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Quick Crockpot Beef Vegetable Soup – Easy 30-Minute Recipe

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A quick and easy beef vegetable soup ready in under 30 minutes, using simple pantry ingredients. This hearty, crowd-pleasing soup is perfect for busy weeknights and will convert even the biggest vegetable soup skeptics.

Ingredients

Scale
  • 1 pound ground beef (80/20 works great)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 tablespoons tomato paste
  • 4 cups low-sodium beef broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 2 medium potatoes, diced into 1/2-inch cubes (about 1.5 cups)
  • 1 cup frozen chopped spinach or kale (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 1 bay leaf

Instructions

  1. Brown the Beef (5 minutes): Place a large pot over medium-high heat and add olive oil. Once shimmering, add ground beef. Break it up with a wooden spoon and cook until nicely browned, about 4-5 minutes. Leave about a tablespoon of fat in the pot for flavor.
  2. Cook the Aromatics (2 minutes): Add diced onion to the pot with the beef. Cook for about 2 minutes, stirring occasionally, until onion starts to soften. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add the Tomato Paste (1 minute): Push beef and onions to one side of the pot. Add tomato paste to the empty space and let it cook for about 30 seconds, then stir into everything.
  4. Add the Liquids (1 minute): Pour in beef broth, diced tomatoes (with juices), and tomato sauce. Stir together, scraping up any browned bits from the bottom of the pot.
  5. Add the Vegetables and Seasonings (2 minutes): Add frozen mixed vegetables, diced potatoes, oregano, basil, smoked paprika, black pepper, salt, and bay leaf. Stir to combine. If using frozen spinach or kale, add it now.
  6. Bring to a Boil, Then Simmer (15 minutes): Increase heat to high and bring soup to a boil. Reduce heat to medium-low, cover the pot, and let simmer for 15 minutes until potatoes are tender.
  7. Adjust Seasoning and Serve (2 minutes): Remove bay leaf. Taste and adjust salt and pepper as needed. Ladle into bowls and serve hot.

Notes

Don’t skip browning the beef—it creates deep flavor. Cut potatoes into uniform 1/2-inch cubes for even cooking. Use low-sodium broth to control salt level. Let soup rest for 5 minutes before serving to allow flavors to meld. Soup tastes even better the next day. For a thicker soup, mash some potatoes against the pot or use a cornstarch slurry. For Instant Pot: use sauté function to brown beef, then cook on high pressure for 8 minutes. For slow cooker: brown beef first, then cook on low 6-8 hours or high 3-4 hours, adding frozen vegetables in the last 30 minutes.

Nutrition

Keywords: beef vegetable soup, quick soup, easy weeknight dinner, crockpot soup, 30 minute meal, ground beef soup, frozen vegetable soup

Find it online: https://zorbmeal.com/quick-crockpot-beef-vegetable-soup-easy-30-minute-recipe/