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Slow-Cooked Beef Vegetable Soup

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Total Time
Prep: 10 min. Cook: 8 hours

By Taste Of Home Editorial Team

Recipe by Carol Calhoun, Sioux Falls, South Dakota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 27, 2023

Convenient frozen veggies and hash browns make this meaty soup a snap to make. Simply brown the ground beef, then stir everything together to simmer all day. It's wonderful served with bread and a salad. —Carol Calhoun, Sioux Falls, South Dakota

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Slow-Cooked Beef Vegetable Soup

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Prep Time 10 min
Cook Time 8 hours
Yield 10 servings (2-1/2 quarts)

Ingredients

  • 1 pound ground beef
  • 1 can (46 ounces) tomato juice
  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 2 cups frozen cubed hash brown potatoes, thawed
  • 1 envelope onion soup mix
Text Ingredients

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, crumbling meat; drain. Transfer to a 5-qt. slow cooker. Stir in juice, vegetables, potatoes and soup mix.
  2. Cover and cook on low for 8-10 hours.

Nutrition Facts

1 cup: 139 calories, 4g fat (2g saturated fat), 22mg cholesterol, 766mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 11g protein.

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