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Crock Pot Vegetable Beef Soup

I remember walking into my kitchen after a long, busy day and being wrapped in the most incredible, savory aroma. It smelled like a grandmother’s kitchen—hearty, rich, and deeply comforting. My crockpot had been quietly working all day, transforming simple ingredients into a pot of glorious Vegetable Beef Soup. The scent of tomatoes, herbs, and tender beef mingled in the steam that rose when I lifted the lid. That first spoonful was everything: chunky vegetables, flavorful broth, and hearty ground beef. It was a hug in a bowl and instantly became a family favorite.

Why You’ll Love This Recipe

You will absolutely love this recipe because it is the ultimate hands-off, nourishing meal. It’s incredibly forgiving, uses affordable pantry staples, and makes enough to feed a crowd or provide delicious leftovers for days. The slow cooking process allows all the flavors to meld into a rich, complex broth that tastes like it simmered for hours on the stove. It’s the perfect solution for a hectic week, a chilly evening, or when you need a meal that truly satisfies.

Ingredients

  • 2 lbs ground beef (I use 80/20 for flavor)
  • ½ medium yellow onion, diced
  • 3 medium russet potatoes, peeled and diced into 1-inch cubes
  • 3 cans (14.5 oz each) diced tomatoes, undrained
  • 4 cups beef broth
  • 1 package (16 oz) frozen mixed vegetables (like carrots, corn, green beans, peas)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Let’s talk ingredients. Using ground beef instead of stew meat keeps this soup budget-friendly and means you don’t have to trim any fat. Browning it first is crucial—it builds a flavor foundation you just can’t get from adding it raw. The frozen mixed vegetables are a fantastic time-saver. Don’t use fresh here unless you want to spend extra time chopping; the frozen blend is pre-cut, nutritious, and holds up perfectly in the slow cooker. The Italian seasoning is the herbaceous soul of this soup. I tried it with just salt and pepper once, and it was bland. That blend of oregano, basil, and thyme ties everything together beautifully.(See the next page below to continue…)

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