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This Crockpot Vegetable Beef Soup is the ultimate easy, hearty dinner—warm, healthy, and packed with tender beef and garden-fresh veggies that simmer all day in your slow cooker.
You know what? There’s just something about a bowl of soup that feels like a hug. I’ve been making this recipe for years, especially when the air turns crisp and I’m juggling school drop-offs and Zoom calls. It’s pure comfort food without the fuss. The magic happens in the Crockpot: lean beef, colorful vegetables, broth kissed with herbs—and voilà! You’ve got a satisfying, low-effort meal that’s perfect for family dinners, casual nights in, or even meal prep for the week.
Why You’ll Love This Recipe
– No oven needed—just toss, set, and stroll away
– Ready when you are: 6–8 hours of hands-off cooking
– Hearty protein and veggies for a balanced, healthy dinner
– Uses pantry staples and fridge odds-and-ends
– Perfect for batch cooking or freezing in portions
– Comforting flavors that please picky eaters and foodies alike
– Flexible: swap veggies or boost spice for a personal twist
– Economical—feeds a crowd on a budget
– Slow Cooker simplicity means less cleanup
Ingredients
– 1½ pounds lean beef stew meat, cut into 1-inch cubes (sub: sirloin tip)
– 1 medium onion, diced (yellow or sweet; Vidalia adds extra sweetness)
– 3 garlic cloves, minced (fresh for best aroma)
– 4 cups beef broth (low-sodium, preferably Kettle & Fire or Swanson)
– 1 (14.5-oz) can diced tomatoes, undrained (use fire-roasted for smoky depth)
– 2 cups carrots, sliced (about 4 medium carrots)
– 2 cups celery, chopped (2–3 stalks; trim ends for tenderness)
– 2 cups potatoes, peeled and diced (Yukon Gold or russet)
– 1 cup green beans, trimmed and halved (fresh or frozen)
– 1 cup corn kernels (fresh, frozen, or canned, drained)
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 bay leaf
– ½ teaspoon smoked paprika (optional for warmth)
– Salt and black pepper, to taste
– 2 tablespoons Worcestershire sauce (Lea & Perrins preferred)
– 2 tablespoons fresh parsley, chopped (for garnish)
Tip: Choose firm, evenly sized veggies so they cook at the same rate. If you prefer a thicker broth, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 15 minutes.
Directions
1. Prep the beef. Trim any excess fat, then pat cubes dry with paper towels—this helps them brown slightly and seal in juices even in the slow cooker.
2. Layer aromatics. Place diced onion and garlic on the bottom of the Crockpot insert; they’ll infuse the whole soup with mellow sweetness.
3. Add beef and veggies. Scatter beef cubes on top, followed by carrots, celery, potatoes, green beans, and corn—arrange so the potatoes aren’t buried completely.
4. Season. Pour beef broth and diced tomatoes over everything. Sprinkle thyme, oregano, paprika, salt, pepper, and tuck in the bay leaf. Drizzle Worcestershire sauce for depth.
5. Cook low and slow. Cover and set to LOW for 6–8 hours (or HIGH for 3–4 hours). You’re looking for fork-tender beef and veggies that yield just a little when pressed.
6. Final stir. Remove the bay leaf. Taste and adjust seasoning—sometimes it just needs a pinch more salt or a splash of vinegar to brighten.
7. Garnish and serve. Ladle into bowls, sprinkle fresh parsley, and offer crusty bread or crackers on the side.
Servings & Timing
– Yield: 6 generous servings
– Prep Time: 20 minutes (chopping and layering)
– Cook Time: 6–8 hours on LOW (4 hours on HIGH)
– Total Time: about 6½–8¼ hours
Variations
– Mexican Style: Swap oregano for cumin and chili powder; stir in black beans and garnish with cilantro and lime wedges.
– Paleo Twist: Omit potatoes; add extra mushrooms and zucchini; use coconut aminos instead of Worcestershire.
– Beef Barley Boost: Stir in ½ cup pearl barley with the broth for extra chew and fiber.
– Italian Flair: Add a splash of red wine, swap thyme for basil and rosemary, finish with freshly grated Parmesan.
– Veggie-Loaded: Double the veggies—add bell peppers, kale, or spinach in the last 30 minutes.
– Spicy Kick: Toss in chopped jalapeño or a dash of hot sauce for a warming heat.
Storage & Reheating
Refrigerator: Store soup in airtight containers for up to 4 days.
Freezer: Cool completely before portioning into freezer-safe bags or containers; keep for up to 3 months.
Reheat: Thaw overnight if frozen. Warm gently on the stovetop over medium heat, stirring occasionally until bubbly. You can also microwave single servings—just cover and heat in 1-minute intervals, stirring in between.
Make-ahead Tip: Assemble everything in the Crockpot insert the night before; cover and refrigerate. In the morning, pop it in the base and start cooking.
Notes
– Browning beef ahead gives deeper flavor, but if you’re short on time, skip it—you’ll still end up with tender meat.
– If your slow cooker runs hot, check around hour five; you might need to turn down to “warm” to keep veggies intact.
– For a silky finish, stir in a splash of half-and-half or a dollop of Greek yogurt just before serving.
– I learned that adding potatoes later in the last 2 hours prevents them from becoming mushy—small discoveries like that can elevate simple soups.
FAQs
Q: Can I use ground beef instead of stew meat?
A: Absolutely—brown 1½ pounds of ground beef first, drain excess grease, then proceed with veggies and broth.
Q: Is this soup gluten-free?
A: Yes, if you use gluten-free Worcestershire sauce and skip barley variations.
Q: My soup is too thin; how do I thicken it?
A: Mix 1–2 tablespoons cornstarch with cold water, stir into the hot soup, and cook another 15 minutes.
Q: Can I cook this on High all day?
A: High heat for 6–8 hours may overcook veggies—stick to 3–4 hours on High or the Low setting for longer cooks.
Q: What’s the best way to reheat leftovers?
A: Stovetop on medium, stirring gently, or microwave in 1-minute bursts until heated through.
Q: Can I substitute beef broth with chicken broth?
A: You can, but the flavor will be lighter—consider adding extra herbs or a splash of soy sauce for richness.
Q: How can I make this more kid-friendly?
A: Finely dice veggies and offer fun bowl toppers like shredded cheese or mini croutons so little ones can customize.
Q: Any tips for boosting protein?
A: Stir in cooked beans or shredded rotisserie chicken in the last hour.
Conclusion
This Crockpot Vegetable Beef Soup ticks all the boxes: easy prep, wholesome ingredients, and that cozy comfort we all crave. Whether you’re feeding family, meal-prepping, or simply craving a warm bowl of goodness, this slow cooker recipe delivers every time. Give it a try, drop a comment below, and don’t forget to explore my other hearty dinner ideas for more easy, healthy comfort food.
Crockpot Vegetable Beef Soup
Ingredients
- 1.5 pounds lean beef stew meat cut into 1-inch cubes
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups beef broth low-sodium
- 1 can diced tomatoes undrained
- 2 cups carrots sliced
- 2 cups celery chopped
- 2 cups potatoes peeled and diced
- 1 cup green beans trimmed and halved
- 1 cup corn kernels
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika optional
- Salt and black pepper to taste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh parsley chopped
Instructions
- Trim any excess fat and pat cubes dry with paper towels.
- Place diced onion and garlic on the bottom of the Crockpot insert.
- Scatter beef cubes on top, followed by carrots, celery, potatoes, green beans, and corn.
- Pour beef broth and diced tomatoes over everything, sprinkle thyme, oregano, paprika, salt, and pepper.
- Cover and set to LOW for 6–8 hours.
- Remove bay leaf, adjust seasoning, and garnish with parsley.
- Ladle into bowls, sprinkle fresh parsley, and serve.
