Description
This hearty crockpot vegetable beef soup is packed with tender potatoes, vegetables, and flavorful beef in a savory tomato broth. It’s an easy and comforting meal perfect for busy days.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cups beef broth
- 1 quart vegetable/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
Instructions
- In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned. 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/tomato juice, potatoes, corn, peas, carrots, bay leaf, celery salt, garlic powder, and additional salt and pepper to taste.
- 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, add the remaining ingredients, bring to a boil, then reduce heat and simmer for about 20 minutes or until the potatoes are tender.
Notes
- Ground turkey can be substituted for ground beef for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well for up to 3 months.
- Add green beans or celery for extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 45 mg
