Slow Cooker Vegetable Beef Soup

8 Servings
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

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


  • 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


  • 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.


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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  1. 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!

  2. 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.

  3. 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!!

  4. 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!

  5. 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!

    1. 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.

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

  7. Made this tonight – it was delicious! I will definitely be making it again. The flavor of the broth was much better than using store bought beef stock. Loved all the veggies. Thanks for sharing.

  8. Hi! Could I use canned green beans and canned Lima beans? If so, do I still add them in the beginning? Thank you!

  9. I’ve been using this recipe the past 5 years. It’s great. I sub 1lb of browned ground meat (grass fed beef, bison or venison) for the chuck. I add the ground meat about 2 hours before the soup is done. Be sure to use a quality beef base. This soup tastes even better on the second and third day, if it lasts that long.

  10. 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!

  11. 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.

  12. 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!

  13. 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.

  14. 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!

  15. 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!

  16. 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!

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

  18. 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.

  19. 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?

  20. 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!

  21. 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?

  22. 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.

  23. 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!

  24. 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.

  25. 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 ?

  26. 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?

  27. 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.

  28. 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!

  29. 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.

  30. 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.

  31. 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?

  32. 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!!!!!!

  33. 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 🙁

  34. 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.

  35. 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.

  36. 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!

  37. 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!

  38. 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.

  39. 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 recipe@

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

  40. 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!

  41. 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!

  42. This is the second time i made this. It is so delicious. I have the rest of my family making it this way. Thank you for a excellent recipe!!!

  43. Delish! One suggestion,I’m cutting my meat into chunks before I brown as to not lose so much precious juice from the meat. After all,browning is to keep the juices in.

  44. In the middle of a blizzard right now and have this cooking in the crockpot. I did add some dried parsley and italian seasoning which I add to almost every soup I make, just my preference. I love that you use Better Than Bouillon, I started using about 15 years ago and will never go back to anything else. And can get Better than Bouillon in organic, bonus! Back to my soup, it smells positively fabulous and I keep sampling spoonfuls as it is cooking and is so good. Cannot wait to dig into a full bowl. Made a loaf of fresh bread last night and my mouth is watering for this soup with a chunk of crusty bread. Thanks for sharing your fabulous recipes. I am giving 5 stars based on what I have tasted so far, spoon by spoon. 🙂

    1. Thank you so much Mary! Stay safe in your weather conditions and hope it starts to let up. At least you’ll stay warm with this soup.

  45. I tried this last week and it was delicious. My family loved it and said don’t try another recipe. This will be the one now that I will always make.

  46. I would love to try this out but I see you use a 3 quart slow cooker, would this turn out good in my 6 quart? Would I have to adjust anything?

  47. The flavor was perfect but 8.5 hrs not enough to completely cook potatoes. Low on my slow cooker is 225F degrees. Next time will try at 300F.

  48. Looks great gonna try it. Did you add parsley to it? Looks like it could have something like that in there. Thanks

  49. This was very easy, but a bit bland. Next time, I’d probably double the herbs and perhaps cook with red wine subbed in for some of the broth.

  50. Easy & very tasty. I added a touch of Worcestershire sauce to mine. This is an easy recipe to tweak as well. Glad to have this new recipe!

    1. So glad I was able to help in some small way to keep you warm! One of my best friends in the world is out there with you!

    1. 5-6 cups of broth is needed for this recipe. Enough to cover the ingredients by about 1/2 inch. Hope this helps!

  51. Decided to make this today. Everything has been cooking on low for about 3 hours now. Was wondering if i should add more water to my recipe since the only water i added was the water put into my cast iron to get the beef flavor out.. Concerned my soup wont be soupy enough.

    1. I hope this turned out well for you. The recipe card states to use 5 cups of water (enough to cover the ingredients by about 1/2 inch).

  52. Hi Sabrina, This looks delicious. I have never made Beef Vegetable Soup before, my mom always makes a big pot and gives my brother and me some. She uses Tomato Juice instead of water. Do you think that would be okay in this recipe? Also, could you use canned vegetables (corn, peas, green beans, & carrots) in this? Thanks for any help you can give me. I Have Not Made This But Did Give It 4- Stars Just For Looking Delicious.

    1. It would make it have a more pronounced tomato taste but if that’s what you’re looking for, you can go ahead and use that instead. Canned vegetables work for this recipe too, just drain the water before adding them. I hope you enjoy it!

  53. Very good! My chuck roast was closer to 2.5 lbs. I used a whole small jar of tomato paste, a whole bag if frozen corn and green beans. I also added an extra cup of peas (2 cups total) and a whole bag of baby carrots cut into thirds. I didn’t want to be wasteful. Therefore I added an extra tablespoon of the beef base because I needed more water. I used AP rub on the meat instead of just salt and pepper before browning in a cast iron skillet. We’ll make it again!

  54. This is one truly delicious soup with the most amazing flavor!!! I had never made homemade vegetable beef soup before in my life, but a few months ago decided to make it because it was my guest’s favorite type of soup. I found this recipe online, and after careful research, I decided to give it a try. I have to say, it made a vegetable beef soup lover out of me and my guest absolutely thought it was the best. I used the Better Than Beef Bouillon, as recommended. Since I used a larger crock pot I had to use more water, so I used the whole 6 oz can of tomato paste. The only other change is I used some parsnips I already had on hand, and with the extra liquid, it worked well. Getting ready to make another pot of it today. Yum!!!

  55. I made the soup, but seemed to have a odd flavor. Maybe from th bay leaves?? (I really never cook with bay leaves so I don’t know the flavor). The meat was wonderful and tender. The broth not so good. I was so disappointed.

    1. You can always add an additional scoop or two of beef base and up the seasoning to more of your liking. Hope this helps!

  56. I don’t know where I went wrong but after adding the meat and 2 sweet potatoes, my crock pot is full! I’m breastfeeding a newborn so I was planning on making some adjustments based on foods she is less sensitive to…I was going to use sweet potatoes instead of russet and zucchini and squash with the corn, peas, and green beans. My mom said I can cook the other veggies separately and add them later so that’s what I plan on trying. Just not sure where I went wrong! I do think the cut of meat I bought was more and I opted to cook it all. I’m sure my baby brain isn’t helping!

  57. I was looking for a crockpot vegetable beef recipe to make. Found this one with great reviews, then tweaked it a little for my personal taste. Left the potatoes out and added 1 cup uncooked pearl barley instead. I replaced the peas with lima beans, then added 1 cup cooked sliced mushrooms. Fantastic soup. This is definitely a keeper. Thanks for sharing it.
    Oh and yes, the crusty bread is a must !

  58. This was not that great. Me or my boyfriend didn’t care for the flavor. Too bland. We will not eat this again.

  59. Hi. Making this recipe right now and getting ready to add the Better than Bouilion. Do I add the 3 tablespoon directly to the crockpot or do I follow the jar directions and dissolve it in hot water first?

    1. Make sure to add the peas in at the end as they’re the only vegetable that would get mushy. The rest will be cooked perfectly! Enjoy!!

  60. I have just prepared all the ingredients in my crock pot, so no taste test yet. My only concern is that the “Better than Bouillon” beef base is high in sodium, so I wonder if you would really want to add any additional salt to this recipe? I bought some just for this recipe but it has over 800 mg./tsp. of sodium! I am also not excited about all the added ingredients, either. In the future I think I will buy their organic version!

    1. I really have to watch sodium so I used high quality sodium free beef stock with just a pinch of salt, 2 more hours in the crockpot and I can enjoy this soup! I did add sauté cabbage instead of potatoes.

  61. I tried this. I forgot the garlic…but it was still really good! I am going to freeze half to eat at a later time. It was pretty simple and came out really good.

  62. Hi! Am cooking this tomorrow, and have already peeled and diced four potatoes. However, this seems like a LOT in comparison to the other ingredients… could you advise me as to about how many cups of diced potatoes? Thanks!

  63. I made this recipe and adapted it slightly- my family absolutely loved it! I added a tbs of Worcestershire sauce and half of a head of cabbage, not quite shredded but cut up thinly. I also made it on the stove, bringing it up to boil, then turning it down to simmer, partially covered for 2 hours. I used stew meat instead, and I think next time I will use it again, but only get 3/4 of a pound, and I think I’ll only do one potato and put some barley in as well. I will definitely make this again, most likely in the slow cooker- I just took too long getting it started, so I couldn’t wait for the slow cooker time!

  64. How would this recipe differ if I were to make it on the stovetop? This recipe looked so delicious but didn’t have enough time to cook in a crockpot.

  65. This is a wonderful recipe. I made it in my small 3 qt. Crock pot, so it was filled to the brim. I cooked it on high for about three hours or so. It was marvelously delicious!! I used 2 Tbls. of better than bouillon & about three plus cups of water due to my smaller pot. Note: It was very difficult to try to slice up the beef with a knife(too tough) I had to use my kitchen scissors) other than that, the soup was superb & I will make it again & again!!

    1. I’m thrilled you enjoyed the recipe! Sounds like your knife might be dull and could use a sharpening (or keep your eyes on the site for something that could help with your knife dilemma in a couple months!)

    2. You can also buy the. Pre cut beef thats what i did. I’m trying this recipe today for my first time. A couple things I had to do differently but hoping it will turn out as good as it looks!!

  66. Love the Vegetables Beef Soup Recipe!  Made it twice and came out just as yummy as the first time. Didn’t  add or take away from the recipe.  Fabulous recipe, My family loves it too!  Thanks Dinner then Dessert!

  67. I had this in the crockpot and we were just sitting down to eat when an old widowed friend stopped by so I set an extra bowl for him. He ate two full bowls and we all raved about it! Fabulous flavor! I sent some leftovers home with him and made his night. Good food, good friends. Perfect combination. Another hit, Sabrina!

    1. Thank you so much Cindy!! So glad you enjoyed it and were able to send food home with friends. This is one of my favorite soups and I have some in my fridge as we speak!

  68. It looks sooooooo good! Its cold and rainy here and I just want a big bowl of this soup. I gotta make this one soon.

  69. I love using my slow cooker, it’s nice to walk in and dinner is ready with little to no effort. Vegetable beef coup is my favorite recipe! This one looks delicious too.

    1. Thanks, Leslie! Knowing dinner is taken care of is just one more thing to not have to worry about at the end of a day. Enjoy!!