Easy Vegetable Beef Soup

Originally made by my mother more than a decade ago, this soup recipe is a staple during the fall season.

This vegetable beef soup is easily adapted to cater to your family’s preferences; add or omit vegetables as desired.

For example, the original recipe calls for two cups of green beans, but I always omit them. Also, I keep the mushrooms in while my mother takes them out.

Prep the meat and the vegetables in advance and refrigerate for a day or two prior to cooking. This soup also freezes well, portion and cool it in freezer bags. 

Stephanie Hansen

Easy Vegetable Beef Soup

If prepared as shown, the recipe is dairy-free and gluten-free.

Print Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 12

Course: Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1½ lb ground beef, cooked and drained of excess fat (or 1 lb ground beef and ½ lb ground sausage)
• 1 c chopped onion
• 46 oz tomato juice
• 28 oz crushed tomatoes
• 4 oz sliced mushrooms
• 2 c shredded carrots
• 2 c finely chopped celery
• 2 c finely chopped purple cabbage
• 1 tsp minced garlic
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• ½ tsp ground pepper

Equipment

• 4-Quart Slow Cooker

Method

 

1. Place all ingredients in a 4-quart slow cooker; cook on low for 6 hours.
2. Serve with garlic toast or a loaf of homemade bread.

This recipe was adapted from Taste of Home’s “Family Vegetable Beef Soup,” originally published in 2014.