Crockpot Vegetable Beef Soup

In a quest to master the art of Crockpot Vegetable Beef Soup, you’ll combine 1 pound of browned ground beef with 1 cup of diced onions and 2 cloves of minced garlic, sautéed to aromatic perfection.

Introduce these to your slow cooker, alongside 4 cups of beef broth and 2 cans of diced tomatoes.

Season with salt, pepper, and dried herbs. Allow the flavors to meld over 8 hours on low, and discover the magic that awaits.

Kitchen Tools Required

• 1 Crockpot or slow cooker
• 1 Large skillet
• 1 Cutting board
• 1 Chef’s knife
• 1 Wooden spoon

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 2 cups diced tomatoes, canned
• 2 cups mixed vegetables, frozen
• 2 potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil

Cook & Prep Time

To efficiently manage your time while preparing and cooking Crockpot Vegetable Beef Soup, follow this timeline:

1. Reading and Gathering Ingredients (10 minutes):
   • Spend the first 5 minutes reading the recipe thoroughly to understand the steps and any additional tips.
   • Use the remaining 5 minutes to gather all the necessary ingredients and equipment.
2. Preparation (20 minutes):
   • Minute 0-5: Heat olive oil in the skillet and start browning the ground beef.
   • Minute 5-10: While the beef is browning, chop the onion and mince the garlic.
   • Minute 10-15: Transfer the browned beef to the crockpot. Sauté the onion and garlic in the same skillet.
   • Minute 15-20: Peel and dice the potatoes.
3. Assembling in Crockpot (5 minutes):
   • Minute 20-25: Add the sautéed onion and garlic to the crockpot. Pour in the beef broth, water, and diced tomatoes. Add mixed vegetables, diced potatoes, salt, pepper, thyme, and basil. Stir well to combine.
4. Cooking (8 hours):
   • Hour 0-8: Cover the crockpot and set it to cook on low for 8 hours. This is a passive cooking time, so you can attend to other activities or leave it to cook overnight.
5. Resting (10 minutes):
   • Minute 480-490: Once the cooking time is complete, allow the soup to rest for 10 minutes before serving.

Recipe Instructions

Heat olive oil in a large skillet over medium heat.

Add ground beef to the skillet and cook until browned, about 5-7 minutes.

Transfer the browned beef to the crockpot.

In the same skillet, sauté chopped onion and minced garlic until softened.

Add the onion and garlic to the crockpot.

Pour beef broth, water, and diced tomatoes into the crockpot.

Add mixed vegetables, diced potatoes, salt, pepper, thyme, and basil.

Stir all ingredients well to combine.

Cover the crockpot and cook on low for 8 hours.

Allow the soup to rest for 10 minutes before serving.

Serving Tips

• Crusty Bread: Serve with a slice of warm, crusty bread to soak up the flavorful broth.
• Side Salad: Pair with a fresh side salad for a light and balanced meal.
• Rice or Quinoa: Add a scoop of cooked rice or quinoa for a heartier version.
• Grated Parmesan: Top with grated Parmesan cheese for an extra touch of savory richness.
• Crackers: Offer with a side of buttery crackers for a simple, crunchy accompaniment.

Storage

Store leftover Crockpot Vegetable Beef Soup in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze in portions for up to 3 months.

Freezing

To freeze Crockpot Vegetable Beef Soup, let it cool completely.

Then, transfer to airtight containers or freezer bags.

Label with the date.

Store in the freezer for up to 3 months.

Reheating

To reheat Crockpot Vegetable Beef Soup, use a stovetop pot over medium heat or a microwave-safe bowl in the microwave.

Stir occasionally until heated evenly.

Add broth if needed.

Final Thoughts

Crockpot Vegetable Beef Soup is a comforting and hearty meal that’s perfect for any day of the week.

The slow cooking process allows the flavors to meld together beautifully, resulting in a rich and satisfying dish.

You can easily customize this recipe by adding your favorite vegetables or spices to suit your taste.

This soup isn’t only delicious but also convenient, as it can be prepared ahead of time and enjoyed throughout the week.

Plus, it freezes well, making it a great option for meal prep.

Whether you’re serving it for a family dinner or storing it for later, this soup is sure to be a hit.

Frequently Asked Questions

Can I Use Ground Turkey Instead of Beef in the Soup?

Yes, you can substitute ground turkey for beef. Use the same amount, 1 pound, and follow the browning process. Verify turkey reaches an internal temperature of 165°F for safety. Adjust seasoning, as turkey’s flavor is milder.

What Can I Do to Make the Soup Spicier?

To spice up your soup, add 1/2 teaspoon of cayenne pepper or 1 teaspoon of red pepper flakes. Incorporate the spice when adding other seasonings. Taste and adjust the heat level according to your preference.

Is This Recipe Suitable for a Gluten-Free Diet?

Yes, you can make it gluten-free. Verify beef broth is gluten-free, and check canned tomatoes for additives. Substitute any thickening agents with cornstarch if needed. Always verify labels to prevent cross-contamination and confirm safety.

How Can I Thicken the Soup if Needed?

To thicken your soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water, creating a slurry. Stir it into the hot soup, allowing it to simmer and thicken. Adjust consistency by adding more slurry if needed.

What Wine Pairs Well With This Vegetable Beef Soup?

Pair a robust red wine like a Cabernet Sauvignon or Merlot with the soup. These wines complement the beef’s richness and enhance the savory flavors. Make certain the wine is served at 60-65°F to maximize its taste profile.

Crockpot Vegetable Beef Soup

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs

Resting Time 10 minutes mins

Total Time 8 hours hrs 30 minutes mins

Course Main

Cuisine American

Servings 6 servings

Equipment

• 1 CrockPot or slow cooker
• 1 large skillet
• 1 Cutting board
• 1 Chef's knife
• 1 Wooden spoon

Ingredients

  

1x2x3x

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 4 cups beef broth
• 2 cups water
• 2 cups diced tomatoes canned
• 2 cups mixed vegetables frozen
• 2 potatoes peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil

Instructions

 

• Heat olive oil in a large skillet over medium heat.
• Add ground beef to the skillet and cook until browned, about 5-7 minutes.
• Transfer the browned beef to the crockpot.
• In the same skillet, sauté chopped onion and minced garlic until softened.
• Add the onion and garlic to the crockpot.
• Pour beef broth, water, and diced tomatoes into the crockpot.
• Add mixed vegetables, diced potatoes, salt, pepper, thyme, and basil.
• Stir all ingredients well to combine.
• Cover the crockpot and cook on low for 8 hours.
• Allow the soup to rest for 10 minutes before serving.

Notes

For a deeper flavor, you can brown the beef with a sprinkle of Worcestershire sauce. Feel free to add or substitute any vegetables you prefer, like celery or carrots, to customize the soup to your taste. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.