If you’re craving a hearty, comforting meal with minimal effort, this Slow Cooker Vegetable Beef Soup is perfect! Packed with tender beef, vibrant vegetables, and a rich, savory broth, this soup is the ultimate weeknight dinner or meal prep favorite. Just toss everything in the slow cooker and let it do all the work!
Why You’ll Love This Recipe
- Easy & Hands-Off: Set it and forget it—your slow cooker does the magic.
- Rich & Flavorful: Simmering for hours enhances the taste.
- Nutritious & Filling: Loaded with protein, fiber, and vitamins.
- Great for Meal Prep: Freezes beautifully for future meals.
Ingredients You’ll Need
- Beef Stew Meat (1 ½ lbs) – Lean, tender chunks that become melt-in-your-mouth delicious.
- Olive Oil (1 tbsp) – For browning the beef (optional but adds flavor).
- Carrots (3, chopped) – Adds natural sweetness.
- Celery (2 stalks, chopped) – Enhances depth of flavor.
- Potatoes (2 large, diced) – Russet or Yukon Gold work best.
- Onion (1, chopped) – A key flavor base.
- Garlic (3 cloves, minced) – Infuses the broth with a rich aroma.
- Diced Tomatoes (1 can, 14.5 oz) – Adds acidity and balance.
- Tomato Paste (2 tbsp) – Deepens the richness of the broth.
- Beef Broth (4 cups) – The foundation of a flavorful soup.
- Worcestershire Sauce (1 tbsp) – Adds a subtle umami boost.
- Italian Seasoning (1 tsp) – A mix of dried herbs for flavor.
- Bay Leaf (1) – Enhances the depth of the broth.
- Salt & Pepper (to taste) – Adjust as needed.
- Frozen Green Beans (1 cup) – Added near the end for freshness.
- Frozen Corn (1 cup) – Sweet and delicious.
- Frozen Peas (1 cup) – A perfect finishing touch.
Tools You’ll Need
- Slow Cooker (6-quart or larger)
- Large Skillet (for browning beef, optional)
- Cutting Board & Knife
- Wooden Spoon
How to Make Slow Cooker Vegetable Beef Soup
1. Brown the Beef (Optional for Extra Flavor)
Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned (about 3-4 minutes per side). This step adds depth to the soup but can be skipped if you’re short on time.
2. Add Ingredients to the Slow Cooker
Place the carrots, celery, potatoes, onion, and garlic in the slow cooker. Add the seared beef, then pour in the diced tomatoes, tomato paste, beef broth, Worcestershire sauce, Italian seasoning, bay leaf, salt, and pepper. Stir to combine.
3. Cook Low & Slow
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is tender and vegetables are soft.
4. Add Frozen Vegetables
About 30 minutes before serving, stir in the green beans, corn, and peas. Let them heat through.
5. Serve & Enjoy!
Remove the bay leaf, taste, and adjust seasoning if needed. Ladle into bowls and serve warm!
Serving Suggestions
- With Crusty Bread: Perfect for dipping!
- Sprinkle with Parmesan: Adds a salty, nutty kick.
- Pair with a Side Salad: Lightens up the meal.
Storage Tips
- 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 medium heat or in the microwave until heated through.
Frequently Asked Questions
Can I use ground beef instead of stew meat?
Yes! Brown the ground beef first, drain excess fat, then follow the rest of the recipe.
What other vegetables can I add?
Try adding zucchini, bell peppers, or mushrooms for extra variety.
Can I make this soup in an Instant Pot?
Yes! Use the sauté function to brown the beef, then add the rest of the ingredients and pressure cook on HIGH for 25 minutes, followed by a natural release.
Conclusion
This Slow Cooker Vegetable Beef Soup is the perfect combination of hearty, wholesome, and delicious. It’s a classic comfort meal with minimal effort, making it ideal for busy days.
Tried this recipe? Let me know how it turned out in the comments!
Preparation Time: 15 minutes
Cooking Time: 7-8 hours (low) / 4-5 hours (high)
Cuisine: American
Nutritional Information (Per Serving):
Calories: 320 | Protein: 28g | Carbohydrates: 35g | Fat: 8g | Fiber: 6g | Sodium: 720mg
Slow Cooker Vegetable Beef Soup
- Total Time: 0 hours
Description
If you’re craving a hearty, comforting meal with minimal effort, this Slow Cooker Vegetable Beef Soup is perfect! Packed with tender beef, vibrant vegetables, and a rich, savory broth, this soup is the ultimate weeknight dinner or meal prep favorite. Just toss everything in the slow cooker and let it do all the work!
Ingredients
- Beef Stew Meat (1 ½ lbs) – Lean, tender chunks that become melt-in-your-mouth delicious.
- Olive Oil (1 tbsp) – For browning the beef (optional but adds flavor).
- Carrots (3, chopped) – Adds natural sweetness.
- Celery (2 stalks, chopped) – Enhances depth of flavor.
- Potatoes (2 large, diced) – Russet or Yukon Gold work best.
- Onion (1, chopped) – A key flavor base.
- Garlic (3 cloves, minced) – Infuses the broth with a rich aroma.
- Diced Tomatoes (1 can, 14.5 oz) – Adds acidity and balance.
- Tomato Paste (2 tbsp) – Deepens the richness of the broth.
- Beef Broth (4 cups) – The foundation of a flavorful soup.
- Worcestershire Sauce (1 tbsp) – Adds a subtle umami boost.
- Italian Seasoning (1 tsp) – A mix of dried herbs for flavor.
- Bay Leaf (1) – Enhances the depth of the broth.
- Salt & Pepper (to taste) – Adjust as needed.
- Frozen Green Beans (1 cup) – Added near the end for freshness.
- Frozen Corn (1 cup) – Sweet and delicious.
- Frozen Peas (1 cup) – A perfect finishing touch.
Instructions
1. Brown the Beef (Optional for Extra Flavor)
Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned (about 3-4 minutes per side). This step adds depth to the soup but can be skipped if you’re short on time.
2. Add Ingredients to the Slow Cooker
Place the carrots, celery, potatoes, onion, and garlic in the slow cooker. Add the seared beef, then pour in the diced tomatoes, tomato paste, beef broth, Worcestershire sauce, Italian seasoning, bay leaf, salt, and pepper. Stir to combine.
3. Cook Low & Slow
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is tender and vegetables are soft.
4. Add Frozen Vegetables
About 30 minutes before serving, stir in the green beans, corn, and peas. Let them heat through.
5. Serve & Enjoy!
Remove the bay leaf, taste, and adjust seasoning if needed. Ladle into bowls and serve warm!
Notes
- 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 medium heat or in the microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (low) / 4-5 hours (high)
- Cuisine: American
