Enjoy a healthy and easy Crock-Pot Vegetable Beef Soup recipe made with frozen vegetables, potatoes, and ground beef. Gluten-free and Weight Watchers friendly!
Reasons To Love Slow Cooker Vegetable Beef Soup
Looking for an easy and delicious meal that won’t break the bank? Look no further than our Crock-Pot Vegetable Beef Soup recipe! This hearty and healthy dish is made with just 5 simple ingredients: frozen mixed vegetables, canned corn and potatoes, ground beef, vegetable juice, and a whole lot of flavor!
One of the best things about this recipe is that it is gluten free and Weight Watchers friendly, so you can enjoy a satisfying meal without worrying about your dietary restrictions. Plus, using frozen vegetables not only saves you time and money, but also ensures that you are getting a good dose of vitamins and nutrients.
To make this frugal and filling vegetable soup, simply brown the ground beef in a skillet and then toss it into your Crock-Pot along with the frozen vegetables, canned corn, potatoes, and vegetable juice. Let it simmer away for a few hours, allowing the flavors to meld together and create a delicious and nutritious dish. Stir in a little salt and black pepper to taste right before eating.
Not only is this Crockpot Vegetable Beef Soup incredibly easy to make, but it is also incredibly delicious. The combination of savory hamburger meat, hearty potatoes, and a medley of veggies creates a soup that is sure to satisfy even the pickiest of eaters.
So next time you are looking for a healthy, filling, and budget-friendly meal, give our Crock-Pot Vegetable Beef Soup a try. It’s the perfect dish for cozy nights in or busy days when you need a quick and nutritious meal. Enjoy!
Frequently Asked Questions
Yes, you can definitely make vegetable beef soup in a Crock-Pot. It’s a great way to let all the flavors simmer and meld together.
We recommend cooking the vegetable beef soup on low for 6-8 hours or on high for 4-6 hours. This will ensure that the meat is tender and the vegetables are cooked through.
Yes, you can freeze leftover vegetable beef soup. Just be sure to let it cool completely before transferring it to airtight containers or freezer bags. It will keep for up to 3 months in the freezer.
You can easily store leftovers of the soup in the refrigerator for 3 to 4 days. Let the soup cool and ladle into an airtight container and place in the fridge. You can then reheat the soup in the microwave or on the stovetop.
Absolutely! Feel free to customize the soup with your favorite veggies such as onion, garlic, diced tomatoes, celery, cabbage, or peas. Just be sure to adjust the cooking time accordingly based on the vegetables you add.
Absolutely! You can use any type of meat you prefer, such as ground chicken or turkey, or sausage, small pieces of chuck roast, beef stew meat or even tofu for a vegetarian option. Just be sure to adjust the cooking time accordingly depending on the type of meat you choose.
Yes, you can easily substitute the vegetable juice with beef broth. If you still want the tomato flavor add 1 tablespoon of tomato paste along with the beef broth.
Special Diets
Gluten Free | High Fiber | Low Calorie | Low Fat | Low Sugar
This recipe for Crock-Pot Vegetable Beef Soup is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
Check these hearty slow cooker soups out too!
Crock-Pot Vegetable Beef Soup Recipe
Equipment
- 4 Quart Crock-Pot or 5 Quart Crock-Pot
Ingredients
- 1 Pound Extra Lean Ground Beef
- 46 Ounces Canned Vegetable Juice (Such As V8 Brand)
- 14.5 Ounces Canned Corn (Drained)
- 16 Ounces Frozen Mixed Vegetables
- 14.5 Ounces Canned Diced Potatoes
Instructions
- In a medium skillet crumble and brown the ground beef until no longer pink and drain off the fat.
- Add all of ingredients to a 4 to 5 quart slow cooker.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours.
Can you freeze this?
Great question Cristina! While I have not personally had any leftovers to freeze I don’t see why it would not freeze well.
Does it taste super tomatoey? It looks amazing but my husband hates tomato, so I’m wondering if that V-8 juice is going to make it to tomato like
That is hard to say April because “super tomatoey” is subjective to the individual person.
I have frozen it and it reheats just fine for me. So simple and delicious
Thanks for letting us know how it freezes Walter! So glad you enjoy the recipe!
This soup freezes beautifully. I usually put mine in quart wide-mouth jars and leave about a 1/2 inch open space. And use a wide mouth lid and ring. Remember to cool the soup down in cold water in sink, running cold water over lidded pot.
So glad you enjoyed this recipe Rennie and thanks for the tips on freezing it too! ♥
What is the serving size? A cup?
Samantha we don’t do serving sizes on our recipes. It’s the amount the recipe makes divided into 8 portions. Hope that helps!
Because of hubs tomato intolerance, I would like to know if beef broth can be substituted for the veg juice.
? He usually loves most any soup but cannot have any tomato in it.
I’m sure you could!