Slow Cooker Vegetable Beef Soup is the most comforting, easy soup to make. Tasty and perfectly cozy to dip crusty bread into on a cold night!
Beef Noodle Soup, Beef and Barely Soup, and this hearty Slow Cooker Vegetable Beef soup are all classic comfort food recipes. If you are looking for more Soups, whether is a veggie soup, a creamy soup, a stew, or even chili, I have that for you too!
Why You’ll Love This Soup?
- It’s packed full of beef, veggies, and potatoes making it super filling!
- Prep time is only 20 minutes and then your slow cooker does all the hard work to make you a comforting soup.
Sabrina’s Slow Cooker Vegetable Beef Soup Recipe
This 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 sounds like a canned soup you’d gloss over. I created this soup inspired by a one I would eat in college. There was a local French restaurant that I loved. For only $10, you were served a three-course dinner, including the most amazing rich beef soup. (I’m sure it costs way more than that now!) 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 is one of my whole family’s favorite weeknight meals and it’s going to be one of your family’s too!
Recipe Card
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.
- Remove the bay leaves and discard them.
- Just before serving add in the frozen peas and stir.
Notes
Nutrition
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Sabrina’s Tips
It’s very important to get a good sear on your roast for this recipe. It will add so much extra flavor to the dish. Make sure to aggressively season your roast well with lots of salt and pepper. I used my cast iron skillet to get the best possible sear. (You know, I love my cast iron.) After that, cut the roast into uniform sized chunks so that they cook evenly.
Table of Contents
About this Recipe
Don’t be fooled by the name or the easy ingredients and prep—this beef and vegetable soup has a lot of flavor. 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 feel warmth and comfort in this bowl of soup. This soup has been a close second to the inspiration soup for me. Every time I make it, I set the cooker to cook in the early morning, and by the time it’s time for dinner, the beef is perfectly tender and flavorful.
Kitchen Tools & Equipment
- 6-7 Qt. Slow Cooker: The perfect size for dishes for 8-10 people. These slow cookers are general a great price and will be a workhorse in your kitchen.
- Cast Iron Skillet: If you don’t have a slow cooker with a stovetop-friendly insert, then you will need to use a cast iron skillet to sear the roast. This is the most used pan in my kitchen. It’s heavy, keeps heat well, and gives the best sear ever.
- Pig Tail Flipper: I use this to flip the chuck roast quickly. I use this tool every time I cook something that requires flipping; it is amazing.
Can this be made ahead of time?
Yes, this recipe is perfect for being made ahead of time because it takes quite a bit of time for the meat to get nice and tender in the slow cooker. This soup will also be good in the fridge for up to 4 days so all you need to do is reheat it. The nice thing about a soup like this is that the flavors get better and better the longer it sits. You could also prep your potatoes, carrots, green beans, and onions the night before to make this even quicker in the morning.
Recipe Tips & Tricks
- Use beef base to flavor the soup, as opposed to beef broth. I almost never buy boxes of broth because I keep the beef, chicken, and vegetable base versions on hand at all times.
- 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.
- Instead of diced tomatoes, I use tomato paste; the concentration of flavors adds so much more to the end result.
- 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.
- I used fresh carrots, as their texture is always different from that of frozen carrots, which can become rubbery.
Pairing Suggestions
When it gets closer to the time to eat I like to make some Crusty French Bread to serve with the soup to soak up all of the delicious gravy juice. I also like to serve an easy Italian Salad along side the soup for a complete meal. Finish the night off with some Double Chocolate Brownies and Vanilla Ice Cream. Does it get much better than this?
How to Store
- Store: Store your cooled soup in the fridge after no more than 2 hours of sitting out. It can be kept on the Warm function of the slow cooker for no more than 4 hours.
- Reheat: Simply heat this soup back up on the stove top over medium-low heat until everything is warmed through.
- Freeze: Freeze this soup in a Ziplock or an airtight container for up to 3-4 months. Pull it out the night before you want to serve it so that it can thaw.
Variations
- Beef: I used chuck roast for this recipe, but you could also use bottom round, beef stew meat, or ground beef.
- Green Beans: I used fresh green beans in the soup because I keep them on hand; you can use frozen ones as well.
- Potatoes: I used russet potatoes, but I also frequently make the dish with Yukon or even baby Yukon potatoes. If you wanted a more fall-flavored soup, you could swap potatoes for sweet potatoes.
- Tomatoes: If you want more tomato flavor, add a can of crushed tomatoes or replace half of the water with tomato juice.
- Spicy: Want some heat? Add come crushed red pepper, cayanne pepper, or some hot sauce to the slow cooker.
Related Recipes
More Delicious Beef Soups
Photos used in previous posts:
Can I cook it on high in the crockpot so I don’t have to wait so long?
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!
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?
Your recipes rock!!
Glad you enjoyed the recipe Tony and thanks for the five star review!
Can I use beef broth instead of water? Can I add a cup of red wine
Hi Charles!
Yes and Yes. If your beef broth has salt you may wish to dilute to ensure your soup isn’t too salty.
Do you think I could use the pre-cut stew meat instead?
You certainly can, Jackie! Please let us know how your soup turns out 🙂
Can you freeze this and reheat in crockpot?
Your peas may get mushy but it’s doable.
My husband likes a rich broth so we use beef base and beef stock and the flavor is incredible!
I imagine it would be incredible Jen! Great job.
This recipe is awesome. Only thing I changed was beef stock instead of water. Delicious. Will make many more times. Five stars.
Glad you enjoyed the recipe Glen and thanks for the five star review.
This recipe is awesome. Only thing I changed was beef stock instead of water. Delicious. Will make many more times.
Great idea!
I absolutely loved this recipe. I’ll never use another beef vegetable recipe. For me it was the beef base. So flavorful. Thank you.
This recipe is outstanding! The best soup I’ve ever made!!
Thank you and thanks for the five star review!
Came out delicious a very hearty soup loved every spoon of it!!!!!
This is a keeper – thank you!!!
Glad you enjoyed the soup Cindy and thanks so much for the five star review!
I made this yesterday….Outstanding?
I love soup especially this time of year. Thanks so much Stacey!
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!)
Ann, I’m so glad you enjoyed the soup after hearing your story…WOW! Thanks so much.
I would like to use corn on the cobb? would it have to be adjusted?
I don’t believe so. Let us know how it turns out!
Can I do 4 hrs low & 2 high?
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!
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!
Thank you Shelly!
Can I make this in a 6 quart slow cooker? I don’t own a 3 quart.
Thanks ahead of time for your response.
Yes, should work fine!
I have loved every recipe of yours I have made. Thank you Sabrina!
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.
We had this tonight and it is unbelievably wonderful!!! Thank you!!! A new staple in our repertoire!!
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!!
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!
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/
Doesn’t anyway spellcheck or better yet know how to spell?? So sick of seeing typos EVERYWHERE!!!
*anyone
LOL
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.
When I got to the site I clicked on English and I got the English version.
How much is considered a serving?
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.
Can I add egg noodles to this? If so should I add more water?
This soup was so easy, and tasted fantastic! I will be putting this in my regular rotation. Thanks for another wonderful recipe, Sabrina!
Delicious!!! Simply perfect!!