Slow Cooker Ground Beef and Vegetable Soup
This hearty soup combines browned ground beef, tender potatoes, green beans, corn, mixed vegetables, and tomatoes in a savory broth. Most of the work happens in the slow cooker, making it a convenient meal for a busy day. The potatoes help make the soup filling, while the canned vegetables keep preparation simple. Serve it with bread for dinner, then save the leftovers for another meal.
Prep Time: 20 minutes
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Servings: 8
Ingredients
- 1 pound ground beef
- 3 medium potatoes, peeled and cut into ¾-inch cubes
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) whole-kernel corn, drained
- 1 can (14.5 ounces) cut green beans, drained
- 1 can (15 ounces) mixed vegetables, drained
- 3 cups low-sodium beef broth
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
Instructions
Step 1: Brown the ground beef. Place a large skillet over medium heat. Add the ground beef and cook for 7–9 minutes, breaking it into small crumbles with a spoon or spatula. Continue cooking until no pink remains. Drain any excess grease. Browning the beef before adding it to the slow cooker gives the soup a richer flavor and prevents excess fat from collecting on the surface of the broth.
Step 2: Prepare the potatoes. Peel the potatoes and cut them into roughly ¾-inch cubes. Try to keep the pieces similar in size so they become tender at about the same time. If you prepare them before browning the beef, keep the cut potatoes covered in cold water to prevent discoloration. Drain them well before adding them to the slow cooker.
Step 3: Fill the slow cooker. Transfer the cooked beef to a 6-quart slow cooker. Add the cubed potatoes, diced tomatoes with their juices, tomato sauce, drained corn, drained green beans, and drained mixed vegetables. Spread the ingredients out so the potatoes are distributed throughout the pot rather than piled in one spot.
Step 4: Add the broth and seasoning. Pour in the beef broth. Sprinkle the oregano, salt, and black pepper over the top. Stir gently until the tomato sauce mixes into the broth. The vegetables should be mostly surrounded by liquid. If your slow cooker is especially wide or the potatoes are large, add a little more broth as needed. Leave space below the rim so the soup can simmer without spilling.
Step 5: Cook the soup. Put the lid on the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. The soup is ready when the potatoes are easily pierced with a fork. Cooking times can vary between slow cookers, so begin checking near the earlier end of the suggested range. Keep the lid in place during most of the cooking time; lifting it repeatedly releases heat and can delay cooking.
Step 6: Check the texture and flavor. Stir the finished soup thoroughly, bringing some of the beef and vegetables up from the bottom. Taste the broth and add more salt or black pepper if needed. If the soup is thicker than you prefer, stir in a little hot broth. If you would like it thicker, remove the lid and cook on HIGH for another 15–20 minutes. The tomato broth will concentrate slightly as it cooks uncovered.
Step 7: Serve. Ladle the hot soup into bowls, making sure each portion has a good mix of beef, potatoes, and vegetables. Serve immediately with your choice of bread or crackers. Allow any soup you plan to store to cool before transferring it to containers.
Tips
Brown the beef in small crumbles. Breaking it up well in the skillet helps it spread evenly through the soup. Each spoonful will have some beef rather than a few large pieces. Drain it thoroughly before it goes into the slow cooker, particularly if you are using ground beef with a higher fat content.
Keep the potato pieces even. Potatoes are the main ingredient that needs time to soften in this recipe. If some cubes are much larger than others, the smaller ones may start to break apart before the large ones are tender. A ¾-inch cube holds its shape while still cooking through.
Drain the canned vegetables, but keep the tomato juices. Draining the corn, green beans, and mixed vegetables keeps the broth from becoming watered down. The liquid in the diced tomato can adds tomato flavor, so pour it into the slow cooker along with the tomatoes. Stirring the tomato sauce into the beef broth creates a consistent base for the soup.
Season at the beginning and again at the end. The teaspoon of salt gives the soup a starting point, but canned vegetables, broth, and tomato sauce can vary in saltiness. Taste only after the soup has finished cooking, then adjust the seasoning to suit your preference. Adding a small amount at a time is easier than trying to correct an overly salty pot.
Use the cooking time as a guide. A slow cooker filled close to capacity may take longer than one that is only partly full. The soup is finished when the potatoes are tender, even if that happens a little earlier or later than expected. The canned vegetables are already cooked, so avoid continuing to cook the soup for hours after the potatoes are done.
Adjust the broth before serving. This recipe makes a hearty, vegetable-packed soup. For a brothier bowl, add extra hot beef broth near the end of cooking. If you prefer a thicker texture, gently mash a few potato cubes against the side of the slow cooker and stir them back into the soup.
Storage
Let leftover soup cool, then transfer it to airtight containers and refrigerate for up to 4 days. Dividing a large batch into smaller containers helps it cool more quickly and makes individual portions easy to reheat.
Warm leftovers in a saucepan over medium heat, stirring occasionally, until steaming hot throughout. You can also reheat individual portions in the microwave. The potatoes may absorb some broth while the soup sits, so add a splash of water or beef broth if it becomes too thick.
To freeze the soup, portion it into freezer-safe containers and leave a little room at the top for expansion. Freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating. Frozen and reheated potatoes may have a softer texture, but the soup will still be flavorful. Stir well as it warms to bring the broth and vegetables back together.
Serving Ideas
A slice of crusty bread is useful for soaking up the tomato broth. Dinner rolls, toasted bread, or simple crackers also pair well with the soup. For a larger meal, serve smaller bowls alongside a crisp green salad.
This soup is filling enough to serve on its own for lunch or dinner. If you are serving a group, keep it warm in the slow cooker and provide a ladle so everyone can help themselves. Give the soup a gentle stir before each serving to distribute the beef, potatoes, and vegetables evenly.
