Crockpot Vegetable Beef Soup
User Reviews
5
Crockpot Vegetable Beef Soup
Description
This soup begins by browning ground beef with chopped onion and seasoning with salt and pepper. The browned mixture is added to a slow cooker with beef broth, vegetable juice or tomato juice, diced potatoes (skins optional), corn, peas, sliced carrots, celery salt, garlic powder, and black pepper, along with a bay leaf. The cooker simmers on low or high until the potatoes become fork-tender and the flavors meld.
The slow cook method locks in moisture and creates a comforting balance between meat richness and vegetable sweetness. The mixed vegetables provide varied textures while the broth is seasoned simply yet fully. This soup is a practical option for a filling, warming meal with comforting heartiness and vegetable nutrients.
The recipe notes highlight the adaptability of the soup, suggesting that additional vegetables such as green beans, zucchini, bell peppers, mushrooms, or greens like spinach and kale can be included. It also allows swapping potatoes for noodles or rice, which should be added cooked just before serving, and adding beans like kidney beans or lentils to boost protein and fiber content.
Ingredients
- 1 pound ground beef
- 1 onion chopped
- 2 cups beef broth
- 1 quart vegetable juice click here or store bought works fine, or tomato juice
- 4 medium potato diced (you can peel them if you prefer, but leaving the skin on is good too
- 1 cup corn canned corn works well too, frozen
- 1 cup peas frozen
- 2-3 carrot sliced
- 1 bay leaf
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- salt to taste (start with 2 teaspoons of each
- black pepper to taste (start with 2 teaspoons of each
Instructions
- In a skillet cook ground beef with onion until browned and season with salt and pepper.
- Place cooked ground beef mixture and remaining ingredients in a large slow cooker and cook on high for 2 to 3 hours or low for 4 to 6 hours or until potatoes are fork-tender.
- *If you do not want to use a slow cooker, brown beef and onion in a large pot or Dutch oven and add the remaining ingredients. Bring to a boil, then reduce heat and simmer for about 20 minutes or until potatoes are fork-tender.
Notes
- You can add other vegetables like green beans, zucchini, bell peppers, mushrooms, celery, or leafy greens for variety.
- Swap potatoes for cooked noodles or rice added just before serving to change the texture.
- Beans such as kidney beans, navy beans, or lentils can be included for extra protein and fiber.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 490mg | 20% |
| Potassium | 1056mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 3755IU | 75% |
| Vitamin C | 59mg | 66% |
| Calcium | 82mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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