Crockpot Beef Vegetable Soup

Why You’ll Love This Recipe

This soup is the ultimate set-it-and-forget-it meal. The slow cooker does all the work, allowing the beef to become incredibly tender while the vegetables soak up the savory broth.

It’s also highly customizable. You can use whatever vegetables you have on hand, making it a great way to clean out your refrigerator. The result is a nourishing, satisfying dish that’s perfect for meal prep or cozy family dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef stew meat, cut into bite-sized pieces
salt
black pepper
olive oil
onion, chopped
garlic cloves, minced
carrots, sliced
celery stalks, sliced
potatoes, diced
green beans, trimmed and cut
corn kernels
diced tomatoes (canned)
tomato paste
beef broth
dried thyme
dried oregano
bay leaf
fresh parsley, chopped

Directions

1. Season the beef stew meat with salt and black pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned. This step adds extra flavor but can be skipped if short on time.
3. Transfer the browned beef to the crockpot.
4. Add the chopped onion, minced garlic, carrots, celery, potatoes, green beans, and corn to the crockpot.
5. Stir in the diced tomatoes, tomato paste, beef broth, dried thyme, dried oregano, and bay leaf.
6. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender and the vegetables are cooked through.
7. Remove the bay leaf before serving.
8. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

Servings and timing

Servings: 6–8

Preparation time: 20 minutes
Cooking time: 7–8 hours on low or 4–5 hours on high
Total time: Approximately 8 hours (including prep)

Variations

You can substitute sweet potatoes for regular potatoes for a slightly sweeter flavor. Add peas during the last 30 minutes of cooking to maintain their bright color and texture.

For a thicker soup, stir in a slurry made from cornstarch and water during the final 30 minutes of cooking. If you prefer a brothier soup, simply add more beef broth.

You can also include barley or small pasta, though you may need to adjust the liquid and cooking time accordingly.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently on the stovetop over medium heat or microwave individual portions until heated through. Add a splash of broth or water if the soup has thickened during storage.

This soup freezes very well. Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

Do I have to brown the beef first?

Browning adds extra depth of flavor, but you can skip this step if you’re short on time.

Can I use frozen vegetables?

Yes, frozen vegetables work well. Add them directly to the crockpot without thawing.

What cut of beef works best?

Beef stew meat or chuck roast cut into chunks works best because it becomes tender during slow cooking.

Can I make this soup on the stovetop?

Yes, simmer the soup in a large pot over low heat for about 1½ to 2 hours, or until the beef is tender.

How can I make the soup thicker?

Use a cornstarch slurry or mash some of the potatoes in the soup to naturally thicken the broth.

Can I add pasta to this soup?

Yes, add small pasta during the last 30–40 minutes of cooking to prevent it from becoming too soft.

Is this recipe gluten-free?

As written, it can be gluten-free if your beef broth and canned products are certified gluten-free.

Can I prepare this the night before?

Yes, you can chop the vegetables and store them in the refrigerator overnight to save time in the morning.

What herbs pair well with beef vegetable soup?

Thyme, oregano, rosemary, and bay leaf complement the beef beautifully.

Can I use ground beef instead?

Yes, brown and drain ground beef before adding it to the crockpot, though the texture will be slightly different.

Conclusion

Crockpot Beef Vegetable Soup is a timeless, comforting dish that delivers hearty flavor with minimal effort. Packed with tender beef and nourishing vegetables, it’s a reliable recipe for chilly days, meal prep, or anytime you need a warm, satisfying bowl of homemade soup. Once you try it, it’s sure to become a regular favorite in your kitchen.

Crockpot Beef Vegetable Soup

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Crockpot Beef Vegetable Soup is a hearty, slow-cooked meal filled with tender beef, wholesome vegetables, and a rich savory broth. This comforting soup develops deep flavor with minimal effort, making it perfect for busy days and cozy dinners.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 7–8 hours (low) or 4–5 hours (high)
• Total Time: Approximately 8 hours
• Yield: 6–8 servings
• Category: Soup
• Method: Slow Cooker
• Cuisine: American
• Diet: Halal

Ingredients

• 1 1/2 lbs beef stew meat, cut into bite-sized pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 1 cup green beans, trimmed and cut
• 1 cup corn kernels
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 2 tbsp fresh parsley, chopped

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Instructions

1. Season beef stew meat with salt and black pepper.
2. Heat olive oil in a skillet over medium-high heat and sear beef until browned on all sides. Transfer to crockpot.
3. Add onion, garlic, carrots, celery, potatoes, green beans, and corn to the crockpot.
4. Stir in diced tomatoes, tomato paste, beef broth, thyme, oregano, and bay leaf.
5. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is tender and vegetables are cooked through.
6. Remove bay leaf before serving.
7. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm.

Notes

• Browning the beef adds extra flavor but can be skipped if needed.
• Frozen vegetables may be used without thawing.
• Add peas during the last 30 minutes for best texture.
• For a thicker soup, stir in a cornstarch slurry during the final 30 minutes.
• Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 340
• Sugar: 6g
• Sodium: 720mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 75mg