Crockpot Vegetable Beef Soup
Here’s a Crockpot Vegetable Beef Soup to curl up with during what I hope is a cozy, lazy, stay-inside-all-day kind of week.
Compared to the original beef stew, this homemade soup has a few more vegetables (I could use them given the recent/on-going festivities) and a little less prep. Most of the action happens in the slow cooker while you aren’t paying attention, so you can get back to more pressing matters—like beating your Uncle Alvin at euchre.
This easy vegetable soup recipe feeds a crowd. If your relatives are still lingering about, it’s a low-cost and low-maintenance way to feed them.
If you’re looking to get rid of your relatives, however, this soup is probably not your best choice. It smells and tastes like pure comfort, in the way that only a homemade vegetable beef soup can. After a bowl, your guests are likely to ask for another. Before you know it, Uncle A will be asking to stay one more night.
I say, welcome them all! This hearty beef vegetable soup is up to the task if you are.
Pull out a few loaves of crusty bread, put on a second pot of soup if you must (might I suggest 15 Bean Soup for your extra holiday hambone?), and stay for another round of cards.
You’ll want to hold onto this hearty beef soup recipe beyond this week too. It’s sure to see you through many a chilly night ahead (along with this Crockpot Lentil Soup and Whole30 Chili). Since this soup recipe is healthy (I’ve lightened it up with a few swaps), it’s New Year’s resolution-proof.
How to Make Crockpot Vegetable Beef Soup
- Chuck Roast. Boneless chuck roast is the ideal choice for this soup, as it will become tender during cooking. While browning the meat adds an extra step to this recipe, it is well worth it. The meat will develop an incredibly flavorful and delicious exterior. You can also use beef stew meat in this recipe. See below for more tips on selecting beef for this soup.
- Beef Broth. Beef broth gives this soup liquid and helps flavor and tenderize the meat. Using low sodium beef broth will keep your soup from becoming too salty.
- What is beef broth made of? Beef broth is typically made from beef bones, vegetables, salt, and water. For this soup, you can use homemade beef broth or good quality store bought beef broth.
- Vegetables. Since this is a hearty beef vegetable soup, I added loads of colorful veggies! For my soup, I used onion, garlic, carrots, potatoes, parsnips, celery, tomatoes, and peas. Not a fan or don’t have these in your pantry? The vegetables are 100% flexible, so you can add more or less if you wish. Just make sure the vegetables you pick cook in a similar amount of time.
- A New Veggie to Try: For variety, we also love to make this crockpot vegetable beef soup with cabbage. Chop the cabbage into bite-sized pieces, then add it with the carrots and potatoes.
- Tomato Sauce + Paste. Tomato sauce and paste are an easy way to give the soup deep flavor.
- Worcestershire. For a rich, savory note that gives the soup broth complexity.
- Seasoning. A pinch of salt, pepper, oregano, and smoked paprika is the perfect combination of spices for this soup. The smoked paprika gives it an especially robust flavor.
- Sugar. A tiny pinch balances the acidity of the tomatoes.
- Heat the beef in a large skillet. Sprinkle with salt and pepper, and brown the beef on all sides. Remove to your slow cooker.
- Cook the onion in the skillet until softened. Add garlic and part of the broth to deglaze the pan. Once the broth reduces, transfer the mixture to the slow cooker.
- Add the vegetables, tomato sauce and paste, Worcestershire, and seasonings to the slow cooker.
- Cook on low for 8 hours, until tender. Then, stir in the peas, and serve hot, sprinkled with fresh parsley. ENJOY!
Selecting Beef for Vegetable Beef Stew
- What Cut of Beef is Best for Vegetable Beef Soup? For this easy vegetable beef soup, I’ve found that purchasing a single piece of chuck roast is the best choice. It tenderizes perfectly during the slow cooking process, has lots of flavor, and you can cut it into equally-sized pieces for even cooking.
- If you prefer, you can use stew meat instead. The benefit of stew meat is that it comes precut, making it a time saver.
- What Cut of Beef is Stew Meat? The cut of beef used in stew meat can differ. Typically, some of the stew meat will be cut from the shoulder, but there will also be a variety of other cuts. For this reason, I like to cut my own beef for stew from a single type.
- If you’d like a recipe for slow cooker vegetable ground beef soup, check out my Crock Pot Hamburger Soup.
What to Serve with Crockpot Vegetable Beef Soup
- Bread. As with all my crockpot soups, bread is the perfect side dish. Either this Crock Pot Bread or a loaf from your local bakery would work great with this slow cooker hearty beef soup.
- Salad. For a healthy side dish, try this Brussels Sprouts Slaw or Anytime Arugula Salad.
- More Veggies. Add even more veggies to your meal by serving this soup with a side of Sautéed Brussels Sprouts or Easy Sautéed Zucchini with Parmesan.
How to Store, Reheat, and Freeze
- To Store. Store soup in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Gently rewarm leftovers in a large pot on the stovetop over medium-low heat, adding splashes of broth as needed as needed. You can also reheat this soup in the microwave until hot.
- To Freeze. Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recommended Tools to Make Vegetable Beef Soup
- Programmable Slow Cooker. With this slow cooker, you can set the time and not worry about your soup overcooking.
- Ladle. The best way to fill your bowls and storage containers with soup.
- Sharp Chef’s Knife. Great for chopping vegetables for this soup! One of the most important tools to have in your kitchen.
For a hearty warm-up, serving of vegetables (that does not feel overtly like eating vegetables), and crowd-pleasing, crowd-feeding dinner, this Crockpot Vegetable Beef Soup has arrived.
Crockpot Beef Vegetable Soup
- 1 tablespoon extra virgin olive oil
- 1 pound boneless chuck roast or beef stew meat — cut into 1-inch cubes
- 2 teaspoons kosher salt — divided
- ¼ teaspoon black pepper
- 3-4 cups low sodium beef broth — divided
- 1 small yellow onion — diced
- 2 cloves garlic — minced (about 2 teaspoons)
- 4 large carrots — peeled and finely chopped
- 2 Yukon gold potatoes — peeled and diced
- 2 parsnips — peeled and diced
- 2 ribs celery — diced
- 1 14.5-ounce can diced tomatoes
- 1 can tomato sauce (8 ounces)
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1/2 teaspoon granulated sugar
- 1 cup peas — fresh or frozen (no need to thaw)
- Chopped fresh parsley — optional for serving
- In a large skillet, heat the oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring. Once the beef is lightly browned (it won’t be all the way cooked through), remove it to a 6-quart slow cooker.
- To the pan, add the onion. Cook and stir until the onion is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds. Splash in about 1/2 cup the beef broth and scrape up any browned bits that have stuck to the bottom (this is flavor!). Let the broth reduce for 2 minutes, then transfer the entire mixture to the slow cooker.
- To the slow cooker, add the carrots, potatoes, parsnips, celery, diced tomatoes in their juices, tomato sauce, tomato paste, Worcestershire, oregano, paprika, sugar, 2 1/2 cups beef broth, and remaining 1 teaspoon salt.
Cover and cook on low for 8 hours, until the beef and vegetables are tender. Stir in the peas, just until warmed through. If the soup is thicker than you would like, add the remaining 1 cup beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley.
- TO STORE: Store soup in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a large pot on the stovetop over medium-low heat, adding splashes of broth as needed as needed. You can also reheat this soup in the microwave until hot.
- TO FREEZE: Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition InformationAmount per serving (1 (of 6); about 1 1/2 cups) — Calories: 283, Fat: 7g, Saturated Fat: 2g, Cholesterol: 47mg, Potassium: 1499mg, Carbohydrates: 33g, Fiber: 8g, Sugar: 11g, Protein: 24g, Vitamin A: 7427%, Vitamin C: 40%, Calcium: 113%, Iron: 6%
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