Easy and Delicious Vegetable Soup Crockpot Recipe for Busy Families

Photo by Ella Olsson on Unsplash

If you’re looking for a hearty, flavorful, and easy-to-make meal that the whole family will love, this vegetable soup crockpot recipe is your new best friend. Packed with wholesome vegetables, tender ground beef, and a rich tomato broth, this soup is perfect for fall and winter days when you want something comforting and nutritious waiting for you at home. With over 500 five-star reviews on our website, it’s no surprise that this recipe has become a staple for many families, including mine.

In this article, I’ll walk you through everything you need to know to make this easy crockpot veggie soup—from ingredient choices and preparation tips to cooking times and serving suggestions. Whether you’re a slow cooker pro or just getting started, this recipe is a reliable, crowd-pleasing way to enjoy a warm, homemade meal with minimal fuss.

Why You’ll Love This Vegetable Soup Crockpot Recipe

One of the best things about this vegetable soup crockpot recipe is how simple it is to prepare. There’s minimal chopping involved, and once everything is in the crockpot, you just let it cook low and slow. The result is a soup bursting with flavor and packed full of nutritious vegetables.

Here are a few reasons why this recipe stands out:

• Easy to make: Brown the meat, chop a few veggies, toss everything in the crockpot, and let it do the work.
• Affordable ingredients: Uses simple, budget-friendly staples like ground beef, potatoes, frozen mixed veggies, and canned tomatoes.
• Versatile: You can customize the recipe to suit your family’s preferences by swapping ground beef for turkey or chicken, or using different vegetable blends.
• Hearty and filling: This soup is a complete meal on its own, loaded with protein, fiber, and vitamins.
• Great leftovers: It stores well in the fridge for up to a week and can be frozen for later meals.

Ingredients You’ll Need

This vegetable soup crockpot recipe calls for simple pantry and freezer staples that you likely already have on hand or can easily find at the store. Here’s what you’ll need:

• 2 pounds lean ground beef (or ground turkey, chicken, pork, or stew meat)
• 3 medium potatoes (red, russet, or yellow gold), peeled and diced into bite-sized pieces
• ½ medium white or yellow onion, finely diced
• 16 ounces frozen mixed vegetables (a blend of green beans, carrots, corn, and peas works beautifully)
• 3 cans (about 45 ounces total) petite diced tomatoes (or crushed tomatoes or tomato sauce if preferred)
• 4 cups beef broth (broth adds rich flavor; avoid using water)
• 2 teaspoons Italian seasoning blend (store-bought or homemade)
• 1 teaspoon salt
• ½ teaspoon black pepper

Pro tip: If you want to save time on potatoes, you can substitute diced frozen hash browns instead, which work nicely in this soup.

Step-by-Step Instructions

1. Brown the Ground Beef

Start by browning the ground beef on your stovetop. Heat a large skillet over medium-high heat and add the beef. You don’t need to add oil because the fat in the beef usually prevents sticking. Use a meat chopper or spatula to break the beef into small pieces as it cooks. Once the beef is no longer pink, drain off any excess grease to keep your soup from being greasy.

If your crockpot has a sauté or browning feature, you can brown the beef directly in the pot, which saves time and dishes!

2. Prepare the Vegetables

While the beef is browning, peel and dice your potatoes into small, bite-sized chunks—about the size that fits comfortably on a spoon. This ensures the potatoes cook evenly and are easy to eat in the soup. Finely dice the onion as well to avoid large chunks in the final dish.

Gather your frozen mixed vegetables and have your canned tomatoes ready to go.

3. Assemble the Soup in the Crockpot

Once the beef is browned and drained, transfer it to your crockpot. We recommend using at least a 6-quart crockpot because this recipe makes a generous amount of soup—enough to feed six very hungry people or eight with moderate appetites.

Add the diced potatoes, diced onion, frozen vegetable blend, and canned tomatoes right on top of the beef. Then, sprinkle in the Italian seasoning, salt, and pepper.

Pour in the 4 cups of beef broth to create a rich, flavorful base for your soup. Stir everything together gently to combine.

4. Cook the Soup

Cover your crockpot and cook the soup on low for 4 to 6 hours or on high for 2 to 3 hours. The key is to cook until the potatoes are tender when pierced with a fork.

Each crockpot heats differently, so it’s a good idea to taste test and check the consistency of the broth near the end of cooking. If the broth has reduced too much, simply add a little more broth or water to reach your desired soup consistency.

Tips for the Best Vegetable Soup Crockpot Recipe

• Use broth, not water: The broth adds essential flavor to the soup. Water will make the soup taste bland.
• Choose the right potatoes: Red potatoes with skin add texture and nutrients, but peeled russet or yellow potatoes work well too.
• Customize the veggies: Pick a frozen vegetable blend your family enjoys. You can omit corn or green beans if you prefer.
• Season simply: Italian seasoning, salt, and pepper are all you need for a tasty broth. You can add garlic powder or fresh herbs if you want to experiment.
• Don’t skip draining the beef: Removing excess grease keeps your soup from being oily and heavy.
• Adjust cooking times: Slow cook on low for a busy day, or use high if you need dinner sooner.

Serving Suggestions

This vegetable soup crockpot recipe is a hearty, one-pot meal that doesn’t need much else on the side. However, my family loves pairing it with a fun bread to soak up the delicious broth. Here are some favorites:

• Garlic knots or garlic bread
• Soft dinner rolls
• Crusty French bread
• Cheese toasties

Serving bread alongside the soup makes it a more festive and satisfying meal, especially for kids who love dipping!

Storing and Reheating Leftovers

This recipe makes a large pot of soup, so leftovers are inevitable—and wonderful. You can store the soup in an airtight container in your refrigerator for up to 5 to 7 days. It’s perfect for quick lunches or easy dinners throughout the week.

If you want to freeze the soup, be mindful that potatoes can become mushy if reheated improperly. When reheating, do so gently on the stovetop or microwave, keeping an eye on the texture to prevent overcooking.

Why This Recipe Works for Families

As a busy cook who loves the crockpot, I appreciate recipes that are both easy and crowd-pleasing. This vegetable soup crockpot recipe hits that sweet spot. It requires minimal prep, uses affordable ingredients, and yields a delicious, nutritious meal that everyone enjoys. Plus, it’s flexible enough to accommodate whatever ground meat or vegetable blend you have on hand.

Whether you’re new to slow cooker meals or a seasoned pro, this recipe is a fantastic addition to your weeknight dinner rotation. The best part? You can set it in the morning and come home to a warm, comforting soup waiting for you.

Final Thoughts

Making homemade soup doesn’t have to be complicated or time-consuming. With this vegetable soup crockpot recipe, you get an easy, flavorful, and filling meal that’s perfect for chilly days. The combination of ground beef, potatoes, mixed vegetables, and tomato broth creates a comforting dish that will quickly become a family favorite.

Give this recipe a try and see why it has so many glowing reviews. Don’t forget to experiment with different veggies or proteins to make it your own. And remember, the key to great soup is using good broth and cooking low and slow to develop those deep, rich flavors.

Enjoy this easy and delicious vegetable soup crockpot recipe, and happy cooking!

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