Print

The Best Kid-Approved Crockpot Vegetable Beef Soup

crockpot vegetable beef soup - featured image
Print Recipe

A hearty, budget-friendly vegetable beef soup made in the slow cooker with tender ground beef, colorful vegetables, and a rich, savory broth. Perfect for busy weeknights and picky eaters, this set-it-and-forget-it recipe delivers comfort food that tastes like it simmered all day with almost no effort.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best for flavor; drain excess fat after browning)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth (low-sodium preferred)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted adds extra flavor)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (start with less and add more at the end)
  • 2 bay leaves
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 2 medium potatoes, peeled and diced into 1/2-inch cubes (Yukon Gold or Russet)
  • 1 cup frozen corn (no need to thaw)
  • 1 cup frozen green beans (or fresh, trimmed and cut into 1-inch pieces)
  • 1 cup frozen peas (add in the last 30 minutes)
  • 1 cup chopped cabbage (optional)
  • 1/2 cup pearl barley, rinsed (optional)
  • 1 tablespoon Worcestershire sauce (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink (6-8 minutes). Drain excess fat, leaving about 1 tablespoon for flavor. Add diced onion and minced garlic, cook for 2 minutes until onion softens.
  2. Prep vegetables: While beef browns, dice carrots, celery, and potatoes into uniform 1/2-inch cubes. If using fresh green beans, trim ends and cut into 1-inch pieces.
  3. Layer in crockpot: Place browned beef and onion mixture at the bottom of a 6-quart or larger slow cooker. Add diced carrots, celery, and potatoes on top. Add frozen corn and green beans (if using).
  4. Add liquids and seasonings: Pour in beef broth and diced tomatoes with their juices. Add tomato paste, dried oregano, dried basil, black pepper, salt, and bay leaves. Stir gently to combine seasonings.
  5. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until carrots and potatoes are fork-tender. About 30 minutes before serving, stir in frozen peas.
  6. Finish and serve: Remove bay leaves. Taste and adjust salt and pepper if needed. Ladle into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers.

Notes

For best results, brown the beef first to develop deep flavor. Cut vegetables into uniform sizes for even cooking. Add peas at the end to keep them bright green. Taste and adjust seasoning before serving. Soup tastes even better the next day. To thicken, mix 2 tablespoons cornstarch with 1/4 cup cold water and stir in during last 30 minutes, or mash some potatoes against the side of the crockpot. For Instant Pot: use sauté function to brown beef, then cook on high pressure for 10 minutes with natural release. For stovetop: brown beef in large pot, add everything, bring to boil, then simmer 30-40 minutes until vegetables are tender.

Nutrition

Keywords: crockpot vegetable beef soup, slow cooker soup, kid-friendly soup, easy vegetable beef soup, budget-friendly soup, hearty soup, comfort food, ground beef soup

Find it online: https://freshforkful.com/the-best-kid-approved-crockpot-vegetable-beef-soup/