Crockpot Vegetable Beef Soup Recipe

This Crockpot Vegetable Beef Soup is the ultimate comfort food—hearty, rich, and packed with nutritious vegetables. It’s the perfect meal for a chilly day, requiring minimal effort but delivering maximum flavor. Just toss everything in the slow cooker and let it do the work!

Why You’ll Love This Recipe

• Effortless Cooking – The slow cooker does all the work.
• Packed with Flavor – Tender beef, hearty veggies, and a rich broth.
• Nutritious and Filling – Loaded with protein, fiber, and vitamins.
• Make-Ahead Friendly – Great for meal prep and freezer-friendly!

Ingredients You’ll Need

• Beef Stew Meat (1 ½ lbs, cubed) – Tender, slow-cooked beef for rich flavor.
• Olive Oil (1 tbsp) – For searing the beef.
• Yellow Onion (1, chopped) – Adds depth to the broth.
• Garlic (3 cloves, minced) – Boosts flavor with a savory touch.
• Carrots (3, sliced) – Sweetness and color in every bite.
• Celery (2 stalks, chopped) – Enhances the soup’s texture.
• Potatoes (2 large, diced) – Hearty and filling.
• Frozen Green Beans (1 cup) – A classic veggie addition.
• Frozen Corn (¾ cup) – Adds a touch of sweetness.
• Diced Tomatoes (1 can, 14.5 oz) – Brings a rich tomato base.
• Tomato Paste (2 tbsp) – Deepens the flavor.
• Beef Broth (4 cups) – The flavorful liquid base.
• Worcestershire Sauce (1 tbsp) – Adds umami richness.
• Italian Seasoning (1 tsp) – A perfect blend of herbs.
• Salt & Pepper (to taste) – Essential seasonings.
• Bay Leaf (1, optional) – Enhances the broth’s flavor.

Tools You’ll Need

• Slow Cooker (Crockpot)
• Large Skillet (for searing beef)
• Cutting Board & Knife

How to Make Crockpot Vegetable Beef Soup

Step 1: Sear the Beef (Optional, but Recommended)
Heat olive oil in a skillet over medium-high heat. Add beef cubes and sear until browned on all sides (about 3–5 minutes). This adds extra depth of flavor.

Step 2: Add Ingredients to the Crockpot
Transfer the beef to the slow cooker. Add onion, garlic, carrots, celery, potatoes, green beans, corn, diced tomatoes, tomato paste, beef broth, Worcestershire sauce, Italian seasoning, salt, pepper, and bay leaf.

Step 3: Cook the Soup
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beef is tender and vegetables are fully cooked.

Step 4: Adjust Seasonings & Serve
Remove the bay leaf. Taste and adjust seasonings if needed. Serve hot with your favorite bread or crackers!

What to Serve with Vegetable Beef Soup

• Crusty Bread or Dinner Rolls – Perfect for dipping.
• Grilled Cheese Sandwich – A classic comfort pairing.
• Side Salad – Adds freshness to balance the meal.

Tips for the Best Soup

• Sear the beef first – It locks in flavor and makes the soup even richer.
• Cut vegetables evenly – Ensures they cook at the same rate.
• Add frozen veggies last – If using more delicate vegetables (like peas), add them in the last 30 minutes.
• Make it thicker – Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) if you want a thicker broth.

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Let cool completely, then freeze in portions for up to 3 months.
• Reheat: Warm on the stovetop over low heat or microwave in short bursts.

Frequently Asked Questions

Can I use ground beef instead?
Yes! Brown 1 lb of ground beef and drain the fat before adding it to the slow cooker.

Can I make this on the stovetop?
Absolutely! Simmer everything in a large pot over medium-low heat for 1.5–2 hours until the beef is tender.

What other vegetables can I add?
Try zucchini, bell peppers, peas, or mushrooms for extra variety!

Conclusion

This Crockpot Vegetable Beef Soup is a cozy, nutritious, and satisfying meal that practically cooks itself. Whether you’re feeding a crowd or making a batch for meal prep, it’s a foolproof recipe you’ll come back to again and again.

Let me know if you try it—I’d love to hear how it turns out!

Preparation Time: 15 minutes
Cooking Time: 7–8 hours (LOW) or 4–5 hours (HIGH)
Cuisine: American

Nutritional Information (Per Serving):
Calories: 320 | Protein: 28g | Carbohydrates: 25g | Fat: 10g | Fiber: 4g | Sodium: 600mg

Print