Crockpot Vegetable Beef Soup Recipe

Crockpot Vegetable Beef Soup Recipe is your answer to a comforting, no-fuss dinner that fills your home with rich aromas while you go about your day. Packed with tender chunks of beef, vibrant vegetables, and a savory broth, this set-it-and-forget-it soup is a family favorite that’s both hearty and healthy. All it takes is 15 minutes of prep—and your slow cooker does the rest!

Why You’ll Love This Recipe

• 🥣 True comfort food without the effort
• ⏳ Hands-off slow cooking — just 15 minutes of prep
• 🥩 Tender beef even from budget cuts
• 🥕 Loaded with veggies for fiber and flavor
• ❄️ Freezer-friendly and perfect for meal prep
• 🍽️ Feeds a crowd — 8 generous servings

Ingredients

• 1 tablespoon oil (for browning)
• 1 pound cubed beef (stew meat, chuck roast, etc.)
• 2 carrots, peeled and chopped
• 2 celery stalks, finely chopped
• 1 small yellow onion, finely chopped
• 2 tablespoons tomato paste
• 4 cloves garlic, minced
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• 4 cups low-sodium beef broth
• 1 pound potatoes, chopped (Yukon or Russet)
• 1 can (14 oz) diced tomatoes with juice
• 1 cup green beans, chopped (fresh or frozen)
• ¾ cup marinara sauce
• ½ cup corn, canned or frozen
• 1 bay leaf

Instructions

1. Brown the beef
   Heat oil in a large skillet over medium-high. Sear beef cubes on all sides until browned. Transfer to a 5- to 6-quart slow cooker.
2. Sauté veggies
   In the same pan, cook carrots, celery, and onion until the onion softens. Stir in tomato paste, garlic, salt, and seasonings. Cook for 1 minute.
3. Load the slow cooker
   Add the veggie mixture to the crockpot. Stir in broth, potatoes, diced tomatoes, green beans, marinara sauce, corn, and bay leaf.
4. Cook low & slow
   Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender and veggies are soft.
5. Finish & serve
   Remove bay leaf. Taste and adjust seasoning. Serve hot with bread or a crisp salad.

Recipe Details

this recipe

• Prep Time: 15 minutes
• Cook Time: 7–8 hours (LOW)
• Total Time: ~7.5 hours
• Servings: 8
• Calories: ~193 per serving

Nutrition Facts (Per Serving)

• Calories: 193
• Carbs: 21g
• Protein: 18g
• Fat: 5g
• Fiber: 3g
• Sodium: 927mg
• Vitamin A: 2900 IU
• Iron: 3mg

(Estimates only; values may vary by ingredients used.)

Tips & Variations

• 🥩 Skip browning? You can, but browning adds rich flavor.
• 🧄 Boost flavor: Use fresh garlic and herbs for max aroma.
• 🥦 Extra veggies? Add peas, kale, cauliflower, or zucchini.
• 🐓 Alternate proteins: Try shredded chicken or ground beef.
• 🥄 Creamy version: Stir in a splash of cream before serving.
• ❄️ Freezer tip: Freeze in thin layers for fast thawing.

FAQs

Q: Can I skip browning the beef?
Yes, but searing adds depth. It’s worth the extra 5 minutes!

Q: Can I use frozen veggies?
Definitely—frozen green beans, corn, and even mixed vegetables work great.

Q: Can I make this on the stove?
Yes! Simmer everything gently for about 1.5 hours until tender.

Q: How long does this keep?
Store in the fridge for 4–5 days or freeze up to 3 months.

Q: What beef cut is best?
Chuck roast or stew meat is ideal—budget-friendly and turns melt-in-your-mouth tender.

Crockpot Vegetable Beef Soup

This slow cooker vegetable beef soup is hearty, healthy, and effortless. Just 15 minutes of prep for a warm, comforting meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 8

Course: dinner

Cuisine: American

Calories: 193

Ingredients Equipment Method Notes

Ingredients

  

• – 1 tbsp oil
• – 1 lb cubed beef chuck roast or stew meat
• – 2 carrots chopped
• – 2 celery stalks chopped
• – 1 small onion chopped
• – 2 tbsp tomato paste
• – 4 cloves garlic minced
• – 1½ tsp salt
• – 1 tsp dried parsley
• – ½ tsp dried thyme
• – ¼ tsp paprika
• – ¼ tsp pepper
• – 4 cups beef broth
• – 1 lb potatoes chopped
• – 1 can diced tomatoes 14 oz
• – 1 cup green beans
• – ¾ cup marinara sauce
• – ½ cup corn
• – 1 bay leaf

Equipment

• Skillet
• – 5–6 qt slow cooker
• – Knife & cutting board

Method

 

1. In a skillet, heat oil and brown beef. Transfer to crockpot.
2. In same skillet, cook onion, carrots, celery. Stir in tomato paste, garlic, and seasonings.
3. Add veggies to crockpot along with all remaining ingredients.
4. Cover and cook on LOW for 7–8 hours (or HIGH for 4–5).
5. Remove bay leaf. Taste, season, and serve hot.

Notes

– Add extra veggies like peas, spinach, or zucchini
– Great for freezing—just cool completely first
– Chuck roast works beautifully for tender beef

Conclusion

This Crockpot Vegetable Beef Soup Recipe is your go-to when you want a cozy, nourishing meal with minimal effort. It’s a healthy, flavor-packed classic that will warm your belly and your home—and it’s so simple, you’ll want to make it again and again.