Crockpot Vegetable Beef Soup

Crockpot Vegetable Beef Soup is the ultimate comfort food. Packed with tender chunks of stew meat, hearty vegetables, and slow-cooked in a rich, savory broth, this slow cooker recipe is perfect for busy days. Just toss everything into the crockpot and come home to a warm, satisfying meal the whole family will love.

Why You’ll Love This Recipe

• Easy hands-off cooking in the slow cooker

• Full of rich, deep flavor from slow simmering

• Loaded with wholesome, hearty ingredients

• Great for meal prep and leftovers

• Freezer-friendly and perfect for batch cooking

• Customizable with your favorite vegetables

• Perfect for cold weather and cozy dinners

• Balanced meal with protein, veggies, and carbs

• No fancy ingredients required

• Filling and family-approved

Ingredients

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

• 1 tablespoon olive oil

• 1 pound stew meat

• 1 medium onion, cut into chunks

• 2 large carrots, cut into bite-sized pieces

• 2 ribs celery, cut into bite-sized pieces

• 4 cloves garlic, minced

• 2 tablespoons tomato paste

• 1½ teaspoons salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• 5 cups beef broth

• 1 beef bouillon cube

• 1½ cups spaghetti sauce or tomato sauce

• 1 pound Yukon Gold potatoes, diced

• 1 (14-ounce) can diced tomatoes, undrained

• 1 cup frozen peas

• 1 cup frozen or fresh corn

• 1½ cups frozen green beans

• 2 bay leaves

Directions

1. Brown the meat:
   Heat olive oil in a large skillet over medium-high heat. Add the stew meat and cook just until browned on all sides. Transfer the meat to the crockpot.

2. Add ingredients to the crockpot:
   Add the onion, carrots, celery, garlic, tomato paste, salt, pepper, paprika, thyme, beef broth, bouillon cube, spaghetti or tomato sauce, diced potatoes, diced tomatoes (with juice), peas, corn, green beans, and bay leaves to the slow cooker. Stir to combine.

3. Cook low and slow:
   Cover and cook on low for 7–8 hours, or until the beef and vegetables are tender.

4. Final touches:
   Remove the bay leaves and taste to adjust seasoning if needed. Serve hot.

Servings and timing

• Servings: 8

• Prep time: 15 minutes

• Cook time: 8 hours (on low)

• Total time: 8 hours 15 minutes

Variations

• Spicy kick: Add red pepper flakes or a diced jalapeño.

• More veggies: Add zucchini, mushrooms, kale, or bell peppers.

• Grain swap: Replace potatoes with barley or rice for a twist.

• Different protein: Use ground beef, turkey, or even leftover roast beef.

• Low-carb option: Skip the potatoes and add cauliflower florets instead.

• Herb variations: Try rosemary, oregano, or Italian seasoning instead of thyme.

• Tomato-free version: Omit tomato sauce and diced tomatoes for a clearer broth.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.

• Freezer: Freeze in individual portions in freezer-safe containers for up to 3 months.

• Reheating: Reheat on the stovetop over medium heat or in the microwave until hot. Add a splash of broth or water if needed to loosen the soup.

FAQs

Can I use a different cut of beef?

Yes, you can use chuck roast, bottom round, or even ground beef if preferred.

Can I cook this on high instead of low?

Yes, cook on high for 4–5 hours, but low and slow yields more tender meat.

Do I need to brown the beef first?

Browning the meat adds flavor, but you can skip it if you’re short on time.

Can I use fresh herbs instead of dried?

Absolutely. Use about 1 tablespoon of chopped fresh herbs for every teaspoon of dried.

How do I thicken the broth?

You can stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) 30 minutes before serving.

Is this soup gluten-free?

It can be! Just make sure your bouillon and tomato products are gluten-free.

Can I add pasta to this soup?

Yes. Add small pasta like elbow macaroni during the last 20–30 minutes of cooking.

What’s the best way to freeze this soup?

Cool completely, portion into freezer-safe containers, and freeze. Thaw overnight in the fridge before reheating.

Can I make this vegetarian?

Yes! Omit the beef and use vegetable broth. Add canned beans for protein.

What type of potatoes are best?

Yukon Gold or red potatoes hold up well in slow cooking without becoming mushy.

Conclusion

Crockpot Vegetable Beef Soup is the ultimate hearty, hands-off meal. With tender beef, flavorful broth, and a rainbow of veggies, it’s the kind of soup that warms you from the inside out. Perfect for a busy weekday dinner or batch cooking on the weekend, this recipe is a must-have for your cold-weather meal rotation.

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