Here’s a Crockpot Vegetable Beef Soup to curl up with when you’re craving something cozy, comforting, and healthy too.

Easy vegetable beef soup in a bowl with fresh parsley sprinkled on top

This recipe is a riff on my favorite Crockpot Beef Stew. (If the Instant Pot is your preferred appliance, be sure to check out its cousin Instant Pot Beef Stew too.)

Compared to my original beef stew, this homemade soup has a few more vegetables 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 trying your hand at an at-home baking project (Caramelized Onion and Olive Focaccia anyone?) or diving into that organizing project you’ve been meaning to start for months (I choose the first option).

This easy vegetable soup recipe makes a hefty six servings, and it saves and reheats well. It’s a low-cost and low-maintenance dinner, and you can even freeze it for future servings.

As it cooks, it smells and tastes like pure comfort, in the way that only homemade vegetable beef soup recipes can. After one bowl, everyone at your table is likely to ask for another.

You’ll want to hold onto this hearty beef soup recipe. Like the favorite, budget friendly soups that have come before it—15 Bean Soup, Crockpot Lentil Soup, and Whole30 Chili to name but a few—it is an ideal answer to your comforting-yet-wholesome cravings.

It’s also EASY! While it may taste like you’ve been lovingly tending to it all day on the stove, it only takes 10 minutes (!!) to prep. I won’t tell if you won’t.

Hearty beef vegetable soup in a slow cooker with a wooden spoon

How to Make Crockpot Vegetable Beef Soup From Scratch

The Ingredients

  • 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. You could even try this as a crockpot vegetable beef soup with canned vegetables in a pinch.
    • A New Veggie to Try: For variety, we also love to make this slow cooker 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 make vegetable soup taste even better and give it 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 vegetable beef soup. The smoked paprika gives it an especially robust flavor.
  • Sugar. A tiny pinch balances the acidity of the tomatoes.

Hearty slow cooker recipe with tons of vegetables

The Directions

beef searing in a skillet

  1. Heat the beef in a large skillet. Sprinkle with salt and pepper, and brown the beef on all sides. Remove to your slow cooker.
  2. 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.celery, carrots, potatoes, and parsnips for vegetable beef soup in a crockpot
  3. Add the vegetables.
    A slow cooker with vegetable beef stew with tomato
  4. Pour in the tomato sauce, tomato paste, Worcestershire, and seasonings to the slow cooker.
  5. Cook on low for 8 hours, until tender. Stir in the peas, and serve hot with fresh parsley. ENJOY!

Easy crockpot vegetable beef soup served in bowls with fresh parsley and bread

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

Hearty crockpot beef soup served in bowls with fresh parsley

How to Store, Reheat, and Freeze Vegetable Beef Soup

  • 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. 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.

More Cozy Slow Cooker Soups

Easy slow cooker recipe served in bowls with bread slices

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 picky eater approved dinner, this crockpot vegetable beef soup has arrived.

A black bowl with thick beef and vegetable soup

Crockpot Beef Vegetable Soup

5 from 4 votes
A thick and hearty Crockpot Vegetable Beef Soup packed with healthy vegetables and lean beef, cooked in a rich, savory broth. Comforting and so satisfying!

Prep: 10 mins
Cook: 8 hrs
Total: 8 hrs 10 mins

Servings: 6 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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

Serving: 1(of 6); about 1 1/2 cupsCalories: 283kcalCarbohydrates: 33gProtein: 24gFat: 7gSaturated Fat: 2gCholesterol: 47mgPotassium: 1499mgFiber: 8gSugar: 11gVitamin A: 7427IUVitamin C: 40mgCalcium: 113mgIron: 6mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Hi Erin;

    Thank you so much for your wonderful blog!!! You know, I’ve liked many cooking blogs over the years, but yours is the FIRST one that I like enough that I’m using it exclusively for all my recipe needs. That’s right, you read that correctly, I’m not seeing any reason to look elsewhere, anywhere, for inspiration! That’s because every time I think of something to make, there it is, all laid out (in healthy way, no less) on your site.

    The only thing, (you knew this was coming, didn’t you) that I can’t find with your wonderful recipes is a Sodium content. If you could include this info, that would be great. But, if you can’t, it’ll still be great because your site is helping my family, in no small way, become much healthier.5 stars

    1. This MADE my day, Sharon! Thank you for taking the time to share this kind review! Since sodium content can vary so much based on the brands of ingredients used, I recommend using an online calculator like MyFitnessPal, which you can customize based on the ingredients you have to get a more accurate number. I hope this helps!

  2. Made this last night and it was absolutely delicious! The only thing that I did differently, was to make the vegetables chunkier because that’s how I like it. Thank you for a wonderful recipe!5 stars

  3. Hello, wondering can I use regular Paprika instead of smoked Paprika? And, If I don’t add the parsnips is that ok? Thanks!

    1. Stephanie, you can definitely use more of a different vegetable (such as the carrots) and omit the parsnips, but I would not recommend skipping the smoked paprika. It’s flavor is different (and much more interesting!) than regular paprika, which doesn’t taste especially smoky or zippy. For the best flavor, it’s definitely worth using the smoked. I hope you love the recipe!

  4. Thank you for your recipe. But I only have one problem the only raw Vegetable I have are potatoes. But I have plenty of canned vegetables, can I use them in this recipe? If so, when do I add them in? 

    1. Hi Sara! I’ve never tried canned vegetables in this recipe, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!