Crock Pot Vegetable Beef Soup
Howdy y’all! I said that in my best cowgirl, Oklahoma accent – did ya hear it? 😛
Since we’re already in September (I can’t believe we’re already in the “ber” months) I figured it’s open season on all things soup and fall – which makes it the perfect time to introduce this Slow Cooker Vegetable Beef Soup!
This Easy Vegetable Beef Soup recipe was always a favorite around my house growing up and my Mom and Granny both made this pretty often in the cooler months.
Granny always added a little cooked barley to hers and man, was it ever delicious!
However, Mom omitted the barley for a simple and delicious Vegetable Beef Soup that was diary and grain free (except for the whole kernel corn), so that’s the version I’m sharing with you today.
Making this Vegetable Beef Soup always takes me back to my school-girl days and with the making of this soup comes a hilarious memory, that at the time, wasn’t funny to me at all.
One cold October morning, I headed off to school in a new skirt feeling pretty spiffied up (that’s old fogie term for “swag”).
I made it through about half of my day when the unthinkable happened.
Homemade Vegetable Beef Soup brings back memories
As I was walking outside with a large group of my fellow classmates, I suddenly felt a slight give and a blast of cold air hit me square in the thighs.
I looked down with horror as I realized the zipper on my new skirt had given way and there I was, standing in the middle of the walk way, with my skirt down around my ankles.
I was mortified. Completely and absolutely humiliated! I just stood and stared at the traitorous skirt for what felt like hours, until it dawned on me that I was standing amid all my friends with no skirt on.
You know those dreams we have all had where you’re sitting in a classroom full of people and suddenly you look down to realize you have no clothes on? That’s exactly how I felt.
I gathered what few shreds of dignity I had remaining, yanked my skirt back up (by the way, there’s really no dignified way to yank a skirt up that is down around your ankles), and marched right off while peals of laughter echoed behind me.
Looking back, I giggle at how hilarious that must’ve been to everyone witnessing the debacle, but at the time, I was both enraged at the skirt that had betrayed me and utterly mortified over the entire situation.
It’s a good thing my Mom had Slow Cooker Vegetable Beef Soup waiting on me when I got home that day because I really needed a big bowl of comfort!
Vegetable Beef Soup
Let’s get started making this Vegetable Beef Soup with one pound of lean, ground beef.
You can use any grade of ground beef you prefer, but I chose the leanest option to cut down on the fat.
Homemade Vegetable Beef Soup Recipe
After placing the ground beef in a skillet, add in one teaspoon of dried, minced onion and then sprinkle in some salt and ground black pepper.
You don’t need to use a lot of salt or ground black pepper, just enough to season the meat slightly.
Slow Cooker Vegetable Beef Soup
As your ground beef starts to cook, use a spatula or meat muddler to break the meat into fine crumbles.
I love using a meat muddler for this because it just does the job so much faster and easier!
I think you can find these meat muddlers on Amazon – I was gifted this one so I’m not sure where it was purchased.
Easy Vegetable Beef Soup
Once the meat is cooked through, drain the grease from the meat.
You can rinse the meat under cool water do remove all traces of the grease, however, you will also wash away your seasonings, so I don’t recommend using that method.
Easy Homemade Vegetable Beef Soup
Place the cooked and drained ground beef in a six quart or larger slow cooker.
If you have a sautéing slow cooker or if you’re using an Instant Pot to slow cook this Vegetable Beef Soup, you can just cook the meat in the slow cooker or Instant Pot before adding the other ingredients.
Ground Beef Vegetable Soup
Now that your cooked, ground beef has been added to the slow cooker, it’s time to add the veggies!
You can omit any of these vegetables you don’t like or even add a few of your favorites that you don’t see here.
I always add in 1 cup frozen sliced carrots, 1 cup frozen whole kernel corn, 1 cup frozen Lima beans, 1 cup frozen green peas, and 1 cup frozen green beans.
I always use frozen or fresh veggies for this vegetable soup (never canned) because frozen or fresh is always the best quality when it comes to taste and nutritional value.
Another reason I don’t recommend using canned vegetables in this slow cooker recipes is that they can become mushy when cooked for this long.
Slow Cooker Vegetable Beef Soup
After adding in the frozen veggies, add in one, 10.4 ounce can of fire roasted tomatoes, along with the juice in the can.
You don’t have to use fire roasted tomatoes; I’ve used stewed tomatoes and diced tomatoes and both are great.
The reason I like adding the fire roasted tomatoes is that they have a unique, more robust flavor than the other tomatoes.
If you have fresh, garden tomatoes on hand you can peel and diced 3-4 of them (depending on the size) and add them to this Vegetable Beef Soup.
Home-style Vegetable Beef Soup
Now that most of your vegetables and your ground beef has been added to this home-style vegetable beef soup, it’s time to add in some of the base.
I added in 28 ounces of tomato sauce for one of the bases of this soup, but if you don’t have any tomato sauce on hand, you could use condensed tomato soup or V8 Original juice.
Easy Slow Cooker Vegetable Beef Soup
Now that your tomato sauce has been added to this slow cooker vegetable beef soup, add in 3 cup of chicken or beef broth.
I know using chicken broth may sound odd for this recipe, but trust me, it really gives it a great flavor!
If you don’t have any chicken or beef broth (stock) on hand, you can also use chicken or beef bone broth, vegetable broth, or water.
The water can be added in as-is or you can crumble up 3 chicken bullion or beef bullion cubes in the water to give it more flavor.
Vintage Vegetable Beef Soup Recipe
Now that all of your frozen vegetables have been added to your vegetable beef soup, along with the beef and soup bases, it’s time to add in the fresh vegetables.
I peeled and diced 3 medium sized russet potatoes and added them into my vintage vegetable beef soup.
If you don’t like potatoes or don’t want the starch, you can always omit these.
One other vegetable I love to add if I have it on hand is red or green cabbage with the red cabbage being my absolute favorite.
Adding 1-2 cups of chopped cabbage in this slow cooker vegetable beef soup just gives it such a wonderful, hearty, flavor!
I also add in 3 stalks of diced celery if I have any on hand.
Diced bell pepper (any color) could also be added in as well as sliced mushrooms, diced onion, or hominy.
Quick and Easy Vegetable Beef Soup
We’ve added in all of our main ingredients for this slow cooker vegetable beef soup, so now let’s start on the seasonings.
I added in 1 teaspoon Tony’s Creole Seasoning, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 tablespoon dried parsley flakes, 1 tablespoon dried basil flakes, and 1/2 teaspoon of Lawry’s Reduced Sodium Seasoned Salt.
After the soup is cooked, give it a taste to see if more seasonings need to be added and if so, add some in.
Use a spoon or spatula to stir all of the ingredients together in the slow cooker.
When you stir the soup, make sure the seasonings blend in with the other ingredients.
Old Fashioned Vegetable Beef Soup
Place the lid on the slow cooker and set it to cook on high 6 hours or low 8 hours.
As the soup cooks, the vegetables will begin to absorb the liquid, so you may need to add more chicken, beef, or vegetable stock further on in the cooking process if you desire this soup to be really “soupy”.
Hearty Slow Cooker Vegetable Beef Soup
Once the cook time is complete, remove the lid from the slow cooker and turn the slow cooker off.
This vegetable beef soup will be so hot, I recommend allowing it to cool slightly before serving.
Freezer Friendly Vegetable Beef Soup
If you have any vegetable beef soup left over, here’s some storage tips:
This Slow Cooker Vegetable Beef Soup can be stored in the fridge for up to 4 days in an airtight container or stored in the freezer for up to 6 months.
If you freeze the soup, use an airtight, freezer and microwave safe container and be sure to label it with the name of the recipe and the date you made it.
Also be sure to allow the soup to cool completely before putting it in containers to freeze.
You can place the frozen soup in the refrigerator to thaw overnight, set it out at room temperature for a few hours, or place it in the microwave to thaw.
This Vegetable Beef Soup can be reheated in the microwave or on the stove top once thawed.
What to serve with your Crockpot Vegetable Beef Soup
I recommend serving cornbread, crackers, or toasted and buttered French bread with this Vegetable Beef Soup.
Any kind of cornbread you wanted to serve with this would be delicious, especially cornbread muffins.
Another great side item to pair with this soup is just a classic, tossed, house salad.
Since this soup has a variety of vegetables in it along with meat, sometimes I don’t serve any sides at all with the soup other than crackers or bread for dunking.
If you have any homemade pickles or garden fresh vegetables such as peppers or cucumbers, those make a great sides.
As always, I want to thank you for joining me today in making this Slow Cooker Vegetable Beef Soup.
Hopefully the day you make this your clothing won’t fall off in a room full of strangers. 😉 haha!
I hope you have a wonderful rest of the month, and I hope you will come back soon to visit with me!
Slow Cooker Vegetable Beef Soup
Slow Cooker Vegetable Beef Soup is a hearty Vegetable Soup made in the Crock Pot, full of vegetables and ground beef, making this soup warm, comforting, and delicious.
- 1 lb Lean Ground Beef cooked and drained
- 28 oz Tomato Sauce
- 24 oz Chicken, Beef, or Vegetable Broth
- 8 oz frozen whole kernel corn
- 8 oz frozen lima beans
- 8 oz frozen green peas
- 8 oz frozen green beans
- 8 oz frozen sliced carrots
- 3 large russet potatoes peeled and diced
- 10.4 oz Fire Roasted Tomatoes with juice
- 1 tsp Tony's Creole Seasoning
- 1/2 tsp Salt
- 2 tbsp Garlic Powder
- 2 tbsp Onion Powder
- 1 tbsp Dried Parsley Flakes
- 1 tbsp Dried Basil Flakes
- 1/2 tsp Lawry's Reduced Sodium Seasoned Salt
- 1/4 tsp Ground Black Pepper
- 1 tsp dried minced onion
Cook the ground beef in a large skillet with the dried minced onion and add in some salt and pepper to taste.
Cook until the beef is cooked through, breaking it into small crumbles with a spatula or meat muddler, then drain off all grease.
Pour the meat into a 6 quart or larger slow cooker, then add in all other ingredients and seasonings.
Stir well and place the lid on the slow cooker.
Cook on high for 6 hours or low 8 hours.
Serve hot with crackers, French bread, or cornbread and enjoy!
This soup can be frozen in airtight containers for up to 6 months. Allow soup to cool completely before freezing. Soup can be stored in the fridge for up to 4 days.
Shared at Full Plate Thursday
Shared at Meal Plan Monday
Also shared at Weekend Potluck
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Also view at What’s for Dinner Sunday