Crockpot Vegetable Beef Soup Recipe

A Hearty, Flavorful Comfort Classic Made Easy in Your Slow Cooker

When it comes to wholesome comfort food that warms you from the inside out, nothing quite compares to a bowl of Crockpot Vegetable Beef Soup. This recipe combines the tender richness of slow-cooked beef, the natural sweetness of vegetables, and the deep flavor of tomato broth — all simmered together to perfection. Whether you’re cooking for your family on a chilly evening or meal-prepping for the week, this slow cooker soup delivers big comfort with minimal effort.

Why You’ll Love This Recipe

There’s something deeply nostalgic about homemade vegetable beef soup — the aroma of onions and garlic mingling with simmering tomatoes, the sight of bubbling broth filled with colorful vegetables, and the tender chunks of beef that melt in your mouth. Using the crockpot not only makes it easier but also develops deeper flavors as the ingredients slowly cook together throughout the day.

Here’s why this recipe stands out:

• Effortless preparation – just chop, stir, and let your slow cooker do the work.
• Nutrient-packed – filled with lean protein, vitamins, and fiber-rich vegetables.
• Budget-friendly – uses simple ingredients that stretch into a large batch.
• Versatile – you can swap in any veggies or add pasta, rice, or barley.
• Freezer-friendly – makes a great meal prep option for busy weeks.

Ingredients

• 1 ½ pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 4 cups beef broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1 cup peas (added at the end)
• Fresh parsley, chopped (for garnish)

Instructions

1. Brown the Beef (Optional but Recommended)
   Heat olive oil in a large skillet over medium-high heat. Add beef cubes and sear until browned on all sides, about 5–6 minutes. This step adds rich depth to your soup but can be skipped if you’re short on time.
2. Prepare the Vegetables
   While the beef browns, chop your vegetables — onions, carrots, celery, potatoes, and green beans. Try to keep everything in uniform bite-sized pieces for even cooking.
3. Layer Ingredients in the Crockpot
   Add browned beef to the slow cooker, followed by onions, garlic, carrots, celery, potatoes, green beans, corn, diced tomatoes (with juice), tomato sauce, and beef broth. Stir to combine.
4. Season Generously
   Add salt, pepper, thyme, basil, bay leaf, and Worcestershire sauce. Stir again so all the flavors meld together.
5. Slow Cook to Perfection
   Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the beef is tender and the vegetables are soft but not mushy.
6. Add Peas & Adjust Seasoning
   About 15 minutes before serving, stir in peas and taste for seasoning. Adjust salt and pepper if needed.
7. Serve & Garnish
   Ladle soup into bowls and top with chopped fresh parsley. Serve hot with a side of crusty bread or buttered rolls.

Crockpot Vegetable Beef Soup

A hearty, comforting slow cooker soup filled with tender beef, colorful vegetables, and rich tomato broth.

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 8 bowls

Course: Dinner, Soup

Cuisine: American, Comfort Food

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lb beef stew meat cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 3 carrots sliced
• 3 celery stalks sliced
• 3 potatoes cubed
• 1 cup green beans cut into 1-inch pieces
• 1 cup corn kernels fresh or frozen
• 1 can diced tomatoes 14.5 oz, undrained
• 1 can tomato sauce 8 oz
• 4 cups beef broth
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• 1 cup peas added near end
• fresh parsley for garnish

Equipment

• Slow cooker
• Skillet
• Wooden spoon
• Chef’s knife

Method

 

1. Brown beef cubes in olive oil until golden on all sides.
2. Add all chopped vegetables, tomatoes, tomato sauce, and broth to the crockpot.
3. Season with salt, pepper, thyme, basil, bay leaf, and Worcestershire sauce. Stir well.
4. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours until beef and vegetables are tender.
5. Add peas 15 minutes before serving. Adjust seasoning to taste.
6. Serve hot, garnished with parsley.

Notes

Brown beef before adding for extra flavor. Soup tastes even better the next day!

Tips for the Best Crockpot Vegetable Beef Soup

1. Use the Right Cut of Beef:
Beef stew meat, chuck roast, or even short ribs work beautifully. They become tender as they slow cook and release flavor into the broth.

2. Brown the Beef First:
Although optional, browning the beef enhances flavor by caramelizing the surface and creating rich, savory undertones.

3. Layer Smartly:
Put dense vegetables (like potatoes and carrots) at the bottom of the slow cooker so they cook evenly. Softer veggies and the beef go on top.

4. Make It Ahead:
This soup tastes even better the next day! Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

5. Customize Your Veggies:
Try adding zucchini, mushrooms, or cabbage for variety. Just avoid overloading the crockpot — it needs space to simmer evenly.

Variations

– Classic Barley Twist:
Add ½ cup of pearl barley to the soup for a heartier version. The grains soak up the broth beautifully.

– Tomato-Free Version:
Replace the tomato products with extra beef broth and a splash of soy sauce for a different but equally savory take.

– Spicy Kick:
Add ½ teaspoon crushed red pepper flakes or a diced jalapeño for gentle heat.

– Low-Carb Option:
Skip the potatoes and corn, and replace them with chopped cauliflower and zucchini.

– Instant Pot Conversion:
Sauté the beef, onions, and garlic directly in your Instant Pot, then add remaining ingredients. Pressure cook on HIGH for 35 minutes with a 10-minute natural release.

Serving Suggestions

This crockpot vegetable beef soup pairs beautifully with:

• Crusty garlic bread – perfect for dipping into the savory broth.
• Simple green salad – balances the richness of the beef.
• Cheddar biscuits – for an extra-comforting meal.
• Parmesan topping – sprinkle some on top for cheesy goodness.

It’s also ideal for family gatherings or potlucks — hearty enough to serve a crowd but simple enough for a weeknight dinner.

Storage & Freezing

Allow the soup to cool completely before storing.

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze in labeled freezer-safe containers or bags for up to 3 months.
• Reheat: Warm on the stove over medium heat or in the microwave until hot. Add a splash of broth or water if needed.

Nutrition Snapshot (per serving)

Calories: 285 | Protein: 25g | Carbohydrates: 22g | Fat: 10g | Fiber: 4g | Sodium: 670mg

Final Thoughts

Crockpot Vegetable Beef Soup is one of those timeless dishes that never fails to comfort and satisfy. It’s packed with nutrients, flavor, and love — the kind of meal that makes you feel right at home. Whether it’s a busy weekday or a lazy Sunday, this slow cooker soup brings everyone to the table.