This Slow Cooker Vegetable Beef Soup is one of the easiest soups you will ever make. A flavor-filled soup the entire family will love! 
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!
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. So good!
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.
More Slow Cooker 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.
This Slow Cooker Vegetable Beef Soup is one of the easiest soups you will ever make. A flavor-filled soup the entire family will love!
- 1 lb. ground beef
- 1 onion chopped
- 2 c. 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 c. frozen or canned green beans
- 1 c. frozen or canned corn
- 1 c. frozen peas
- 2-3 carrots sliced
- salt and pepper to taste
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.
Can’t wait to try!
THIS WILL BE SO GOOD WHEN SNOW ON THE GROUND OR ANYTIME. THANKS !!!
Why tomato juice and not tomato sauce?
Tomato 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!
I like to use V8 juice in my soup. That’s really good too.
Great idea! You can use V8 or tomato juice.
I 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!!
If 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.
Definitely drain the vegetables if you are using canned. You are right – it will water down the soup too much. Thanks for asking!
Instead of using canned veggies (so much sodium), consider trying frozen veggies.
I 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!
Drain the canned corn and green beans first?
It honestly doesn’t make that big of a difference. I usually drain them but it isn’t necessary
About how many servings does this make?
It makes quite a bit. Probably a good 8-10 servings if it is the only dish you are serving.
Your recipes gives me an idea of what to cook especially during cold season. I can’t wait to try. Thank you for sharing!
You’re welcome!
If you want to use macaroni instead of potatoes, how would you and how much ? Thanks!
We 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
If 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.
Very good tasting and very easy.
I do not like tomato juice can I use all beef broth instead?
Yes, you can. The soup will look and taste a little different. You may want to thicken it a little with some cornstarch or flour.
I 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.
I 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!
Great ideas! Thank you, Janet!
UK 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
Hi 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?
1 cup or 8 fluid ounces or ½ pint equals 250 ml
I 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
Thank you so much for sharing, Ken! I’m glad so you like the recipe!
I 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.
Thank you for sharing, Jackie! Great ideas!
Anyone tried making this on the stove for an hour or so? I don’t have a crockpot but want to make this!
Hi 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!
I add about 3/4 picante sauce mild to hot, depending on your taste, adds a little extra kick.
Great idea! Thanks for sharing!
Hi, do you drain the beef/onion? And can I use canned peas instead of frozen? Thank you can’t wait to try it.
Yes, 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!
Hi. 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!!
I 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!
I 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.
Great ideas! Thank you for sharing!
Hi. Can frozen carrots and frozen potatoes be used?
Absolutely. You can use fresh or frozen. Thanks for asking Cathi!
is this calling for veggie broth and tomato juice or either or
The recipe calls for both beef broth and juice (tomato juice or vegetable juice like V-8). Thanks for asking!