Crockpot Beef Vegetable Soup
This easy, delicious, and budget-friendly Crockpot Beef Vegetable Soup is a comforting meal perfect for chilly fall nights. With hearty ground beef meatballs, tender potatoes, and a medley of vegetables, it’s a set-it-and-forget-it dinner that will please the whole family.
Table of Contents
Chef’s Tips
- Meat Options: If you’re not a fan of ground beef, swap it with ground turkey, chicken, or even cubed stew beef. For a vegetarian option, leave out the meat and add beans like kidney, black beans, or chickpeas.
- Boost Flavor: Enhance the broth with a splash of Worcestershire sauce, soy sauce, or a bay leaf while cooking.
- Use Fresh Veggies: While frozen vegetables are quick and easy, fresh vegetables like diced carrots, celery, or green beans can add a homemade touch.
- Thicker Soup: For a thicker soup, mash a few potato chunks with a fork or add 1-2 tablespoons of cornstarch mixed with water at the end of cooking.
Ingredients
Soup Base:
- 1 lb ground beef, formed into ½-inch meatballs
- 1 large potato, diced into ½-inch chunks
- 1 package frozen mixed vegetables (about 10-12 oz)
- 14 oz diced tomatoes (1 can, undrained)
- 6 beef bouillon cubes
- 6 cups water
Seasoning:
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
Instructions
- Prepare Meatballs: Form the ground beef into ½-inch meatballs and set aside.
- Prep the Potatoes: Wash the potato thoroughly, peel if desired, and dice into ½-inch chunks.
- Assemble Ingredients: Add the meatballs, diced potato, frozen vegetables, diced tomatoes (with juice), bouillon cubes, water, salt, and black pepper to the slow cooker. Stir gently to combine.
- Cook: Cover and cook on high for 3.5 hours or low for 6-8 hours, until the potatoes are tender, and the flavors are well combined.
- Serve: Stir well before serving. Enjoy with a side of crusty bread or crackers for dipping.
FAQs
Yes! Fresh vegetables like carrots, celery, and green beans work wonderfully. Dice them into bite-sized pieces before adding them to the crockpot.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat on the stovetop over medium heat, stirring occasionally, or microwave individual portions in 1-2 minute increments until hot.
For a spicy kick, add a pinch of red pepper flakes, diced jalapeño, or a splash of hot sauce while cooking.
Enjoy a bowl of this hearty Crockpot Beef Vegetable Soup, perfect for fall evenings or anytime you crave a cozy and effortless meal!
Crockpot Beef Vegetable Soup
Ingredients
- 1 lb ground beef formed into 1/2 inch meatballs
- 1 lg potato diced into 1/2 inch chunks
- 1 pkg frozen mixed vegetables
- 6 cubes beef bullion
- 6 c water
- 14 oz diced tomatoes (1 can)
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Form the ground beef into ½ inch meatballs
- Wash the potato, and cut the potato into ½ inch chunks.
- Add the ingredients to the slow cooker, and give a quick stir.
- Cook on high for 3.5 hours, or low for 6-8 hours.
- Stir and serve. Enjoy!
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
