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.
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.
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.
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?
- Slow Cooker Ham and Potato Soup
- Slow Cooker Chicken and Rice Soup
- Slow Cooker Ham and Bean Soup
- Slow Cooker Stuffed Pepper Soup
- Slow Cooker Broccoli Cheddar Cheese Soup
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.
Slow Cooker Vegetable Beef 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
- 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 1/2 inch)
- 1 cup frozen peas
Note: click on times in the instructions to start a kitchen timer while cooking.
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.
*Use a high quality beef stock if not using the base.
Yield: 8 Servings, Amount per serving: 367 calories, Calories: 367g, Carbohydrates: 32g, Protein: 27g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 78mg, Sodium: 928mg, Potassium: 1124mg, Fiber: 4g, Sugar: 5g, Vitamin A: 84.9g, Vitamin C: 24.9g, Calcium: 6.3g, Iron: 23.1g
All images and text © for Dinner, then Dessert.
Kinda waxed poetic about this recipe a lot huh? Haha. That’s how much I love it!