This easy, delicious, and budget-conscious crockpot beef vegetable soup recipe is perfect for chilly nights.
Fall is here, and that means no shortage of easy and delicious crockpot recipes. Crockpots are a staple for fall cooking, and here's why.
Fall is a super busy time for work and going back to school. After a crazy day, you don't always have time or energy to go home and cook dinner. However, with a crockpot, you can toss in all the ingredients in under 10 minutes, set it, and forget it until dinner. Imagine getting home after picking up the kids from soccer practice, the house smells fantastic, and dinner is served in 5 minutes, with little clean-up.
What Else Can I Add?
The best part about vegetable soup is that you can use whatever ingredients you have on hand or are in season. If you have any canned or frozen vegetables, toss them in! When I have leftover green beans, celery, or stocks, I love to add that in as well.
You can use any meat that you like in this dish. For example, if you dislike ground beef, you could easily swap it for ground turkey or chicken. Alternatively, If you wanted to make this dish vegetarian, you could easily take out the meat and replace it with more veggies or add in some beans. If you use dry beans, remember to adjust the cooking time accordingly.
I always pick up a loaf of bread or baguette from the grocery store to serve with this soup, as it's the perfect side to soak up the broth.
How to Store Leftovers
I always like to make a large batch in the crockpot and save the leftovers to eat throughout the week for easy lunches or dinners. Then, if you've got any leftovers, you can transfer them to an airtight container and refrigerate them. It can stay good there for up to 4 days.
I also like to put them in jars and freeze them for extended periods. It is perfect for those nights when you haven't had time to go grocery shopping or plan anything for dinner. Instead, you have an easy meal that needs to be defrosted and heated up!
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Did you love this soup and want more easy crockpot recipes? Here are some of my favorites for busy days and cozy fall nights.
Crockpot Beef Vegetable Soup
- 1 lb ground beef formed into ½ inch meatballs
- 1 lg potato diced into ½ inch chunks
- 1 pkg frozen mixed vegetables
- 6 cubes beef bullion
- 6 c water
- 14 oz diced tomatoes (1 can)
- ½ tsp salt
- ½ tsp black pepper
- Form the ground beef into ½ inch meatballs
- Wash the potato, and cut the potato into ½ inch chunks.
- Add the ingredients to the slow cooker, and give a quick stir.
- Cook on high for 3.5 hours, or low for 6-8 hours.
- Stir and serve. Enjoy!