Crockpot beef and vegetable soup makes a wonderful freezer meal. It’s a true dump-and-start slow cooker recipe that the whole family enjoys.
Crockpot beef and vegetable soup:
I’m on the other side of pregnancy now and soaking up every baby snuggle. With a newborn at home, I’ve had little desire to stand at the stove, so I’ve been grateful to work my way through the freezer meals I prepared before the baby arrived.
My mom and I teamed up to stock both our freezers with simple, reliable meals. We prepped, photographed, and froze several dishes — and this crockpot beef and vegetable soup is one of the favorites that kept coming up. I’ll be sharing the ones that actually taste great when I defrost and cook them, starting with this comforting soup.
Crockpot ground beef recipes:
This soup comes from a recipe my mom always made while I was growing up. Her card actually labeled it “spicy vegetable soup,” which I thought was too bold as a kid. My grandfather loved her version at family lunches. I tend to avoid very spicy food now, so I leave out the hot pepper, though a pinch of red pepper flakes (about 1/2 teaspoon) will add a welcome kick if you like heat.
Rather than cooking it on the stovetop like my mother did, I adapt it for the crockpot. It’s perfect for a busy household: brown the beef ahead of time, combine the vegetables and sauce, freeze the bags, then dump them into a slow cooker whenever you need an easy dinner.
Freezer crockpot recipes preparation:
Because this is meant to be frozen ahead, there’s a bit of prep before bagging. The steps are simple and repeatable, making it ideal for batch cooking sessions.
- Chop the onion, celery, and garlic and place them in a freezer-safe bag.
- Add the canned tomatoes, jar of pasta sauce, spices, and a bag of frozen mixed vegetables to the bag with the chopped produce.
- Brown the ground beef in a skillet, drain any excess grease, let it cool, then place the cooked beef in a second freezer-safe bag and seal.
- Freeze both bags. On cooking day, place both sealed bags directly into the crockpot—no need to thaw.
- Add a 10-ounce can of beef broth and 2 cups of water to the crockpot.
- Cover and cook on HIGH for 4–6 hours or on LOW for 6–8 hours, until the vegetables are tender and flavors have melded.
It helps to keep beef broth on hand; consider buying a can when you prep the meal so it’s ready in the pantry when you need it later.
Freezer meals with ground beef:
This recipe has a slightly vintage feel: the jar of pasta sauce serves as a convenient flavor base. I recommend a vegetable-forward pasta sauce—one labeled “garden” or containing visible vegetables like mushrooms and peppers—for the best texture and flavor. Exact jar sizes are flexible; a few ounces over or under won’t affect the result significantly.
The finished soup is cozy, robust, and very forgiving. It makes a generous batch—enough for several dinners and a few lunches—so it’s practical for a family or for anyone who appreciates leftovers. It’s especially handy when life is busy and you want a nutritious, ready-to-serve meal between tasks or feeding sessions.
Other ground beef ideas to try when you’re prepping freezer meals include simple shepherd’s pie, small-batch chili, taco-style ground beef, or a one-pan Salisbury steak with potatoes. These are all easy to scale and freeze for later.
Crockpot Beef and Vegetable Soup
A hearty, freezer-friendly crockpot soup made with ground beef, mixed vegetables, tomatoes, and a jar of chunky garden-style pasta sauce.
30 minutes
6 hours
6 hours 30 minutes
Ingredients
- 1 pound lean ground beef
- 1 cup chopped onions
- 1 cup sliced celery
- 2 cloves garlic, minced
- 1 30-oz jar chunky garden-style pasta sauce
- 14-oz can diced tomatoes
- 1 16-oz package frozen mixed vegetables
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 10-oz can beef broth
Instructions
1. Heat a large skillet over medium-high heat. Brown the ground beef until no longer pink. Let it cool slightly and drain well. When cool, place in a freezer-safe bag and seal.
2. While the beef cools, chop the onion, celery, and garlic.
3. Combine the chopped vegetables, pasta sauce, diced tomatoes, frozen mixed vegetables, sugar, salt, and pepper in a second freezer-safe bag. Seal and freeze with the beef.
4. When you are ready to cook, add both sealed bags to the crockpot. Pour in the beef broth and 2 cups of water.
5. Cook on HIGH for 4–6 hours or on LOW for 6–8 hours, until the vegetables are tender and the flavors are blended. Serve hot.
6. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 259
Total Fat: 9g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 53mg
Sodium: 1081mg
Carbohydrates: 23g
Fiber: 6g
Sugar: 11g
Protein: 21g