Slow Cooker Vegetable Beef Soup
on Sep 30, 2015, Updated Jan 30, 2024
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You will find this Slow Cooker Vegetable Beef Soup loaded with lots of vegetables, beef, and tons of flavor! You can toss all your ingredients in the Crock-Pot and have dinner ready when you are. Perfect fall and winter comfort food.
Slow Cooker Vegetable Beef Soup
We are a soup sort of family. All year long, we like to enjoy soup for dinner. In the summer, we will enjoy soup paired with a salad and during the fall and winter months, we like to enjoy our soup with bread. Soup is great year round but when fall and winter arrive, I like to bust out my crock-pot and whip up a big batch of soup that I know we can eat for a couple of days. Slow cooked soup seems to get better the longer it cooks.
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Vegetable beef soup is one of my family’s favorite soups. They love when I make a big batch of Slow Cooker Vegetable Beef Stew or when I make this super delish Vegetable Beef Soup. Perfect for warming up on a cold day.
My kiddos can be picky about eating their vegetables. When I load them in a soup, casserole, or stew, they do not complain much. I will find a few peas in the bottom of one of their bowls, green beans in another, haha. But in general, they will actually eat the veggies when they are immersed in a sauce or broth.
Making soups in the slow cooker is so easy. I usually brown off my meat a bit before adding it to the Crock-Pot. but, you can actually skip that step if you are pressed for time. Dropping everything in the slow cooker and then letting it cook all day makes for the most tender meat and veggies.
If you are a fan of Vegetable Beef Soup, this recipe will become one of your favorites. With just a package of beef, veggies, broth, and a few seasonings you can have this one cooking in no time at all.
INGREDIENTS To Make Vegetable Beef Soup in a Slow Cooker
- Stew Meat
- Frozen Mixed Vegetables
- Red Potatoes
- Onion
- Diced Tomatoes
- Great Northern Beans
- Beef Broth
- Seasoned Salt
- Minced Garlic
- Bay Leaves
- Vegetable Oil
How to Make Vegetable Beef Soup in the Slow Cooker
First, add the seasonings to the cubed beef. Then add oil to a skillet and place the heat on medium. Add seasoned beef. Brown all sides and transfer to a CrockPot. I used a 6-quart CrockPot. I am sure a 5-quart version would work well too!
Now, add the mixed vegetables, tomatoes, beans, onions, bay leaf, garlic, season salt, and beef brother. Stir all of the ingredients together and place the lid on the slow cooker. Cook for 8-10 hours on high or 4-5 hours on low. Remove bay leaf and enjoy.
Cook for 8-10 hours on high or 4-5 hours on low. Remove bay leaf and enjoy.
I made this vegetable soup for dinner and then we also enjoyed it for our lunches for the past two days. The longer it cooks, the more flavor it has so, the leftovers will be even more delicious. Do you have a favorite slow cooker soup you enjoy during the fall and winter months?
Slow Cooker Vegetable Beef Soup
Ingredients
- 1 - 1 1/2 lb Stew Meat cut into bite size pieces
- 24 oz thawed Frozen Mixed Vegetables
- 4 cup diced Red Potatoes
- 1 large Onion, diced
- 15 oz Diced Tomatoes undrained
- 15 oz Great Northern Beans drained
- 32 oz Beef Broth
- 1 1/2 tsp Seasoned Salt
- 1 tsp Minced Garlic
- 2 Bay Leaves
- 1 tbsp Vegetable Oil
Instructions
- Season cubed beef with seasoned salt and pepper.
- In a large skillet, heat oil over medium heat.
- Brown beef in skillet on all sides.
- Transfer beef to slow cooker.
- Add remaining ingredients, stir and cover.
- Cook on low for 8-10 hours or high for 4-5 hours.
- Test doneness by checking potato to see if it is soft and beef to make sure it is not tough.
- Remove bay leaves and serve.
Shared this recipe on the Slow Cooker Recipes & Tips FB Group. It is a delicious recipe I have used repeatedly. Hoping to get you even more followers.
Hi Denise! I am glad you enjoy. Thanks so much for sharing it with others. I really appreciate the shares.
My husband loves vegetable beef soup. I can’t wait to try this out!
Getting ready to make this soup for the weekend football games! I would like to include barley. Has anyone done the same and if so did you substitute the barley for maybe potatoes?
Have made this 3 times. I use only 1 cup potatoes and add some red kidney beans for color. My husband s on a low sodium diet so I use all low sodium canned goods and broth. Still tastes great!!!
Can I omit the tomatoes and will it still taste good?
Does this recipe freeze well?
Everyone I shared this soup with LOVED it. I need to make it again soon. This is definitely a keeper. I didn’t have a can of white beans so i used a can of butter beans. I think I would have like the white beans better but I don’t think it really made a difference to the overall take. I believe this would freeze really well.
For this recipe, how many servings do you get?
Looks yummy! Pinned! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
This is a great fall/winter meal. I can’t wait to try this in a few months.
Fantastic recipe! All my kids have been coming down with a cold. This soup is just what the doctor ordered. It was a snap to put together and turned out beautifully. Very flavorful and hearty and the meat was melt-in-your-mouth tender. This one’s going to be a regular in my recipe arsenal. Looking forward to trying some of your other recipes!