Nothing says cozy comfort food quite like a bowl of Crockpot Vegetable Beef Soup. Imagine tender bites of beef mingling with colorful, hearty vegetables, all simmered together in a rich broth that takes zero effort thanks to your trusty slow cooker. This nourishing classic comes together almost magically—just toss in the ingredients, set it, and come home to a house filled with the most irresistible, savory aroma. Whether you want an easy weeknight dinner or a make-ahead meal for chilly days, this soup delivers unbeatable flavor and wholesome goodness in every ladle.
Ingredients You’ll Need
The magic of this recipe is how simple ingredients can produce such vibrant flavors and textures. Each thoughtfully chosen vegetable and spice not only boosts color and nutrition but also brings depth and heartiness to our Crockpot Vegetable Beef Soup.
- Beef stew meat (1 1/2 pounds): The foundation of our soup, beef adds protein and that signature slow-cooked tenderness.
- Beef broth (4 cups): Delivers a savory, rich backdrop that ties all the flavors together.
- Diced tomatoes with juice (1 14.5-ounce can): Adds brightness, tang, and extra body to the broth.
- Carrots (3 medium, peeled and sliced): Offer earthy sweetness and beautiful pops of orange.
- Celery (2 ribs, diced): Infuses clean, herbal notes and a touch of crunch.
- Onion (1 small, chopped): Aromatic and essential for fragrant, layered flavor.
- Potatoes (2 medium, peeled and cubed): Make the soup filling and silky, absorbing the savory broth beautifully.
- Green beans (1 cup, fresh or frozen): Add freshness and snap, even after a long simmer.
- Corn kernels (1 cup, fresh, canned, or frozen): Bring bursts of sweetness and golden color.
- Peas (1 cup, fresh or frozen): Lend sweetness and a tender pop to each spoonful.
- Garlic (2 cloves, minced): Gives the soup a gentle, aromatic bite.
- Dried thyme (1 teaspoon): An earthy herb that complements both meat and veggies.
- Dried basil (1/2 teaspoon): Sweetens and rounds out the soup’s flavor profile.
- Bay leaf (1): Adds subtle complexity as it simmers.
- Salt and pepper (to taste): Essential for seasoning and balancing all the flavors—taste before serving!
How to Make Crockpot Vegetable Beef Soup
Step 1: Gather and Prep the Ingredients
Start by prepping all your veggies—peel and slice the carrots, dice the celery and onion, and cube the potatoes. If using fresh green beans, trim and cut them into bite-sized pieces. Having everything ready to go makes the Crockpot Vegetable Beef Soup process quick and totally stress-free.
Step 2: Load Up the Crockpot
Add the beef stew meat, beef broth, diced tomatoes (with their juices), carrots, celery, onion, and potatoes directly into your slow cooker. Next, sprinkle in the minced garlic, dried thyme, dried basil, bay leaf, and plenty of salt and cracked black pepper. Give everything a light stir to combine. Already, it looks like a pot of promise!
Step 3: Slow Cook to Perfection
Set the crockpot to low for 8 to 9 hours (or high for 4 to 5 hours, if you’re in a hurry). As the Crockpot Vegetable Beef Soup simmers away, the beef becomes melt-in-your-mouth tender, and the vegetables release their flavor into the rich broth. Your home will be filled with mouthwatering aromas that’ll have everyone asking, “Is it ready yet?”
Step 4: Add the Final Vegetables
About 30 minutes before you’re ready to serve, stir in the green beans, corn, and peas. These tender veggies need less cooking time, ensuring they stay vibrant and retain their lovely textures in the finished soup. Remove the bay leaf before ladling your hot, fragrant Crockpot Vegetable Beef Soup into bowls.
Step 5: Taste and Adjust
Before serving, give your soup a taste and tweak the salt and pepper as needed. Every crockpot is a little different, so a final seasoning check ensures your Crockpot Vegetable Beef Soup is perfectly balanced and bursting with flavor.
How to Serve Crockpot Vegetable Beef Soup
Garnishes
A handful of chopped fresh parsley or a sprinkle of cracked black pepper makes a lovely finishing touch, adding a pop of freshness and color to every bowl. For extra richness, try a swirl of olive oil or a dusting of grated parmesan—each bite feels even more comforting.
Side Dishes
Nothing pairs with hot Crockpot Vegetable Beef Soup like a slice of warm, crusty bread, some flaky biscuits, or even a handful of classic crackers. These sides are absolutely perfect for dunking and soaking up all that savory broth, making your meal feel extra special and satisfying.
Creative Ways to Present
If you’re feeling a little fancy, serve your soup in a bread bowl for a wow-worthy twist, or pour it into individual mason jars for a fun, portable lunch. You can even top each bowl with homemade croutons or herby yogurt for an elevated, restaurant-style touch at home.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Vegetable Beef Soup stores like a dream. Cool it to room temperature, transfer to airtight containers, and refrigerate for up to 4 days. The flavors often meld and deepen, making your next serving even tastier.
Freezing
This soup freezes beautifully! Spoon cooled soup into freezer-safe containers, leaving a little space at the top for expansion. Label and freeze for up to 3 months. When you’re ready for a cozy meal, thaw overnight in the fridge or gently defrost in the microwave.
Reheating
To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally until hot. You can also pop single portions in the microwave for a quick lunch. If the soup thickens up in the fridge, just add a splash of broth or water until you reach your desired consistency.
FAQs
Can I use a different cut of beef?
Absolutely! While stew meat is classic, you can use chuck roast cut into cubes, leftover pot roast, or even ground beef if you’re looking for something quicker or more economical. Adjust cooking time as needed for best results.
Do I have to sear the beef first?
Searing the beef before adding it to the crockpot is optional, but it does add an extra layer of flavor and richness. If you have a few extra minutes, brown the meat in a hot skillet first, then proceed as directed for your Crockpot Vegetable Beef Soup.
Can I use frozen vegetables?
Go right ahead! Frozen carrots, peas, corn, and green beans work wonderfully here and help reduce prep time. Just add them in during the last 30 minutes of cooking to keep their bright color and crispness.
Is Crockpot Vegetable Beef Soup gluten-free?
Yes, this recipe is naturally gluten-free as written—just be sure to use a gluten-free beef broth, and you’re all set for a cozy, allergy-friendly meal.
How can I make this Crockpot Vegetable Beef Soup vegetarian?
Simply swap the beef for extra beans or hearty mushrooms, and use vegetable broth instead of beef broth. You’ll still get a wonderfully flavorful, comforting soup that’s brimming with veggies.
Final Thoughts
Give this Crockpot Vegetable Beef Soup a spot on your weekly menu, and it just might become your new favorite feel-good meal. It’s effortless, hearty, and perfect for sharing—so gather your loved ones, serve it hot, and savor every bite of this classic homemade comfort.
Print
Crockpot Vegetable Beef Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
A hearty and comforting vegetable beef soup cooked to perfection in a crockpot. This soup is packed with tender beef, an array of colorful vegetables, and flavorful herbs and spices.
Ingredients
Meat:
- 1 1/2 pounds beef stew meat, cut into bite-sized pieces
Broth:
- 4 cups beef broth
Vegetables:
- 1 (14.5-ounce) can diced tomatoes with juice
- 3 medium carrots, peeled and sliced
- 2 ribs celery, diced
- 1 small onion, chopped
- 2 medium potatoes, peeled and cubed
- 1 cup green beans (fresh or frozen)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (fresh or frozen)
- 2 cloves garlic, minced
Seasonings:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Place the beef, beef broth, diced tomatoes, carrots, celery, onion, and potatoes in the crockpot. Add garlic, thyme, basil, bay leaf, salt, and pepper. Stir well.
- Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours until beef is tender and vegetables are cooked.
- Add Vegetables: In the last 30 minutes, stir in green beans, corn, and peas. Remove bay leaf before serving.
- Adjust Seasoning: Taste and adjust salt and pepper. Serve hot with bread or crackers.
Notes
- For richer broth, sear beef before adding to the crockpot.
- Soup freezes well for up to 3 months.
- Ground beef can be used for a quicker version.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
