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Crockpot Vegetable Beef Soup is full of savory ground beef and hearty vegetables. This is one of the best and easiest dinners to throw together on a busy, chilly day, making this a family favorite!
Featured with this recipe
- Ingredients in Crockpot Vegetable Beef Soup
- How to Make Homemade Vegetable Beef Soup
- The More Veggies the Better
- Best Vegetables for Vegetable Beef Soup
- Variations and Substitutions
- Frequently Asked Questions
- Storing and Reheating
- More Crockpot Soups to Try
- How to Make Crockpot Vegetable Beef Soup
- Crockpot Vegetable Beef Soup Recipe
Crockpot vegetable beef soup is the kind of meal that you throw together in the morning on busy days in the Crockpot, and let simmer all day. Pure comfort food. Make it a complete meal and serve it with garlic bread, or our favorite hot cheese bread, for a simple, healthy, and hearty supper. It’s so easy to make, that you will never reach for canned soup again!
In a skillet, brown the ground beef using a little bit of olive oil until it’s browned. After that, add the beef and the rest of the ingredients into the crock pot and let it simmer on low all day. Dinner will be hot and ready, and your house will smell fragrant and yummy! The ground beef can be swapped out for ground turkey or even tender chunks of beef cut into bite-sized pieces.
Ingredients in Crockpot Vegetable Beef Soup
While it seems like there are many ingredients in this recipe, making vegetable beef soup is quite simple. One of those easy soup recipes that you will keep coming back to. All you have to do is toss everything in the crockpot! Here’s what you need:
- Ground beef – you can use hamburger, ground turkey, or even ground chicken.
- Onion – White or yellow onions are great flavors in this crockpot soup. White has a more mild flavor compared to a yellow onion.
- Beef broth – Adds flavor and liquid to the slow cooker vegetable beef soup. It is a great combination and gives the best beef flavor.
- Vegetable juice – Any brand works great! You can also use tomato juice if you prefer.
- Potatoes – You can peel them if you prefer, but leaving the skin on is good too. Russet potatoes or Yukon gold are delicious in this soup. Potatoes add heartiness and make the soup more filling. You can use russet, Yukon Gold, or red potatoes, depending on the texture you prefer.
- Frozen corn – Canned corn works well too. Corn kernels, whether fresh, frozen, or canned, bring a touch of sweetness and texture to the soup.
- Frozen peas – Frozen peas hold up better in this recipe than canned peas. Peas provide a burst of sweetness and vibrant green color. We use frozen peas because they are the most convenient.
- Carrots – You can use baby carrots if that’s what you have on hand. Carrots add sweetness and color. They’re a classic choice for vegetable beef soup and offer a natural sweetness when cooked. We like to use whole carrots and cut them into thick slices.
- Seasonings – we use bay leaf, celery salt, garlic powder, kosher salt, and black pepper to taste
How to Make Homemade Vegetable Beef Soup
This is a simple soup recipe that is easily made in the morning and can slow cook throughout the day. This is a great balanced dinner that is filling and comforting. You can customize the vegetable beef soup with your favorite ingredients and let the slow cooker do all the work!
- Brown – In a skillet cook ground beef with onion until browned and season with salt and pepper.
- Slow cooker – 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.
- Stove top – 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.
The More Veggies the Better
This healthy beef vegetable soup begins with a rich tomato base with no creams or butter. Try making it with our homemade tomato juice. The rich flavor of those garden tomatoes adds a fresh, vibrant flavor to the vegetables and beef.
Add any veggies you like (or ones you know your kids will eat). We love peas, carrots, corn, and green beans, but you could add any number of fresh or frozen veggies. The more the better! You can even stir in an entire bag of frozen mixed vegetables to save time.
Best Vegetables for Vegetable Beef Soup
A variety of vegetables can complement vegetable beef soup, adding flavor, texture, and nutrition. Feel free to mix and match these vegetables based on your preferences and what you have on hand. Vegetable beef soup is highly adaptable, so you can customize it to suit your taste and dietary needs.
- Onions – Onions provide a savory, aromatic base for the soup. You can use yellow or white onions, depending on your taste.
- Celery – Celery provides a mild, earthy flavor and adds a nice crunch to the soup. It’s a common ingredient in many soup recipes.
- Tomatoes – Tomatoes, whether canned diced tomatoes or fresh tomatoes, give the soup a pleasant acidity and richness. They also enhance the broth.
- Green Beans – Green beans add a fresh, crisp element to the soup. You can use fresh, canned, or frozen green beans.
- Bell Peppers – Bell peppers, especially red, yellow, or orange ones, can add a subtle sweetness and color contrast to the soup.
- Zucchini or Squash – These vegetables can be a great addition, particularly if you prefer a slightly softer texture in your soup. Be sure to add them near the end so they don’t get overcooked.
- Greens – Leafy greens like spinach or kale can be added near the end of cooking for a nutrient boost.
- Cabbage – Shredded cabbage can add a hearty, earthy flavor and works well with beef.
- Mushrooms – Mushrooms, such as cremini or button mushrooms, can contribute an earthy, umami flavor.
Variations and Substitutions
Create the best crockpot vegetable beef soup with all your favorite ingredients! Choose your type of beef, try different beans, or try it with a new flavoring. Even cook on the stovetop if needed! All these variations can make for a remarkable vegetable beef soup dinner!
- Beef – We like to use ground beef in this recipe, but you can use other beef stew meat or bite-sized pieces of chuck roast if that is what you have available.
- Noodles – If you don’t have any potatoes on hand, use macaroni noodles! They’ll cook up perfectly along with the rest of the veggies and make it seem like a different soup!
- Beans – Kidney beans, navy beans, or lentils are great options for added protein and fiber.
- Rice – Adding barley or rice can add a nice texture and make the soup more filling.
- Cooking Wine – Try adding a splash of red cooking wine while simmering for more depth of flavor.
- Stovetop – No time to wait for the Crockpot to do the work? No problem! This vegetable beef soup recipe can also be made in just 30 minutes by simmering the ingredients on medium-high heat on the stovetop. I have prepared it both ways and you can’t tell a difference. It all depends on what kind of time you have.
- Year-round – This soup isn’t just for the fall and winter months. Try it with fresh or frozen peas and potatoes in the springtime for a fresh, vibrant soup. Or serve it alongside our Irish Soda Bread for an easy St. Patrick’s Day meal.
- Topping – Garnish with fresh parsley, basil, thyme, or oregano for extra flavor.
“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!!”
Frequently Asked Questions
For an extra kick, try a shot or two of Tabasco sauce, a quarter teaspoon of cayenne pepper, fresh jalapeño peppers, or diced green chiles.
Vegetable Beef Soup is a perfect meal for a gluten-free diet. Just make sure to swap out regular beef broth for a GF version. Swanson’s Beef Broth is gluten-free and works great in this recipe.
Homemade vegetable beef soup freezes beautifully! You can freeze in freezer bags or plastic airtight containers, and then thaw completely and heat on the stove in a crockpot before serving.
If stored in the refrigerator, you can keep the leftovers good for up to five days. Reheat in the microwave or on the stovetop in a saucepan.
Yes, this soup is high in protein, fiber, calcium, and multiple vitamins and is also low in calories.
Storing and Reheating
To store, allow the soup to cool within two hours at room temperature, and then transfer to an airtight container.
- Storing – Store in the refrigerator for up to 4 to 5 days or in the freezer for 3 to 4 months.
- Reheating – When reheating, options include the microwave for individual servings, the stovetop for even heating, or a slow cooker for larger batches. When reheating from frozen, thaw it in the refrigerator overnight before heating.
- Helpful tip – Be cautious not to bring the soup to a boil during reheating to prevent overcooking the vegetables. Adding a bit of liquid may be necessary to reach the desired consistency.
READ MORE: Easy Ground Beef Recipes
More Crockpot Soups to Try
Soup is a comforting and loving dinner that hugs you from the inside out. It is a great way to share with family and friends as well as have a warm dinner throughout the colder months. Try these delicious crockpot soups that are easy to make and gather everyone around the table!
How to Make Crockpot Vegetable Beef Soup
Crockpot Vegetable Beef Soup
Video
Equipment
- Crockpot Slow Cooker
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.
Notes
- Try making this soup base with our homemade tomato juice. The rich flavor of those garden tomatoes adds a fresh, vibrant flavor to the vegetables and beef.
- If you don’t have any potatoes on hand, use macaroni noodles! They will cook up perfectly along with the rest of the veggies and create a totally different soup!
- This vegetable beef soup recipe can also be made in just 30 minutes by simmering the ingredients on medium-high heat on the stovetop.
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!