I accidentally left the Crockpot Vegetable Beef Soup on low and the beef turned absurdly tender while the veggies held their bite so perfectly that I had to stop myself from eating the whole pot before I even took a photo.
I’m obsessed with this Crockpot Vegetable Beef Soup because I screwed up dinner and somehow found the best fix. I had extra beef chuck and a yellow onion sitting sad in the fridge, and instead of panicking I tossed things in and walked away.
The beef went melt-in-your-mouth, the carrots kept some snap, and the whole pot tastes like hours of slow work without the work. I love that it makes my lunches jealous.
But mostly I love that it’s impossible to not want seconds. Crockpot Soup Recipes that actually feel like real food, no fuss, all reward every time.
Ingredients
- Beef chuck: hearty protein, it gives the soup real chew and comfort.
- Olive oil: for browning, adds a bit of richness and caramel notes.
- Yellow onion: sweet base, it softens and makes everything cozy.
- Garlic: punchy aroma, it wakes up the whole pot.
- Carrots: sweet crunch that keeps the soup lively.
- Celery: crisp, slightly bitter backbone for balance.
- Russet potatoes: starchy comfort, it thickens and soaks up broth.
- Green beans: fresh snap and a green color pop.
- Corn: sweet kernels, little bursts of summer in each spoonful.
- Peas: tiny pops of sweetness, optional but nice.
- Diced tomatoes: bright acidity that cuts through richness.
- Tomato paste: deep umami and tomato depth, it’s concentrated flavor.
- Beef broth: savory liquid foundation, it ties everything together.
- Worcestershire sauce: sneaky tang and umami lift.
- Dried thyme: herbal note, subtle and earthy.
- Dried oregano: warm, a touch Mediterranean hint.
- Bay leaf: gentle herbal perfume, you’ll notice it after simmering.
- Kosher salt: brings out flavors, don’t skip adjusting it.
- Black pepper: mild heat and a bit of zip.
- Fresh parsley: bright finish, it refreshes each bite.
Ingredient Quantities
- 1 1/2 lb beef chuck, cut into 1 inch cubes
- 1 tbsp olive oil (for browning, optional)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 stalks celery, chopped
- 2 large russet potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1 inch pieces
- 1 cup corn (frozen or canned)
- 1/2 cup frozen peas (optional)
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 to 1 1/2 tsp kosher salt, to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
How to Make this
1. If you want deeper flavor, heat olive oil in a skillet over medium high heat and brown the beef cubes in batches until nicely seared, about 3 minutes per side; transfer to the slow cooker. If you skip browning, just add raw beef to the cooker.
2. Add chopped onion and minced garlic to the slow cooker with the beef.
3. Stir in sliced carrots, chopped celery, diced potatoes, trimmed green beans, corn, and peas if using.
4. Pour in the can of diced tomatoes with their juices, add the tomato paste, then pour the beef broth over everything so the ingredients are just covered.
5. Add Worcestershire sauce, dried thyme, dried oregano, bay leaf, kosher salt and black pepper; give everything a good stir to combine.
6. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, until beef is tender and vegetables are cooked through.
7. About 20 to 30 minutes before serving, taste and adjust seasoning with more salt and pepper if needed; remove the bay leaf.
8. If the broth is too thin, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the soup, cooking uncovered for the remaining 20 to 30 minutes to thicken slightly.
9. Stir in chopped fresh parsley right before serving for a bright finish.
10. Serve hot with crusty bread or over mashed potatoes, and refrigerate leftovers up to 4 days or freeze for up to 3 months.
Equipment Needed
1. Slow cooker (or crockpot)
2. Large skillet or frying pan (for optional browning)
3. Chef’s knife (for chopping beef and veg)
4. Cutting board
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula (for stirring)
7. Can opener
8. Small bowl and whisk or fork (to mix cornstarch slurry)
9. Ladle and serving bowls or large spoon for serving
FAQ
Crockpot Vegetable Beef Soup Recipe Substitutions and Variations
- Beef chuck: swap with stew meat (same cut, easier), boneless short ribs for richer flavor, or cubed pork shoulder if you want a milder taste. Ground beef also works but youll need to brown and skim fat.
- Beef broth: use low sodium chicken broth, vegetable broth for a lighter veggie-forward soup, or dissolve beef bouillon in water if you dont have broth on hand.
- Russet potatoes: use Yukon Gold for creamier texture, red potatoes or baby new potatoes (they hold shape better), or sweet potatoes for a sweeter, heartier twist (cooks a bit faster).
- Green beans / corn / peas: replace with a frozen mixed vegetable medley, canned mixed veggies (drain first), or add diced bell pepper and zucchini for a different flavor and color.
Pro Tips
– Brown the beef if you can, but dont crowd the pan — sear in batches so each cube gets a nice crust. That crust is flavor, and if you skip it the stew will still be fine but a bit flatter. Pat the meat dry with paper towels first so it browns instead of steaming.
– Add the potatoes a bit later if you like them firmer; put them in halfway through cook time on low, or 60 to 90 minutes before the end on high. Also cut them a touch bigger than you think cause they shrink and can turn to mush if tiny.
– For a richer broth, stir a spoon or two of instant beef bouillon or a splash more Worcestershire into the last hour of cooking. Taste before adding more salt though, because those concentrate sodium quickly. A little splash of vinegar or a squeeze of lemon right at the end brightens everything up.
– If your soup gets too thin, dont just thicken it with cornstarch. Mash a few cooked potatoes into the broth or stir in a small handful of instant mashed potato flakes to thicken naturally and add body without changing the flavor too much.
Crockpot Vegetable Beef Soup Recipe
I accidentally left the Crockpot Vegetable Beef Soup on low and the beef turned absurdly tender while the veggies held their bite so perfectly that I had to stop myself from eating the whole pot before I even took a photo.
6
servings
470
kcal
Equipment: 1. Slow cooker (or crockpot)
2. Large skillet or frying pan (for optional browning)
3. Chef’s knife (for chopping beef and veg)
4. Cutting board
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula (for stirring)
7. Can opener
8. Small bowl and whisk or fork (to mix cornstarch slurry)
9. Ladle and serving bowls or large spoon for serving
Ingredients
1 1/2 lb beef chuck, cut into 1 inch cubes
1 tbsp olive oil (for browning, optional)
1 medium yellow onion, chopped
3 cloves garlic, minced
3 medium carrots, sliced
3 stalks celery, chopped
2 large russet potatoes, peeled and diced
1 cup green beans, trimmed and cut into 1 inch pieces
1 cup corn (frozen or canned)
1/2 cup frozen peas (optional)
1 (14.5 oz) can diced tomatoes, undrained
2 tbsp tomato paste
4 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 to 1 1/2 tsp kosher salt, to taste
1/2 tsp freshly ground black pepper
2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
Directions
- If you want deeper flavor, heat olive oil in a skillet over medium high heat and brown the beef cubes in batches until nicely seared, about 3 minutes per side; transfer to the slow cooker. If you skip browning, just add raw beef to the cooker.
- Add chopped onion and minced garlic to the slow cooker with the beef.
- Stir in sliced carrots, chopped celery, diced potatoes, trimmed green beans, corn, and peas if using.
- Pour in the can of diced tomatoes with their juices, add the tomato paste, then pour the beef broth over everything so the ingredients are just covered.
- Add Worcestershire sauce, dried thyme, dried oregano, bay leaf, kosher salt and black pepper; give everything a good stir to combine.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, until beef is tender and vegetables are cooked through.
- About 20 to 30 minutes before serving, taste and adjust seasoning with more salt and pepper if needed; remove the bay leaf.
- If the broth is too thin, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the soup, cooking uncovered for the remaining 20 to 30 minutes to thicken slightly.
- Stir in chopped fresh parsley right before serving for a bright finish.
- Serve hot with crusty bread or over mashed potatoes, and refrigerate leftovers up to 4 days or freeze for up to 3 months.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 576g
- Total number of serves: 6
- Calories: 470kcal
- Fat: 25g
- Saturated Fat: 7.5g
- Trans Fat: 0.2g
- Polyunsaturated: 3.3g
- Monounsaturated: 14g
- Cholesterol: 80mg
- Sodium: 633mg
- Potassium: 1137mg
- Carbohydrates: 33g
- Fiber: 6g
- Sugar: 5g
- Protein: 34g
- Vitamin A: 4333IU
- Vitamin C: 13mg
- Calcium: 50mg
- Iron: 4mg
