If you’re craving a hearty, vibrant meal that practically cooks itself, you have to try this Slow Cooker Vegetable Beef Soup. It’s my secret weapon for busy days: tender beef, colorful vegetables, and a rich, savory broth all meld together for a comforting bowl that tastes like you spent all day in the kitchen—when really, your slow cooker did all the heavy lifting!
Why You’ll Love This Recipe
- Hands-Off Cooking: Toss everything in the slow cooker and let the magic happen—minimal effort, maximum flavor.
- Ultimate Comfort Food: This soup is truly soul-warming, brimming with chunks of beef, creamy potatoes, and sweet vegetables in a rich broth.
- Loaded with Nutritious Veggies: It packs in a gorgeous rainbow of vegetables, so you get a nourishing meal in every spoonful.
- Meal Prep Friendly: Leftovers taste even better the next day—perfect for easy lunches or freezing for later!
Ingredients You’ll Need
The ingredients for Slow Cooker Vegetable Beef Soup are simple, familiar, and come together harmoniously for a truly comforting meal. Each element adds its own beautiful layer of flavor, texture, or color—making this soup as inviting to look at as it is to eat!
- Stew Meat (1 – 1.5 lbs): Go for pre-cubed stew beef or chuck roast cut into bite-size pieces for hearty, tender bites.
- Frozen Mixed Vegetables (24 oz): A frozen veg medley adds vibrant color and makes for effortless prep—no chopping required!
- Red Potatoes (4 cups, diced): These hold their shape beautifully and add wonderful texture and creaminess to the soup.
- Large Onion (diced): A staple that brings a subtle sweetness and savory backbone to the broth.
- Diced Tomatoes (15 oz, undrained): Tomatoes add acidity and depth, plus their juice helps flavor the broth.
- Great Northern Beans (15 oz, drained): Creamy, mild beans that boost the soup’s protein and heartiness.
- Beef Broth (32 oz): The foundation for a well-seasoned, savory, and ultra-cozy soup.
- Seasoned Salt (1 1/2 tsp): Amplifies every flavor, so the soup never tastes flat.
- Minced Garlic (1 tsp): Brings aromatic warmth and rounds out the rich flavors.
- Bay Leaves (2): Essential for that classic, almost floral savory note in slow-cooked soups and stews.
- Vegetable Oil (1 tbsp): For quickly browning the beef and adding depth right from the start.
- Freshly ground black pepper (to taste): Adds a gentle kick that balances all those cozy flavors.
Variations
One of the best things about Slow Cooker Vegetable Beef Soup is how flexible the recipe can be—tailor it to your pantry, dietary preferences, or family favorites! Here are some easy ways to make it your own.
- Swap the Veggies: Use fresh vegetables (like carrots, celery, and green beans) instead of frozen if you have them on hand.
- Go Lower-Carb: Leave out the potatoes and add extra low-carb veggies, like cauliflower florets or zucchini.
- Try a Different Protein: Substitute ground beef, turkey, or even shredded chicken for a unique twist.
- Make it Spicy: Add a pinch of crushed red pepper flakes or a splash of hot sauce for a little heat.
- Herb It Up: Toss in fresh herbs like parsley or thyme just before serving for a burst of brightness.
How to Make Slow Cooker Vegetable Beef Soup
Step 1: Season and Brown the Beef
Begin by giving your cubed beef a simple seasoning with seasoned salt and a few grinds of black pepper. Then, heat your vegetable oil in a large skillet over medium heat and brown the beef pieces on all sides. This extra step locks in flavor and adds delicious caramelized notes to the soup.
Step 2: Add Everything to the Slow Cooker
Transfer the browned beef straight into your slow cooker, pouring in any juices from the pan for even more flavor. Add the mixed vegetables, potatoes, diced onion, undrained tomatoes, drained beans, minced garlic, beef broth, and bay leaves. Give everything a gentle stir to combine all those gorgeous ingredients.
Step 3: Slow Cook to Perfection
Cover the slow cooker and set it to low for 8-10 hours (my favorite, for ultra-tender beef!) or high for 4-5 hours if you’re pressed for time. The house will start to smell incredible as it simmers—all you have to do is wait!
Step 4: Test, Taste, and Finish
You’ll know the Slow Cooker Vegetable Beef Soup is ready when the potatoes are fork-tender and the beef practically melts in your mouth. Don’t forget to fish out and discard the bay leaves. Taste the broth and adjust seasoning if needed, then ladle up generous bowls to serve!
Pro Tips for Making Slow Cooker Vegetable Beef Soup
- Brown for Bold Flavor: Taking the time to sear the beef before slow cooking gives the broth a deeper, more developed flavor that’s totally worth the extra pan.
- Chop Potatoes Evenly: Cut potatoes into uniform dice so they cook at the same rate and stay pleasantly tender, not mushy.
- Don’t Skip the Bay Leaves: These humble leaves add wonderful depth over hours of cooking, but always remember to remove them before serving.
- Finish with Freshness: Add a sprinkle of fresh parsley or a squeeze of lemon at the end to brighten the whole pot and wake up all the flavors.
How to Serve Slow Cooker Vegetable Beef Soup
Garnishes
A truly great bowl of Slow Cooker Vegetable Beef Soup is made even better with a handful of fresh garnishes. Try a sprinkle of chopped parsley or fresh thyme, a tiny pinch of flaky sea salt, or even a swirl of grated Parmesan for an extra cozy finish.
Side Dishes
This soup begs for classic sides! Serve it with slices of crusty sourdough to dunk, a buttery biscuit on the side, or even a crisp green salad to round out the meal and add some crunch.
Creative Ways to Present
For a fun twist, ladle your Slow Cooker Vegetable Beef Soup into individual bread bowls, or serve in rustic mugs topped with a sprig of fresh herbs. For family-style, bring the slow cooker right to the table and let everyone customize their bowl!
Make Ahead and Storage
Storing Leftovers
Transfer cooled soup to airtight containers and refrigerate; it’ll easily keep for 4–5 days. In fact, the flavors deepen and get even better as it sits—this soup tastes just as wonderful, if not better, the next day.
Freezing
Slow Cooker Vegetable Beef Soup freezes fabulously! Portion into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Let thaw overnight in the fridge before reheating for best texture.
Reheating
Gently reheat soup on the stovetop over medium-low heat, stirring regularly until warmed through. If reheating from frozen, thaw first for more even heating. You can also microwave individual bowls for quick lunches!
FAQs
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Can I put raw beef directly into the slow cooker?
You can add raw beef straight to the slow cooker, but browning it first adds a big flavor boost. Searing caramelizes the meat’s surface and deepens the taste of the broth. If you’re short on time, skipping this step is fine—the soup will still be delicious!
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Can I use different beans or veggies in this soup?
Absolutely! This soup loves swaps. Try kidney beans, pinto beans, or black beans for variety, and use any fresh or frozen vegetables you love—just keep the total volume similar to the original recipe for best results.
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How can I thicken my Slow Cooker Vegetable Beef Soup if it seems too brothy?
If you prefer a thicker soup, remove a cup of cooked potatoes and beans, mash them, and stir back into the pot. Or, cook uncovered for the last 30 minutes to allow some of the liquid to evaporate.
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Is this recipe gluten-free?
Yes, the Slow Cooker Vegetable Beef Soup is naturally gluten-free as written, provided you confirm your beef broth and seasonings are gluten-free. Always double-check packaging if you or your guests have sensitivities.
Final Thoughts
This Slow Cooker Vegetable Beef Soup is the kind of meal that brings everyone to the kitchen, noses twitching in anticipation. I can’t wait for you to taste the rich, savory broth and all those hearty, colorful bites. Give it a try—your cozy, delicious dinner awaits!
Print
Slow Cooker Vegetable Beef Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours 7 minutes
- Total Time: 5 hours 17 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy a hearty and comforting Slow Cooker Vegetable Beef Soup that is packed with tender beef, flavorful vegetables, and savory broth. This easy-to-make soup is perfect for a cozy weeknight dinner or to feed a crowd on a chilly day.
Ingredients
Ingredients for Slow Cooker Vegetable Beef Soup:
- 1 – 1 1/2 lb Stew Meat, cut into bite-size pieces
- 24 oz thawed Frozen Mixed Vegetables
- 4 cups 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 for softness and beef for tenderness.
- Remove bay leaves and serve.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 320 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
