Slow Cooker Vegetable Beef Soup

by Sabrina Snyder

Last Update:

240 Comments

5 from 56 votes
8 Servings
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
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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!

What is the best way to describe this soup? Amazing! With a deeply rich, flavorful, gravy-like broth filled with genuinely tender bites of beef, potatoes, carrots, corn, peas, and green beans, I promise you’ll feel warmth and comfort in this bowl of soup.

Sabrina’s Slow Cooker Vegetable Beef Soup

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. 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 alongside an easy salad with a lemon olive oil dressing, this is one of our favorite meals (and the kids love this soup, too!).

Recipe Card

Dinner, then Dessert

Slow Cooker Vegetable Beef Soup Recipe

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!
Yield 8 Servings
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
bowl of Slow cooker soup with beef, carrots, and potatoes.
PrintRate

Ingredients
 

  • 1 tablespoon vegetable 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 (see note)
  • 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, 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: 368kcal | Carbohydrates: 33g | Protein: 27g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 928mg | Potassium: 1126mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4249IU | Vitamin C: 21mg | Calcium: 66mg | Iron: 4mg

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Recipe Tips and Tricks

  • 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 I got a good crust on both sides, using plenty of kosher salt and black pepper.
  • The secret weapon? Beef Base! I use Better than Bouillon. If you are not using a base, use beef stock instead of broth. It’s even more important to get a good sear on the meat, then deglaze the pan with the stock to ensure all the beef flavor comes with it.
  • Serve this with crusty French bread; I promise you won’t regret it.

Ingredients

  • Instead of diced tomatoes, I use tomato paste; the concentration of flavors adds so much more.
  • I used frozen peas and added them at the end of cooking, as they only need to warm through. This keeps them vibrant and fresh.
  • As for fresh ingredients, I chose fresh green beans and fresh carrots in the soup. You can use frozen, if you like, especially for the green beans. The texture of frozen carrots can become rubbery, though.
  • I used russet potatoes in the soup, but I also frequently made the dish with Yukon or even baby Yukon potatoes. If you wanted a more fall-flavored soup, you could swap potatoes for sweet potatoes.

More Delicious Soups

Beef soup with vegetables photo collage

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. I found this recipe in 2022 and have never made another vegetable beef soup since! Delicious everytime. I use no salt added beef broth, water, and the beef base. Incredible flavor. I also use baby Yukon potatoes if that is what I have on hand. Thank you for sharing the recipe!

    Reply

  3. I haven’t made this soup yet but was wondering if there are any additional herbs, sauces or spices that could be added to extend the flavor?

    Reply

    1. Hi Charles!
      Yes and Yes. If your beef broth has salt you may wish to dilute to ensure your soup isn’t too salty.

      Reply

  8. This recipe is awesome. Only thing I changed was beef stock instead of water. Delicious. Will make many more times. Five stars.

    Reply

  9. This recipe is awesome. Only thing I changed was beef stock instead of water. Delicious. Will make many more times.

    Reply

  10. I absolutely loved this recipe. I’ll never use another beef vegetable recipe. For me it was the beef base. So flavorful. Thank you.

    Reply

  15. I have never liked vegetable soup, (I had to eat it under duress as a child.) but my husband does. I have always made it for him with my mom’s recipe which made a ton, because she had a family of 7 to feed. I found this recipe looking for one that makes a smaller amount and made it today. My husband loved it, and it smelled so good I had to give the broth a taste, and it was (surprising to me) really good. I do believe I could eat a bowl of it (if I picked out the peas & green beans 🙂 ) Thank you for sharing your recipe. (P.S. I have many of your other recipes in my rotation, thanks for all of them!)

    Reply

    1. Hi Tiff,
      A rule of thumb is that if a recipe calls for 8 hours on low, it will take 4 hours on high. But to be safe, check the beef to make sure it is 165 degrees to ensure it is done. Let us know how it turns out!

      Reply

  17. This was absolutely, hands down the most fantastic soup I have ever tasted! The Better Than Boullion made the world of difference in the broth!

    Reply

  20. This is a wonderful vegetable beef soup! I make it throughout the year but let me tell you how really great it is if you use your leftover prime rib after the holidays!!! That is my only change, however when I don’t have leftover prime rib then I go exactly as written.

    Reply

  22. Absolute perfection… prepared exactly as your recipe dictated and the aroma permeated my whole house… cannot tell a lie… I had to sample the broth close to the end of the cooking Time. So, Worth the wait!
    Thank you for sharing such a sumptuous and hearty comfort food with my family!!

    Reply

  23. I made this over the weekend, pretty much as directed. It was delicious. I used beef stock mixed with tomato paste which created one of the richest tastiest broths I’ve ever had. It makes a lot so I froze some for winter!

    Reply

  24. Hello Sabrina, in France ( I am French, leaving in Texas!) this soup is called ” Pot au feu” which means *pot on the stove* but… French rarely eat corn and certainly not in the soup! They put sometimes dry white beans in it like navy beans which they soak in water the day before. They also put turnips, celeri leeks, sometimes pieces of cabbage and no green beans or peas in the soup. For the beef, chuck roast or beef ribs but Always marrow bones goes in the soup. Try it!

    https://www.recettes-et-terroirs.com/recette-potaufeu-familial/amp/

    Reply

    2. I would love to try this, but I can not understand it as it is written in French. I tried to translate but, couldn’t find a way. If you do know a way could you please share.

      Reply

      1. Serving sizes become an issue because people will have ingredients of different sizes. Packaged products are weighed and measured at the time of creation which makes their measurements accurate. The only way to accurately know the measurements of meals is to weigh and divide.

        Reply

  26. This soup was so easy, and tasted fantastic! I will be putting this in my regular rotation. Thanks for another wonderful recipe, Sabrina!

    Reply