Raise your hand if you love crockpot meals!!! Dumping ingredients in your slow cooker in the morning and having to worry about what's for dinner later is the best! This hearty soup with tender beef and favorite vegetables makes an easy meal for busy days!
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Why You'll Love This Recipe
- Great option for that time of year that it's freezing outside!
- It's a slow cooker soup that is a healthy meal you fix and forget about until dinner which is a real time saver!
- My favorite soup to freeze!
- Makes 6 quarts of soup OR can easily be cut in half to make less!
- Excellent as leftover the next day too!
Ingredient Notes
- Ground Beef - I use lean ground beef. If you're wanting a recipe that uses beef stew meat try my Crockpot Beef Stew instead.
- Frozen Vegetables - I prefer the carrots, corn and green beans mix but any frozen mixed vegetables will work.
- Beef Bouillon- A beef base is more flavorful than beef broth granules. I like the Better than Bouillon brand best! You could use beef stock as well.
- Diced Tomatoes - If you want your soup to have some heat to it get the diced tomatoes with green chilis in them.
- Bay Leaves? - If you want to toss a bay leaf or two into the crockpot go for it!
Couple Things You'll Need!
Step by Step Instructions
- In a pan over medium high heat on the stove top, brown the ground beef with the chopped celery, onions and minced garlic.
- Drain and discard any fat if necessary.
- Dump the browned beef into a 6 quart crockpot.
- Drain the can of corn and dump the corn in the crockpot.
- Dump in the frozen veggies.
- Dump in the diced tomatoes and tomato sauce.
- Add the Italian seasoning, beef bouillon and the salt.
- Pour in the water.
- Stir to distribute the ingredients.
- Put on the lid.
- Cook on high for 8 hours.
- Serve this hearty meal with a loaf of crusty bread!
- Store leftover soup in an airtight container in the fridge.
Recipe FAQs and Expert Tips
Yes, this homemade soup freezes really well actually. Make sure your soup is completely cooled before putting into freezer containers and freezing. Use within 6 months.
If stored properly in the fridge this soup is good for 4-5 days.
Browning the beef brings out the beef flavor. I also would think that just adding raw beef will make it cook together in whatever size chunks they were added as. I also have some food poisoning concerns with adding it raw.
The easiest way to cut this recipe in half only add 1 can of the tomato sauce, still add the entire can of diced tomatoes, omit the can of corn and measure out the remaining ingredients in half the amounts listed.
Related Slow Cooker Recipes
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Slow Cooker Vegetable Beef Soup Recipe
Ingredients
- 2 Cloves Garlic I use the pre-crushed frozen garlic cubes
- 1 Cup Sliced Celery
- 1 Cup Chopped Onion
- 1 lb. Ground Beef
- 1 16 oz package frozen vegetable (the green bean, carrot and corn mix)
- 1 Can of Corn
- 4 8oz Cans Tomato Sauce
- 1 10 oz can Diced Tomatoes
- 1 Tbs. Italian Seasoning
- 1 teaspoon Beef Bouillon
- 1 teaspoon Salt
- 3 Cups Water
Instructions
- Brown the ground beef with the onions, garlic and celery.
- Drain and discard the fat.
- Dump the browned beef into a 6 quart slow cooker.
- Drain the corn and dump the corn into slow cooker.
- Dump in the frozen vegetables.
- Pour in the tomato sauce and diced tomatoes.
- Add the beef bouillon, italian dressing and salt.
- Pour in the water.
- Stir and put the lid on the slow cooker.
- Cook on high for 8 hours.
Notes
- To cut the recipe in half only add 1 (8 oz) can of the tomato sauce, still add the entire can of diced tomatoes, omit the corn and cut the remaining ingredients in half.
- For a spicy soup use the diced tomatoes with green chilis in them.
Thanks for stopping by! Before you go, be sure to check out a few of my most popular recipes!
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
Pam W.
I made this for dinner on Saturday night and followed the recipe for the 1/2 recipe from the notes section. I only made three small changes: added 1/8 t. black pepper, used mixed vegetables - beans, peas, carrots and corn (only because I could not find the frozen vegetables per the recipe), and added an extra 1/2 cup water. It was so easy and fantastic (my husband had two bowls) with enough left over for lunches! (And I do not typically rate recipe reviews.)
Mindee
One of my favorites too!
Greg Taylor
Made this for dinner for the family last night. It was delicious. I ate way too much. Some tortilla chips on the side made it a perfect meal for me. Thanks Mindee.
M.B.
This was so good! Loved to fix it and forget it!