHi. Can frozen carrots and frozen potatoes be used?
Echo says
December 19, 2016 at 2:59 pmAbsolutely. You can use fresh or frozen. Thanks for asking Cathi!
Kristina says
January 13, 2017 at 5:57 amis this calling for veggie broth and tomato juice or either or
Echo says
January 13, 2017 at 7:06 amThe recipe calls for both beef broth and juice (tomato juice or vegetable juice like V-8). Thanks for asking!
Kayla says
September 24, 2017 at 9:53 pmWhat size crockpot did you use?
Favorite Family Recipes says
September 25, 2017 at 5:34 pmI used a 6 qt …
Janell says
October 12, 2017 at 10:37 amI added a cup of frozen okra. Delicious
Favorite Family Recipes says
October 13, 2017 at 1:44 pmGreat addition idea! Thanks for sharing!
Sarah Brydon says
November 14, 2017 at 10:54 amDouble the recipe and put some in a gallon size freezer bag. Easy fast meal for those long work days.
Sarah Brydon says
November 14, 2017 at 10:55 amSweet potatoes work great also.
Favorite Family Recipes says
November 14, 2017 at 1:26 pmGreat idea!
Sandra says
November 25, 2017 at 8:21 amCould I use cut up stew meat instead of gr. beef? If so, how much do you recommend?
Favorite Family Recipes says
November 28, 2017 at 6:14 pmAbsolutely! 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 🙂
Abby says
December 3, 2017 at 7:25 pmIf 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
December 5, 2017 at 2:15 pmThat 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
December 6, 2017 at 11:16 amI usually use canned potatoes and it is really good!! I’m thinking of maybe adding shredded carrots and celery too!!
Favorite Family Recipes says
December 9, 2017 at 11:22 pmThank you for sharing this, Rene. I also think shredded carrots and celery would be delicious in this soup.
Adrianna says
December 22, 2017 at 12:07 pmIf you substitute the vegetable juice with tomato sauce how much tomato sauce do you use? Thus recipe sounds delicious btw!!
Favorite Family Recipes says
December 23, 2017 at 10:48 pmWe 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
December 30, 2017 at 3:47 pmI 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
January 15, 2018 at 3:23 pmHave 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
January 16, 2018 at 10:03 amYes, 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
January 16, 2018 at 11:05 amI. Usebeef chuck and cut into small pieces instead of ground meat. It was so you,my
Terri says
January 29, 2018 at 10:07 amThinking 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
January 30, 2018 at 1:32 pmThat sounds like it would still be great! Let us know how it turns out!
Judy Uh says
May 5, 2018 at 7:41 amCould I half this recipe for a 4qt slow cooker?
Favorite Family Recipes says
May 5, 2018 at 3:32 pmabsolutely!
Judy says
September 7, 2018 at 7:18 amShould I half this recipe for a 4 qt slow cooker?
Favorite Family Recipes says
September 10, 2018 at 9:24 amThat would probably be best if you want to avoid overflow. Hope this helps!
Lauren says
October 23, 2018 at 11:39 amHave you tried this in an instapot? If so, how long do you cook for?
Favorite Family Recipes says
October 23, 2018 at 8:32 pmI 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
February 16, 2019 at 4:53 amI really do need to get myself a slow cooker. This looks so yum