This Crockpot Vegetable Beef Soup is the ultimate comfort food — hearty, flavorful, and incredibly easy to make! 🥕🥔🥩
There’s minimal chopping involved — just toss everything in your slow cooker, set it, and come home to a warm, delicious meal the whole family will love.
If you can toss ingredients into a crockpot, you can make this recipe. It’s truly a dump-and-go meal that fills your home with the rich aroma of homemade soup.
You might also love my Crockpot Cabbage Roll Soup, Chicken Vegetable Soup, or Pasta Fagioli Soup — all cozy classics made simple!
Why You’ll Love This Recipe
- Effortless prep – Just brown the beef, dump everything in, and let the crockpot do the work.
- Hearty and wholesome – Packed with protein, veggies, and rich tomato flavor.
- Family favorite – Everyone loves a warm bowl of this cozy beef and vegetable soup.
- Perfect for meal prep – Stores and freezes beautifully for easy lunches or dinners later.
Ingredients
- 2 pounds ground beef, browned and drained
- ½ medium onion, diced
- 3 potatoes, peeled and diced (russet, Yukon gold, or red potatoes work great)
- 16 oz frozen mixed vegetables (with green beans, corn, carrots, and peas)
- 3 cans (14.5 oz each) diced tomatoes
- 4 cups beef broth (low sodium if preferred)
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
Optional Add-Ins & Variations
Mix and match to suit your taste or what you have on hand:
- Add frozen peas, fresh parsley, or thyme for extra flavor.
- Stir in tomato sauce, tomato juice, or a splash of Worcestershire sauce for a richer broth.
- Swap the ground beef for ground turkey, shredded chicken, or chuck roast.
How to Make Crockpot Vegetable Beef Soup
- Brown the beef: In a skillet, cook ground beef and onion until golden brown. Drain excess grease.
- Combine: Add the cooked beef and all remaining ingredients to your slow cooker.
- Cook:
- On Low for 4–6 hours
- Or on High for 2–3 hours
- Serve: Season to taste, ladle into bowls, and enjoy warm!
Expert Tips
- Use a programmable crockpot if you’ll be out all day — dinner will be hot and ready when you get home.
- Slow cooker liners make cleanup a breeze!
- Prep ahead: Keep diced onion and bell pepper in the freezer to save time.
- Always brown and drain the beef before adding it to the slow cooker to avoid excess grease.
Serving Suggestions
This soup pairs perfectly with:
- Homemade Dinner Rolls or French bread for dipping
- A simple green salad
- Grilled cheese sandwiches (the kids’ favorite combo!)
For something extra special, serve it with homemade cornbread or Hawaiian rolls — pure comfort food.
Storage & Freezing Tips
- Refrigerate: Store leftovers in an airtight container for up to 4–5 days.
- Freeze: Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop or in the microwave until heated through.
FAQs
What cut of beef works best?
Ground beef is classic, but stew meat or chuck roast are also great for a heartier version.
Do I need to brown the beef first?
Yes — it adds flavor and removes excess grease.
Can I make this on the stovetop?
Absolutely! Simmer all ingredients together for 30–40 minutes until the veggies are tender.
Can I make it ahead?
Yes, it reheats beautifully and actually tastes even better the next day.
Crockpot Vegetable Beef Soup Recipe
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8
Calories: 341 per serving
Ingredients
- 2 lbs ground beef (browned and drained)
- ½ medium onion (diced)
- 3 potatoes (peeled and diced)
- 16 oz frozen mixed vegetables
- 3 cans (14.5 oz) diced tomatoes
- 4 cups beef broth
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
Instructions
- Place all ingredients in a 6-quart slow cooker.
- Cover and cook on Low for 4–6 hours or High for 2–3 hours.
- Serve hot and enjoy!
Stovetop Option: Simmer all ingredients in a large pot for 30–40 minutes until heated through.