Crockpot Vegetable Soup
Hearty and flavorful vegetable soup with tender beef and a medley of frozen vegetables, perfect for comforting family dinners or meal prep on busy days.
Ingredients
- 3/4 lb. stew beef, browned ⓘ
- 1 lb. ground beef, browned and drained ⓘ
- 1 envelope Lipton Beefy Onion dry soup mix ⓘ
- 1 (16 oz.) can tomato sauce ⓘ
- 2 (1 lb.) cans stewed tomatoes
- 2 tsp. sugar
- 1 cup frozen string beans ⓘ
- 1 cup frozen baby lima beans ⓘ
- 1 cup frozen corn ⓘ
- 1 cup frozen okra ⓘ
- 1 cup frozen carrots ⓘ
Instructions
- Season stew beef and ground beef with salt and pepper while browning.
- Place the browned meats in the crockpot and sprinkle with dry soup mix.
- Add tomato sauce, stewed tomatoes, and sugar; mix well.
- Add frozen vegetables and water to dilute to desired consistency.
- Season with salt and pepper to taste.
- Cook on low heat for 4 to 6 hours.
- Add potatoes and cabbage; cook on low heat for an additional 1 to 2 hours.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or a hint of garlic powder. If you prefer a vegetarian version, simply omit the beef and substitute vegetable broth for added depth. Fresh vegetables like zucchini or bell peppers can also be added for variety. This soup is great for using up leftover veggies from your fridge.
Serving Suggestions
This hearty vegetable soup pairs well with crusty bread or a light salad for a complete meal. For added flavor, consider topping with shredded cheese or fresh herbs. It also makes a great lunch option. You might also enjoy it alongside recipes like Cheese Ball With Dry Beef for a satisfying spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well; just ensure it cools completely before transferring to a freezer-safe container. To reheat, thaw overnight in the fridge and warm on the stovetop or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Crockpot Vegetable Soup contains roughly 1159 calories, with 29g protein, 108g carbohydrates, and 70g fat. It is an excellent source of vitamin C (76% of the Daily Value), protein (57% of the Daily Value), and potassium (46% of the Daily Value). Note that it is relatively high in sodium, at 2053mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can be used in place of frozen ones. Just be mindful of cooking times, as fresh veggies may require less time to cook. Chop them into similar sizes for even cooking and add them to the crockpot along with the other ingredients.
How can I thicken the soup if it's too watery?
If your soup turns out too watery, you can thicken it by adding a slurry made from cornstarch and water. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 30 minutes of cooking. Alternatively, you can blend a portion of the soup and return it for a thicker consistency.
Is there a way to make this soup spicy?
Certainly! To add some heat, consider incorporating diced jalapeños, red pepper flakes, or a dash of hot sauce. Adding these ingredients will give the soup a nice kick without overpowering the other flavors. Adjust the amount based on your spice preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).