There is something so comforting about letting a slow cooker quietly work all day, especially when it is filled with a hearty vegetable beef soup. This crockpot vegetable beef soup is rich, cozy, and full of tender chunks of beef and vegetables swimming in a deeply savory broth. It is the kind of dinner that makes the whole house smell warm and welcoming.
I love this recipe for busy days and cool evenings. You do a little prep, tuck everything into the slow cooker, and by dinnertime you have a nourishing, homemade meal that feels like it took all day. Grab some crusty bread and let's get started.
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Why You'll Love This Recipe
- Easy slow cooker dinner with minimal hands-on time
- Hearty and filling with tender beef and vegetables
- Perfect for cozy nights and meal prep
- Made with simple, wholesome ingredients
- Delicious for dipping crusty bread
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds chuck roast
- 1 teaspoon kosher salt, divided
- ½ teaspoon coarse ground black pepper, divided
- 4 russet potatoes, peeled and diced
- 3 carrots, peeled and diced
- 1 cup green beans, diced
- 1 cup corn
- 3 garlic cloves, minced
- 1 yellow onion, diced
- 2 bay leaves
- 3 tablespoons beef base
- ¼ cup tomato paste
- 5 cups water, or enough to cover ingredients by about ½ inch
- 1 cup frozen peas
Ingredient Notes and Substitutions
Chuck roast is ideal here. It becomes beautifully tender during the long, slow cook and adds incredible flavor to the broth.
Beef base gives the soup a rich depth. If you do not have it, a high-quality beef stock works well.
Frozen peas are added at the end to keep their bright color and gentle sweetness.
Instructions
- Heat a heavy skillet over medium-high heat with the vegetable oil.
- Season the chuck roast with half of the salt and pepper. Sear the beef for 5 to 6 minutes per side, until a deep golden crust forms.
- Trim away any large sections of fat and cut the beef into 2-inch chunks.
- Add the beef to the slow cooker along with the remaining salt and pepper, potatoes, carrots, green beans, corn, garlic, onion, bay leaves, beef base, and tomato paste.
- Add water to the hot skillet and scrape up the browned bits from the bottom. Pour this flavorful liquid into the slow cooker.
- Stir everything gently to combine, cover, and cook on low for 8 hours.
- Just before serving, stir in the frozen peas and let them warm through.
- Remove bay leaves and serve hot.
Pro Tips for Success
- Do not skip searing the beef. It adds so much flavor.
- Cut vegetables into even pieces for consistent cooking.
- Let the soup cook low and slow for the best texture.
- Taste before serving and adjust seasoning gently.
Storage and Reheating
Let leftovers cool completely, then store in an airtight container in the refrigerator for up to four days.
Reheat on the stovetop over medium heat or in the microwave, stirring occasionally.
Make Ahead and Freezing
This soup freezes beautifully. Once cooled, transfer to freezer-safe containers and freeze for up to three months.
Thaw overnight in the refrigerator and reheat gently on the stove.
Tips and Variations
- Add barley or rice for extra heartiness.
- Use sweet potatoes for a subtle twist.
- Add extra vegetables like zucchini or celery.
- Swap corn for lima beans if preferred.
- Serve with buttered crusty bread or rolls.
FAQs
You can, but searing adds a deeper, richer flavor to the soup.
It is hearty but still brothy, perfect for dipping bread
Low heat for 8 hours gives the best results, but high for 4 to 5 hours can work if needed.
📖 Recipe
Slow Cooker Vegetable Beef Soup
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
Slow Cooker Vegetable Beef Soup is the most comforting, EASY soup to make. Tasty and perfectly cozy to dip crusty bread into on a cool night!
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds chuck roast
- 1 teaspoon kosher salt, divided
- ½ teaspoon coarse ground black pepper, divided
- 4 russet potatoes, peeled and diced
- 3 carrots, peeled and diced
- 1 cup green beans, diced
- 1 cup corn
- 3 garlic cloves, minced
- 1 yellow onion, diced
- 2 bay leaves
- 3 tablespoons beef base (or high-quality beef stock)
- ¼ cup tomato paste
- 5 cups water (or enough to cover ingredients by ½ inch)
- 1 cup frozen peas
Instructions
- Heat a cast iron skillet on medium-high heat with the vegetable oil.
- Season the beef with half the salt and pepper.
- Sear the beef for 5-6 minutes per side until deep golden crust forms.
- Trim large fat sections and cut beef into 2-inch chunks.
- Add beef, remaining salt and pepper, potatoes, carrots, green beans, corn, garlic, onion, bay leaves, beef base, and tomato paste to the slow cooker.
- Pour water into the hot skillet, scrape browned bits, and add to slow cooker.
- Stir well, cover, and cook on low for 8 hours.
- Just before serving, add frozen peas and stir. Serve hot and enjoy!
Notes
Use a high-quality beef stock if not using beef base. This soup is perfect for meal prep and freezes well. Let it cool completely before freezing in airtight containers.
Nutrition
- Serving Size: 1 serving
- Calories: 368
- Sugar: 6g
- Sodium: 928mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 78mg
Serving Suggestions
Serve this crockpot vegetable beef soup with warm crusty bread, cornbread, or crackers. It is perfect for cozy family dinners, chilly evenings, or easy meal prep for the week.
Nutrition and Notes
Each serving is filling and balanced with protein, vegetables, and a savory broth. This recipe yields eight generous servings and is beginner-friendly. I have made it many times, and it always feels like a warm hug in a bowl.
Reader Reviews
Readers love how comforting and flavorful this soup is, especially how tender the beef becomes after a full day in the slow cooker.
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