Jennifer Davick
Prep Time
15 Mins
Cook Time
1 Hour 15 Mins
Makes 18 cups

Not sure what to do when you're running out of beef recipes but have a load of beef sitting in the fridge? 15 minutes is all the prep time you’ll need to get this 1-hour dinner simmering. If you don’t have a Dutch oven, you can cook the dish in a large crock pot or soup pot. This beef vegetable crock pot soup recipe is the ultimate comfort food to help keep you warm on a chilly winter night. Pro tip: Make a double batch so you can enjoy some now and freeze the leftovers for a quick meal on a busy weeknight.

How to Make It

Step 1

Cook meat in hot oil over medium-high heat in a large Dutch oven 6 to 8 minutes or until browned.

Step 2

Stir in frozen mixed vegetables, next 9 ingredients, and 1 1/2 qt. water, stirring to loosen particles from bottom of Dutch oven. Bring mixture to a boil over medium-high heat; cover, reduce heat to low, and simmer, stirring occasionally, 55 to 60 minutes or until potatoes are tender.

Step 3

Note: For testing purposes only, we used Knorr Chicken Bouillon cube.

Chef's Notes

An extra-large bouillon cube adds more flavor. If you don't have this size, you can use two regular cubes.

Ratings & Reviews

karengrathwohl's Review

January 12, 2012
Tasted very raw. Recommend sautéing onion, garlic, celery and herbs first. Also needed more salt and pepper, and added parm cheese at the table. There are better recipes out there.

Deborahfwright's Review

December 31, 2011
So easy and yet really delicious. I did change the recipe by adding beef stock in place of the chicken bullion. The entire family loved it.

CelesteLeich's Review

August 21, 2011
So amazingly simple and delicious. I added a bit more potato but that was the only change I made. I was worried it would taste too tomato-ey, but it came out perfect.

lakegirl1998's Review

December 19, 2010
I've been looking for a vegetable beef soup recipe my family would love, and this is it!! This one is a keeper, just like it is.