Crockpot Vegetable Beef Soup Recipe

Crockpot vegetable beef soup recipe lovers, this one’s for you! This slow-cooked classic is everything you want in a cozy meal—tender chunks of beef, plenty of hearty vegetables, and a flavorful broth that simmers to perfection. It only takes 15 minutes to prep and then your slow cooker does the rest. Whether it’s a chilly day or just a busy one, this soup will deliver big comfort with minimal effort.

Why You’ll Love This Recipe

• Hands-off cooking: Just sear, toss, and walk away.
• Wholesome & filling: Packed with veggies, protein, and rich flavor.
• Perfect for leftovers: Even better the next day!
• Freezer-friendly: Make a batch now, enjoy later.
• Customizable: Easily adapted to your taste or dietary needs.

Ingredients

• 1 tbsp oil (olive or canola)
• 1 lb cubed beef (chuck roast or stew meat)
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 small onion, finely diced
• 2 tbsp tomato paste
• 4 garlic cloves, minced
• 1½ tsp salt
• 1 tsp dried parsley
• ½ tsp dried thyme
• ¼ tsp paprika
• ¼ tsp black pepper
• 4 cups low-sodium beef broth
• 1 lb potatoes, peeled and cubed
• 1 can (14 oz) diced tomatoes with juice
• ¾ cup marinara sauce
• 1 cup green beans (fresh or frozen)
• ½ cup corn (canned or frozen)
• 1 bay leaf

Instructions

1. Brown the beef:
   Heat oil in a large skillet over medium-high. Sear beef on all sides until browned (about 5 minutes). Transfer to slow cooker.
2. Sauté aromatics:
   In the same skillet, add carrots, celery, and onion. Cook 4–5 minutes until softened. Stir in tomato paste, garlic, salt, parsley, thyme, paprika, and pepper. Cook for 1 minute.
3. Slow cook everything:
   Transfer veggies to slow cooker with the beef. Add broth, potatoes, tomatoes (with juice), marinara, green beans, corn, and bay leaf. Stir gently to combine.
4. Let it simmer:
   Cover and cook on LOW for 7–8 hours or HIGH for 4 hours, until beef is tender and vegetables are soft. Remove bay leaf before serving.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 7 hours
• Total Time: 7 hours 30 minutes
• Servings: 8 servings

Nutrition Facts (per serving, approx.)

• Calories: 193
• Protein: 18g
• Carbohydrates: 21g
• Fat: 5g
• Fiber: 3g
• Sugar: 5g
• Sodium: 927mg
• Vitamin A: 2900 IU
• Vitamin C: 15mg
• Iron: 3mg

Note: Nutritional values vary depending on ingredients and serving size.

Tips & Variations

Storage:

• Refrigerate in an airtight container for 4–5 days.
• Freeze for up to 3 months in freezer bags or containers. Thaw overnight in the fridge.

Variations:

• Swap proteins: Use ground beef (browned and drained), shredded chicken, or turkey.
• Make it creamy: Stir in ½ cup heavy cream or coconut milk before serving.
• Boost veggies: Add kale, spinach, peas, bell peppers, mushrooms, or sweet potatoes.
• Low-sodium: Use no-salt-added broth and season to taste.

Pro Tip: If freezing, note that potatoes may soften slightly after thawing. For best texture, undercook them slightly before freezing.

FAQs

Can I make this Crockpot vegetable beef soup recipe ahead of time?
Yes! It tastes even better after the flavors develop. Store in the fridge for up to 5 days.

Do I need to brown the beef first?
It’s optional, but highly recommended. Searing builds flavor and helps lock in juices.

Can I use frozen vegetables?
Absolutely! Just toss them in—no need to thaw.

Is this recipe freezer-safe?
Yes. Cool completely before freezing. Thaw overnight and reheat gently.

What cut of beef works best?
Chuck roast, stew meat, or any tough cut—slow cooking makes it tender.

Can I make this on the stove instead?
Yes. Simmer everything on low for about 1.5–2 hours, stirring occasionally.

Crockpot Vegetable Beef Soup

A nourishing, slow-simmered beef soup filled with vegetables and flavor. Easy to prep, perfect for meal planning, and freezer-friendly.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Course dinner

Cuisine American

Servings 8

Calories 193 kcal

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

Swap beef for ground meat or chicken.

Freeze flat in bags for quick thawing.

Add kale or spinach at the end for extra greens.

Keyword Crockpot vegetable beef soup recipe

Conclusion

This Crockpot vegetable beef soup recipe is the kind of meal you’ll want to keep in your rotation all year long. It’s hearty, healthy, and full of soul-warming flavor—perfect for make-ahead lunches, cozy dinners, or feeding a crowd. With minimal prep and flexible ingredients, it’s a slow cooker superstar you’ll return to again and again.