slow cooker beef and vegetable soup recipe

Written ByJenny Smyth Posted on
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The Best slow cooker beef and vegetable soup recipe

I’ve been making this slow cooker beef and vegetable soup recipe for years, and it’s always a hit with my family. The dish has its roots in traditional American comfort food, with the rich flavors of beef, vegetables, and broth simmering together in a slow cooker.

The aroma that fills the house when it’s cooking is amazing, and the taste is even better. My kids love it when I serve it with some crusty bread or over rice, and it’s a perfect meal for a weeknight or a special occasion.

I’ve also noticed that the longer it cooks, the more tender the beef becomes, which is a big plus in my book. Plus, the best part about this recipe is that you can customize it to your taste by adding or subtracting vegetables – my family loves carrots, potatoes, and green beans, but feel free to add your own favorites!

I like to use lean beef for this recipe because it stays moist and flavorful even after hours of cooking. This recipe is also incredibly easy to make – just throw all the ingredients into the slow cooker and let it do its magic.

I’ve been making this recipe for years, and it’s always a crowd-pleaser. My husband loves it when I serve it with some crusty bread or over rice – he says it’s the perfect comfort food.

The soup freezes beautifully too, so you can make a big batch and store it in the freezer for later. Whether you’re serving this at home or taking it to a potluck, I promise you’ll be the star of the show with this delicious slow cooker beef and vegetable soup recipe.

Slow Cooker Beef and Vegetable Soup

Slow Cooker Beef and Vegetable Soup

4.9 from 1287 votes

This hearty slow cooker beef and vegetable soup is a complete meal in a bowl. Tender chunks of beef simmer with a medley of vegetables in a savory broth until perfectly cooked.

Prep Time20 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1.5 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 carrots, peeled and sliced
3 celery stalks, sliced
2 potatoes, peeled and cubed
1 can (14.5 oz) diced tomatoes, undrained
4 cups beef broth
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and black pepper to taste
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat until shimmering.
2Add the beef cubes in a single layer and sear for 3 to 4 minutes per side until deeply browned.
3Work in batches if needed to avoid overcrowding the pan.
4Transfer the browned beef to the slow cooker.
5Add the diced onion and minced garlic to the same skillet and cook over medium heat for 2 to 3 minutes until the onion is translucent.
6Scrape any browned bits from the bottom of the pan and pour the onion mixture into the slow cooker.
7Add the carrots, celery, potatoes, diced tomatoes with their juices, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker.
8Stir everything together until the tomato paste is well incorporated.
9Cover the slow cooker and cook on low heat for 7 to 8 hours or on high heat for 4 to 5 hours.
10The beef should be fork-tender and the vegetables soft when done.
11In the last 15 minutes of cooking, stir in the frozen peas and let them heat through.
12Remove the bay leaves, season with salt and black pepper to taste, and serve hot.

🔧Equipment

Slow cooker (6-quart or larger)
Large skillet
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 75mg🧂Sodium: 720mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 30g

📝Notes

For a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the soup during the last 30 minutes of cooking. You can substitute any vegetables you have on hand, such as green beans or corn. Leftovers keep well in the refrigerator for up to 4 days.

Watch Video Of How Slow Cooker Beef and Vegetable Soup Works

This slow cooker beef and vegetable soup recipe is always a good idea for any occasion – whether you’re serving it at home or taking it to a potluck.

My family loves reheating leftovers from this recipe because they say it tastes even better after sitting in the fridge overnight.

You can store leftover soup in an airtight container in your fridge for up to 5 days or freeze it for up to 3 months.

❓ Frequently Asked Questions About Slow Cooker Beef and Vegetable Soup

Q: What type of beef should I use for this recipe?

I recommend using lean beef for this recipe because it stays moist and flavorful even after hours of cooking. You can use either chuck roast or round roast – both work well.

Q: Can I make this recipe without a slow cooker?

No problem! If you don’t have a slow cooker, you can easily make this recipe on your stovetop or in your oven. Just brown the beef and cook the vegetables separately before combining them in a large pot or Dutch oven.

Q: Can I customize this recipe to suit my dietary needs?

This recipe is very adaptable – just omit any ingredients that don’t agree with you or substitute them with healthier options.

Q: How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 5 days – just store it in an airtight container in your fridge.

Q: Can I freeze this soup?

Yes! This soup freezes beautifully – just store it in an airtight container or freezer bag for up to 3 months.

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