There’s something downright comforting about coming home to a warm bowl of Crockpot Vegetable Beef Soup—especially when the aroma greets you at the door like an old friend. This hearty, family-approved meal practically cooks itself, leaving you with more time to chase kiddos, fold laundry, or just breathe for a minute.
As a Texas mama of three, I’ve learned that slow cooker recipes are my secret to sanity. They give you that “homemade” magic without chaining you to the stove. This Crockpot Vegetable Beef Soup has become one of our go-to dinners when life feels like a marathon and dinner still needs to happen.
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Why You’ll Love This Crockpot Vegetable Beef Soup
- It’s hands-off and hearty—your slow cooker does most of the work.
- Packed with wholesome veggies and lean protein.
- Perfect for meal prep or freezing for another day.
- Naturally gluten-free and family-friendly.
- Leftovers taste even better (no kidding).
This recipe delivers that “Sunday dinner” comfort with Wednesday effort.
What Does Crockpot Vegetable Beef Soup Taste Like?
Imagine a savory beef broth layered with tender potatoes, sweet carrots, and juicy bites of tomato—all simmered together with Italian herbs. The flavors meld beautifully, creating a rich and hearty bowl that feels like a hug from the inside out.
If you’re someone who loves soups like my Crockpot Broccoli Cheese Soup or Vegetable Stew, you’ll fall in love with this one too.
Ingredients You’ll Need for Crockpot Vegetable Beef Soup
Here’s what you’ll need to make this crowd-pleasing dinner:
- 2 pounds ground beef, browned and drained
- ½ medium onion, diced
- 3 potatoes, peeled and diced into 1-inch cubes
- 16 oz frozen mixed vegetables
- 3 cans diced tomatoes (14.5 oz each)
- 4 cups beef broth
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
Optional additions: a splash of Worcestershire sauce for depth, or a pinch of crushed red pepper flakes if you like a little heat.
How to Make Crockpot Vegetable Beef Soup
Making this Crockpot Vegetable Beef Soup couldn’t be easier, and I promise — once you try it, it’ll become a regular in your dinner rotation. Here’s exactly how I do it, step-by-step, from my kitchen to yours.
Step 1: Brown the Beef for Deep, Savory Flavor
Start by heating a large skillet over medium heat. Add 2 pounds of ground beef and break it apart with a wooden spoon as it cooks. Keep stirring occasionally until the beef is evenly browned — about 7–10 minutes.
This step is so worth it. Browning the beef gives your Crockpot Vegetable Beef Soup a rich, hearty base that just tossing it in raw can’t achieve. Once browned, drain off any excess fat to keep your broth clean and not greasy.
Jessica’s Tip: Add a splash of Worcestershire sauce while browning the meat to build an extra layer of umami flavor. It’s a little trick I use in everything from soups to Cheesy Hamburger Potato Soup.
Step 2: Chop the Veggies (No Perfection Needed)
Next, dice ½ of a medium onion — I usually go for a yellow onion since it turns soft and sweet after hours of slow cooking. Then, peel and cut 3 potatoes into 1-inch cubes.
You don’t have to be fancy here; rustic chunks are perfect. They’ll hold up beautifully in the crockpot and give your Crockpot Vegetable Beef Soup that down-home, hearty texture.
Pro Tip: If you’re short on time, you can absolutely use pre-diced frozen onions or even baby potatoes — no judgment here!
Step 3: Load Up the Crockpot with All the Good Stuff
Now for the fun part. Grab your slow cooker and start layering:
- The browned ground beef
- The diced onion and potatoes
- One 16-ounce bag of frozen mixed vegetables (peas, corn, carrots, and green beans work great)
- Three cans of diced tomatoes (14.5 ounces each) — juices and all
You’ll already notice how colorful and comforting your Crockpot Vegetable Beef Soup looks at this point — like a rainbow of real food in one pot.
If you love hearty vegetable soups, this step will remind you of my Vegetable Stew — another cozy, clean meal you can’t go wrong with.
Step 4: Pour in the Broth and Season Generously
Pour 4 cups of beef broth right over everything. This is where the magic begins — the broth will slowly absorb the flavors of the beef and veggies, turning into something you’ll want seconds (and thirds) of.
Then, add your seasoning:
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Give it all a good stir to make sure every ingredient is coated and happy. If you like a little kick, toss in a pinch of red pepper flakes or a dash of hot sauce.
Jessica’s Note: Sometimes, I’ll sneak in a teaspoon of tomato paste here to make the broth even richer — a trick I picked up while testing my Creamy Beef Taco Soup.
Step 5: Set It and Forget It — Let the Crockpot Do the Work
Now comes the best part: walk away!
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
You’ll know your Crockpot Vegetable Beef Soup is ready when the potatoes are tender and the kitchen smells like pure comfort.
During the last 30 minutes, give it a gentle stir and taste the broth. Adjust your seasoning if needed — maybe a pinch more salt, a little extra pepper, or another sprinkle of Italian herbs.
If you want to make your soup even heartier, you can add cooked barley or small pasta toward the end (but that’s totally optional).
Step 6: Taste, Serve, and Enjoy the Cozy Comfort
Once everything’s tender and flavorful, ladle that golden goodness into bowls. You can top it with fresh parsley or even a sprinkle of shredded cheddar cheese if you’re feeling indulgent.
Serve your Crockpot Vegetable Beef Soup with warm crusty bread or a slice of Cheddar Broccoli Potato Soup as a side for the ultimate soup night spread.
My family loves pairing this with a simple green salad and some Texas toast for dipping. And let me tell you — the leftovers? Even better the next day.
Step 7: Storing and Reheating Your Crockpot Vegetable Beef Soup
Let your soup cool completely before transferring it to airtight containers.
- In the fridge: It’ll last up to 4 days.
- In the freezer: Store for up to 3 months.
To reheat, simply warm it gently on the stove or pop it back in the crockpot on LOW for about an hour. Add a splash of broth or water if it’s thickened a bit.
This makes it perfect for meal prepping — I often make a double batch and freeze half for later.
Final Thought
Once you’ve made this Crockpot Vegetable Beef Soup, you’ll see why it’s such a keeper. It’s cozy, budget-friendly, and bursting with flavor — a comforting reminder that wholesome doesn’t have to mean complicated.
If you’re building your own little collection of slow cooker favorites, check out my Crockpot Broccoli Cheddar Soup next. It’s creamy, dreamy, and just as easy to make.
Tips and Tricks for Perfect Crockpot Vegetable Beef Soup
- Choose the right potatoes. Yukon Golds hold their shape best in the slow cooker.
- Brown your beef first. It deepens the flavor and keeps the soup from feeling greasy.
- Add more veggies. Green beans, corn, or zucchini all work beautifully here.
- Freeze leftovers. This soup freezes wonderfully—just cool completely and store in freezer bags.
- For more depth: Add a teaspoon of tomato paste or a splash of Worcestershire sauce.
Jessica’s Note: The first time I made this soup, my kids actually fought over the last bowl (which, let’s be honest, rarely happens when veggies are involved). That’s when I knew it had to become a regular in our rotation.
Storage for Crockpot Vegetable Beef Soup
Let it cool completely before storing:
- Refrigerator: Up to 4 days in an airtight container.
- Freezer: Up to 3 months. Thaw overnight and reheat on the stove or in the crockpot.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Just chop them small so they cook evenly.
Can I substitute the beef?
Yes—ground turkey or chicken both work great if you want a lighter version.
Can I make this on the stovetop?
Sure thing. Just simmer for about 1 to 1½ hours on low heat until everything’s tender.
Conclusion
This Crockpot Vegetable Beef Soup is hearty, nourishing, and practically effortless. Whether you’re feeding a hungry family or prepping lunches for the week, it’s the kind of meal that feels like home—warm, satisfying, and made with love.
If you enjoy cozy slow-cooker recipes, check out Crockpot Broccoli Cheddar Soup or One-Pot Cheesy Penne Pasta.
So grab your crockpot, toss in your ingredients, and let dinner take care of itself tonight.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Crockpot Vegetable Beef Soup: Easy, Healthy, and Delicious
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
A hearty Crockpot Vegetable Beef Soup made with ground beef, potatoes, mixed vegetables, and savory beef broth. Easy, family-friendly, and great for meal prep.
Ingredients
- 2 pounds ground beef, browned and drained
- ½ medium onion, diced
- 3 potatoes, peeled and diced into 1-inch pieces
- 16 oz frozen mixed vegetables
- 3 cans diced tomatoes (14.5 oz each)
- 4 cups beef broth
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
Instructions
1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
2. Dice the onion and peel and cut the potatoes into 1-inch cubes.
3. Add the cooked beef, onion, potatoes, frozen vegetables, and diced tomatoes to the crockpot.
4. Pour in the beef broth, then season with Italian seasoning, salt, and pepper. Stir well to combine.
5. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the potatoes are tender.
6. Taste the soup and adjust the seasoning if needed before serving.
Notes
For enhanced flavor, add a splash of Worcestershire sauce while browning the beef.
Yukon Gold potatoes hold their shape well and are great for slow cooking.
Spice it up with crushed red pepper flakes or hot sauce.
This soup stores well—leftovers taste even better the next day and are ideal for meal prepping.
