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.
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
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Kinda waxed poetic about this recipe a lot huh? Haha. That’s how much I love it!
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!!