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This Crockpot Vegetable Beef Soup recipe is a hearty, comforting dinner made with tender beef and lots of vegetables that simmer all day in a rich broth in the slow cooker. It’s a classic old-fashioned beef and vegetable soup recipe that’s perfect for chilly nights when you want something cozy and satisfying.
Table of Contents
- Slow Cooker Vegetable Beef Soup
- Why You’ll Love This Homemade Beef & Vegetable Soup Recipe
- Ingredients in Crock Pot Vegetable Beef Soup
- Variations & Substitutions
- How to Make Vegetable Beef Soup in the Crockpot
- Storage and Freezing
- Crockpot Vegetable Beef Soup Recipe FAQs
- More Crockpot Soup Recipes
- Crockpot Vegetable Beef Soup Recipe
Slow Cooker Vegetable Beef Soup
When you want a bowl of simple beef soup that’s packed with flavor, this Slow Cooker Vegetable Beef Soup is just the thing.
Made with stew beef, potatoes, carrots, green beans, and corn in a savory tomato-based broth, it’s a wholesome meal the whole family will love.
Why You’ll Love This Homemade Beef & Vegetable Soup Recipe
- Easy prep – with everyday ingredients you may already have on hand.
- A complete meal in one pot – with beef, potatoes, veggies, and a rich broth.
- Freezer-friendly – Makes a big batch that’s perfect for leftovers or freezing for later.
- Family favorite – most picky eaters enjoy this yummy crock pot soup.
- Warm and nourishing – perfect for fall and winter, and when you need comfort food.
- Family-friendly & budget-friendly – which makes it a great meal-rotation option.
We love eating this homestyle Vegetable Beef Soup served with a simple loaf of crusty bread, cornbread, or biscuits.
Try this soup with my Tex-Mex Cornbread Recipe.
Ingredients in Crock Pot Vegetable Beef Soup
For exact amounts in Slow Cooker Vegetable Beef Soup see the recipe card below.
- Olive Oil
- Beef Stew Meat (or cubed chuck roast, or ground beef)
- Vegetables: Onion, Carrots, Celery, Green Beans, Corn Kernels, Potatoes, Diced Tomatoes, Peas
- Garlic
- Seasonings: Salt, Black Pepper, Italian Seasoning, Garlic Powder, Onion Powder, Paprika
- Tomato Paste
- Bay Leaves
- Beef Bouillon
- Beef Broth
Variations & Substitutions
- Use ground beef instead of stew beef for an easier, budget-friendly version of Hamburger Vegetable Soup.
- Swap green beans for zucchini, peas, or cabbage depending on what’s in season.
- For a heartier soup, add cooked pasta, barley, or rice at the end.
- Make it spicy with a pinch of red pepper flakes or diced green chilies.
- Use sweet potatoes instead of regular potatoes for extra flavor and nutrition.
How to Make Vegetable Beef Soup in the Crockpot
- Heat the olive oil in a skillet. Brown the beef cubes on both sides (no need to cook through). Do this in two batches if needed, then transfer the beef to the crockpot.
- Note: Browning the beef is optional. I do it because it adds extra flavor and depth to the soup, but you can skip it and the soup will still be delicious.
- Optional: Sauté the veggies to help speed up overall cook time.
- Add onion, carrots, celery, green beans, corn, potatoes, diced tomatoes, garlic, salt, pepper, Italian seasoning, garlic powder, onion powder, paprika, and bay leaves to the crockpot.
- Stir the beef bouillon into the beef broth, then pour into the crockpot. (Skip the bouillon if your broth is already rich and flavorful.)
- Cover and cook on Low for 6–8 hours, or until the beef, potatoes, and vegetables are tender.
- Stir in the frozen peas during the last 15 minutes of cooking.
- Taste, adjust salt if needed, and serve Crockpot Vegetable Beef Soup hot with crusty bread.
Storage and Freezing
- Refrigerator: Store leftover Vegetable Beef Soup in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.
Crockpot Vegetable Beef Soup Recipe FAQs
Nope! Browning the beef is optional. I do it because it adds extra flavor and depth to the soup, but you can skip it and the soup will still be delicious.
Yes! Frozen mixed vegetables or frozen green beans work perfectly. Add them straight to the crockpot with no need to thaw.
Yes, cook on High for 4–5 hours, but Low gives the beef more time to get really tender.
Stew meat or chuck roast are both great options for flavor, and because they become tender after slow cooking. Ground Beef works, too.
Yes, simmer on the stovetop in a large Dutch oven for about 1 1/2 to 2 hours, or until the beef is tender.
More Crockpot Soup Recipes
Crockpot Chicken Tortilla Soup
Slow Cooker Minestrone Soup
Easy Crock Pot Beef Stew
Slow Cooker Split Pea Soup
Crock Pot Creamy Chicken Wild Rice Soup
If you make this old fashioned Vegetable Beef Soup recipe, let me know! Leave a comment with a star rating below. I’d love to hear from you!
Crockpot Vegetable Beef Soup
Ingredients
- 2 Tablespoons Olive Oil
- 2 lbs Beef Stew Meat (or cubed chuck roast)
- 1 Onion, diced
- 2 Carrots, diced
- 2 ribs Celery, diced
- 1 lb Fresh Green Beans (cut in 1” pieces)
- 1 15-ounce can Corn Kernels (or 2 cups)
- 1 lb Potatoes, diced
- 1 15-ounce can Diced Tomatoes, with juice
- 4 cloves Garlic, minced
- 1 ½ teaspoons Salt
- 1 teaspoon Black Pepper
- 2 teaspoons Italian Seasoning
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 2 Bay Leaves
- ¼ cup Tomato Paste
- 1 Tablespoon Beef Bouillon
- 4 cups Beef Broth
To Finish
- 1 cup Frozen Peas (or fresh)
Instructions
Prep
- Gather everything you'll need together. Then do all of the measuring and chopping. You can also do some prep as the meat browns.
Brown the Beef (see notes)
- In a skillet, heat the olive oil, then add the beef cubes and brown them on both sides (no need to cook all the way). You may need to do this in two batches. Then add the meat to the crockpot.
- Optional: Sauté the onion, celery, and carrots in the same skillet to soften them a bit. This speeds up overall cook time.
Add Veggies and Seasonings
- To the crockpot, add the onion, carrots, celery, green beans, corn, potatoes, diced tomatoes, garlic, salt, pepper, Italian seasoning, garlic powder, onion powder, paprika, and bay leaves.
Add the Broth
- Mix together the beef bouillon and the beef broth, then pour into the crockpot. Note: If your beef broth is a rich and robust one, you may not need the bouillon. Most commercial varieties are weak, and need the boost.
Slow Cook
- Cook on Low for 6-8 hours, or until the meat, potatoes and other veggies are tender.
Serve
- Taste and adjust salt, if needed.
- Serve with some crusty bread.
Notes
Browning the Beef
This is optional. I do it because it adds extra flavor and depth to the soup, but you can skip it and the soup will still be delicious.Storage and Freezing
Refrigerator: Store leftovers in an airtight container for up to 4 days.Freezer: Cool completely, then freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave. Approx. nutrition per serving: Calories: 320 | Protein: 27g | Carbs: 24g | Fat: 12g | Fiber: 4g | Sodium: 720mg |
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
