Warm up with a bowl of Slow Cooker Beef & Veggie Soup!
It’s officially soup season or at least it is at my house! Is it at yours? It’s time to enjoy this Slow Cooker Beef & Veggie Soup. This post was originally posted in 2013, I’m sharing it again today.
This is by far my favorite time of the year even with the hectic schedules and busy upcoming holiday season! Not to mention, planning the best Tweeter-ific First Birthday Party…ever! I may go overboard, but I’m okay with that!
In all of the busy life happenings around here lately that means one my favorite beef & veggie soup needed to be made even easier than normal!
What did I do? Tossed it in the slow cooker! That means little work on my part and by the end of the day we had a batch of warm cornbread and soup!
How to Make Slow Cooker Beef & Veggie Soup
This soup is my grandma’s recipe. She used to bring it to our house this time of year when I was a kid in big pitchers. She always used anything she had in the cupboards for it too!
I know that we all looked forward to it at our house and it was a happy day when grandma was bringing soup over.
She no longer makes it like she used to so now, I make it. Then, my parents come over and my dad takes jars of it back home to enjoy that wonderful soup.
I know it seems strange to say this about food but it brings back memories each time I enjoy this soup.
When making this you will want to add salt and/or pepper to your taste. We are not a salt family at all, so it’s very rare we will ever add it. I just enjoy it poured over homemade cornbread!
Here are a few of my favorite items to use for this, remember these are affiliate links.
We pour this soup into these mason jars and take over to family members as well!
Enjoy!
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Slow Cooker Beef & Veggie 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
- Begin by spraying the slow cooker with nonstick cooking spray.
- Add in all of the ingredients in order, but do not add in the pasta.
- Let this cook on low for 8-10 hours or until the veggies are soft.
- 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.
Nutrition
did you make this recipe?
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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!