Slow Cooker Vegetable Beef Soup (A Cold-Weather Classic from the Ranch)
Hearty, homemade, and slow- simmered to perfection—this vegetable beef soup is pure farmhouse Southern comfort in a bowl.
When the days start cooling down and the evenings stretch out just a little longer, that’s my cue to dust off the crockpot and welcome slow-cooker season with open arms. There’s something about the smell of vegetable beef soup simmering low and slow that feels like home—like gathering around the table after a long day in the pasture, boots off and bowls full.
This hearty Slow-Cooker Vegetable Beef Soup is one of those meals that practically makes itself. It’s packed with tender potatoes, plenty of vegetables, and flavorful ground beef— all cooked in a savory beef broth with a splash of Worcestershire sauce and white vinegar that takes it right over the top. It’s cozy, filling, and made for busy fall & winter days when you need dinner to cook while you work.
Why You’ll Love This Vegetable Beef Soup
It’s a cozy favorite—when the air turns cool, this slow cooked Southern comfort meal hits the spot every time, no matter how busy the day has been.
Perfect for freezing or meal prep—it reheats beautifully.
Uses simple pantry and freezer staples you likely already have on hand.
The Worcestershire and white vinegar addition gives it just the right tangy-sweet depth of flavor. Trust me on this: don’t skip out on this step!
Ingredients
Good food doesn’t have to be complicated-this soup begins with just a handful of simple ingredients and a slow-cooker.
(This makes a big family-sized batch — perfect for sharing or saving for leftovers!)
2 pounds lean ground beef
1 onion, chopped
4 teaspoons minced garlic (about 4 cloves)
2 (32-ounce) cartons beef broth (8 cups total)
4 medium potatoes, peeled and chopped into ¾-inch chunks (use only 2 potatoes if your frozen vegetables includes them)
2 (14.5 ounce) cans tomato sauce
2 (14.5 ounce) cans petite diced tomatoes, undrained
2 (16 ounce) packages frozen mixed soup vegetables
2 (8 ounce) cans shoepeg corn, drained
2 cups frozen okra
2 cups frozen Lima beans
2 (14.5-ounce) cans green beans, drained
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
Salt and pepper to taste
How to Make Crockpot Vegetable Beef Soup
Brown the Beef:
In a large skillet, cook the ground beef, onion, and minced garlic over medium heat until the beef is browned. Drain any excess grease.
Load the Crockpot:
Add the cooked beef mixture to a large slow cooker (6–7 quarts). Pour in the beef broth, tomato sauce, diced tomatoes, potatoes, frozen vegetables, shoepeg corn, okra, green beans, and Worcestershire sauce. Stir to combine.
Season and Slow Cook:
Add salt and pepper to taste. This usually ends up being two teaspoons of salt and 1 teaspoon of pepper for me. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes and vegetables are tender.
Taste and Adjust:
Before serving, add the white vinegar. This adds such a layer of flavor to your soup! Taste and adjust the seasoning by adding more salt and pepper.
Serve:
Ladle into big bowls and serve with skillet cornbread, crackers, or a grilled cheese sandwich for dipping.
Let the slow cooker do all the work for you! Simmer on low for 6-8 hours or high for 3-4 hours.
Slow Cooker Vegetable Beef Soup (A Cold-Weather Classic from the Ranch)
This Slow Cooker Vegetable Beef Soup is a hearty, flavorful comfort food made easy! Packed with beef, potatoes, okra, shoepeg corn, and mixed vegetables simmered in a rich tomato beef broth.
Ingredients
Instructions
- Brown the Beef:
- In a large skillet, cook the ground beef, onion, and minced garlic over medium heat until the beef is browned. Drain any excess grease.
- Load the Crockpot:
- Add the cooked beef mixture to a large slow cooker (6–7 quarts). Pour in the beef broth, tomato sauce, diced tomatoes, potatoes, frozen vegetables, shoepeg corn, okra, green beans, and Worcestershire sauce. Stir to combine.
- Season and Slow Cook:
- Add salt and pepper to taste. This usually ends up being two teaspoons of salt and 1 teaspoon of pepper for me. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes and vegetables are tender.
- Taste and Adjust:
- Before serving, add the white vinegar. This adds such a layer of flavor to your soup! Taste and adjust the seasoning by adding more salt and pepper.
- Serve:
- Ladle into big bowls and serve with skillet cornbread, crackers, or a grilled cheese sandwich for dipping.
Nutrition Facts
Calories
299Fat
5 gSat. Fat
2 gCarbs
42 gFiber
11 gNet carbs
32 gSugar
11 gProtein
25 gSodium
744 mgCholesterol
47 mg
Tips from the Ranch Kitchen
Want a richer broth? Stir in a tablespoon of tomato paste before cooking. Thinner broth is PERFECT for serving a big slice of skillet cornbread with!
Make it stretch: Serve over cooked rice or egg noodles for a budget-friendly twist.
Freeze it: This soup freezes beautifully! Let it cool completely, then freeze in individual portions for easy lunches later.
Farm-fresh upgrade: If you have homegrown okra, corn, or potatoes, this recipe is a perfect way to use them up.
The best meals are the simple ones: Cozy up to a bowl of this soup with a slice of cornbread.
Farmhouse Comfort
No matter the season, a simmering pot of vegetable beef soup feels like coming home and fills our heart with gratitude. Whether it’s a cool fall evening or a busy winter weekday, this Slow Cooker Beef Vegetable Soup brings everyone to the table and reminds us that simple meals made with love are always worth the wait.
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