Growing up, my mom’s answer to any winter day was her crockpot beef soup. I never questioned why she’d toss everything in before heading to work – it just seemed like magic that dinner was ready when we got home. These days, my own kids peek under the lid throughout the afternoon, drawn in by the warm, cozy smell filling our kitchen.
I’ve learned that the beauty of crockpot soup isn’t just in the eating – it’s in the simplicity of throwing ingredients together and letting time do the work. While fancy cooking methods come and go, this hands-off approach has stayed my go-to for busy weekdays when I want something that feels like home.
Why You’ll Love This Beef Vegetable Soup
- Dump-and-go meal – Once you’ve browned the beef, simply add everything to your crockpot and let it simmer away – no babysitting required!
- Budget-friendly ingredients – Using ground beef instead of expensive cuts of meat, along with frozen vegetables and pantry staples, makes this soup incredibly cost-effective.
- Meal prep friendly – This soup tastes even better the next day and freezes beautifully, making it perfect for batch cooking and future meals.
- Healthy and filling – Packed with protein from the beef and loaded with vegetables, this soup provides a complete, nutritious meal in one bowl.
What Kind of Ground Beef Should I Use?
For a hearty soup like this, you’ll want to strike the right balance between flavor and not having too much grease. An 85/15 ground beef (85% lean meat, 15% fat) is ideal since it has enough fat to keep the meat tender and flavorful during the long cooking time, but won’t make your soup too greasy. If you prefer leaner meat, 90/10 will work too – just be careful not to overcook it when browning, as it can become tough. Remember to drain the meat well after browning to remove excess fat, which helps keep your soup from becoming greasy. A tip: after browning, you can blot the meat with paper towels to remove even more fat if you’d like.
Options for Substitutions
This soup recipe is pretty forgiving and allows for several easy swaps:
- Ground beef: You can swap ground beef with ground turkey or chicken for a lighter option. Ground pork works too! If using turkey or chicken, add an extra teaspoon of beef bouillon to maintain that rich flavor.
- Mixed frozen vegetables: Don’t have a bag of mixed veggies? No worries! Use any combination of fresh or frozen vegetables you have on hand – carrots, corn, green beans, or peas all work great. Just aim for about 2 cups total.
- Potatoes: Any potato variety works here – russet, red, or Yukon gold. You can even try sweet potatoes for a different twist. Just keep the chunks similar in size for even cooking.
- Beef broth: Vegetable or chicken broth can work instead of beef broth. If using these alternatives, try adding a beef bouillon cube to keep that classic beef soup flavor.
- Italian seasoning: Out of Italian seasoning? Mix equal parts dried basil, oregano, and thyme. Or use any dried herbs you enjoy – this soup is pretty adaptable!
- Diced tomatoes: You can use fresh tomatoes (about 6 medium), crushed tomatoes, or even tomato sauce in place of diced tomatoes. Each will give a slightly different texture but work just fine.
Watch Out for These Mistakes While Cooking
The biggest mistake when making crockpot beef vegetable soup is adding all ingredients at once, which can lead to mushy vegetables and unevenly cooked potatoes – instead, add the potatoes and frozen vegetables during the last 2-3 hours of cooking to maintain their texture and shape.
Another common error is not browning the ground beef before adding it to the crockpot – taking time to brown the meat and drain excess fat creates deeper flavor and prevents your soup from becoming greasy.
For the best flavor development, avoid lifting the lid too frequently during cooking, as each peek releases heat and extends cooking time by 15-20 minutes.
If your soup seems too thick or concentrated near the end of cooking, simply stir in some additional hot beef broth until you reach your desired consistency – but remember, it’s easier to thin a soup than to thicken it.
What to Serve With Beef Vegetable Soup?
This hearty soup is practically a meal on its own, but a few simple sides can make it even better! A warm, crusty loaf of French bread or some homemade cornbread is perfect for soaking up all that tasty broth. If you’re feeding a hungry crowd, try serving the soup with a basic grilled cheese sandwich or some buttery crackers on the side. For a lighter option that still complements the rich soup, toss together a simple green salad with a light vinaigrette dressing – the fresh crunch provides a nice contrast to the tender vegetables and meat in the soup.
Storage Instructions
Keep Fresh: This hearty crockpot soup is perfect for leftovers! Pour it into an airtight container and pop it in the fridge – it’ll stay good for 4-5 days. The flavors actually get even better after a day or two as everything mingles together in the fridge.
Freeze: This soup is a meal-prepper’s dream! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. I like to freeze it in individual portions for easy grab-and-go lunches.
Reheat: When you’re ready to enjoy your soup again, warm it up on the stovetop over medium heat until hot, stirring occasionally. Or pop it in the microwave in 1-minute intervals, giving it a good stir between each. If it seems a bit thick after storage, just add a splash of beef broth to thin it out.
| Preparation Time | 15-20 minutes |
| Cooking Time | 120-360 minutes |
| Total Time | 135-380 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 100-110 g
- Fat: 70-80 g
- Carbohydrates: 150-160 g
Ingredients
- 2 pounds browned and drained ground beef
- 1/2 medium onion, diced
- 3 potatoes, peeled and cut into 1-inch cubes
- 16 ounces of mixed veggies, frozen
- 3 cans (14.5 oz each) diced tomatoes
- 4 cups beef broth
- 2 teaspoons italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 1: Prepare Your Ingredients
Gather all the ingredients needed for your crock pot recipe.
Ensure everything is measured and ready to go, as this preparation will speed up the process and make it more efficient.
Step 2: Combine Ingredients in the Crock Pot
Place all the prepared ingredients into a 6 quart crock pot.
Arrange them in a way that allows for even cooking and proper mixing as they heat.
You can give everything a gentle stir to ensure they’re evenly distributed.
Step 3: Cook the Dish
Cover the crock pot with its lid and set it to cook.
You have two options for cooking time and temperature: either cook on low for 4-6 hours or on high for 2-3 hours, depending on your schedule and desired texture.
Step 4: Serve and Enjoy
Once cooking is complete, give the dish a final stir if necessary.
Serve it hot, directly from the crock pot, and enjoy your delicious and hearty meal.
Adjust seasonings as needed to taste, and savor the effortlessness of crock pot cooking!