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Vegetable Beef Soup

Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Main Course, Side Dish
Cuisine American
Servings 6


  • 3 carrots cut into bite-size pieces
  • 1 can beef broth 32 fl oz
  • 1 large celery stalk cut into bite-size pieces
  • 1 1/2 tbsp fresh parsley chopped
  • 1/2 tsp celery seed
  • 2 bay leaves
  • 1 pound ground beef lean
  • 1 chopped onion
  • 1 garlic clove minced, or to taste
  • 1 can 14.5 oz. stewed tomatoes
  • 2 peeled and cut potatoes into bite-size pieces
  • 1 15.25 oz. can whole kernel corn, drained
  • 1 15 oz. can green beans, drained
  • 1 15 oz. can peas, drained


  • In a slow cooker set on High, combine the beef broth, carrots, celery, parsley, celery seed, and bay leaves; cover and cook until the vegetables are tender for about 2 hours.
  • In a skillet over medium heat, combine the ground beef, onion, and garlic.
  • Cook, stirring frequently to break the beef into small pieces, for 10 to 15 minutes, or until the onion is translucent and the beef is browned and no longer shows pink areas.
  • Remove the fat from the beef mixture and stir in the stewed tomatoes.
  • Bring to a boil over medium heat, stirring frequently, and cook until the tomatoes are broken up into small pieces.
  • In the slow cooker, combine the potatoes, corn, green beans, and peas, then add the beef mixture. Stir everything together, cover the slow cooker, and set it to High.
  • Cook for 4 hours.


Nutritional Information: Calories - 362 | Protein - 23.7g | Carbohydrates - 45.6g | Fat - 10.8g | Cholesterol - 49.6mg | Sodium - 1182mg
Keyword beef soup recipe, vegetable beef soup, vegetable soup, vegetable soup recipe