Slow Cooker Ground Beef and Vegetable Soup
This cozy Slow Cooker Ground Beef Vegetable Soup is packed with tender vegetables, savory beef, and a rich, flavorful broth that warms you from the inside out. It’s an easy, one-pot recipe that’s perfect for busy weeknights, meal prep, or when you’re craving classic comfort food.
There’s something magical about a pot of soup simmering on the stove—especially when it’s packed with savory ground beef, colorful vegetables, and a rich, comforting broth. This Ground Beef Vegetable Soup is one of those recipes that feels like a hug in a bowl. It’s hearty, nourishing, budget-friendly, and perfect for chilly evenings or busy weeknights when you want something homemade without the fuss.
This recipe was born from my love of classic vegetable soup and my need for something filling enough to keep everyone satisfied. Ground beef adds depth and protein, while a medley of vegetables brings freshness, texture, and natural sweetness.
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Why You’ll Love This Recipe
- One-pot - this soup has easy prep and minimal cleanup, all made in one soup pot.
- Budget-friendly - I love a recipe that uses affordable, everyday ingredients.
- Freezer-friendly - you can totally make this soup into a freezer meal. Make a big batch and save for later.
- Family-approved - even my pickiest eater loved this soup.
- Customizable - use whatever veggies you have on hand and visit the Variations section for other ways to customize it.
Ingredients
Ground beef – The hearty, protein-rich base that gives the soup its deep, savory flavor.
All-purpose flour – Lightly thickens the broth and helps create a richer, more satisfying texture.
Onion – Adds natural sweetness and builds the aromatic foundation of the soup.
Garlic – Brings warm, bold flavor that enhances the savory notes of the beef and broth.
Carrots – Provide sweetness, color, and a tender bite as they simmer.
Celery – Adds subtle earthiness and balances the sweetness of the other vegetables.
Potatoes – Make the soup filling and hearty while soaking up all the delicious flavors.
Crushed tomatoes – Create a lightly tangy base that adds depth and richness.
Tomato paste – Intensifies the tomato flavor and gives the broth a fuller body.
Beef broth – Forms the flavorful liquid base that ties all the ingredients together.
Worcestershire sauce – Adds deep, umami-rich flavor that enhances the beefiness of the soup.
Italian seasoning – A blend of herbs that adds warmth and classic soup flavor.
Paprika – Gives gentle smokiness and a touch of color.
Salt – Enhances and balances all of the flavors.
Black pepper – Adds mild heat and rounds out the seasoning.
Peas – Add sweetness, bright color, and a soft pop of texture at the end.
Corn – Brings a pop of sweetness that brightens the savory broth.
Refer to the recipe card for the complete list of ingredients.
Variations
Low-Carb Version - skip the potatoes and corn, and add extra green beans, zucchini, cauliflower, or spinach for a lighter, low-carb option.
Add Some Spice - add red pepper flakes, diced jalapeños, or a dash of hot sauce to give the soup some heat.
Italian-Style - add in fresh basil, oregano, and a splash of balsamic vinegar, then finish with grated Parmesan for a bold Italian twist.
Veggie Swaps - you can make this with cabbage, bell peppers, mushrooms, or zucchini to boost nutrition and stretch the soup even further.
Step by Step Instructions
Photo 1. In a large soup pot, Dutch Oven, or slow cooker with sauté function, add the ground beef and cook until browned, breaking it into small chunks as it cooks.
Photo 2. Add the onion, carrots, and celery, season with salt and pepper, and cook until softened, about 5 minutes.
Photo 3. Add the garlic, Italian seasoning, and paprika and stir well to combine.
Photo 4. Stir in the flour, and cook another minute.
Photo 5. Slowly add in the crushed tomatoes, broth, and potatoes.
Photo 6. Add the peas and corn and stir to combine. Let it cook on high for another 20-30 minutes to get the peas and corn warmed through. Serve and enjoy!
Expert Tips
Brown for flavor - let the ground beef brown well before adding vegetables. Those golden bits on the bottom of the pot add rich, savory depth to your soup.
Use a mix of fresh and frozen veggies - fresh carrots, celery, and onions create the base flavor, while frozen corn and peas add sweetness and convenience.
Layer the seasoning - season lightly when browning the beef, then adjust again at the end. This builds more balanced flavor.
Slow cook - a gentle slow cook keeps vegetables tender and prevents the broth from becoming cloudy or overly reduced.
Serving Suggestions - I love serving this soup with a loaf of crusty bread and butter. You could also serve with a fresh salad like my Strawberry Arugula Salad and follow it with some Peanut Butter Oatmeal Cookies.
Storage - store leftover soup in an airtight container for 4-5 days.
Reheat - you can reheat on the stovetop over medium-low heat or in the microwave.
FAQs
Yes! Simply follow all of the directions and instead of cooking in the slow cooker for 4-8 hours, you can simmer in a pot on the stovetop for 25-35 minutes.
Absolutely. Ground turkey or chicken works well—just add a little extra seasoning for richness.
Yes! Let it cool completely, then freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Other Cozy Soup Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Slow Cooker Ground Beef Vegetable Soup
Equipment
- Slow Cooker
- Ladle
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 3 carrots sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian herbs
- ½ teaspoon paprika
- 28 ounce canned crushed tomatoes
- 6 cups beef broth
- 2-3 cups Yukon gold or red potatoes diced
- 1 ½ cups frozen peas
- 1 ½ cups frozen corn
Instructions
- In a large pot or Dutch oven OR a slow cooker with the sauté function, cook the ground beef over medium heat until browned, breaking it into pieces as it cooks. Drain excess grease if needed.
- Add in the diced onion, diced carrots, and chopped celery. Cook for 4–5 minutes until fragrant and softened.
- Add the garlic, Italian herbs, paprika, salt, and pepper and stir well to combine.
- If using a pot, transfer this mixture to a slow cooker.
- Add the crushed tomatoes, beef broth, and potatoes. Stir well.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Add the peas and corn and cook another 15-20 minutes, until warmed through.
- Taste and adjust seasoning as needed.
- Serve topped with shredded Parmesan cheese.
