Crockpot Vegetable Beef Soup Recipe

Prep Time 15 mins
Total Time 8 hrs 30 mins
Servings 8 servings

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This Crockpot Vegetable Beef Soup is a hearty and healthy recipe that takes just 15 minutes to prep! It’s loaded with chunks of tender beef and tons of veggies.

This crockpot soup is perfect for meal prep. Store it in the fridge and heat it up throughout the week or keep it in the freezer!

overhead image of beef vegetable soup in crockpot with metal ladle
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Table of Contents
  1. Ingredients needed for Vegetable Beef Soup:
  2. How to make Vegetable Beef Soup in the Crockpot
  3. Crockpot vegetable beef soup FAQs
  4. Variations on this crockpot soup:
  5. Serving suggestions
  6. More beef soup recipes you’ll love
  7. Crockpot Vegetable Beef Soup Recipe

It’s soup time again!

Honestly though, it was never not soup time around here…I’m not mad about it. 😉

My kids? They’d prefer I crank out a few more mac and cheese or spaghetti recipes. One day I’ll get them to love soup. And maybe this Crockpot Vegetable Beef Soup will be the one that changes their minds. I mean, it is pretty hard not to love.

This soup is cozy, comforting, healthy, and easy to make ahead of time and stash in the slow cooker! It’s packed with veggies, tender beef, so much delicious flavor, and makes the perfect easy weeknight meal.

Ingredients needed for Vegetable Beef Soup:

  • Oil: used to brown the beef and aromatics before adding them to the slow cooker.
  • Beef: any cut of beef will work! The crockpot does a great job at tenderizing normally tough cuts of meat.
  • Carrot, Celery, and Onion: the trio of veggies, called a mirepoix, that creates a flavor base in so many soups and stews.
  • Tomato Paste: adds richness and flavor depth.
  • Garlic: I like to use freshly minced garlic for the best flavor, but pre-minced will work as well.
  • Seasonings: you need a simple blend of salt, dried parsley, dried thyme, paprika, and black pepper to give this soup tons of flavor.
  • Beef Broth: I use low sodium beef broth. If you use regular beef broth you may want to lessen the amount of salt you add yourself.
  • Additional Vegetables: I like to use a blend of potatoes, canned and diced tomatoes, fresh or frozen green beans, and frozen corn.
  • Tomato Sauce: thickens the broth and adds even more flavor.
  • Bay Leaf: adds a subtle undertone that helps enhance the other flavors within the soup. Be sure to remove the bay leaf before serving!
ingredients needed for crockpot beef vegetable soup

How to make Vegetable Beef Soup in the Crockpot

This crockpot soup requires just 15 minutes of hands-on time. Just prep your meat and veggies and toss it all in the slow cooker!

  1. Brown the beef, veggies, and aromatics: In a frying pan, heat oil then add in the beef. Cook until browned. Add in carrots, celery, and onion, then stir in tomato paste and seasonings. Cook for 1 minute.
  2. Combine and cook: Transfer the beef/veggie mixture to the slow cooker, then add in the broth, veggies, and bay leaf. Cover and cook on low for 8 hours.

Crockpot vegetable beef soup FAQs

What cut of beef to use?

Any cut you want! Because the meat is slow-cooked in broth, it doesn’t need to be an expensive cut to be super tender. I like to check my grocery store flyers to see what’s on sale. If there’s a particular roast that’s going for a good price, I’ll buy one, cube it up, and use it in this soup. If there’s extra, I stash it in the freezer for my next soup craving!

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.

How do you freeze this crockpot vegetable beef soup?

This soup freezes great! Simply cool it to room temperature and place it into a large freezer bag or container. I like to use bags because it freezes in a thin layer and thaws more quickly. Freeze for up to 3 months.
To serve, thaw overnight in the refrigerator or for 6-8 hours at room temperature. If you need to thaw it quickly, place it in the sink in a few inches of room temperature water for 30 minutes, breaking it into chunks. Warm in the microwave or on the stove until heated through.
Keep in mind that the texture of potatoes does change when they are frozen, so if you are picky about that, this might not be the best soup for your freezer stash.

close up image of metal ladle scooping beef vegetable soup from slow cooker

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.
overhead image of crockpot vegetable beef soup in bowl with spoon

Serving suggestions

I love to serve this soup with a bread to soak up the broth! Try it with garlic bread, breadsticks, or homemade garlic herb dinner rolls!

More beef soup recipes you’ll love

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Crockpot Vegetable Beef Soup

4.57 from 16 votes
This Crockpot Vegetable Beef Soup is a hearty and healthy recipe that takes just 15 minutes to prep! It's loaded with chunks of tender beef and tons of veggies.
Prep Time 15 mins
Cook Time 8 hrs 15 mins
Total Time 8 hrs 30 mins
Cuisine American
Course Soup
Servings 8 servings
Calories 193cal


  • 1 tablespoon oil
  • 1 lb beef cubes *see post for notes
  • 2 large carrots peeled and finely chopped
  • 2 ribs celery chopped
  • 1 small onion finely chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons minced garlic
  • teaspoons salt
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • 4 cups low sodium beef broth
  • 1 lb potatoes finely chopped (about 4 medium)
  • 14 oz canned diced tomatoes
  • 1 cup chopped green beans fresh or frozen
  • ¾ cup tomato sauce
  • ½ cup canned or frozen corn


  • In a large frying pan over high heat, fry beef in oil just until browned on all sides. Add beef to a 6 quart crockpot.
  • To the same frying pan, add carrots, celery and onion to the pan and cook until onions are softened. Stir in tomato paste, garlic, salt, parsley, thyme, paprika and pepper and cook for 1 minute.
  • Add the vegetables in the pan to the slow cooker with the broth, potatoes, tomatoes, green beans, tomato sauce, corn and bay leaf.
  • Cover and cook on low for 8 hours, until beef and vegetables are tender. Serve immediately or keep on warm until ready to serve.

Nutrition Information

Serving: 257grams | Calories: 193cal | Carbohydrates: 21g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 927mg | Potassium: 1019mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2901IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 3mg
Keywords beef vegetable soup, crockpot soup

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Kerri Cochran says

    This is a STAPLE in our house during the colder months. I have made this with and without the beef cubes. Thanks for sharing!

  2. Ashley says

    I have been making a different soup or chowder each weekend this winter. My husband requested vegetable beef this week and I found this recipe on Pinterest. He couldn’t stop “sampling” this soup while it was cooking. I used some leftover fresh green beans I had in the fridge that I had bought for a different recipe and I really liked that they didn’t turn to mush like I think most canned green beans do if you add them too soon. This soup is SO good! I will be keeping this recipe to make again and share with family/friends. I served with homemade dinner rolls and it’s so nice on this 19 degree day.

  3. Christine says

    Great recipe, Ashley! I cut up a cuck roast and browned it in a pan with a bunch of garlic and spices, then added it to the slow cooker with doubled the veggies , and let cook. My kitchen had a wonderful aroma! Delicious results!

  4. Beth says

    Great recipes but as a UK amateur cook I have a question. Measurements in cups are tricky, I believe American cups aren’t the only cups measurements either and converting is a pfaff! I there any reason all recipes aren’t in the fairly universal kilos/litres; grams/ millilitres?

    • The Recipe Rebel says

      Hi Beth! Unfortunately I don’t have the measurements in grams for some of my recipes. It’s relatively easy to do a Google search and convert to ounces to grams (etc.), but if you are having trouble with a particular recipe next time send me an email and I can help you convert it.

      • Beth says

        Thank you, Ashley, that’s a kind offer 😊 I can convert, just find it a pfaff and wondered if in terms of websites being global, using the fairly universal metric system might attract more cooks to these recipes 🤔 I’ll just keep doing the sums though!

      • Beth says

        Sorry, meant to add that from a UK point of view, lbs and ounces (as you mention) aren’t an issue either, it’s the cups! 🥴

  5. Letha Lawrence says

    This is a very good recipe, it is a little bland but I found if I cut back on the broth and didn’t add the tomato sauce and substituted spicy v8 juice it liven it up and made a great soup. For those that feel it needs more flavor you might try this.

  6. Kambree says

    This just didn’t work for me. It didn’t have flavor, I had to add ketchup for some flavor. And it didn’t even cook 8 hours and the veggies were mush. I don’t know how to avoid mushy veggies in the crockpot.. Unless you kept an eye on it every hour which defeats the purpose for a crockpot meal to me.

  7. Mary says

    Weather just turned cold enough for me to make this. My husband and I both loved it! It’s a keeper for this household.

  8. mary says

    I have this in the slow cooker this morning. It was very easy to put together. I am looking forward to having this for dinner tonight.

  9. mark says

    made it by mistake, sposed to be beef and barley, left the spuds out for krto reasons but it was bloody beautiful, cheers

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