This slow cooker Vegetable Beef Soup is a hearty, healthy meal loaded with protein and vegetables. Made with chunks of beef and all of your favorite veggies!

When loading up on vegetables, we love Weight Loss Vegetable Soup and this homemade Vegetable Beef Soup recipe. Made in the slow cooker or on the stove top, it’s perfect for making ahead on a busy weeknight! Dinner will be waiting for you when you get home!

beef vegetable soup in slow cooker

An Easy Slow Cooker Soup Recipe

I am a big-time soup lover, and I’ll eat just about any vegetables you throw into it. This Vegetable Beef Soup can be made lots of different ways, substituting your favorite vegetables or spices for a combination that your family is sure to love!

Be sure to serve this with 30 Minute Dinner Rolls or a nice chunk of crusty bread to soak up all of that incredible broth!

If you love slow cooker soups as much as we do (and have some crusty bread handy), try Slow Cooker Chicken Enchilada SoupSausage Potato Soup, or Italian Chicken Noodle Soup.

bowl of slow cooker vegetable beef soup

How to Make Slow Cooker Vegetable Beef Soup:

  • Beef: Place your beef cubes in the slow cooker. You can brown them first or you can skip this step, but with soup recipes, I generally recommend browning the meat as it makes for a better broth! This is totally optional and won’t make a big difference.
  • Vegetables: Add some vegetables and some broth.
  • Cook: Turn it on, and let it cook away until everything is melt in your mouth tender.

See how easy that was?

What Cut of Beef is Best for Soup?

Because the meat is slow cooked in broth, it doesn’t need to be an expensive cut of beef to be tender in this crockpot vegetable beef soup.

I like to check my grocery store flyers to see what is on sale. If there is a particular roast that is on for a great price, I’ll buy one and cube it up to make this soup. If you’re not a sales shopper, chuck roast is a great option and will make for some incredibly tender beef.

If you’ve got ground beef instead, you will want to check out my Easy Hamburger Soup for an inexpensive, hearty meal.

Must Try Slow Cooker Soups

slow-cooker-vegetable-beef-soup in a bowl

Can I Make This Vegetable Beef Soup Ahead?

Soup is great for making ahead, and this easy vegetable beef soup is one of the best because the flavors just get better as it sits.

This is a great option for meal prepping on the weekend when you have more spare time, and then simply reheating throughout the week. Because it has no pasta or rice, it can be kept in the refrigerator for up to 4 or 5 days.

beef vegetable soup in slow cooker
4.92 from 81 votes↑ Click stars to rate now!
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Slow Cooker Vegetable Beef Soup

This slow cooker Vegetable Beef Soup is a hearty, healthy meal loaded with protein and vegetables. Made with chunks of beef and all of your favorite veggies!
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings


  • 1 tablespoon oil
  • 1 pound beef cubes
  • 1 pound potatoes finely chopped (about 4 medium)
  • 2 large carrots peeled and finely chopped
  • 2 ribs celery chopped
  • 1 small onion finely chopped
  • 14 ounces canned diced tomatoes
  • 1 ½ cups green beans chopped, fresh or frozen
  • 4 cups low sodium beef broth
  • 1 cup tomato sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons salt
  • 2 teaspoons garlic minced
  • 1 teaspoon dried parsley
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper


  • In a large frying pan over high heat, fry beef in oil just until browned on all sides. Add beef to a 6 quart slow cooker.
  • Add potatoes, carrots, celery, onion, tomatoes, beans, broth, tomato sauce, tomato paste, salt, garlic, parsley, paprika and pepper to slow cooker and stir to combine.
  • Cover and cook on low for 8-9 hours, until beef and vegetables are tender.
4.92 from 81 votes

Nutrition Information

Calories: 232 | Carbohydrates: 21g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 1486mg | Potassium: 1353mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3965IU | Vitamin C: 25mg | Calcium: 88mg | Iron: 5.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. We have never tried this recipe with that substitution Dennis but would love to hear how it turns out. For a closer substitute, you could try replacing it with tomato soup.

  1. Perfect! Doubled the recipe as written plus large pinch of thyme. Did reduce liquid by about a cup as my 6qt slow cooker was dangerously close to the lid. Keeping about 2” from cover avoids potential spillage and I prefer my ingredients larger, more Like a fork and spoon soup. Will freeze remaining . Thank you, that flavor is outrageously tasty5 stars

    1. Glad you enjoyed it Pat and that is a great idea! Definitely want to avoid overflowing the crockpot if you can.

  2. We’ve made this several times this winter…love it…I add a couple tablespoons pure maple syrup to it and it accentuates the flavor…wonderful!5 stars

  3. Omg! I followed the recipe exactly except I added some corn to mine. It was delicious! I will make this regularly! Thank you for sharing!5 stars

  4. Very delicious. My husband loved it. I did a few things different though. First I DID brown the beef and used the drippings and such in the broth. Second i used better than bouillon for the broth. I didn’t have the tomato sauce or paste so i used a can of Campbells tomato soup (not diluted) straight from the can. i did NOT drain my diced tomatoes. Used that juice too. Also i used Yukon gold potatoes. They seem to hold up to slow cooking without getting to squishy. Finally toward the end i did add in some barley. All great adjustments and very tasty. Good comfort food that’s pretty good for you too. We enjoyed with some French bread.5 stars

    1. Doubled the recipe and added a cup of pearl barley. Will cook on low for 9 hours over tonight. Can’t wait!!

    1. I’ve only made the recipe as written. If you use cooked beef, you may want to add it about halfway through the cooking. Let us know if you try it with cooked roast beef Trish!

    1. Any kind of potatoes will work in this recipe. Russets tend to get a little bit softer while waxy potatoes will hold their shape a bit better.