crock pot vegetable beef soup recipe

Written BySheba G Updated On
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The Best crock pot vegetable beef soup recipe

I have been making this crock pot vegetable beef soup for years and it is one of those recipes that always works. My kids love it and my husband asks for it all the time. It is the kind of meal that makes the whole house smell good and everyone gathers around the table. This soup is packed with vegetables and lean beef so it is filling and healthy. I like that I can just toss everything in the slow cooker in the morning and by dinner time it is ready. It is perfect for busy weeknights or for feeding a crowd on a cold weekend. The beef gets tender and the vegetables soak up all the flavor from the broth. It is a simple recipe but it always delivers.

Crock Pot Vegetable Beef Soup

4.9 from 951 votes

This hearty vegetable beef soup is made in a slow cooker for an easy and comforting meal. The beef becomes tender and the vegetables are perfectly cooked in a flavorful broth.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1.5 lbs beef stew meat, cut into bite-sized pieces
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
2 cups water
3 carrots, peeled and sliced
3 celery stalks, sliced
2 cups frozen mixed vegetables (corn, peas, green beans)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and black pepper to taste
2 tablespoons tomato paste

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat. Add the beef stew meat in a single layer and sear until browned on all sides. Work in batches if needed to avoid overcrowding the pan.
2Transfer the browned beef to the slow cooker. Add the chopped onion and minced garlic to the skillet and cook for 2 minutes, stirring frequently, until fragrant. Add the onion and garlic to the slow cooker.
3Pour the beef broth, diced tomatoes with their juice, and water into the slow cooker. Add the sliced carrots, sliced celery, frozen mixed vegetables, dried thyme, dried oregano, bay leaf, and tomato paste. Stir everything together.
4Season with salt and black pepper to taste. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender and the vegetables are cooked through.
5Remove the bay leaf before serving. Taste and adjust seasoning if needed. Ladle the soup into bowls and serve hot.

🔧Equipment

Large skillet
Slow cooker (6 quart or larger)
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 70mg🧂Sodium: 750mg🌾Total Carbs: 28g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 30g

📝Notes

For a thicker soup, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 30 minutes of cooking. This soup also freezes well for up to 3 months.

Watch Video Of How Crock Pot Vegetable Beef Soup Works

This crock pot vegetable beef soup is a meal I turn to again and again. It is easy to put together and always comes out delicious. Whether it is a busy weeknight or a family gathering, this soup is a reliable choice that everyone enjoys.

❓ Frequently Asked Questions About Crock Pot Vegetable Beef Soup

1. Can I use a different cut of beef for this soup?

Yes, you can use chuck roast or bottom round cut into cubes. These cuts become tender during slow cooking. Avoid lean cuts like sirloin as they can become dry.

2. Do I need to brown the beef first?

Browning the beef is recommended because it adds a rich flavor to the soup. However, if you are short on time, you can skip this step and add the raw beef directly to the slow cooker.

3. Can I add other vegetables?

Absolutely. Potatoes, zucchini, or bell peppers work well. Add potatoes at the beginning and softer vegetables like zucchini during the last hour of cooking.

4. How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months.

5. Can I make this soup in an Instant Pot?

Yes, use the saute function to brown the beef and cook the onions. Then add the remaining ingredients, seal the lid, and cook on high pressure for 35 minutes with a natural release.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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