Dana’s Slow Cooker Beef & Garden Veggie Soup

This slow cooker soup highlights those summer vegetables that will soon be appearing in your garden. It is a great soup to make on a rainy day. You can vary the vegetables easily to meet your families preferences. This soup has quickly become one of our family favorites; I hope that your family enjoys it as well!

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Slow Cooker Beef & Garden Veggie Soup

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 6 to 8 hours


  • 3/4 lb ground round or sirloin
  • 1 14.5 oz can diced tomatoes
  • 2 potatoes, diced
  • 1 14.5 oz can corn, drained
  • 2 small-medium zucchini, cut into half moon shapes
  • 2 small-medium summer squash, cut into half moon shapes
  • 1 stalk celery, sliced
  • 1-2 handfuls of fresh green beans, trimmed
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp Worcestershire sauce
  • 4-5 cans low sodium beef broth (I use water + beef base instead, you could also use vegetable stock)
  • salt and pepper to taste


  • Cook and drain ground beef seasoned with salt and pepper (you can use raw hamburger but I have noticed that it affects the texture of the meat).
  • Place ground beef in bottom of slow cooker. Add all vegetables and herbs/seasonings. Cover with beef broth. Cook on low for 6-8 hours.
  • Taste soup after cooking and adjust seasonings as needed. Serve with rolls & butter.


  1. Maegan says

    Loved this soup! Very hearty, you can basically throw in all the veggies you like…but the fresh green beans and zucchini are a MUST! I also chopped a whole onion and threw it in! Very good, and I froze half of it for later use!!!!

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