Hobo Beef and Vegetable Soup Recipe - Allrecipes.com
Hobo Beef and Vegetable Soup Recipe
  • READY IN 6+ hrs

Hobo Beef and Vegetable Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    6 hrs

    6 hrs 15 mins


  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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  • Cook's Note
  • The soup should not need any more liquid added, but if the veggies and meat can't be submerged in the broth, add more broth -- or if you prefer, a little tomato juice or tomato-vegetable juice cocktail.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2010

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!

Most Helpful Critical Review
Apr 08, 2011

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.

Mar 09, 2010

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.

Oct 12, 2010

Delish! I changed a few things this time I made it. I used plum tomatoes that I smashed w/ about 8 ozs of tomato sauce instead of the canned tomatoes. Added two extra potatoes and about 3 cups extra beef broth. I will DEFINITELY be making this again--also great the second day!! UPDATE: This time I also used fresh green beans instead of the canned and cooked the soup in a pot on the stove-top. Way good with all the fresh veggies! Thanks for a great recipe. :)

Jan 20, 2011

I can't give 5 stars because I did make some changes. I used stew meat, celery salt instead of seed, a bag of frozen mixed vegetables instead of canned and a 15 oz can of tomato sauce because we like it more saucy. This was a hit and I will certainly make it again, using the same changes.

Sep 16, 2011

This is a great soup and I've made it several times. One time I was in a hurry and put the ground beef in the crock pot raw and it cooked up fine. Another time I used frozen mixed vegetables instead of canned. My husband doesn't like chunky stewed tomatoes so I use tomato sauce. Half way through I add more beef broth because it usually needs it.

May 02, 2011

This was very satisfying after a full day of yardwork. I only had a 32 oz carton of beef broth so I skipped the potatoes since I thought they might soak up too much liquid. I followed the advice of the reviewers and used a half bag of frozen veggies. The only reason I took away a star was because I added some Italian seasoning and am glad I did. It made it perfect for us. I liked that the broth was more beefy than tomatoey. I will make this again with the potatoes but will make sure to have extra beef broth on hand as the recipe states.

Mar 26, 2010

Yummy. My crock pot filled up before I could add the beans and peas, which was okay, because I didn't have them anyway. I was planning to add frozen mixed veggies in their place, but the soup was good with all the other veggies already. Oh, and I didn't have celery seed, so I used a little celery salt instead. Thanks for a good recipe.


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  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 45.6 g
  • 15%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 1182 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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