Make the BEST Slow Cooker Beef and Vegetable Soup, perfect for a cold day!
The best days growing up were when we saw grandma coming over with her huge pitcher of soup and cornbread. It was always this soup and she always brought it over in a big pitcher. It was just the best comfort meal from childhood.
Now I love sharing it with my kids too and the rest of my family also!
Can you make this in the Ninja Foodi too?
This soup can easily be made in the Ninja Foodi or the Instant Pot using the pressure cooker function. To make this, follow this recipe for Ninja Foodi Beef and Vegetable Soup.
Do you need to add cooking wine?
We ALWAYS make this with white cooking wine, it adds flavor to the soup. If your soup is too bland, you can also add in garlic powder and onion powder to taste as well.
The flavor will come from the herbs and seasonings in this recipe.
A big part of that will be from using the cooking wine.
Can you make this gluten-free?
Slow Cooker Beef and Vegetable Soup can be made gluten-free with a simple swap of pasta.
Use gluten-free pasta, any variety can be used.
I specifically use an elbow macaroni most of the time, but my grandma just used what she had on hand, so you can too!
Tips for Making Slow Cooker Beef and Vegetable Soup:
Slow Cooker Beef and Vegetable Soup is easy to prepare. The first thing you will want to do is cook the ground beef and drain it. Then, everything else EXCEPT the pasta will be added in.
The most important thing to remember is that you do not put in the pasta until the final 30 minutes of cooking time.
If you put this in at the beginning, the pasta will soak up all the liquid and you will have a big pot of mushy pasta.
Other than that, this is a great sit and forget it meal. It’s wonderful paired with homemade cornbread.
If you enjoy this recipe, you will also love this Easy Ham and Bean Soup!
Slow Cooker Beef and Vegetable Soup
Ingredients
- 1 Lb Ground Beef Cooked and Drained
- 1 14.5 oz Can of Beef Broth
- 4 Cups Water
- 1 15 oz Can of Tomato Sauce
- 1 Cup Frozen Corn
- 4 Potatoes Cubed
- 1/2 Lb Baby Carrots Sliced if preferred
- 2 Stalks of Celery Diced
- 1 Diced Tomato or 1 Can of Diced Tomatoes
- 1/2 White Onion Sliced
- 1/2 Cup White Cooking Wine
- 1 Tbsp Parsley
- 1 Cup Pasta or Gluten Free Pasta
- This can be any type such as elbow macaroni or penne. Be sure to reserve until the last 1/2 hour of cooking time.
Instructions
- Use a liner for the slow cooker if preferred.
- Add in all of the ingredients in order, but do not add in the pasta.
- Cook on low for 8 hours.
- Add in the pasta in the last 30 minutes of cook time. Be sure to remove or set to warm after 30 minutes so that the pasta does not overcook.
- Serve topped over cornbread or with crackers.
Notes
Nutrition
did you make this recipe?
Make sure to tag #mommyhatescoooking on Instagram and follow for more @momhatescooking
Comments & Reviews
Soup Season is all year at my house! I love veggie soup! looks good!
Making this tonight 🙂 just curious though, in the picture the soup has celery in it, but the recipe doesn’t say celery? Lol im adding celery regardless! Cant wait to taste it!
All those pins and views on this and you are the only one that caught that! I can’t believe I missed that, updating the recipe and celery is a must…it’s great! 🙂
…and thank you for telling me!!! 🙂
Making this tmrw night. Do I have to have frozen corn or can it be canned?
You can use canned too, just drain first.
Have you ever made this soup without the wine? If I let it out how would it change the taste of the soup?
Thank you,
Katherine
I typically always use it, but I don’t think it should change the taste too much if left out.
My tip would be to not cook the beef. Why would you cook something you are going to throw in a pot and let cook for 8 to 10 more hours, especially ground meat. Just throw it all in. I will also replace the ground meat for beef tips, I’ve never heard of veggie beef soup with ground burger in it. Other than that, I think i’ll try it.
Great tips!! I like cooking the beef first, but it can be done either way. I hope you enjoy it!
By cooking the beef first, you can brown it and drain off the excess grease before adding it to the soup.
Can you substitute something for the white wine?
I have left it out a lot and it still taste good so you can prob skip it.
This looks like a really yummy and easy recipe! I’ll have to try it out this season. Thanks for linking up with Merry Monday!
I’ve made one similar, but yours sounds so much easier. I like to add a Serrano chile whole! The rounded tip are milder than the pointed tip! I toss in a whole one and let it cook with everything for a few hours and then pull it out! That’s why I use it whole – easier to find. Be sure to taste while cooking cuz if you leave it in too long it’ll just be too spicy to enjoy! (Ask me how I know?!? lol) Serving over corn bread sounds like icing on a cake!!! Thank you for sharing!
Just got this into my crockpot for supper tonight! Looks wonderful for sure. I did not have cooking wine so I used 1/2 cup of Chardonnay. I can’t wait! Thank you for this recipe
That’ll taste great, I hope you enjoy it!