Hobo Beef and Vegetable Soup

Hobo Beef and Vegetable Soup

38 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    6 h
  • Ready In

    6 h 15 m
Recipe by  KA187

“My grandma called this soup Hobo Soup. She said it was something they made way back when, out of whatever they had available in their garden and shelves. It is a large dish (they were a family of 10), so have a big pot or slow cooker! I have halved it and honed it a little since most of us use a grocery now and don't have 8 kids.”

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Adjust Servings

Original recipe yields 6 servings



  1. Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
  2. Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
  3. Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.

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Reviews (38)

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This is a great recipe but instead of using canned peas, beans and corn I used frozen and added a few handfuls of barley to round out the nutrition. Thanks for sharing!



This is exactly like the Autumn Soup I have made for years in the Fall. It doesn't seem like it would be tasty but it is wonderful with crusty bread. I have brought this to work and everyone wanted the recipe. An inexpensive, flavorful meal.



Hobo Beef & Vegetable Soup: "I'd give this a 2. But my family ate a TON. To me, it lacked 'oomph.'" Watching my husband and daughter gleefully devour their bowls made me nudge my rating up a star. This is definitely one of those soups that can clear out the remaining bags of frozen veggies, which is the way I went as I'm not a fan of the texture of canned green beans, peas, or corn. I followed the recipe exactly, (w/ the exception of the frozen veggies) and I used diced tomatoes instead of stewed. The end result, while tasty, wasn't mind-blowing, although when I went to simmer it on day 2, I added 1/2 c. ditalini pasta, which helped sponge up a bunch of the liquid. It's just a soup that can't decide if it wants to be chili, or a stew, so if I made it again, I would either sub stew meat for the ground beef (going the stew route), or decrease the liquids and sub kidney beans for the green beans & peas (going the chili route.) But regardless of which direction I took this recipe, I would most definitely bump up the seasonings; more garlic, pepper, thyme.

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Amount Per Serving (6 total)

  • Calories
  • 362 cal
  • 18%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 45.6 g
  • 15%
  • Protein
  • 23.7 g
  • 47%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 1182 mg
  • 47%

Based on a 2,000 calorie diet



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Slow Cooker Beef Vegetable Soup


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Quick and Easy Vegetable Beef Soup