Crockpot Vegetable Beef Soup
Crockpot Vegetable Beef Stew is loaded with tender beef, hearty vegetables, and has a delicious, rich flavor. It’s an easy Slow Cooker dinner that the whole family will love.
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A warm and hearty soup is always a welcome meal in my house, especially when it’s made with wholesome ingredients and minimal effort. This Slow Cooker Vegetable Beef Soup is perfect for busy weeknights or Sunday suppers. It’s the kind of comfort food that makes everyone ask for seconds.
Why Should I Make This Crock Pot Soup
You'll love the easy prep work of this soup- just brown the beef, toss in the rest, and let the Crockpot do the work. It’s a balanced meal with protein, fresh vegetables, and potatoes all in one bowl. A simple and healthy meal for all to enjoy.
Plus, the leftovers are perfect! It tastes even better the next day. Stews and soups are the best fall menu items. They're hearty, filling, and keep you nice and warm. This Crockpot Vegetable Beef Soup checks all those boxes, just like my Hearty Beef Stew and my super simple One Pot Chicken Stew!
Let's Gather The Ingredients
- Oil: Olive oil, vegetable oil, or canola oil will also work.
- Beef: stew meat, you could also use a chuck roast cut into bite sized pieces.
- Onion: White or yellow works great.
- Carrots & celery: Cut into large chunks
- Potatoes: Yukon gold hold up the best for slow cooking
- Peas, green beans, and corn: can be fresh or frozen
- Herbs and spices: minced garlic cloves, salt, black pepper, paprika, a bay leaf, dried thyme, and a beef bouillon cube
- Tomatoes: tomato paste, diced tomatoes with juices, and spaghetti sauce or tomato sauce
How To Make Crockpot Vegetable Soup
- Step 1: Add oil to a skillet and heat it up. Toss stew meat in the oil and cook it until it's browned on all sides and ready to go in the Crockpot.
- Step 2: Dump all of the rest of the recipe ingredients into the Crockpot, including the beef you just browned. Stir everything. Place the lid on the Slow Cooker and cook. Once it's cooked, remove the bay leaves and serve. Salt and pepper to your liking when serving.
Recipe Tips
- Don't skip browning the beef if you have the time to do so. It enhances the flavor and gives the Beef and Veggie Stew a richer base.
- When prepping your vegetables, always cut them evenly. This ensures everything cooks at the same rate in the soup.
- I prefer to cook on low for the full time, so it gives the beef plenty of time to get nice and tender.
- If you want to change things up, swap out the protein. Try ground beef, leftover pot roast, or even chicken for a different spin on things.
Recipe FAQ's
Yes, you absolutely can! All you have to do is brown the beef and chop the veggies the night before. Place the prepped ingredients in appropriate air tight containers and place them in the fridge. Then, the next day when you're ready, add everything to the crockpot and cook as you would have.
Definitely, let the stew cool, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, follow the directions and simmer on low with a lid on for 5-6 hours or until the beef is tender.
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Crockpot Vegetable Beef Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound stew meat
- 1 medium onion cut into chunks
- 2 large carrots cut into bite sized pieces
- 2 ribs of celery cut into bite sixed pieces
- 4 cloves of garlic minced
- 2 tablespoons tomato paste
- 1 ½ teaspoons salt
- ½ teaspoon black pepper.
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 5 cups beef broth
- 1 beef bouillon cube
- 1 ½ cups spaghetti sauce or tomato sauce
- 1 pound Yukon Gold potatoes diced
- 1 1 4 ounce can diced tomatoes do not drain
- 1 cup frozen peas
- 1 cup frozen or fresh corn
- 1 ½ cups frozen green beans
- 2 Bay leaves
Instructions
- Heat olive oil a 12 inch skillet on medium high heat and add the stew meat and cook just until browned on all sides. Add to the slow cooker,
- Add all the remaining ingredients into the slow cooker and give it a stir.
- Cook on low 7-8 hours, remove the Bay leaves and season with salt and pepper to taste.
