Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
Slow Cooker Vegetable Beef Soup
- 1 tablespoon oil
- 1 pound beef cubes
- 1 pound potatoes finely chopped (about 4 medium)
- 2 large carrots peeled and finely chopped
- 2 ribs celery chopped
- 1 small onion finely chopped
- 14 ounces canned diced tomatoes
- 1 ½ cups green beans chopped, fresh or frozen
- 4 cups low sodium beef broth
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 2 teaspoons garlic minced
- 1 teaspoon dried parsley
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
In a large frying pan over high heat, fry beef in oil just until browned on all sides. Add beef to a 6 quart slow cooker.
Add potatoes, carrots, celery, onion, tomatoes, beans, broth, tomato sauce, tomato paste, salt, garlic, parsley, paprika and pepper to slow cooker and stir to combine.
Cover and cook on low for 8-9 hours, until beef and vegetables are tender.
What Cut of Beef is Best for Soup?
Because the meat is slow cooked in broth, it doesn’t need to be an expensive cut of beef to be tender in this crockpot vegetable beef soup.
I like to check my grocery store flyers to see what is on sale. If there is a particular roast that is on for a great price, I’ll buy one and cube it up to make this soup. If you’re not a sales shopper, chuck roast is a great option and will make for some incredibly tender beef.
If you’ve got ground beef instead, you will want to check out my Easy Hamburger Soup for an inexpensive, hearty meal.
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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.
- 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.
Crockpot Vegetable Beef 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 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 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, and celery.
- Add the 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. About 4 days is how long homemade vegetable beef soup will keep in the refrigerator. Refrigerate the soup in an airtight storage container.
- 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. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Should you brown the beef first?
It’s not totally necessary, but I like to do so. Browning the beef adds a delicious layer of flavor that just can’t be quite achieved by only cooking it in the slow cooker. If you’re lower on time and want to skip that step, that’s totally fine too.
Can this be made on the stove?
Yes! If you’re shorter on time, you can make beef stew on the stove using my stovetop beef stew recipe which is ready in under an hour!
Can vegetable beef soup be made ahead of time?
Absolutely! This soup is great for making ahead because it just gets better as it sits. You can make it ahead and keep it warm in the crockpot if you’re serving it the day you make it. You can also transfer it to an airtight container and keep it in the fridge for 4-5 days.
Variations on this crockpot soup:
- Use another meat. You can swap the cubed beef for ground beef (cooked and drained) or try it with shredded chicken instead! Alternatively, check out my stovetop Chicken Vegetable Soup recipe.
- Make it creamy. Prefer a creamier soup? Add a splash of half-and-half or heavy cream before serving!
- Add other veggies. This soup is definitely not limited to the veggies I used. Feel free to add in whatever veggies you like! Broccoli, cauliflower, frozen peas, kale or spinach, sweet potatoes, you name it.