This hearty beef minestrone soup is full of fresh vegetables and tender beef and can be prepared in the slow cooker.
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This slow cooker beef minestrone soup is hearty and delicious. If you want to make it vegetarian friendly, omit the ground beef and swap out the beef stock for vegetable broth. Serve it with some Homemade French Bread and you have the perfect meal.
Recipe Ingredient Notes
To make our beef minestrone soup, you need the following ingredients:
- Ground beef
- Diced tomatoes
- Carrots
- Potatoes
- Celery
- Yellow onion
- Garlic
- Italian seasoning
- Salt
- Pepper
- Beef stock
- Water
- Tomato juice
- Red kidney benas
- Cannellini beans
- Zucchini
- Ditalini pasta
- Green beans
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Beef Minestrone Soup Recipe
- In a medium skillet, brown ground beef until completely cooked.
- Place your ground beef, diced tomatoes, carrots, potatoes, celery, onion, garlic, Italian seasoning, salt and pepper into your slow cooker.
- Add in beef stock, water, and tomato juice.
- Cover and cook on low heat 6-8 hours or high 3-4 hours.
- After cooking time is up, add in red kidney beans, cannellini beans, zucchini, pasta, and green beans. Cook on high heat for an additional 15 minutes or until pasta is tender.
Instant Pot Modification
To make this recipe in the Instant Pot, there are a few modifications. The recipe is just a little too big for my 6-quart Instant Pot. Here are the changes you would make:
- Instead of adding all 4 cups of beef broth, only add 2 before it cooks! When it is done pressuring and cooking, go ahead and all the other 2 cups of beef broth in.
- Completely omit the 3 cups of water. I feel it gives it more flavor and makes it more of a chunky soup!
- Use pre-cooked lean ground beef.
- You are going to add EVERYTHING into your pressure cooker at once. Put it in your pressure cooker and push the manual button or pressure cook button for 6 minutes. When it is done, let it release on its own for about 15 minutes and then turn the knob to venting. Add 2 more cups of beef broth and serve with salt and pepper if desired.
Recipe Notes
I don’t know about you, but all the different types of beef can be a little overwhelming at the store. It gets a little frustrating looking at all of them and they all look slightly different, but the meat could make or break dinner. If you are anything like me, you need exact names. Here are a few different types of beef I have used in this recipe, and they all tasted amazing.
- Lean Ground Beef. Ground Beef is definitely preferred in this recipe I go for as lean of ground beef as the store offers. Many stores carry ground beef that is 80 percent lean 20 percent fat. I always try to find a beef that is 10 percent fat, or lower.
- Ground Turkey. If you are looking for a lighter option, you could also use a ground turkey.
- Stew Beef. Many beef packages will say right on them, a stew beef. We also recommend using a boneless chuck roast.
Explore More Delicious Soup Recipes
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- Beef Lasagna Soup
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Beef Minestrone Soup Recipe
This hearty beef minestrone soup is full of fresh vegetables and tender beef and can be prepared in the slow cooker.
Serving servings
Ingredients
- 1 pound ground beef
- 14.5 ounces diced tomatoes, 1 can, do not drain
- 2 cups carrots, chopped
- 2 cups potatoes, chopped
- 1½ cups celery, chopped
- 1 yellow onion, diced
- 3 teaspoons minced garlic
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups beef stock
- 2 cups water
- 3 cups tomato juice
- 15 ounces red kidney beans, 1 can (drained and rinsed)
- 15 ounces cannellini beans, 1 can, (drained and rinsed)
- 1½ cups zucchini, diced
- 1 cup ditalini pasta, uncooked
- 15 ounces green beans, 1 can, (drained)
Instructions
- In a medium skillet, brown ground beef until completely cooked.
- Place your ground beef, diced tomatoes, carrots, potatoes, celery, onion, garlic, Italian seasoning, salt and pepper into your slow cooker.
- Add in beef stock, water, and tomato juice.
- Cover and cook on low heat 6-8 hours or high 3-4 hours.
- After cooking time is up, add in red kidney beans, cannellini beans, zucchini, pasta, and green beans. Cook on high heat for an additional 15 minutes or until pasta is tender.
Notes
Lean Ground Beef. Ground Beef is definitely preferred in this recipe I go for as lean of ground beef as the store offers. Many stores carry ground beef that is 80 percent lean 20 percent fat. I always try to find a beef that is 10 percent fat, or lower.
To make this recipe in the Instant Pot, there are a few modifications. The recipe is just a little too big for my 6-quart Instant Pot. Here are the changes you would make:
- Instead of adding all 4 cups of beef broth, only add 2 before it cooks! When it is done pressuring and cooking, go ahead and all the other 2 cups of beef broth in.
- Completely omit the 3 cups of water. I feel it gives it more flavor and makes it more of a chunky soup!
- Use pre-cooked lean ground beef.
- You are going to add EVERYTHING into your pressure cooker at once. Put it in your pressure cooker and push the manual button or pressure cook button for 6 minutes. When it is done, let it release on its own for about 15 minutes and then turn the knob to venting. Add 2 more cups of beef broth and serve with salt and pepper if desired.
Nutrition
Calories: 394 kcal · Carbohydrates: 64 g · Protein: 29 g · Fat: 4 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 35 mg · Sodium: 1218 mg · Potassium: 1660 mg · Fiber: 14 g · Sugar: 12 g · Vitamin A: 6315 IU · Vitamin C: 37 mg · Calcium: 159 mg · Iron: 8 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Why do you wait on the beans and zucchini? Making this now and thinking I’m just going to throw them in…
The beans just need to heat through. The zucchini will go mushy if it cooks all day. It doesn’t need to cook for hours. 15 minutes should be plenty of cooking time. If it needs a little longer, that is fine. Just make sure it’s cooked through. I hope this helps. Let me know if you have any other questions! Have a great day!
Thank you!!! Will wait:) it’s smells good!!
Just made this today and the family loved it. However, the soup thicken so much after the pasta cooked that there is no broth. What should I use to add more broth without changing the taste?
Did you add the pasta at the very end of the cooking time? You could add a little more beef stock and water if it was still too dry.
Amazing! This is so easy to put together the night before, cook all day the next day on lowest setting, then come home, turn the heat up, ad the last ingredients, and by the time ounce changed from work and taken the pets out, the soup is ready. Be warned: it makes a ton! My six quarter slow cooker was full almost to the brim! I had plenty of leftovers to split with my bf.
If I’m using a slow cooker do I still use 2 cups of the broth while it cooks and add the the last 2 at the end of add the whole 4 cups while it cooks
This recipe is for Slow Cooker Minestrone Soup. Scroll over the instant pot version of the recipe. The one you need is further down on the blog post. It’s all there with directions.
Can I freeze this soup? It makes a lot for my smaller family, so I’m hoping to freeze it? Would I freeze it without the noodles?
You can freeze this soup just fine. We do it all the time. Then just thaw and reheat!
Thanks for the recipe! For the Instant Pot recipe, would six minutes of manual time be enough when using boneless chuck roast?
I was also thinking about using the meat/stew function for 40 minutes for the chuck roast. However, I’m worried that the pasta will be overdone. What do you recommend? Thanks!!
Your printable recipe shows 3 cups of tomato sauce, but your directions say tomato juice. I double checked your instant pot recipe and it has tomato juice, so I think this recipe needs to be updated.
Thanks for catching that. It has been updated.
I will try this recipe using my slow cooker. However, I am leary of using 3 cups of tomato juice…seems like a lot of tomato. May increase the beef broth use less tomato juice. Will let you know how it turns out.
This recipe was really good. However, I think the veggie ingredients need to be reduce as they seemed to overtake the liquid in the finished product. Also I added potatoes at the end with the beans as they don’t take long to cook. I think follow recipe for 8 servings except in the final veggies and reduce that by half.