Crockpot Vegetable Beef Soup
This Crockpot Vegetable Beef Soup is the epitome of comfort food, effortlessly combining hearty beef with a medley of garden vegetables in a rich, savory broth. Perfect for a chilly evening, this slow-cooked delight allows flavors to meld beautifully, delivering a deeply satisfying meal with minimal hands-on effort. It's a wholesome and robust soup that promises warmth and flavor in every spoonful.
Prep Time
20 minutes
Cook Time
4-6 hours on low or 2-3 hours on high
Total Time
4 hours 20 minutes to 6 hours 20 minutes
Servings
8 servings
Keywords
Why This Recipe Delivers
- Effortless preparation allows for a delicious meal with minimal hands-on time.
- Hearty and satisfying, it's packed with protein and a variety of vegetables.
- Cooks perfectly in a slow cooker, developing deep, rich flavors over time.
- Ideal for meal prepping or feeding a crowd, making leftovers a delight.
- Customizable with your favorite vegetables and seasonings.
Ingredients
- 900 grams (2 pounds) ground beef, browned and drained
- 80 grams (½ medium) onion, finely diced
- 450 grams (3 medium) potatoes, peeled and diced into 2.5 cm (1 inch) pieces
- 450 grams (16 oz) frozen mixed vegetables (carrots, peas, corn, green beans)
- 3 cans (each 411g / 14.5 oz, total 1.2 kg) diced tomatoes, undrained
- 960 milliliters (4 cups) beef broth
- 10 milliliters (2 tsp) Italian Seasoning
- 5 milliliters (1 tsp) salt
- 2.5 milliliters (½ tsp) black pepper
Instructions
- Begin by browning the ground beef in a large skillet over medium-high heat. Once fully cooked and no pink remains, carefully drain off any excess fat. This crucial step prevents the soup from becoming greasy.
- Prepare your fresh vegetables. Peel and dice the potatoes into uniform 2.5 cm (1 inch) pieces to ensure even cooking. Finely dice the onion. While the frozen vegetables are pre-cut, ensure they are ready to add.
- Combine all the prepared ingredients into a large 6-quart (approx. 5.7 liter) crock pot. This includes the browned and drained ground beef, diced onion, diced potatoes, frozen mixed vegetables, undrained diced tomatoes, beef broth, Italian seasoning, salt, and black pepper.
- Stir all the ingredients gently to ensure they are well combined and the seasonings are evenly distributed throughout the mixture. Place the lid securely on the crock pot.
- Cook the soup on the low setting for 4 to 6 hours, or alternatively, on the high setting for 2 to 3 hours. The cooking time may vary slightly depending on your crock pot, so ensure the potatoes are tender before serving.
- Once cooked through and the vegetables are tender, give the soup a final stir. Ladle the hot Crockpot Vegetable Beef Soup into bowls and serve immediately. Garnish with fresh herbs if desired.
Tools You’ll Need
- 6-quart (or larger) slow cooker/crock pot
- Large skillet for browning beef
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Essential Success Tips
- Always brown and drain the ground beef thoroughly before adding it to the slow cooker; this improves flavor and prevents a greasy soup.
- Cut potatoes and other root vegetables into roughly the same size to ensure they cook evenly and become tender at the same rate.
- Do not overfill your crock pot; generally, it should be no more than two-thirds full to prevent boil-overs and ensure even cooking.
- Resist the urge to lift the lid frequently during cooking, as this releases heat and can significantly extend the cooking time.
- Adjust seasoning to taste at the end of cooking; a little extra salt or pepper can really make the flavors pop.
Professional Cooking Secrets
- For an even richer depth of flavor, deglaze the skillet after browning the beef with a splash of beef broth, scraping up all the browned bits, and add this liquid to the crock pot.
- Consider adding a tablespoon of Worcestershire sauce or a teaspoon of smoked paprika along with the Italian seasoning for an extra layer of umami and complexity.
- To thicken the soup slightly, mash a portion of the cooked potatoes against the side of the crock pot before serving, or mix a tablespoon of cornstarch with a bit of cold water to create a slurry and stir it in during the last 30 minutes of cooking on high.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
- Variations: Feel free to add other vegetables such as chopped carrots, celery, or green beans. A dash of red wine or a bay leaf can also enhance the flavor profile. For a thicker consistency, add a small amount of pasta like elbow macaroni during the last 30 minutes of cooking on high.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen mixed vegetables?
Absolutely! If using fresh carrots, peas, or corn, you may want to add them at the beginning of the cooking process with the potatoes to ensure they become tender.
Is it necessary to brown the ground beef beforehand?
Yes, browning the ground beef is highly recommended. It enhances the flavor, creates a better texture, and allows you to drain excess fat, resulting in a cleaner, less greasy soup.
How can I make this soup spicier?
To add a kick, consider including a pinch of red pepper flakes, a dash of hot sauce, or a small diced jalapeño pepper along with the other ingredients.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 35g, Fat: 18g, Carbs: 25g, Fiber: 5g (Approximate values per serving)
Allergy Information
Contains beef. Naturally gluten-free if using gluten-free beef broth. Dairy-free. Always check labels for all ingredients if you have severe allergies.
No comment