Crockpot Ground Beef Vegetable Soup -

Crockpot Ground Beef Vegetable Soup

Prep Time: 15 minutes

Cook Time: 6–8 hours (LOW) / 3–4 hours (HIGH)

Servings: 6

Calories per Serving: ~320 kcal

Ingredients

1 lb lean ground beef

1 medium yellow onion, diced

3 garlic cloves, minced

2 cups carrots, sliced

1 cup celery, chopped

2 cups potatoes, diced

1 (14.5 oz) can diced tomatoes

1 (8 oz) can tomato sauce

4 cups beef broth

2 cups frozen mixed vegetables

1 tsp Italian seasoning

Salt and pepper, to taste

Optional Add-Ins:

Green beans, corn, kidney beans

Worcestershire sauce, bay leaves

Red pepper flakes for heat

Directions

Brown the Beef:Heat a skillet over medium heat. Add the ground beef and cook until fully browned, breaking it into crumbles. Drain excess fat.

Combine Ingredients in Crockpot:Add browned beef, onion, garlic, carrots, celery, potatoes, diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper to the crockpot. Stir gently to combine.

Slow Cook:

LOW: Cook 6–8 hours

HIGH: Cook 3–4 hours

Add Delicate Vegetables:Add frozen mixed vegetables in the last 30–60 minutes of cooking to maintain texture.

Adjust Seasoning:Taste before serving and adjust salt and pepper if needed.

Serve:Ladle hot soup into bowls and enjoy with bread, toast, or a fresh salad.

Tips & Variations

For thicker soup, mash some potatoes directly in the crockpot.

Add cooked pasta, rice, or barley in the last 30 minutes for a heartier meal.

For low-carb, replace potatoes with cauliflower or extra green vegetables.

Add a splash of Worcestershire sauce or fresh herbs before serving for extra flavor.

Storage & Reheating

Refrigerate in airtight containers for up to 4 days.

Freeze cooled soup in freezer-safe containers for up to 3 months.

Thaw overnight and reheat on the stovetop for best results.