Crockpot vegetable beef soup is the ultimate slow-cooked comfort food. Packed with tender chunks of beef, colorful vegetables, and rich tomato broth, this hearty soup requires just 15 minutes of prep and simmers to perfection while you go about your day. Whether you’re feeding a family or stocking your freezer, this cozy classic is healthy, satisfying, and endlessly customizable.
Table of Contents
Why You’ll Love This Recipe
- Effortless Slow Cooking – Set it and forget it
- Tender Beef Every Time – No fancy cuts needed
- Loaded with Vegetables – Naturally nourishing
- Freezer-Friendly – Make once, enjoy twice
- Feeds a Crowd – Makes 8 generous servings
- Flexible Ingredients – Use what you have
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat, cubed
- 2 large carrots, peeled and chopped
- 2 celery stalks, finely chopped
- 1 small yellow onion, finely chopped
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1½ teaspoons salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 4 cups low-sodium beef broth
- 1 pound potatoes, chopped (about 4 medium)
- 1 (14 oz) can diced tomatoes with juice
- 1 cup chopped green beans (fresh or frozen)
- ¾ cup marinara sauce
- ½ cup corn (canned or frozen)
- 1 bay leaf
Optional Add-ins & Swaps
- Meat: Ground beef or shredded rotisserie chicken
- Creamy Touch: Add a splash of cream before serving
- More Veggies: Spinach, peas, zucchini, or mushrooms
- Low-Carb Option: Skip the potatoes or sub with turnips
Instructions
- Brown the Beef
Heat olive oil in a skillet over medium-high heat. Sear beef until browned on all sides (about 4–5 minutes). Transfer to slow cooker. - Sauté the Veggies
In the same skillet, add carrots, celery, and onion. Cook for 4–5 minutes until softened. Stir in tomato paste, garlic, salt, parsley, thyme, paprika, and black pepper. Cook 1 minute to bloom the flavors. - Transfer to Crockpot
Add sautéed vegetables to the slow cooker with the beef. - Add Remaining Ingredients
Pour in broth, diced tomatoes, potatoes, green beans, marinara sauce, corn, and bay leaf. Stir to combine. - Cook Low & Slow
Cover and cook on LOW for 7–8 hours, or HIGH for 4–5 hours, until beef is tender and vegetables are cooked through. - Final Touches
Remove bay leaf. Taste and adjust seasoning as needed. Serve hot with bread or salad.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Servings: 8
- Estimated Cost: $15–18
Nutrition Facts (Approximate)
- Calories: 193
- Protein: 18g
- Carbohydrates: 21g
- Fat: 5g
- Fiber: 3g
- Sodium: 927mg
- Sugar: 5g
Tips & Variations
- Skip Browning? Yes, but browning the beef adds deeper flavor.
- Freeze Friendly: Let soup cool fully before freezing. Freeze flat in bags for quicker defrosting.
- Serving Ideas: Pair with Garlic Breadsticks, Buttery Dinner Rolls, or Simple Kale Caesar Salad.
- Batch Cooking Tip: Double the recipe and freeze half!
FAQs
Can I use frozen vegetables?
Absolutely! Just toss them in with the broth—no need to thaw first.
What beef cuts work best?
Chuck roast, stew meat, or even sirloin all work well. The crockpot tenderizes tough cuts beautifully.
Can I make this on the stovetop?
Yes! Simmer for 1.5–2 hours on low after browning the beef and softening the veggies.
Will potatoes freeze well?
They may soften slightly after freezing but still taste great. For best texture, add them fresh if making ahead.
How long does it last in the fridge?
Stored in an airtight container, it will keep for 4–5 days.
Crockpot Vegetable Beef Soup
Equipment
- – Skillet
- Slow cooker (5–6 quart)
- Cutting board & knife
- Ladle
Ingredients
- 1 tbsp oil
- 1 lb cubed beef
- 2 carrots chopped
- 2 celery stalks chopped
- 1 small onion chopped
- 2 tbsp tomato paste
- 4 garlic cloves minced
- 1½ tsp salt
- 1 tsp parsley
- ½ tsp thyme
- ¼ tsp paprika
- ¼ tsp pepper
- 4 cups beef broth
- 1 lb potatoes cubed
- 1 can diced tomatoes
- ¾ cup marinara sauce
- 1 cup green beans
- ½ cup corn
- 1 bay leaf
Instructions
- Brown beef in a skillet. Transfer to slow cooker.
- Sauté veggies and seasonings. Add to slow cooker.
- Add broth, tomatoes, potatoes, marinara, beans, corn, and bay leaf.
- Cook on LOW 7–8 hours or HIGH 4 hours. Remove bay leaf and serve.
Notes
Conclusion
This Crockpot Vegetable Beef Soup is a nourishing and flavorful way to feed your family with minimal hands-on time. It’s rustic, hearty, and flexible enough to adapt to whatever ingredients you have on hand. One spoonful and you’ll understand why this slow cooker classic never goes out of style.