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Crockpot Vegetable Beef Soup recipe

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

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This crockpot Vegetable Beef Soup is a hearty, healthy soup recipe — loaded with chunks of tender beef and lots of veggies! Perfect for your weekend meal prep and freezer friendly.

crockpot vegetable beef soup in slow cooker with metal scoop pulling some out

I shared this recipe first on Spend With Pennies.

It’s soup time again!

Honestly, I’m not sure when it was ever not soup time around here — I’ve cranked out a record number of soup recipes here on The Recipe Rebel this winter.

I’m not mad about it.

My kids? They’d prefer I crank out a few more mac and cheese or spaghetti recipes (but hey, we’ve done those, too!), but somedays I get to cook something just because I want to eat it.

On those days? It’s often soup.

Cozy, comforting, healthy, and easy to make ahead and stash in the slow cooker so that when 5:00 comes around and I have 3 young children attached to my legs, I don’t also have to worry about making dinner 😉

How to make crockpot Vegetable Beef Soup:

  • Throw your beef cubes in the slow cooker. You can brown them first or you can skip this step, but with soup recipes I generally recommend browning the meat as it makes for a better broth with great flavor! This is totally optional and won’t make a huge difference (if you’re in a time crunch, skip it).
  • Add a load of vegetables and some broth (go low sodium).
  • Turn it on, and let it simmer away all day until everything is melt in your mouth tender.
  • Grab a chunk of crusty bread (not optional) and go for the dunk.

What kind of beef is best for this crockpot Vegetable Beef Soup recipe?

Because the meat is slow cooked in broth, it doesn’t need to be an expensive cut of beef to be tender.

I like to check my grocery store flyers to see what is on sale — and if there is a particular roast that is on for a good price, I’ll buy one and cube it up to make this soup. If I have extra beef, I’ll stash it in the freezer for my next soup craving (or for this Instant Pot Beef Stew!).

crockpot vegetable soup in a white bowl with blue rim on grey background

If you’re not a discount shopper, chuck roast is a great option and will make for some incredibly tender beef.

Need a bargain? Try browning a pound of ground beef and adding to this soup for an inexpensive, hearty meal.

Can I make this Vegetable Beef Soup ahead?

Soup is great for making ahead, and this one is one of the best because the flavors just get better as it sits.

This is a great option for meal prepping on the weekend when you have more spare time, and then simply reheating throughout the week.

Because it has no pasta or rice, it can be kept in the refrigerator for up to 4 or 5 days.

How to freeze this Crockpot Vegetable Beef Soup:

This soup freezes perfectly! With pasta and rice, you have to be a little more careful as they don’t always freeze as well, but this one is perfect for saving for a rainy day.

Simply cool to room temperature, place in a large freezer bag or freezer container, and freeze until solid. To serve, I like to let it thaw overnight in the refrigerator, but 6-8 hours at room temperature also works.

If you need to thaw it quickly, simply place in the sink in a few inches of room temperature water for 30 minutes before breaking into chunks and heating in a pot on the stove top.

I like to use bags because it freezes in a thin layer and is much easier to thaw and reheat quickly, but glass containers are great if you prefer not to use plastic.

overhead crockpot vegetable beef soup two white bowls with blue rims with crusty bread on the side
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Crockpot Vegetable Beef Soup

4.34 from 3 votes
This crockpot Vegetable Beef Soup is a hearty, healthy soup recipe — loaded with chunks of tender beef and lots of veggies! Perfect for your weekend meal prep and freezer friendly. 
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Cuisine American
Course Soup
Servings 8 servings
Calories 174cal

Ingredients

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

Instructions

  • 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.
  • 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. Serve immediately or keep on warm until ready to serve.

Nutrition Information

Calories: 174cal | Carbohydrates: 16g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 1115mg | Potassium: 1020mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2970IU | Vitamin C: 18.9mg | Calcium: 67mg | Iron: 4.2mg
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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Comments

  1. 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.

  2. 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.

  3. 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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