Crock Pot Beef Vegetable Soup Recipe

Ash Tyrrell

Crock Pot Beef Vegetable Soup Recipe

I still remember the first time I made this crock pot beef vegetable soup on a lazy Sunday, mostly because I didn't feel like standing over a stove. I tossed everything into the slow cooker, went about my chores, and came back to a kitchen that smelled like a warm hug.

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Prep Time 10

Cook Time 4

Servings: 8

Ingredients Method Notes

Ingredients

2 pounds ground beef browned and drained – I like ground beef here, but ground turkey, shredded chicken, or even chunks of chuck roast work too
½ medium onion diced – adds a savory base flavor; sub in onion powder if you're out of fresh
3 potatoes peeled and diced into 1-inch pieces – russets are my go-to, but Yukon gold or red potatoes hold their shape nicely too
16 oz frozen mixed vegetables – I never use fresh here frozen veggies go straight in and cook perfectly in the slow cooker
3 cans 14.5 oz each diced tomatoes, undrained – I keep the juice in for extra flavor and body in the broth
4 cups beef broth – low-sodium is my pick so I can control the saltiness myself
2 tsp Italian seasoning – this is what gives the broth its cozy herby backbone
1 tsp salt – season to taste since broths vary in sodium
½ tsp black pepper – just enough to round out the flavor

Method

I start by browning the ground beef in a skillet over medium heat until it's no longer pink. I make sure to drain off the excess grease before it goes into the crock pot, since nobody wants a greasy broth. This step only takes about 5-7 minutes.
Once the beef is ready, I add it straight into my 6-quart crock pot along with the diced onion, potatoes, frozen mixed vegetables, and all three cans of diced tomatoes with their juices. I don't drain the tomatoes because that liquid adds so much flavor to the broth.
Next, I pour in the beef broth and sprinkle in the Italian seasoning, salt, and pepper. I give everything a quick stir with a big spoon just to make sure the seasoning is evenly distributed through the pot.
I put the lid on and set my crock pot to low for 4-6 hours, or high for 2-3 hours if I'm short on time. I try not to lift the lid too often since it lets heat escape and slows down the cooking.
Once the potatoes are fork-tender, I taste the broth and adjust the salt and pepper if needed. Then I ladle it into bowls while it's piping hot and dig right in.

Notes

I always brown my ground beef separately instead of adding it raw. It keeps the fat out of my broth and gives the meat a better texture.
I like to sauté the onion with the beef for a couple of minutes since it mellows out the sharpness and adds depth.
I keep a bag of pre-diced onion in my freezer so I can skip the chopping altogether on busy nights.
I've started tossing in a little minced garlic with the onion because it makes the whole pot smell incredible.
I use a slow cooker liner when I'm feeling extra lazy about cleanup, and honestly it saves me so much time.