Why You’ll Love Crockpot Vegetable Beef Soup Recipe
This soup is easy to prepare with simple everyday ingredients.
The slow cooker does most of the work, making it convenient for busy days.
It is filling, comforting, and packed with vegetables and beef.
The recipe is flexible, allowing you to use frozen, canned, or fresh vegetables.
It makes a large batch, making it great for leftovers or freezer meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
1 onion, chopped
2 cups beef broth
1 quart vegetable or tomato juice
4 medium potatoes, diced
1 cup frozen corn
1 cup frozen peas
2–3 carrots, sliced
1 bay leaf
1 teaspoon celery salt
1 teaspoon garlic powder
Salt and pepper, to taste
Directions
In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and fully cooked. Drain excess grease if needed and season with salt and pepper.
Transfer the cooked beef mixture to a large slow cooker.
Add the beef broth, vegetable or tomato juice, diced potatoes, corn, peas, carrots, bay leaf, celery salt, garlic powder, and additional salt and pepper.
Stir everything together until well combined.
Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours, until the potatoes are fork-tender.
Remove the bay leaf before serving.
For stovetop preparation, brown the beef and onion in a large pot or Dutch oven, then add the remaining ingredients. Bring to a boil, reduce heat, and simmer for about 20 minutes or until the potatoes are tender.
Servings and timing
Servings: 8
Prep time: 15 minutes
Cook time: 6 hours
Total time: 6 hours 15 minutes
Variations
Add green beans, celery, zucchini, or diced tomatoes for extra vegetables.
Use ground turkey or ground chicken instead of beef for a lighter version.
Add pasta, rice, or barley to make the soup even heartier.
Stir in fresh herbs like parsley or thyme before serving.
For a spicy kick, add crushed red pepper flakes or diced jalapeños.
Use sweet potatoes instead of regular potatoes for a slightly sweeter flavor.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freeze cooled soup in freezer-safe containers for up to 3 months.
Thaw frozen soup overnight in the refrigerator before reheating.
Reheat on the stovetop over medium heat until warmed through, or microwave individual portions in 1-minute intervals, stirring between each interval.
If the soup thickens during storage, add a splash of broth or water while reheating.
FAQs
Can I use stew meat instead of ground beef?
Yes, stew meat works well, but it may require a longer cooking time to become tender.
Do I need to brown the beef first?
Yes, browning the beef adds flavor and helps remove excess grease before adding it to the slow cooker.
Can I make this soup on the stovetop?
Yes, you can simmer everything in a large pot for about 20 minutes or until the vegetables are tender.
Can I freeze this soup?
Yes, this soup freezes very well for future meals.
What type of juice should I use?
Vegetable juice or tomato juice both work well and provide a rich base for the soup.
Can I add more vegetables?
Absolutely. Green beans, celery, zucchini, and cabbage are all great additions.
How do I thicken the soup?
You can mash some of the potatoes or stir in a cornstarch slurry if you prefer a thicker soup.
Can I use canned vegetables?
Yes, canned vegetables work fine. Add them near the end of cooking since they are already soft.
What can I serve with this soup?
Crusty bread, biscuits, cornbread, or a simple salad pair well with this soup.
How long does this soup last in the refrigerator?
Properly stored leftovers will stay fresh for up to 4 days.
Conclusion
Crockpot Vegetable Beef Soup is a warm and satisfying meal that combines hearty beef, tender vegetables, and flavorful broth in one comforting bowl. Whether made in the slow cooker or on the stovetop, this easy recipe is perfect for feeding a family and enjoying leftovers throughout the week.
