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–+ servings
hearty vegetable beef soup

Crockpot Vegetable Beef Soup

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Prep Time 20 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 30 minutes
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
  

  • 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.
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