Description
This Crockpot Vegetable Beef Soup is the definition of comfort food rich, hearty, and packed with rustic vegetables and tender beef. It’s a slow-simmered classic that fills your kitchen with cozy aromas and your belly with soul-warming goodness. Let your crockpot do the work while you enjoy the day.
Ingredients
Units
Scale
- 2 pounds ground beef, browned and drained
- 1/2 medium onion, diced
- 3 potatoes, peeled and diced into 1-inch pieces
- 16 oz frozen mixed vegetables
- 3 cans diced tomatoes (14.5 oz each)
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Dice potatoes and onion. No need to thaw the frozen vegetables.
- In a 6-quart slow cooker, add cooked beef, onion, potatoes, frozen veggies, diced tomatoes, beef broth, Italian seasoning, salt, and pepper.
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until potatoes are fork-tender.
- Stir, taste for seasoning, and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm in the microwave in 1-minute intervals or on the stovetop over medium heat. For a low-carb option, swap potatoes with cauliflower. For added depth, use fire-roasted tomatoes or add a splash of Worcestershire sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
