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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.
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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 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.
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.
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!!”
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:
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
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.
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!