Crockpot Beef Vegetable Soup

If you're looking for a comforting, flavorful dinner with minimal effort, this Crockpot Beef Vegetable Soup is the recipe you need. It's made with basic ingredients, takes just a few minutes to prep, and the slow cooker does the rest. Whether you're feeding a family or craving something warm on a chilly evening, this soup delivers every time.

This soup is especially popular during the fall and winter months when everyone craves something warm and filling. It's also great after the holidays when you want something simple and wholesome without a lot of fuss or clean-up. Bonus: it freezes well, making it perfect for meal prep or busy school nights.

This soup was inspired by your Crockpot Summer Vegetable Soup-both are dump-and-go slow cooker favorites. For a satisfying side, serve it with White Bean and Bacon Soup for a cozy, comforting meal lineup.

Ingredients

• Ground beef provides hearty protein and savory flavor
• Potatoes add comforting texture that breaks down into the broth
• Frozen mixed vegetables bring color, nutrients, and convenience

See recipe card for quantities.

How to Make Crockpot Beef Vegetable Soup

Form the ground beef into small meatballs, about ½ inch in size.

Wash and cut the potato into ½-inch chunks.

Add the meatballs, potatoes, frozen vegetables, bouillon cubes, water, diced tomatoes, salt, and pepper to the crockpot. Give everything a quick stir to combine.

Cook on high for 3½ hours or on low for 6 to 8 hours.

Stir before serving. Enjoy warm!

Hint: If the bouillon cubes don't dissolve fully, dissolve them in a cup of hot water before adding to the crockpot to evenly distribute flavor.

Substitutions & Variations

• Gluten‑free - Use gluten‑free bouillon or beef broth.
• Vegetarian - Replace meatballs with plant-based meatballs and use vegetable broth.
• Bulk it up - Add extra veggies like corn, green beans, or chopped spinach during the last hour of cooking.
• Kid friendly - Stir in cooked macaroni or serve with crackers and shredded cheese.

See this spicy version of this recipe on my website! (placeholder for in-content link)

FAQ

📖 Recipe

Tina

Crockpot Beef Vegetable Soup

This Crockpot Beef Vegetable Soup is a cozy, filling dinner made with simple, budget-friendly ingredients and minimal prep. Just add everything to the slow cooker and let it cook-perfect for busy days when you want something warm, flavorful, and family-approved.

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Prep Time 5 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 35 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 pound ground beef
• 1 large potato
• 1 package frozen mixed vegetables
• 6 beef bouillon cubes
• 6 cups water
• 1 can diced tomatoes
• ½ teaspoon salt
• ½ teaspoon pepper

Method

 

1. Form the ground beef into small meatballs, about ½ inch in size.
2. Wash and cut the potato into ½-inch chunks.
3. Add the meatballs, potatoes, frozen vegetables, bouillon cubes, water, diced tomatoes, salt, and pepper to the crockpot. Give everything a quick stir to combine.
4. Cook on high for 3½ hours or on low for 6 to 8 hours.
5. Stir before serving. Enjoy warm!

Notes

• You can use beef broth instead of bouillon and water if you prefer.
• Add extra seasoning or herbs to suit your taste.

How to Store Crockpot Beef Vegetable Soup

Store leftovers in an airtight container in the fridge for up to 3-4 days. To freeze, divide into portions and freeze without meatballs for up to 3 months. Thaw overnight and reheat gently on the stove or in the microwave.

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