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Slow-Cooked Beef Vegetable Soup

Convenient frozen veggies and hash browns make this meaty soup a snap to mix up. Simply brown the ground beef, then stir everything together to simmer all day. It's wonderful served with bread and a salad. —Carol Calhoun, Sioux Falls, South Dakota
  • Total Time
    Prep: 10 min. Cook: 8 hours
  • Makes
    10 servings (2-1/2 quarts)

Ingredients

  • 1 pound ground beef
  • 1 can (46 ounces) tomato juice
  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 2 cups frozen cubed hash brown potatoes, thawed
  • 1 envelope onion soup mix

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomato juice, mixed vegetables, potatoes and soup mix.
  • Cover and cook on low for 8-10 hours.
Nutrition Facts
1 cup: 139 calories, 4g fat (2g saturated fat), 22mg cholesterol, 766mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 11g protein.

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Reviews

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Average Rating:
  • Sue Zappa
    Sep 23, 2019

    Made this some years ago

  • Stacey
    Jan 29, 2019

    Remember that this is a "quick"comfort soup?. Meaning that if you desire to take longer to make one could dive raw carrots or chop onions and celery.. that's always yummy. But it is no longer a "quick: " comfort food. It is a wonderful cold night meal after a long days work. Bless those who have the extra time to make from scratch.

  • felicia
    Jan 12, 2019

    Taste of Home usually features healthier recipes. While this is easy, it was not what we expect from ToH recipes. Maybe for a new cook, it'd work, but not what we epected.

  • ktbaby22
    May 16, 2014

    Whole family loved it! I found a mixed vegetable blend specifically for soups and it was amazing in this recipe! I was extremely impressed by the tomato juice taking in the flavors while in the crock pot. You would never have guessed that was all that was in it! I did add a little salt and more juice than the recipe required. Overall, I will be making this again! Maybe next time I will try adding rice!

  • lmsgunderson
    Nov 28, 2013

    Frozen MIXED veggies just don't cut it in my book...fresh sliced carrots, fresh or frozen green beans, frozen corn or peas(separate) taste much better. Sauteed onions, celery and mushrooms would add so much more to this soup.

  • marly456
    Oct 11, 2013

    Really disappointed here. Just not my thing, I guess. Very little taste. Won't make it again.

  • ljh72580
    Sep 30, 2013

    I would think that adding the veggies and potatoes in the frozen state would lower the temp of the ingredients in the crock pot and it would take longer to bring the whole pot up to proper cooking temperature. I haven't made this as yet but plan to use it when we have a busy day, my rating reflects my opinion on the ease of the recipe.

  • mullenpm
    Sep 30, 2013

    Actually, I don't know why you would even need a slow cooker for this recipe. It could be cooked on stove top in minutes.

  • jenjones892
    Apr 27, 2012

    Easy and delicious! I make a pot of this at least once a month--more often than that in the winter. Makes plenty so there is enough to share, freeze or enjoy for several meals.

  • rosiereds
    Nov 3, 2011

    I've made this countless times already - passed on the recipe to friends who loved it enough to pass on to others!