Slow Cooker Vegetable Beef Soup Recipe

Why Make This Recipe

Slow Cooker Vegetable Beef Soup is a hearty and comforting meal. It’s perfect for chilly days or when you want something warm and filling. This soup is not only delicious but also easy to make, allowing you to enjoy a nutritious dish without spending hours in the kitchen. Just pop everything in the slow cooker, and let it do the work for you!

How to Make Slow Cooker Vegetable Beef Soup

Ingredients

• 1 ½ – 2 pounds ground chuck
• 1 tablespoon Southern Soul House Seasoning
• 1 teaspoon salt
• 1 medium chopped onion
• 2 medium peeled and diced potatoes
• 2 10-ounce packages of frozen vegetables (mixed)
• 1 28-ounce can crushed tomatoes
• 1 10-ounce can Rotel tomatoes with green chilies
• 1 32-ounce box of beef broth
• 1 cup water

Directions

1. In a large cast-iron skillet, brown the ground chuck thoroughly over medium-high heat. Once browned, stir in the Southern Soul House Seasoning evenly to infuse the meat with flavor. Transfer the cooked and seasoned meat to the slow cooker.
2. Into the slow cooker, add the crushed tomatoes, Rotel tomatoes with green chilies, chopped onion, diced potatoes, frozen vegetables, beef broth, water, and salt. Stir everything together to combine the ingredients well.
3. Set the slow cooker to low and cook for 6 to 8 hours, or on high for 5 to 6 hours, allowing the flavors to meld and the vegetables to soften nicely.
4. When cooking is complete, stir the soup thoroughly, taste, and adjust seasoning if necessary. Ladle the hot soup into bowls and optionally garnish with fresh parsley for added color and freshness.

How to Serve Slow Cooker Vegetable Beef Soup

Serve the soup hot in bowls. It pairs perfectly with crusty bread or a side salad. You can also sprinkle some cheese on top for added flavor. Enjoy it with family and friends for a comforting meal!

How to Store Slow Cooker Vegetable Beef Soup

Let the soup cool down before storing. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Reheat it on the stove or in the microwave when you’re ready to eat.

Tips to Make Slow Cooker Vegetable Beef Soup

• Feel free to add any vegetables you like, such as carrots or bell peppers.
• For a spicier kick, use spicy Rotel tomatoes.
• If you prefer a thicker soup, mash some of the potatoes before serving.

Variation

You can switch out the ground chuck for ground turkey or chicken if you want a leaner option. The soup remains tasty and satisfying!

FAQs

Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. Just chop them into small pieces and add them to the slow cooker.

Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day, so feel free to make it a day in advance.

How can I make it vegetarian?
Substitute the ground chuck with beans or lentils and use vegetable broth instead of beef broth for a delicious vegetarian version.

Slow Cooker Vegetable Beef Soup

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A hearty and comforting vegetable beef soup perfect for chilly days, made easily in a slow cooker.

• Author: penny
• Prep Time: 15 minutes
• Cook Time: 360 minutes
• Total Time: 375 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Omnivore

Ingredients

Scale 1x2x3x

• 1 ½ – 2 pounds ground chuck
• 1 tablespoon Southern Soul House Seasoning
• 1 teaspoon salt
• 1 medium chopped onion
• 2 medium peeled and diced potatoes
• 2 10-ounce packages of frozen mixed vegetables
• 1 28-ounce can crushed tomatoes
• 1 10-ounce can Rotel tomatoes with green chilies
• 1 32-ounce box of beef broth
• 1 cup water

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Instructions

1. In a large cast-iron skillet, brown the ground chuck thoroughly over medium-high heat.
2. Stir in the Southern Soul House Seasoning evenly to infuse the meat with flavor and transfer to the slow cooker.
3. Add crushed tomatoes, Rotel tomatoes, chopped onion, diced potatoes, frozen mixed vegetables, beef broth, water, and salt to the slow cooker.
4. Stir everything together to combine the ingredients well.
5. Set the slow cooker to low and cook for 6 to 8 hours, or on high for 5 to 6 hours.
6. When cooking is complete, stir the soup thoroughly, taste, and adjust seasoning if necessary.
7. Ladle the hot soup into bowls and optionally garnish with fresh parsley.

Notes

This soup can be made ahead of time and tastes even better the next day. You can also customize it with your favorite vegetables.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 8g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 70mg