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
4.91 from 75 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.
4.91 from 75 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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About the author

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. Fledgling cook here, made this today for the wife.. Used whole can of each, green beans, corn and peas, plus the rest of the vegs.. also cut the cubed stew meat in quarters, to make it more like canned veg beef soup.. I used the cup of tomato sauce, skipped the paste and diced toms.. I’m sure it will need some more beef stock, but even so, as it is starting to cook tastes AWESOME. Thank you for sharing this recipe!5 stars

  2. The broth and meat were delicious in this but the potatoes won’t cook even after cooking it for 10 hours on low and 3 hours on high. They were rock hard and I cut them into small pieces. I’m guessing the acidity with all the tomato sauce was too much to cook the potatoes properly. I suggest, especially if you use Russet potatoes, to par cook them before putting them into the dish. Or just omit the tomato products until the end. Wasn’t fun spending 30 minutes sorting the potatoes out of the big pot of soup so I didn’t have to waste a big pot of otherwise delicious stew.2 stars

    1. I haven’t tried this recipe in an instant pot so I can’t say for sure Ali. If you try it, I would love to hear how it turns out!

  3. Great tasty soup but a cup of tomato sauce is way to much it over powers the taste of the rest of the beef and vegetables. Next time I think I’ll use a couple of tablespoons of tomato sauce and add more diced tomato. My guests agreed, though each to their own. Thanks for the great recipe, something to alter to your own taste..4 stars

  4. what size crock pot are you using? i’m needing enough soup for at least 15 people … will this receipe work for that many?

    1. Hi Peggy, for that many people you will want to double if not triple this recipe. You will need a larger crockpot like a 7 or 10-quart crockpot to make it all in one. Hope that helps!

  5. This recipe was a hit! I doubled it and slow-cooked it in the oven in a huge pot covered with tinfoil. My crockpot is only seven quarts to the top. Made it just as suggested except I left out the tomato sauce and used canned green beans. Prep time was more like an hour with all the chopping of vegetables and searing the beef. All the guys came back for seconds!5 stars

  6. Hello, I have a question. It’s just my husband and me and I will prepare just half of the recipe, do I have to reduce half the cooking time or do I have to use the full time?
    Thanks for your help and congratulations for your wonderful site! ‍

    1. I would still cook it based on the recipe instructions. You can check it earlier to see if the beef and vegetables are already tender.

  7. Looks so delicious. I’m planning to make this for a soup exchange and am wondering how many ounces are in each serving? Thanks!

  8. I love this vegetable soup recipe…. So simple and so delicious. I have made it several times and my family eats every bite!!! Can I cook this soup on high in the crock pot or is it better cooked on low??5 stars

  9. This vegetable soup is wonderful. I do add 2 cups of chopped green cabbage and 1 to 1-1/2 tsp. of marjarom to it. My mom always added those to her soup and it really makes it delicious.5 stars

  10. I made this over the weekend and gave some to a coworker. My coworker texted me at home to say it was awesome. Her husband took a spoonful, he said it was awesome and he wanted the recipe. I printed the recipe the next day. I thought it was great and easy to make. Will have to make again.5 stars

  11. This has become a staple for our family. The only differences I make is I omit the parsley since none of us care for it and I also leave out the tomato sauce.5 stars

  12. 1486 mg of sodium per serving? That is almost a single day’s recommended amount. Is this a misprint? From the recipe above, it looks like the only salt is in the broth and the canned tomatoes, and additional 2 teaspoons of salt……Why so much salt? Again, is it really 1486 mg of salt per serving? Thank you. I may try this tomorrow but will leave out the 2 tsp of salt.

    1. This is correct for the recipe as written, if you leave out the additional salt, it will certainly reduce the sodium levels.

  13. Holly,
    So glad I found your site. Love it!
    Can you suggest a bottle of wine to go with the beef vegetable soup?
    I’m taking the soup and wine to friends on Halloween eve. Would love a recommendation or two.
    Thanks for sharing.

    1. Hi Cathy,
      Thank you so much for your kind words! I apologize for the delay in response, I somehow missed this comment.

      I would suggest a light red with this soup such as a pinot noir. If you prefer something a little bit heartier, a Malbec would be great too!

  14. I have never attempted to make homemade vegetable beef soup and decided to try my hand at this. It was simple to make and so full of flavor! I cheated a little and added two cans of Veg-All instead of spending my Sunday morning chopping veggies. I did add the onion as called for in the recipe. It was just delicious!5 stars

    1. I would suggest freezing this in individual portions. Thaw in the refrigerator overnight and reheat in the microwave or on the stovetop until heated through.