Slow Cooker Vegetable Beef Soup

Slow Cooker Vegetable Beef Soup with is the most comforting, EASY soup you’ll make. You’ll want to dip crusty bread into the amazing flavors in this soup!

Slow Cooker Vegetable Beef Soup with is the most comforting, EASY soup you'll make. You'll want to dip crusty bread into the amazing flavors in this soup!
Slow Cooker Vegetable Beef Soup

Slow Cooker Vegetable Beef Soup doesn’t sound like it would be the most amazing dish you have to make this season. I totally get it, the name sort of sounds like a canned soup you’d gloss over.

What this soup actually is? AMAZING. With a deeply rich, flavorful, gravy-like soup filled with genuinely tender bites of beef, potatoes, carrots, corn, peas and green beans, I promise you’ll actually feel a wave of warmth and comfort in this bowl of soup.

The BEST Slow Cooker Beef and Vegetable Soup you'll ever eat and so easy to make!

In college there was a local French restaurant I LOVED. For $10 you were served a three course dinner including the most amazing rich beef soup and it was served with all the french bread you could dip in it. Honestly it was better than the main course or the dessert.

This soup has been a close second for me. Every time we make it I set the slow cooker to cook in the early morning and my husband stops at the grocery store on the way home from work to pick up two baguettes of fresh French bread. Served with an easy salad with a lemon olive oil dressing, this is one of our favorite meals (and the kids love this soup too!).

Tips for making this Slow Cooker Vegetable Beef Soup:

  • Brown your beef! I used a chuck roast, seared it well on both sides, then trimmed and cut it into chunks.
  • I browned the beef in my cast iron skillet and got a GOOD crust on both sides with plenty of kosher salt and black pepper.
  • Secret weapon? Beef Base! I use Better than Bouillon and you can see the good sized dollop I added.
  • If not using a base use beef stock instead of broth and its even more important to get a good sear on the meat, then deglaze the pan with the stock to make sure all the beef flavor comes with it.
  • Instead of diced tomatoes I use tomato paste, the concentration of flavors adds so much more.
  • Serve this with crusty french bread, I promise you won’t regret it.

The ingredients of the Slow Cooker Vegetable Beef Soup.

Truth be told, I made this dish to photograph this week. Then I ended up not being well enough to eat it and had to be on a bland diet. When my husband warmed up a bowl of it for dinner I actually sat next to him just so I could smell it. It is that good.

Don’t be fooled by the name or how easy the ingredients and prep are! There is a lot of flavor in this beef and vegetable soup.

You'll want to dip crusty french bread in this AMAZING Slow Cooker Vegetable Beef Soup!

Q&A about the vegetables in this Slow Cooker Vegetable Beef Soup:

  • I used frozen peas and added them at the end of cooking as they only need to warm through. Lets them stay vibrant and taste fresh.
  • I used fresh green beans in the soup because I keep them on hand, you can use frozen.
  • I used fresh carrots as the texture for fresh is always different compared to frozen carrots that can become rubbery.
  • For the potatoes I used russet but also frequently make the dish with Yukon or even baby yukon potatoes.
  • If you wanted a more fall flavored soup you could even swap the potatoes for sweet potatoes.

Looking for more Slow Cooker Soups?

Tools used in the making of this Slow Cooker Vegetable Beef Soup:
3 Qt. Slow Cooker: The perfect size for side dishes for 10-12 people, this slow cooker is an absolute bargain and a workhorse.
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Pig Tail Flipper: I use this to flip the chuck roast easily. I use this tool EVERY time I cook something that requires flipping, it is amazing.
Beef Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.

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Slow Cooker Vegetable Beef Soup

Slow Cooker Vegetable Beef Soup with is the most comforting, EASY soup you'll make. You'll want to dip crusty bread into the amazing flavors in this soup!
Yield 8 Servings
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 tablespoon canola oil
  • 2 pounds chuck roast
  • 1 teaspoon Kosher salt divided
  • 1/2 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 *
  • 1/4 cup tomato paste
  • 5 cups water (or enough to cover the ingredients by about ½ inch)
  • 1 cup frozen peas

Instructions

  • Heat a cast iron skillet or other heavy skillet on medium high heat with the canola oil.
  • Season the beef with half the salt and pepper.
  • Sear the beef for 5-6 minutes on each side until you see a deep golden crust formed on each side.
  • Trim any large sections of fat and cut the rest of the beef into 2 inch chunks.
  • To slow cooker the add the beef, rest of the salt and pepper, potatoes, carrots, green beans, corn, garlic, yellow onion, bay leaves, beef base and tomato paste.
  • Add water to your cast iron skillet on medium high heat and scrape up the browned bits in the skillet.
  • Add the water to your slow cooker.
  • Stir well and cook for 8 hours on low.
  • Just before serving add in the frozen peas and stir.

Notes

*Use a high quality beef stock if not using the base.

Nutrition

Calories: 367kcal | Carbohydrates: 32g | Protein: 27g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 928mg | Potassium: 1124mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4245IU | Vitamin C: 20.5mg | Calcium: 63mg | Iron: 4.2mg
Keyword: Slow Cooker Vegetable Beef Soup

Kinda waxed poetic about this recipe a lot huh? Haha. That’s how much I love it!

Slow Cooker Vegetable Beef Soup with is the most comforting, EASY soup you'll make. You'll want to dip crusty bread into the amazing flavors in this soup! #soup #beef #slowcooker #crockpot #comfortfood
Slow Cooker Vegetable Beef Soup with is the most comforting, EASY soup you'll make. You'll want to dip crusty bread into the amazing flavors in this soup! #soup #beef #slowcooker #crockpot #comfortfood
Slow Cooker Vegetable Beef Soup with is the most comforting, EASY soup you'll make. You'll want to dip crusty bread into the amazing flavors in this soup! #soup #beef #slowcooker #crockpot #comfortfood

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Great recipe! I have yet to make a flavorful vegetable beef soup UNTIL NOW! ?? Great easy recipe and so yummy! We plan to freeze the leftovers for my maternity leave!

  2. I put this in my slow cooker this morning. I am cooking this today so I don’t have to cook tomorrow. It was easy to put together. Going to the store to get some french bread. Looking forward to eating it.

  3. i haven’t tried it yet but I have a question. Could I use College Inn broth or is having the left over water and browning supposed to work?

    Could I use stew meat for it as well??

    1. Yes, that would work. You can use broth instead of the water and the beef base though I might still add a scoop of the base, if you have it, to deepen the flavor. I hope you enjoy it!

  4. Wow! We just love this soup! I use top sirloin though, because I’m picky like that. I could eat this all winter long!

      1. Good but a little bland for my taste. After original pot made one adding a couple of diced jalapeños and one using quarter pound of hot chorizo. Both added just enough flavor and heat without becoming a Tex-Mex wanna be soup.

  5. I made your vegetable beef soup for the slow cooker last night for dinner. It was absolutely fantastic! With our children all grown, my husband and I….both 74….love to try new things. I followed and added everything to a tee….no deviations. My husband, my sous chef, dices everything to perfection. I love the fact that you use Better than Bouillon soup base, it adds extraordinary flavor. We divided the left over soup, freezing one container, and refrigerating the other for lunch today. Keep up the deliciousness from your kitchen. Thank you!

  6. I always hate when someone reviews without actually trying the recipe, or changing it so much it doesn’t resemble the original recipe at all! With that said, I made the recipe pretty much as written, but used leftover prime rib. The soup was superb, and even better the next day. I used beef broth instead of water, but still used the Better Than Bouillon because that just gives a depth in itself that straight broth just can’t do. Definitely a keeper!

  7. Hello I just found this recipe and I am going to give it a go! I have some cabbage I need to use before it goes bad. I was thinking of adding some of it in. When should I do this? Or do you have another recipe with cabbage I could try?

    Thanks! Excited to try it!

  8. Your picture seems to look more red than my recipe turned out It’s like more tomato sauce appearing. Any suggestions on that?

  9. My entire family loved this recipe! The kids didn’t even protest a single vegetable! It was easy to make and easily adjustable the second time around when I didn’t have all the listed veggies on hand. This has quickly become a regular in our household.

      1. I want to make this soup. I need to be careful though on what I eat so I would like to know what a serving size is? I see all the nutrients but don’t see the serving size.

  10. I am so excited to try your recipe! Thanks for sharing it. Can I make it a day before I plan to eat it? I will be traveling and won’t have access to everything I need. Will everything be ok?

  11. I made this, wondering “could it be THAT good?” I was not disappointed! I will be scrapping the old traditional recipes I’ve used to make vegetable beef soup. This is my new favorite!

  12. Love this soup! Made it with Chuck the first time, fantastic! The second time I used ground chuck – and it was fantastic! The first one I cooked in the slow cooker for about 5 1/2 hours on high – I cut things pretty small – and the ground Chuck I used my dutch oven in the oven 325* oven til the veggies were tender. Served them both with warm French bread! Had 4 teenage boys go nuts over it….Thank you SO much!

    1. So what are the cooking times please……is it 8hrs on high or a certain amount of hours on high then so many hours on low. I work during the day so just want to make sure I cook it right. Thanks?

  13. Maybe this just isn’t something I have a taste for, but I tried the recipe and it just didn’t resonate for me. I think I prefer beef soups with a tomato base, this one just seemed to be missing something.

  14. I was curious. Did you not like my comment about your recipe and some tweaks I made? I noticed that my previous comment is not posted on your comments. Just wondering because I’ve used so many of your recipes……

    1. Sorry, but I don’t see your comment. I’m glad you’re loving the recipes and it doesn’t offend me when people tweak them. I’m glad they feel comfortable enough to adapt the recipes to fit more to their liking or get their creative juices flowing. Have a great day!

  15. This soup was wonderful and perfect for a snowy day. The preparation was a tad time consuming, but well worth it! My kids and husband devoured it. I tasted it through the cooking process and towards the last hour I added a pack of dried French onion soup. I was looking for a richer flavor and that was spot on. I also added a splash of Merlot. Yummy!! This is going to be a “go to” soup in this house. Thank you so much for sharing.

  16. I love your vegetable soup recipe with the tomato juice! Just discovered this recipe and wanted to get your opinion on doing half beef stock (using the Beef base) and half tomato juice for more of that ‘veggie soup’ flavor. Do you think that would still be a good consistency/flavor? Thanks in advance!

      1. *Update* I tried this out and it was PERFECT! I travel on the weekends for work so I love to have portion sized jars of soup to freeze for a quick meal when I get home. I’m already looking forward to this Sunday’s soup! Going to stop by the grocery store and pick up some crusty bread on my way home ?

  17. Hey this recipe sounds great but I would like to add vermicelli to it. Do you know when in the recipe should I add it?

  18. I am about ready to make this soup but have a question: is it ok to cut the chuck roast into pieces ***before I do the sear***? That way you’d get a crust on all of it – but maybe I don’t know what I’m talking about! Advice please.

  19. Best soup ever, Sabrina! My husband just looked at me and said OMG! had to go get crusty sourdough tho. I added celery and a dash of paprika, but this soup is awesome! Thanks!

  20. If doing it stove top how long and on what heat would you cook it for? If doing it on high in the crockpot how long would you do it for?

    1. You’ll want to bring the soup to a boil and then simmer it for about an hour or so. If you want to cook it on high in a slow cooker, 4-5 hours should do the trick. Hope this helps.

  21. I really like this recipe! I added some red pepper flakes for a little kick and used some beef broth for part of the water. One thing I really like about this recipe is it seems like the kind that can be tweaked a little depending on preferences but definitely perfect for a cool day.

    1. I am making this tomorrow. Quick question. I am using frozen veggies. I reD one comment stating she added veggies later. Good idea. Should I use less water due to frozen veggies add so much moisture?
      Also…do you have additional recipes with better than bullion. Having difficulty finding easy recipes

    1. Would skip bay leaves. Myself, along with 2 friends, did not like the flavor.
      Also, 8 hrs in slow cooker on low was not long enough, and things were cut into small sizes.

  22. I have 2 bags of frozen mixed vegetables that I would like to use in this soup. My thought is to do everything the same except not add the carrots, green beans, or corn in the beginning – then add the frozen mixed vegetables instead of the fresh vegetables about 1/2 way through cooking time – omitting the peas because they are already in the mixed vegetables. Do you think this would be feasible to do?

  23. Hi! I have a 6qt slow cooker only and would like to try this soup, how should I adjust this recipe to that size? (I see you have made this in a smaller one.)

    BTW I used you recipe “Crispy Slow Cooked Turkey Thighs” LOVED IT!!!!
    I’m a new fan of yours!!!!!!

  24. Sounds amazing! Is this recipes feezable? I’m in the process of making it now for my family but unfortunately I’m not able to enjoy due to being on a bland diet for the next few days 🙁

  25. I used fresh peas and added the at the beginning. They had great flavor and held up fine. I made everything the night before and refrigerated over night. I’m not sure it made a difference but it was the most incredible vegetable soup I’ve ever had. I also used the tomato paste but added a can of drained diced tomatoes and used the juice as part of the water requirement. I used all fresh vegetables except the tomatoes.
    This is the best vegetable soup I’ve ever had and the Better than Bouillon was an awesome difference from most recipes I read.

  26. I agree, Better than Bouillon is the best. I’ve been using it for years.
    This recipe looks perfect and I can’t wait to make it. My husband has Alzheimer’s and he is my prep chef. This job helps him feel useful, in charge. So I try to cook things that requires him to chop and dice.
    Thank you for the mention of French Bread. I was going to make cornbread but I like the French bread for a change.
    In keeping the Sabbath Holy, I don’t cook on Sunday. I prepare foods on Saturday. Slow cooker makes it easy!
    Thank you for sharing this recipe.

  27. um, HOLY CRAP THIS SOUP IS DELICIOUS. I made this today, and put it in the slow cooker on high for about 5 hours. i thought it smelled a bit weird (bay leaf i think), but whatever. when i finally tasted it, OMG IT TASTED JUST LIKE WHAT MY MOM USED TO MAKE, ONLY BETTER. i didn’t have any bread, so i made popovers and devoured like four of them, dipping them in the delicious broth. amazing job—this has to be one of the best internet recipes i’ve ever stumbled across on the internet. thank you for sharing!!!

    1. I’m so honored! Thank you so much for coming back and leaving a review. And way to go making the popovers on the fly, impressive!

  28. So glad I came across this wonderful recipe! My first time using the better than bouillon beef base, definitely the secret weapon.. The tomato paste also adds great flavor. Everyone in my family really enjoyed! Thanks for sharing..

    1. It is definitely my secret weapon! I love Better than Bouillon and have it in every flavor haha! Thanks for the review!

  29. This was one of the first recipes I made when I was learning how to cook and I’m still always coming back to it. It’s so easy and always delicious! I almost never had anything that wasn’t out of a box or can as a kid and I never thought I’d be able to learn to cook but following your recipes has shown me that making delicious healthy food can be easy and fun! Thank you.

  30. I’m making this Thursday as it’s suppose to be cooler here! I went to 2 different stores and could not find Better Than Bouillon Beef. I found it in Roasted Beef. I’m thinking it will be very similar… your thoughts? My whole family can’t wait to try this. Thanks for the [email protected]

    1. The roasted beef is the correct one. All of their products are roasted (roasted chicken and roasted vegetable) – sorry for the confusion!

  31. I might be becoming a little obsessed with your website. I’ve made 4 of your recipes in the past 2 weeks & all have turned out perfectly. I started this fantastic soup this morning before work. I prepped the fresh veggies last night & stored them in a Ziploc bag, then dumped everything in the slow cooker this morning. I seared the roast well & deglazed the skillet as directed. We are home now from football & cheer practice enjoying this delicious home-cooked dinner with some crusty bread & salad instead of another sad drive-thru meal. Divine! Thank you for the massive amount of work you put into your recipes- makes feeding my family much less of a hassle!

    1. I’m so happy to hear that you are loving my recipes! Thank you for sharing with me (especially since it sounds like you are a busy bee!!) I really appreciate it and hope to keep putting up winning recipes for you and your family!

  32. This is the very first time that I’ve ever made beef soup. I am so thankful that I came across this recipe, because the soup was delicious! And, Better than Bouillon is the best broth ever. Thank you for this recipe!

    1. I’m so happy it turned out great for your first time making it! And agree- I always have lots of Better than Bouillon on hand!

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