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!
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 Soup, Sausage Potato Soup, or Italian Chicken Noodle 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
- 15 Bean Slow Cooker Chili – always a home run!
- Slow Cooker French Onion Soup – comfort at its finest
- Slow Cooker Chicken Enchilada Soup – reader favorite!
- Crockpot Chicken Noodle Soup – comforting & delicious!
- Easy Crock Pot Ham and Potato Soup – one of my favorite recipes!
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.
Slow Cooker Vegetable Beef Soup
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Soup
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Can I use a can of cheese soup instead of tomato sauce and tomato paste?
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.
I like to use V8 in place of the tomato sauce
Sounds yum April!
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 tasty
Glad you enjoyed it Pat and that is a great idea! Definitely want to avoid overflowing the crockpot if you can.
Pat how do you freeze it?
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!
Yummy, that sounds so delicious Carolyn!
Can you tell me how much constitutes 1 serving please?
Hi Leanne, a serving is approximately 2 cups.
Very good, made it exactly as is. Love!!
Add a little thyme. Really adds to the flavor
I agree
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!
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.
Do you drain the tomatoes?
Hi Tammy, we added the diced tomatoes, juice and all, right into this recipe!
I am curious if that sodium amount is correct for a 1 cup serving using low sodium beef broth?
Hi Melissa, for this recipe the serving size is closer to 2 – 2 1/2 cups.
Love these recipes
I’m making this soup tomorrow …………. can’t wait ……….. sounds sooo yummy!!!
Thank you! I have a 6qt crockpot and wanted to be certain. That’s what I figured. Good recipe!
Glad to help Kaci!
Doubled the recipe and added a cup of pearl barley. Will cook on low for 9 hours over tonight. Can’t wait!!
What is the serving size? Is 232 calories for 1 or 2 cups?
A serving size is one cup Kaci.
I made this recipe today exactly as written and it was amazing!!
I am so glad you enjoyed it Jana!
Could I cook this on high for a little bit to cut down on the cooking time?
I wouldn’t recommend that Cassie. It will definitely alter the flavor.
Thank you very much for the recipe, I love soup and can’t wait to make it.
We love soup recipes too Kathy! Enjoy!
Can I use leftover cooked roast beef?
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!
what kind of potatoes do you use in this soup.
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.
I will make the same
Enjoy the soup Naz!