If you’re looking for a cozy, comforting meal that practically makes itself while you go about your day, you’ve got to try this Easy Crock Pot Vegetable Beef Soup Recipe. I absolutely love how this soup turns out — full of rich flavors, tender beef, and wholesome veggies that the whole family goes crazy for. Plus, it’s incredibly simple to prepare, which means you can come home to a warm, hearty dinner with minimal effort. Stick around, because I’m sharing all my tips for making this soup a total winner every single time!
Why You’ll Love This Recipe
- Set-and-Forget Convenience: You toss everything in your crock pot in the morning and come back to a delicious, ready-to-eat meal.
- Hearty and Nutritious: Packed with veggies and protein, this soup hits the spot on chilly days and keeps you fueled.
- Flexible Ingredients: Easily customize with whatever frozen veggies or spices you love most.
- Family-Approved Flavor: I learned the hard way that this balance of seasoning really delights both picky eaters and adults alike.
Ingredients You’ll Need
The beauty of this Easy Crock Pot Vegetable Beef Soup Recipe is in how well these ingredients work together — the lean ground chuck provides rich flavor, while the veggies and broth create a comforting, hearty base. I always recommend using fresh onions and good-quality beef broth to really boost the taste.
- Ground chuck: I prefer 80/20 for the perfect balance of flavor and juiciness without too much grease.
- Southern Soul House Seasoning: A wonderful blend that adds depth — but you can substitute with your favorite all-purpose seasoning.
- Onion: Adds sweetness and warmth; I like using a yellow onion for its balanced flavor.
- Potatoes: They soak up the broth and give the soup a cozy feel — Yukon Gold works nicely here.
- Crushed tomatoes: Bring a subtle tang and richness that mingle flawlessly with the beef.
- Rotel tomatoes with green chilies: Adds a mild kick and brightness without overpowering the dish.
- Frozen vegetables: A convenient mix — choose your favorite blend to keep it seasonal and easy.
- Beef broth: The backbone of the soup; homemade or low-sodium store-bought are great choices.
- Water and salt: Essential to balance flavors and adjust soup consistency.
Variations
I love that this soup is so flexible — I often tweak it depending on what I have in the pantry or my mood that day. Feel free to play around with ingredients to make it your own!
- Add Beans: For extra fiber and heartiness, I sometimes throw in a can of kidney or black beans; it makes the soup even more filling.
- Spice it Up: When I want a little more heat, I add extra Rotel tomatoes or a pinch of cayenne pepper — perfect for warming up on cold nights.
- Swap the Beef: If you prefer, ground turkey or even diced steak chunks can work — just adjust cooking time accordingly.
- Low Sodium Version: Use no-salt-added broth and cut back on added salt to keep it heart-friendly without losing flavor.
How to Make Easy Crock Pot Vegetable Beef Soup Recipe
Step 1: Brown the Beef and Season
Start by heating a large cast-iron skillet over medium-high heat. Add your ground chuck and brown it until no pink remains, breaking it up with your spatula as it cooks. I like to keep the seasoning handy at this stage — sprinkle in the Southern Soul House Seasoning and stir it in well. This step locks in the flavors and prevents any blandness later. Once browned, drain any excess grease if needed and transfer the beef straight into your slow cooker.
Step 2: Add the Veggies and Broth
Next, toss in the crushed tomatoes, Rotel tomatoes with their green chilies, chopped onion, diced potatoes, and frozen veggies. Pour in the beef broth and a cup of water to ensure plenty of liquid for the slow cooker to work its magic. Stir everything gently to combine, and sprinkle in the teaspoon of salt to bring it all together. I’ve learned from experience that stirring now helps prevent any stubborn clumps from forming during the long cook time.
Step 3: Slow Cook to Perfection
Set your crock pot to low and let that soup bubble away for 6-8 hours. If you’re short on time, cooking on high for 5-6 hours works just fine too. I find the low setting gives the beef and veggies plenty of time to meld together, resulting in that melt-in-your-mouth texture that’s impossible to resist. About 30 minutes before serving, give it a good stir and taste — add extra salt or seasoning if you feel it needs a little boost.
Step 4: Serve and Enjoy!
Ladle the hot soup into bowls and, if you want to look fancy, sprinkle some fresh chopped parsley on top. The bright green garnish adds a lovely fresh note, and I swear it perks up the whole bowl. Pair with some crusty bread or a simple side salad, and you’ve got yourself a meal that warms the soul and fills the belly.
Pro Tips for Making Easy Crock Pot Vegetable Beef Soup Recipe
- Brown the Beef First: I learned adding seasoning while browning the meat brings much more flavor than just dumping everything in the crock pot.
- Don’t Overload Your Slow Cooker: Leaving some space ensures even cooking — I stick to the recommended 6–8 hours and avoid adding extras that might water the soup down.
- Use Frozen Veggies: They’re convenient and retain good texture after slow cooking — plus, no chopping required!
- Adjust Seasoning at the End: Soup flavors deepen over time, so taste it just before serving and tweak salt or spice to your liking.
How to Serve Easy Crock Pot Vegetable Beef Soup Recipe
Garnishes
I always keep it simple with fresh parsley or chopped green onions — the brightness really lifts the soup’s rich flavors. Sometimes I add a dollop of sour cream or shredded cheddar cheese for an indulgent touch, especially on weekend dinners.
Side Dishes
Nothing beats a crusty artisan bread or warm dinner rolls alongside this soup. For a lighter option, a crisp side salad or roasted veggies complement the hearty flavors nicely. When I want to impress guests, I pair it with herbed garlic breadsticks — always a crowd-pleaser!
Creative Ways to Present
If I’m hosting a cozy dinner, I like to serve this soup in rustic mugs or mini cast iron pots — it feels extra homey and special. Adding a sprinkle of Parmesan and a sprinkle of fresh herbs just before serving makes it look restaurant-worthy without any fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, where it keeps beautifully for up to 4 days. The flavors actually improve after a day or two, so it’s an easy meal to enjoy over several days without hassle.
Freezing
Freezing this soup works like a charm! I let it cool completely, pack into freezer-safe containers or bags, and label with the date. It holds well for up to 3 months. Just be mindful that potatoes sometimes soften a bit more after freezing, but it’s still delicious and perfect for busy weeks.
Reheating
I reheat leftovers gently in a saucepan over medium heat, stirring occasionally until hot. This helps prevent the beef from becoming tough and keeps the veggies tender. If the soup thickened too much in the fridge, a splash of beef broth or water loosens it right up.
FAQs
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Can I use other types of beef for this soup?
Absolutely! While ground chuck is great for flavor and juiciness, you can substitute with ground sirloin or stew meat if you prefer. Just adjust cooking times accordingly, especially if you use larger beef chunks.
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Can I make this soup on the stovetop instead of a crock pot?
Yes, you sure can. Brown the beef in a Dutch oven, add all the ingredients, bring to a boil, then simmer for about 30 minutes until veggies are tender. This method works well if you’re short on time.
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Is this recipe freezer-friendly?
Definitely! This soup freezes great. Just cool completely before packing into containers. It stays good in the freezer for up to 3 months and makes an easy, wholesome meal anytime.
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How can I make this soup spicier?
If you like your soup with a kick, add extra Rotel tomatoes or a pinch of cayenne pepper. You can also stir in hot sauce just before serving for a customizable heat level.
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What vegetables work best in this soup?
Frozen mixed vegetables are super convenient here — I usually pick blends with carrots, peas, corn, and green beans. You can also fresh dice seasonal vegetables like celery or bell peppers if you want a fresher crunch.
Final Thoughts
This Easy Crock Pot Vegetable Beef Soup Recipe is one of those comforting classics that I keep coming back to. It’s perfect for busy weekdays or leisurely weekend dinners and always feels like a warm hug in a bowl. I hope you give it a try—it’s easy to make, incredibly tasty, and your family will love having it ready when mealtime rolls around. Trust me, once you discover how effortless and delicious this soup is, it’ll become a staple in your recipe rotation, just like it did in mine!
Print
Easy Crock Pot Vegetable Beef Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 12 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Easy Crock Pot Vegetable Beef Soup is a hearty and comforting meal perfect for any day. Made with ground chuck, a variety of vegetables, crushed tomatoes, and seasoned to perfection, this soup slowly cooks to blend all flavors beautifully. With options for slow cooker, stovetop, or Instant Pot, it fits seamlessly into any cooking style, delivering a warm and satisfying dish.
Ingredients
Meat
- 1 ½ – 2 pounds ground chuck
Seasoning
- 1 tablespoon Southern Soul House Seasoning
- 1 teaspoon salt
Vegetables
- 1 medium chopped onion
- 2 medium peeled and diced potatoes
- 1 28 ounce can crushed tomatoes
- 1 10 ounce can Rotel tomatoes with green chilies
- 2 10 ounce packages of frozen vegetables
Liquids
- 1 32 ounce box of beef broth
- 1 cup water
Instructions
- Brown the Beef: In a large cast-iron skillet, brown the ground chuck over medium heat until fully cooked. Add Southern Soul House Seasoning while browning and stir well to evenly distribute the flavors. Once browned, transfer the cooked beef to the slow cooker.
- Add Remaining Ingredients: Into the slow cooker, add the crushed tomatoes, Rotel tomatoes with green chilies, chopped onion, diced potatoes, frozen vegetables, extra house seasoning, beef broth, water, and salt. Stir everything together thoroughly to combine all the ingredients.
- Cook the Soup: Set the slow cooker to low heat and cook the soup for 6 to 8 hours, or choose the high setting and cook for 5 to 6 hours. This slow cooking allows all the flavors to blend beautifully and the vegetables to become tender.
- Final Seasoning and Serving: When the cooking time is complete, give the soup a good stir and taste to adjust seasoning if necessary. Ladle the soup into bowls and optionally garnish with fresh parsley for added freshness and color before serving.
Notes
- For a stovetop version, brown and season the beef in a Dutch oven, add all ingredients, bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- For Instant Pot users, use the Sauté function to brown and season the beef, add all other ingredients, seal the lid, and cook on high pressure for 8 minutes followed by a natural release for 20 minutes.
- You can customize vegetables according to preference or seasonal availability.
- This soup freezes well and can be stored in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 220
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
