If you’re craving a warm, nourishing, and low-effort meal, this Crockpot Vegetable Beef Soup is exactly what you need. Packed with tender chunks of beef, colorful vegetables, and flavorful broth, it’s a comforting classic made easier in your slow cooker. Whether you’re meal prepping for the week or feeding a hungry family on a chilly evening, this set-it-and-forget-it soup will be your new favorite go-to recipe.
This dish is not only incredibly filling, but it’s also loaded with nutrients, fiber, and protein—making it both wholesome and satisfying. Plus, it pairs perfectly with homemade bread, cheesy sides, or even a light salad.
Table of Contents
Why You’ll Love This Crockpot Vegetable Beef Soup
This slow cooker soup is the ultimate busy-day comfort food. Here’s why:
- Effortless preparation: Just toss everything in the crockpot and let it work its magic.
- Nutritious & hearty: Loaded with vegetables and protein-rich beef.
- Customizable: Use fresh, frozen, or leftover vegetables to make it your own.
- Freezer-friendly: Great for batch cooking and future meals.
- Budget-friendly: An affordable way to feed a family.
If you enjoy hearty one-pot meals like Crock Pot Crack Potato Soup or Crockpot Chicken Spaghetti, this beef and veggie soup will quickly become a favorite.
Ingredients for Vegetable Beef Soup
You’ll need a handful of wholesome ingredients to make this soup:
- 1 ½ lbs beef stew meat, cut into bite-sized pieces
- 4 cups beef broth (low sodium preferred)
- 1 cup water
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 1 cup green beans, fresh or frozen
- 1 cup corn kernels, fresh, canned, or frozen
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 tbsp Worcestershire sauce (optional, but recommended for depth)
Feel free to add other vegetables like peas, zucchini, or bell peppers. It’s a great clean-out-the-fridge recipe!
Kitchen Tools You’ll Need
To make this slow cooker soup, you’ll need:
- A 6-quart slow cooker
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Airtight storage containers for leftovers
How to Make Crockpot Vegetable Beef Soup
Step 1: Prep the ingredients
Dice all vegetables and cut the beef into small chunks. You can use stew meat or chuck roast for the best flavor and tenderness.
Step 2: Combine in crockpot
Add the beef, potatoes, carrots, celery, green beans, corn, diced tomatoes (with juice), seasonings, Worcestershire sauce, beef broth, and water into the slow cooker.
Step 3: Cook on low
Cover and cook on low for 8-9 hours or high for 5-6 hours, until the beef is fork-tender and vegetables are soft.
Step 4: Adjust and serve
Taste and adjust seasonings as needed. If you like a thicker broth, mash some of the potatoes and stir to thicken. Serve hot with crusty bread or butter swim biscuits.
Expert Tips for Perfect Soup Every Time
- Brown the beef (optional): For deeper flavor, sear the beef before adding to the slow cooker.
- Use Yukon gold potatoes for creamier texture and no peeling required.
- Don’t overcook vegetables like green beans or peas—add in the last hour for best texture.
- Add pasta or barley if you want a heartier stew-like consistency.
Easy Recipe Variations
This Crockpot Vegetable Beef Soup is highly adaptable:
- Low-carb version: Replace potatoes with cauliflower or turnips.
- Vegetarian version: Skip the beef and use vegetable broth and beans or lentils instead.
- Spicy kick: Add a pinch of red pepper flakes or a chopped jalapeño.
- Herbaceous flair: Stir in chopped fresh parsley or thyme before serving.
Try it alongside our Arugula Nectarine Salad for a refreshing contrast.
What to Serve with Vegetable Beef Soup
This soup pairs beautifully with:
- Crusty sourdough or stuffing biscuits
- Side salad with vinaigrette
- Grilled cheese or toasted sandwiches
- Crispy cauliflower chaffles
Nutrition Information (Per Serving)
Approximate values for 1 of 6 servings:
- Calories: 340 kcal
- Protein: 26g
- Fat: 10g
- Carbohydrates: 32g
- Fiber: 5g
- Sugar: 6g
- Sodium: 690mg
For a lighter soup, trim any excess fat from the beef and use low-sodium broth.
Make-Ahead, Storage & Freezer Tips
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooled soup in freezer-safe bags or containers for up to 3 months.
To Reheat: Warm on stovetop over medium heat or microwave in 60-second bursts until heated through.
Common Mistakes to Avoid
- Skipping the seasoning: Don’t forget salt, pepper, and herbs—they’re key for flavor.
- Overloading the crockpot: Leave room for ingredients to expand as they cook.
- Adding pasta early: If using, add in the last 20–30 minutes to prevent mushiness.
- Not trimming beef: Remove tough fat or gristle to keep the texture tender and clean.
FAQs About Crockpot Vegetable Beef Soup
Can I use ground beef instead of stew meat?
Yes! Brown it first and drain the fat before adding it to the crockpot.
Can I use frozen vegetables?
Absolutely. Add them in the last 1-2 hours to avoid overcooking.
What cut of beef is best?
Chuck roast or stew meat works well for tenderness after slow cooking.
Can I cook this on the stove instead?
Yes! Simmer over medium-low heat for 1.5–2 hours, stirring occasionally.
How do I thicken the soup?
Mash a few potatoes or add a slurry of cornstarch and water.
Related Comfort Food Recipes on RecipeZed
Expand your crockpot collection with these delicious recipes:
- Crockpot Ravioli Lasagna
- Creamy Cajun Chicken Pasta
- Garlic Butter Steak Bites
- Sweet Hawaiian Crockpot Chicken
- Crack Potato Soup
- Italian Crescent Casserole
For more hearty dishes, explore the dinner category.
Final Thoughts and Call to Action
This Crockpot Vegetable Beef Soup is the perfect way to warm up your weeknights. With its wholesome ingredients, rich flavor, and easy prep, it’s a classic you’ll come back to again and again.
If you enjoyed this recipe, please share it with friends and family, leave a comment below, and subscribe to RecipeZed for more slow cooker favorites and comforting meal ideas delivered straight to your inbox.
Print
Hearty Crockpot Vegetable Beef Soup : A Slow Cooker Classic
- Total Time: 8 hours 15 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
If you’re craving a warm, nourishing, and low-effort meal, this Crockpot Vegetable Beef Soup is exactly what you need.
Ingredients
- 1 ½ lbs beef stew meat, cut into bite-sized pieces
- 4 cups beef broth (low sodium preferred)
- 1 cup water
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 1 cup green beans, fresh or frozen
- 1 cup corn kernels, fresh, canned, or frozen
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 tbsp Worcestershire sauce (optional, but recommended for depth)
Instructions
Step 1: Prep the ingredients
Dice all vegetables and cut the beef into small chunks. You can use stew meat or chuck roast for the best flavor and tenderness.
Step 2: Combine in crockpot
Add the beef, potatoes, carrots, celery, green beans, corn, diced tomatoes (with juice), seasonings, Worcestershire sauce, beef broth, and water into the slow cooker.
Step 3: Cook on low
Cover and cook on low for 8-9 hours or high for 5-6 hours, until the beef is fork-tender and vegetables are soft.
Step 4: Adjust and serve
Taste and adjust seasonings as needed. If you like a thicker broth, mash some of the potatoes and stir to thicken. Serve hot with crusty bread or butter swim biscuits.
Notes
- Brown the beef (optional): For deeper flavor, sear the beef before adding to the slow cooker.
- Use Yukon gold potatoes for creamier texture and no peeling required.
- Don’t overcook vegetables like green beans or peas—add in the last hour for best texture.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 340 kcal
- Sugar: 6g
- Fat: 10g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 26g
