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Our Crockpot Vegetable Beef Soup is loaded with savory ground beef and hearty vegetables. It’s perfect for busy days when you want a warm, filling dinner waiting for you. Just toss the ingredients into your Crockpot and let it do the work.
Table of Contents
Best Crockpot Vegetable Soup Recipe
You’ll love this recipe because it’s:
- Easy: Minimal prep, just brown the beef, prepare the vegetables, and throw it all in the slow cooker.
- Healthy: Packed with vegetables and protein.
- Comforting: A hearty, warm meal for chilly days
Serve it with garlic bread or our favorite homemade dinner rolls for a complete, satisfying dinner. Once you try this, you’ll never go back to canned soup again!
How to Make Crockpot Vegetable Beef Soup
Ingredients
Here’s everything you need for this simple and delicious soup:
- Ground beef: You can also use ground turkey or plant-based beef (like Impossible or Beyond Beef brands).
- Onion: Yellow or white for flavor.
- Beef broth: The savory base for this soup.
- Vegetable juice: Adds depth and tang. Tomato juice works too.
- Potatoes: Russet, Yukon Gold, or red for heartiness.
- Carrots: Baby carrots or thick slices of whole carrots.
- Frozen corn and peas: Fresh or canned can also be used.
- Seasonings: Bay leaf, celery salt, garlic powder, kosher salt, and black pepper.
Instructions
- Brown the Beef: In a skillet, cook ground beef with onion until browned. Season with salt and pepper.
- Add to Crockpot: Combine the beef and all other ingredients in the Crockpot.
- Slow Cook: Low setting for 6-8 hours, or high for 3-4 hours until potatoes and carrots are tender.
That’s it! Your house will smell amazing, and dinner will be ready to serve.
Stove Top Vegetable Beef Soup
No time to wait for the Crockpot to do the work? No problem! This vegetable beef soup recipe can also be made by browning the beef and onion, adding the remaining ingredients and simmering for 30 minutes on medium-high heat. I have prepared it both ways and it is delicious both ways.
“This was so easy to put together. I used V-8 juice and it turned out excellent.
-Frances A. Warren
Thank you for sharing this recipe. Tasted just like my mom used to make. So good!!”
Gather your family around the table and enjoy this warm, hearty meal. Nothing brings people together like a bowl of homemade soup!
Crockpot Vegetable Beef Soup
Video
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 to 3 hours or low for 4 to 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 the remaining ingredients. Bring to a boil, then reduce heat and simmer for about 20 minutes or until potatoes are fork-tender.
Equipment
- Crockpot Slow Cooker
Notes
Customize Your Slow Cooker Vegetable Beef Soup
One of the best things about this recipe is how adaptable it is. Here are some ideas:- More Veggies: Add green beans, zucchini, bell peppers, mushrooms, celery, or leafy greens like spinach or kale.
- Noodles or Rice: Swap potatoes for pasta or rice. We recommend adding these cooked just before serving.
- Beans: Kidney beans, navy beans, or lentils add extra protein and fiber.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
Frequently Asked Questions
Try adding a splash of Worcestershire sauce, red wine, hot sauce, or a pinch of smoked paprika. Fresh herbs like thyme or rosemary also add flavor.
Yes, just double check that the beef broth you are using is gluten free.
This vegetable beef soup freezes beautifully! Freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Storing and Reheating
To store, allow the soup to cool to room temperature, and then transfer to an airtight container.
- Refrigerator: Store in the refrigerator for up to 4 to 5 days.
- Freezer: Freeze up to 3 months.
- Reheating: Warm on the stovetop, in the microwave, or in a slow cooker. Add a little broth if need to adjust the consistency.
More Crockpot Soup Recipes to Try
Soup is a comforting and loving dinner that hugs you from the inside out. Here are some more recipes to try:
My husband, I love the soup. We put stew meat instead of hamburger. added onions and we put vegetable broth instead of tomato juice. Very delicious. Highly recommend this recipe.
Thank you for sharing your variation of the recipe, Cheryl! I will give it a try. It sounds delicious!
I made this recipe to serve friends at a dinner party. It was a huge hit! Everyone enjoyed its delicious deep flavours! This is a keeper for sure!
So glad you liked this! I am literally making it TODAY too. It’s such a great soup for cold weather!
A wonderful recipe
A wonderful recipe
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!
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!!!
Excellent! I did alter slightly. Cooked on low for about 6 hours and potatoes still a bit hard. Definitely worth trying! THANK YOU!
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!
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.
If you’re using noodles, do you cook them first then add or put them in uncooked? And how much would you suggest using?
I would use 1 lb of noodles and I would cook them separately and add them in right at the end.
I really do need to get myself a slow cooker. This looks so yum
Have you tried this in an instapot? If so, how long do you cook for?
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!
Should I half this recipe for a 4 qt slow cooker?
That would probably be best if you want to avoid overflow. Hope this helps!
Could I half this recipe for a 4qt slow cooker?
absolutely!
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
That sounds like it would still be great! Let us know how it turns out!
I. Usebeef chuck and cut into small pieces instead of ground meat. It was so you,my
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,
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!
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.
If you substitute the vegetable juice with tomato sauce how much tomato sauce do you use? Thus recipe sounds delicious btw!!
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?
I usually use canned potatoes and it is really good!! I’m thinking of maybe adding shredded carrots and celery too!!
Thank you for sharing this, Rene. I also think shredded carrots and celery would be delicious in this soup.
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 ?
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!
Could I use cut up stew meat instead of gr. beef? If so, how much do you recommend?
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 🙂
If you don’t have tomato juice, could you use ketchup??
You might need to thin it out with a little water, but other than that I think it should work!
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?
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.
Double the recipe and put some in a gallon size freezer bag. Easy fast meal for those long work days.
Sweet potatoes work great also.
Great idea!
I added a cup of frozen okra. Delicious
Great addition idea! Thanks for sharing!
What size crockpot did you use?
I used a 6 qt …
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!
Hi. Can frozen carrots and frozen potatoes be used?
Absolutely. You can use fresh or frozen. Thanks for asking Cathi!
I make this without a 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. 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!
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!
I add about 3/4 picante sauce mild to hot, depending on your taste, adds a little extra kick.
Great idea! Thanks for sharing!
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!
What size slow cooker did you use?
A six-quart slow cooker!
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!
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!
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 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!
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.
You 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.
Should have read Pastinas
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.
Very good tasting and very easy.
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.
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!
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.
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
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!
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.
Spicy V-8 gives it an even better flavor!
I did tomato sauce and it was just as good plus it is cheaper
THIS WILL BE SO GOOD WHEN SNOW ON THE GROUND OR ANYTIME. THANKS !!!
Can this be made in an instant pot?
Thank you
Yep! Just use the sauté function for the first step of browning the meat, and then throw everything else in and put it on the stew function for about 30 mins. Hope this helps!
Can’t wait to try!