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

Scale

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

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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