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Crock Pot Kielbasa Bacon Beef Vegetable Soup

Here's a delicious twist on the traditional crock pot beef vegetable soup :) We've added bacon and kielbasa to jazz it up a bit.
Prep Time12 mins
Cook Time8 hrs
Total Time8 hrs 12 mins
Course: Main
Cuisine: Comfort Food, Crock Pot
Servings: 8



  • Lightly grease, oil or butter the slow cooker insert.
  • Place the vegetables in the bottom of the crock pot, top with the meats, and then sprinkle with the garlic and Italian seasonings.
  • Pour 1 cup each of the beef stock and vegetable/tomato juice over the top.
  • Cover and cook on low 8 hours; high 4 1/2 to 5 hours.
  • About 20 minutes before serving:
  • Stir the soup and add as much of the remaining beef stock and vegetable juice as you like to reach the consistency you prefer.
  • Add the Worcestershire sauce, salt, and pepper to taste.

Freezer Meal Prep:

  • Place add the ingredients in a large, labeled freezer bag. Lay flat and freeze up to 3 months.
  • Note: If you're low on freezer space you can opt to add the juices, tomatoes, and beef stock when cooking. If you go this route, I wouldn't freeze the potatoes. They don't seem to do as well if they aren't frozen with a lot of liquid.


Dietary Adjustments: Diabetic, low glycemic index eaters, low carb & keto eaters AND Paleo dieters can benefit by substituting purple, orange or white sweet potatoes for the Russet potatoes in this recipe. Cauliflower is also a viable option. I personally prefer white sweet potatoes, but it's your choice of course.
Serving Suggestions: Top with more bacon, diced parsley or sour cream to serve.