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

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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.