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Beef Vegetable Soup Recipe

Beef Vegetable Soup Recipe

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. —Jean Hutzell of Dubuque, Iowa
TOTAL TIME: Prep: 20 min. Cook: 9 hours YIELD:7 servings


  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups water
  • 3 medium potatoes, peeled and cut into 3/4-inch cubes
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (11-1/2 ounces) V8 juice
  • 1 cup chopped celery
  • 1 cup sliced carrots
  • 2 tablespoons sugar
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons dried basil
  • 1 bay leaf


  • 1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper.
  • 2. Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving. Yield: 7 servings.

Nutritional Facts

1-1/3 cup: 210 calories, 5g fat (2g saturated fat), 32mg cholesterol, 537mg sodium, 26g carbohydrate (0g sugars, 3g fiber), 15g protein Diabetic Exchanges:1 starch, 2 lean meat, 2 vegetable

Reviews for Beef Vegetable Soup

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Reviewed Apr. 27, 2014

"just no bay leaf"

Reviewed Apr. 13, 2014

"I use beef broth as an earlier poster suggested, extra garlic, a big handful of frozen corn. I think mushrooms , white beans and fresh spinach leaves would be good additions. This time I added half an envelope of ranch dressing mix. Easy and quick to make,"

Reviewed Dec. 11, 2012

"Just a little bland. I might try the beef broth instead if I make again."

Reviewed Mar. 16, 2012

"For some reason this recipe tasted very "tomato-y" to me; not sure why since there is only 1 can of diced tomatoes and 1 can of V8. Perhaps I would eliminate the V8 and try another liquid in it's place should I make this again."

Reviewed Feb. 18, 2012

"Bland. Lacks seasoning."

Reviewed Feb. 11, 2012

"I loved this. I cooked the meat and chopped the vegetables the night before. (I left the chopped potatoes in salted water to keep from turning brown). In the morning I threw everything in the slow cooker before I went to work. When I came hoem it was done. So easy. The only thing I changed was for the water I added half water and half low-sodium beef broth."

Reviewed Nov. 9, 2011

"Rather than using water, as called for in the recipe, I used Beef Broth. Gives it a great taste."

Reviewed Dec. 2, 2010

"I also used cubed sirloin steak coated with flour and cooked prior to putting it in the mix instead of the ground beef."

Reviewed Dec. 2, 2010

"I changed the recipe to use 2 beef bouillon cubes dissolved in 2 cups water and one 14.5 oz. can beef broth in exchange for the 3 cups water. I also added 3/4 of a 16 oz bag frozen vegetables about half way through the cooking process. My sister tried it and said it was good enough to sell by the bowl."

Reviewed Mar. 1, 2010

"I was looking for something a little different for our birthday gathering and this delivered. It was great and the WHOLE family loved it ( all 23 of them). Have made it several times now and given out many recipies for it."

Reviewed Jan. 13, 2010

"Loved the flavor. I would make this recipe again and I wouldn't change a thing."

Reviewed Nov. 9, 2009

"I just made this tonight and I absolutely loved it! I'll definitely be making this again in the future."

Reviewed Oct. 29, 2009

"Both my wife and I enjoyed this very much. With the Italian tomatoes and the other spices, it was very flavorful. Reading the other review, I made sure to keep the potato cubes small. Also, I put the crock pot on the high setting the last 90 minutes. The potatoes were fine. I will make again."

Reviewed Oct. 8, 2009

"I used red potatoes for this. They were still crunchy after hours. There also wasn't much taste, so I added A-1 sauce, ketchup and more salt...anything to give it some taste. I scooped out the potatoes and it tasted fine."

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