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Easy Crockpot Vegetable Beef Soup Recipe (Wholesome & Best)

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This Wholesome Crockpot Vegetable Beef Soup is a hearty, comforting meal that comes together with just 15 minutes of prep. It’s perfect for busy weeknights, meal prep, and is a crowd-pleaser that tastes even better the next day.

Ingredients

Scale
  • 1 ½ pounds lean ground beef or stew meat (85/15 ground beef preferred)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups beef broth (low-sodium recommended)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (8 oz) tomato sauce
  • 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 2 medium potatoes, peeled and diced (about 1 ½ cups; Yukon Gold or Russet)
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 2 tablespoons fresh parsley, chopped (for garnish, optional)

Instructions

  1. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned all over (5-7 minutes). Transfer to slow cooker using a slotted spoon, leaving drippings in the pan.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion to the same skillet and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Scrape up browned bits from the pan. Transfer onion and garlic to slow cooker.
  3. Build the broth: Pour ½ cup beef broth into the hot skillet and stir, scraping up remaining browned bits. Pour this liquid into the slow cooker along with remaining beef broth.
  4. Add vegetables and seasonings: To the slow cooker, add diced tomatoes (with juices), tomato sauce, frozen mixed vegetables, diced potatoes, celery, carrots, thyme, oregano, and bay leaf. Stir to combine.
  5. Season and cook: Add 1 teaspoon salt and ½ teaspoon black pepper. Stir. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender and beef is soft.
  6. Finish and serve: Remove bay leaf and discard. Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers.

Notes

For best texture, use small-curd frozen vegetables. If using fresh vegetables, add them in the last hour of cooking. For a gluten-free option, check beef broth label. To thicken soup, mash some potatoes against the side of the slow cooker before serving. If soup tastes flat, add a squeeze of lemon juice or a teaspoon of vinegar. Let soup rest 15-20 minutes before serving for best flavor.

Nutrition

Keywords: crockpot vegetable beef soup, slow cooker beef soup, easy vegetable beef soup, wholesome beef soup, hearty beef soup, meal prep soup, freezer-friendly soup

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