This Slow Cooker Vegetable Beef Soup really is as easy as you can get! You literally brown the beef and throw everything in a slow cooker (Crock Pot).
I love making this Slow Cooker Vegetable Beef Soup with our homemade tomato juice (here). The rich flavor of the garden tomatoes come bursting through like nobody’s business–oh man, SO good!
My mom made this for us often when we were growing up. Sometimes if she didn’t have potatoes she would throw in macaroni noodles instead (also very delicious). It is such a simple soup that really doesn’t need any other seasoning besides salt and pepper. As you can also see in the recipe below, you can whip this up in less than 30 minutes start-to-finish if you are in a time crunch and just want to make it on the stovetop. I have done both ways and I really can’t tell that big of a difference. It totally depends on what kind of time you have!
This soup is the perfect Fall soup but also works well as a Spring soup with the peas and potatoes. It would make for a great, easy St. Patrick’s Day meal (meat, potatoes, and a little green, too)! What I also love about this soup is that it is a light, healthy soup. It has a rich tomato base with no creams or butter. This vegetable beef soup will also leave you feeling nice and full– but in a good way! It sticks to you so you don’t get the munchies later on at night like some soups do. This also freezes well. 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.