Best Vegetable Beef Soup Crockpot Recipe for Easy Dinners

When the weather turns chilly or you’re just craving a bowl of comfort, nothing quite compares to a hearty, flavorful vegetable beef soup simmered all day in the crockpot. This best vegetable beef soup crockpot recipe is a family favorite, packed with tender beef, vibrant vegetables, and savory broth.

It’s the kind of meal that fills your home with irresistible aromas and delivers a satisfying, wholesome dinner with minimal effort.

With just a little morning prep, your slow cooker does all the heavy lifting, melding the flavors and transforming simple ingredients into something extraordinary by dinner time. Whether you’re feeding a crowd, meal prepping for the week, or looking for a nourishing option that even picky eaters will love, this recipe is sure to please.

Plus, it’s endlessly customizable—swap in your favorite veggies or adjust the seasonings to suit your taste.

Ready to discover the ultimate crockpot comfort soup? Let’s dive in!

Why You’ll Love This Recipe

• Effortless and Hands-Off: After a quick sauté and chop, let your crockpot do all the work while you go about your day.
• Wholesome and Nutritious: Loaded with lean beef, fiber-rich vegetables, and a savory broth, this soup is a balanced meal in a bowl.
• Family-Friendly: Even picky eaters will gobble up the tender beef and sweet, colorful veggies.
• Meal Prep Perfection: Make a big batch for easy lunches or freeze portions for busy nights.
• Customizable: Swap in seasonal veggies or make it spicy—this recipe is a flexible blank canvas.
• Budget-Friendly: Uses affordable cuts of beef and pantry staple veggies, making it easy on your wallet.

If you love slow-cooked meals, you might also enjoy our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas and Slow Cooker Recipes Vegan Easy Meals for Busy Weeknight.

Ingredients

Below is a handy table for quick reference, followed by a more detailed list for your grocery run.

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 medium russet potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 cup peas (fresh or frozen)
• 1 (14.5 oz) can diced tomatoes (with juices)
• 6 cups low-sodium beef broth
• 2 tbsp tomato paste
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1¼ tsp salt, or to taste
• ½ tsp black pepper, or to taste
• 1 tbsp olive oil

Optional add-ins: a handful of baby spinach, 1 cup chopped cabbage, or a hot pepper for heat.

Equipment

• Large slow cooker (6-quart or larger): Essential for accommodating all the ingredients and allowing the flavors to meld.
• Large skillet: For searing the beef and sautéing the aromatics.
• Wooden spoon or spatula: To stir and deglaze the pan.
• Chef’s knife and cutting board: For prepping vegetables and beef.
• Measuring cups and spoons: To ensure accuracy in ingredients.
• Ladle: For serving the soup.
• Soup bowls: To enjoy your finished masterpiece!

Tip: If you plan to freeze leftovers, keep some airtight containers on hand for easy storage.

Instructions

1. Brown the beef (optional, but highly recommended):

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef in batches, seasoning with salt and pepper, and sear for 2-3 minutes per side until browned.

   Don’t overcrowd the pan—this step builds deep flavor.

2. Sauté the aromatics:

   Add diced onion, carrots, and celery to the same skillet (add a bit more oil if needed). Cook for 3-4 minutes, stirring occasionally, until the onion is translucent and vegetables begin to soften.

   Add the minced garlic and cook for another 30 seconds, just until fragrant.

3. Transfer to the slow cooker:

   Add the browned beef and sautéed vegetables to your crockpot. Scrape any browned bits from the skillet into the crockpot for maximum flavor.

4. Add remaining ingredients:

   Add potatoes, green beans, corn, peas, diced tomatoes (with juices), beef broth, tomato paste, bay leaves, thyme, oregano, remaining salt, and pepper into the slow cooker. Stir everything well to combine.

5. Cook low and slow:

   Cover and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours, until the beef is fork-tender and the vegetables are fully cooked.

6. Adjust seasoning and finish:

   Remove bay leaves. Taste the soup and adjust salt and pepper as needed.

   If you’d like to add spinach or cabbage, stir them in for the last 15 minutes of cooking.

7. Serve:

   Ladle the hot soup into bowls. Garnish with fresh parsley if desired.

   Serve with crusty bread or your favorite side.

Pro Tip: Browning the beef and sautéing the vegetables before adding them to the slow cooker truly elevates the final flavor—don’t skip this step if you have the time!

Tips & Variations

• Make it gluten-free: Double-check your broth and tomato paste labels to ensure they’re gluten-free.
• Swap the protein: Try ground beef, turkey, or even leftover roast beef for a twist. Just brown ground meats before adding.
• Add more veggies: Zucchini, bell peppers, sweet potatoes, and turnips work beautifully. For more veggie inspiration, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals.
• Spice it up: Add a pinch of red pepper flakes or a diced jalapeño for a kick.
• Boost umami: Stir in a splash of Worcestershire sauce or soy sauce (or a vegan alternative) for deeper flavor.
• Make it vegetarian: Omit the beef, use vegetable broth, and add extra beans or lentils for protein. Try our Low Calorie Vegetable Soup Recipe for Healthy Eating for a lighter version.
• Adjust consistency: Want a thicker soup? Mash a few potato chunks at the end of cooking and stir them in.

Leftovers taste even better the next day as the flavors continue to blend. This soup also freezes and reheats beautifully for future meals!

Nutrition Facts

The following nutrition facts are estimates for a serving (about 2 cups):

Note: Values are approximate and will vary depending on exact ingredients and quantities used.

Serving Suggestions

• Crusty Bread or Rolls: Serve with a rustic country loaf, baguette, or your favorite dinner rolls for dipping and soaking up every drop of broth.
• Side Salad: A crisp green salad with a tangy vinaigrette complements the hearty soup beautifully.
• Crackers or Breadsticks: Add some crunch with your favorite crackers or homemade breadsticks.
• Garnishes: Try fresh parsley, a sprinkle of grated Parmesan, or a dollop of sour cream for extra richness.
• Make it a meal: Pair with a light dessert like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a satisfying finish.
• Meal Prep: Portion into containers for grab-and-go lunches or easy weeknight dinners.

This vegetable beef soup also makes a comforting option for potlucks or sharing with neighbors and friends—just bring your crockpot along for effortless serving!

Conclusion

There’s something truly special about a bowl of homemade vegetable beef soup, especially when it’s been slow-cooked to perfection. This crockpot version brings together the best of both worlds: all the robust, savory flavors you crave, with the convenience of a set-it-and-forget-it method.

Every spoonful is packed with tender beef, garden-fresh veggies, and an herby, comforting broth—the ultimate cure for a busy day or a chilly evening.

Whether you’re a seasoned home cook or just getting started with your slow cooker, this recipe is sure to become a staple in your kitchen. Feel free to experiment with your favorite vegetables, swap proteins, or try vegetarian adaptations for a new twist each time.

And if you’re looking for more plant-based inspiration, don’t miss our Vegetarian Swiss Chard Recipes for Healthy Meals or Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

We hope this best vegetable beef soup crockpot recipe brings warmth and joy to your table all season long. Happy slow cooking!

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