Dinner

Crock Pot Vegetable Beef Soup Recipe

ByRafael Mansero January 12, 2026January 12, 2026

Introduction

This Crock Pot Vegetable Beef Soup is a hearty, comforting meal perfect for busy days. With tender ground beef, mixed vegetables, and rich broth, it’s an easy dish that simmers all day for deep, satisfying flavors.

The image shows a white bowl filled with a thick soup that has three visible layers: at the bottom is a rich, dark red broth, the middle layer contains cooked ground meat that looks brown and crumbly, and the top layer is full of bright yellow corn, orange carrot slices, and green peas, all floating on the soup's surface. A piece of bread is seen in the top right corner near the bowl, placed on a white marbled textured surface, and a woman's hand is partly visible stirring the soup. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef (venison or turkey would also work)
1 ½ cups cooked beans of your choice (kidney beans recommended) or 1 can beans, rinsed and drained
28 ounces diced tomatoes, undrained
12 ounces frozen mixed vegetables
3 cups beef broth
1 teaspoon salt
1 teaspoon dried onion
1 teaspoon oregano
½ teaspoon thyme
½ teaspoon pepper

Instructions

Step 1: Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess fat.
Step 2: Add the browned beef to a 4-quart crock pot. Then add cooked beans, diced tomatoes (with juice), frozen mixed vegetables, beef broth, salt, dried onion, oregano, thyme, and pepper.
Step 3: Cover the crock pot and cook on low for 8 hours, allowing the flavors to meld and the vegetables to soften.

Tips & Variations

For a leaner option, substitute ground turkey or venison for beef without changing the cooking time.
Add a splash of Worcestershire sauce or a dash of hot sauce to enhance depth of flavor.
Use fresh vegetables like diced carrots and celery if you prefer, adjusting cooking time as needed.
To thicken the soup, stir in a slurry of cornstarch and water during the last 30 minutes of cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This soup also freezes well; freeze in portions for up to 3 months and thaw overnight before reheating.

How to Serve

The image shows a white bowl filled with a colorful soup placed on a white marbled surface, partially covered by a light-colored cloth. The soup has four visible layers: a thin layer of tomato-based broth with a reddish color at the bottom, followed by a mix of small pieces of cooked ground meat and bright yellow corn kernels. Above that are soft green peas and orange carrot slices evenly spread. The top layer has fresh chopped green herbs sprinkled all over, adding a fresh touch. A slice of bread is partially visible near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of cooked beans?

Yes, simply rinse and drain canned beans before adding them to the crock pot. This saves time and works just as well.

Is it necessary to brown the meat before adding it to the crock pot?

Browning the meat adds flavor and helps reduce excess fat in the soup, but if you’re short on time, you can skip this step. The soup will still cook thoroughly but with a milder taste.