Crockpot Ground Beef Vegetable Soup

Crockpot Ground Beef Vegetable Soup is the perfect comfort-food recipe that’s both hearty and hassle-free. This recipe is ideal for busy weeknights when you want a warm, nutritious meal waiting for you with minimal effort. With simple ingredients and a slow cooker doing the heavy lifting, you’ll end up with a rich, flavorful soup full of vegetables, tender beef, and savory broth. Whether you’re cooking for family or meal prepping for the week, this soup checks all the boxes: easy, satisfying, and delicious.

Why You’ll Love This Crockpot Ground Beef Vegetable Soup

You’ll love this Crockpot Ground Beef Vegetable Soup because it combines the best of both worlds: the meaty richness of ground beef, and the wholesome goodness of vegetables, all in one pot. The slow cooker approach means you can set it and forget it, letting flavors meld gently while you go about your day. You also get flexibility: you can adapt the veggies or seasoning to your liking, boost nutrition, and even portion it for leftovers. It’s comforting on cold days, light enough for springtime, and crowd-pleasing year-round.

Ingredients

Here’s what you’ll need to make this comforting soup:

• 2 pounds ground beef

• 12 ounces frozen mixed vegetables (e.g. peas, carrots, corn, green beans)

• ½ pound potatoes, peeled and diced

• ⅓ cup onion, diced

• 2 garlic cloves, minced

• 4 cups beef broth (or your preferred broth)

• 15 ounces crushed or diced tomatoes (canned)

• 1 tablespoon dried parsley

• 2 teaspoons salt (adjust to taste)

• ½ teaspoon black pepper

• 1 tablespoon oil (olive, vegetable, or your choice)

These simple ingredients come together beautifully in the crockpot.

Step-by-Step: How to Make Crockpot Ground Beef Vegetable Soup

Slow Cooker Method

1. Brown the beef and onion
   In a skillet over medium-high heat, warm the oil. Add the diced onion and ground beef. Cook for 5–7 minutes, breaking up the meat as it cooks, until the beef is no longer pink and the onion is softened.

2. Drain excess fat
   Carefully drain off grease to reduce excess fat in your final soup.

3. Transfer to slow cooker & combine
   Place the browned beef and onion into your slow cooker. Add the remaining ingredients: frozen vegetables, diced potatoes, garlic, broth, tomatoes, parsley, salt, and pepper. Stir thoroughly so everything is evenly distributed.

4. Cook

   • On High: Cook for 3–4 hours

   • On Low: Cook for 6–8 hours
     Because everything is already prepared, the crockpot just needs time to meld flavors and soften the vegetables.

Instant Pot (Pressure Cooker) Method

1. Sauté inside the Instant Pot
   Turn on the sauté function and heat the oil. Add the ground beef and onion, cooking 5–7 minutes while breaking up the beef. When nearly done, stir in the garlic and cook 1 more minute.

2. Degrease
   Drain excess fat from the pot to avoid greasy soup.

3. Add remaining ingredients
   Pour in the frozen vegetables, potatoes, broth, tomatoes, parsley, salt, and pepper. Stir to combine.

4. Pressure cook
   Seal the lid, set the pressure valve to “sealing,” and cook on High Pressure for 25 minutes. Once the time is up, do a Quick Release to bring down the pressure.

5. Serve
   Give it a final stir, taste and adjust seasoning if needed, and ladle into bowls.

Helpful Tips

• Don’t overfill your slow cooker — leave a little headroom to allow heat circulation.

• Cut vegetables uniformly so that they cook evenly.

• Add delicate herbs (like fresh parsley or basil) near the end for brighter flavor.

• Taste before serving — adjust salt and pepper, and if it tastes a bit flat, a splash of lemon juice or vinegar can brighten it.

• Skim fat if yours turns greasy on top—just use a spoon or ladle to remove excess oil.

• For softer texture, you can partially mash some potatoes or beans against the side of the pot to thicken the soup slightly.

• Avoid overcooking vegetables — if they’re mushy, they’ve gone too far. In slow cookers, check toward the end.

Substitutions and Variations

• Meat options: Swap ground beef for ground turkey, chicken, or even Italian sausage for a different flavor profile.

• Vegetables: Use fresh vegetables instead of frozen — add harder veggies like carrots and celery first, and more delicate ones like spinach or zucchini later.

• Broth choices: Use beef broth, chicken broth, or vegetable broth depending on dietary preference.

• Tomato base: Use crushed tomatoes, diced tomatoes, or tomato sauce depending on texture desires.

• Herbs & spices: Try adding dried thyme, rosemary, basil, or a bay leaf. You can add a pinch of cumin or smoked paprika for extra depth.

• Beans: Add a can of drained kidney beans, cannellini beans, or lentils for extra protein and fiber.

• Add Some Heat: Sprinkle in red pepper flakes or stir in a splash of hot sauce to give your soup a bold, spicy edge.

Storage Instructions

• Let the soup cool to near room temperature (but no more than two hours out).

• Transfer into airtight containers.

• Refrigerator: Store up to 4–5 days.

• Freezer: Store in freezer-safe containers or heavy-duty freezer bags for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stovetop or in the slow cooker until heated through.

Nutritional Information

Estimated Nutrition Per Serving (based on 6 servings):

• Calories: ~ 350–400 kcal

• Protein: ~ 25–30 g

• Carbohydrates: ~ 25–30 g

• Dietary Fiber: ~ 5–8 g

• Fat: ~ 15–20 g (varies with the fat content of your beef and how much you drain)

• Sodium: depends heavily on broth and added salt — use low-sodium broth if watching salt intake

Serving Suggestions

• Serve with crusty bread or garlic toast to sop up the broth.

• Offer a dollop of sour cream or plain Greek yogurt on top for richness.

• Garnish with fresh parsley, chopped scallions, or grated cheese.

• Pair with a side salad or simple leafy greens for a balanced meal.

• Add crackers or grilled cheese sandwich to accompany it.

Frequently Asked Questions About Crockpot Ground Beef Vegetable Soup

1. Can I use fresh vegetables instead of frozen?
Yes — you can. However, since fresh vegetables often take more time to cook, add denser veggies (like carrots, potatoes, celery) at the beginning, and more delicate ones (like zucchini or spinach) toward the last hour of cooking to avoid overcooking.

2. Do I need to pre‑brown the ground beef?
While you can technically skip the pre‑browning step and put raw beef directly in, browning enhances flavor (via the Maillard reaction) and helps reduce excess fat. I strongly recommend it.

3. How can I make the soup thicker?
You can mash or partially puree some of the vegetables (potatoes work well) against the side of the crockpot. Another option is to whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir into a small portion of the hot soup, then stir that back into the pot to thicken.

4. Can this recipe be made vegetarian or vegan?
You can substitute the ground beef with plant‑based crumbles or lentils, use vegetable broth instead of beef broth, and skip or replace oil as needed to make it fully meatless and vegan friendly.

5. What’s the best way to reheat leftovers?
Thaw frozen portions in the fridge overnight, then reheat in a pot on medium heat, stirring occasionally until warmed. In the microwave, use medium power and stir halfway through heating to ensure even warmth.

6. Can I freeze this soup?
Yes. Once cooled, portion it into freezer‑safe containers or bags, leaving some headspace for expansion. Freeze up to 3 months. Thaw in the fridge overnight and reheat gently on stovetop or in crockpot.

Conclusion

Thank you for trying out this Crockpot Ground Beef Vegetable Soup recipe—I hope it becomes one of your go-to favorites. I absolutely love how this soup flavors intensify over time in the slow cooker, and how comforting and nourishing it is on a chilly day. Knowing it takes very little labor but delivers rich results makes me smile every time I make it. Please enjoy it with loved ones, get creative with your variations, and savor each spoonful. Happy cooking, and thank you for being part of the food‑loving community!

Join us on Pinterest for new mouthwatering recipes every day!

Crockpot Ground Beef Vegetable Soup

---

• Author: lisa
• Total Time: 6 hours 10 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Crockpot Ground Beef Vegetable Soup is a hearty, easy-to-make slow cooker meal packed with beef, vegetables, and rich broth. Perfect for busy weeknights, meal prep, or cozy dinners with the family.

---

Ingredients

Scale 1x2x3x

2 lbs ground beef

12 oz frozen mixed vegetables

½ lb potatoes, diced

⅓ cup onion, diced

2 garlic cloves, minced

4 cups beef broth

15 oz crushed or diced tomatoes

1 tbsp dried parsley

2 tsp salt (or to taste)

½ tsp black pepper

1 tbsp oil of your choice

---

Instructions

Slow Cooker Method

1. Brown the beef and onion
   In a skillet over medium-high heat, warm the oil. Add the diced onion and ground beef. Cook for 5–7 minutes, breaking up the meat as it cooks, until the beef is no longer pink and the onion is softened.

2. Drain excess fat
   Carefully drain off grease to reduce excess fat in your final soup.

3. Transfer to slow cooker & combine
   Place the browned beef and onion into your slow cooker. Add the remaining ingredients: frozen vegetables, diced potatoes, garlic, broth, tomatoes, parsley, salt, and pepper. Stir thoroughly so everything is evenly distributed.

4. Cook

   • On High: Cook for 3–4 hours

   • On Low: Cook for 6–8 hours
     Because everything is already prepared, the crockpot just needs time to meld flavors and soften the vegetables.

Instant Pot (Pressure Cooker) Method

1. Sauté inside the Instant Pot
   Turn on the sauté function and heat the oil. Add the ground beef and onion, cooking 5–7 minutes while breaking up the beef. When nearly done, stir in the garlic and cook 1 more minute.

2. Degrease
   Drain excess fat from the pot to avoid greasy soup.

3. Add remaining ingredients
   Pour in the frozen vegetables, potatoes, broth, tomatoes, parsley, salt, and pepper. Stir to combine.

4. Pressure cook
   Seal the lid, set the pressure valve to “sealing,” and cook on High Pressure for 25 minutes. Once the time is up, do a Quick Release to bring down the pressure.

5. Serve
   Give it a final stir, taste and adjust seasoning if needed, and ladle into bowls.

Notes

To spice it up, add red pepper flakes or hot sauce. Swap beef for turkey or lentils for a lighter or vegetarian version. Freeze leftovers in portions for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 6 hours (LOW) or 3 hours (HIGH)
• Category: Soup

Nutrition

• Serving Size: 1.5–2 cups
• Calories: ~380
• Carbohydrates: ~28 g
• Protein: ~27 g