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Beef and Veggie Soup

I adapted this recipe from one I saw in a cookbook in an effort to add more vegetables to our diet. Our two young sons eat this up without hesitation. —Teresa King, Chambersburg, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    10 servings (about 2-1/2 quarts)


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (8 ounces each) tomato sauce
  • 2 cans (16 ounces each) kidney beans, rinsed and drained, optional
  • 1 package (10 ounces) frozen corn
  • 1 cup shredded carrots
  • 1 cup chopped green pepper
  • 1 cup chopped sweet red pepper
  • 1 cup chopped fresh tomato
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: Shredded cheddar cheese, sour cream and tortilla chips


  • In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if desired, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired.
Nutrition Facts
1 cup: 220 calories, 6g fat (2g saturated fat), 28mg cholesterol, 531mg sodium, 27g carbohydrate (5g sugars, 7g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

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Average Rating:
  • aperfe22
    Feb 12, 2018

    Want to try this - can I cook it on high for 4-5 hours in the crockpot?

  • hotfudgesundae
    Oct 31, 2017

    Very tasty soup! I added extra beef broth (4 cups), 2 small jalapenos (seeded and minced) plus 1 1/2 cups of cooked digitalini noodles. Will definately make this recipe again!

  • LeslieH
    Jan 12, 2015

    Delicious soup. I decided to make this late in the day so made it on the stove. Since my husband likes either pasta or potatoes in his soup, I added extra broth and tomato sauce along with 3/4 cup baby shells. A thick soup for a cold day.

  • totalkat
    Jan 15, 2014

    I added two cups of water and some beef bullion after reading the reviews. This soup is amazing! After having soup as half we served the rest of it over rice the next day. Delicious as both! We will be making this again soon. So much flavor!

  • RobbieGration
    Oct 31, 2010

    I "add" 2 cups of water . . . not "had" 2 cups of water. I must be tired.

  • RobbieGration
    Oct 31, 2010

    I've made this recipe over and over. I did find it a little thick to be called a soup, so I had 2 cups water and some beef bouillon. I also add some chopped celery. It is however, absolutely delicious.

  • buchanon09
    May 25, 2009


  • george
    Oct 11, 2007

    No comment left