This old fashioned Slow Cooked Vegetable Beef Soup is the ideal option for preparing a meal on busy days. The depth of flavor alone makes it worth the small amount of effort it takes to prepare and the slow cooker does the rest.
Helpful Tips for Making Slow Cooked Southern Vegetable Beef Soup
Old fashioned vegetable beef soup is such a comforting dish.I think every member of my family has his or her own special version of vegetable soup. Even though I enjoy soup year-round, it's especially fitting for cool weather. The preparation isn't terribly involved. Keep in mind, most of the items are fridge and pantry staples.
- Do I have to use a 6 quart slow cooker? You don't have to, you can use whatever size slow cooker you have on hand.
- Can I use a different kind of beef for Southern vegetable soup? While I like stew beef for this recipe you can certainly adapt using chunks of beef chuck roast. Both will result in a delicious broth. When using chuck roast, I still brown the pieces before add it to the slow cooker.
- Why brown the stew beef prior to slow cooking? It adds a depth of flavor that you won't get otherwise. If prep time is an issue, you may choose to skip it.
- The ingredient list may look long, but there's plenty of room to personalize it to suit your taste. You can add, or omit, to suit the items you have available in your vegetable bin.
- What type of potatoes should I use for vegetable beef soup? Russet potatoes seem to stand up best for slow cooking. You could adapt using a different type of potato but may need to wait to add them toward the end of cooking so they don't become too soft.
- When I make this soup, there's always butter and a skillet of honey-cornbread served as the complimentary side. A basket of cheesy garlic bread works, too.
- You can freeze vegetable beef soup for up to 1 month or chill in the fridge for up to 3 days.
Directions for Cooking Southern Vegetable Beef Soup on the High Setting
Vegetable Beef Soup is another one of those beloved dishes that takes me back to my roots. It's a happy place to be. A steamy bowl of soup on a cool rainy day just sets the world right, and I think the flavor becomes even better the longer it sits.
- Arrange the browned stew beef and sautéed vegetables on the bottom of the slow cooker. Cover with beef stock.
- Add the remaining ingredients and seasonings to the slow cooker.
- Reserve the diced potatoes, tomato paste and parsley to add later. Stir well.
- Cover and cook on high for 4 hours. After 4 hours, add the diced potatoes and continue to cook for another 1 ½ hours or until the potatoes and stew beef are fork tender.
- Thicken the broth with tomato paste, then stir the parsley into the soup just before serving.
Directions for Cooking Southern Vegetable Beef Soup on the Low Setting
- Arrange the browned stew beef and sautéed vegetables on the bottom of the slow cooker. Cover with beef stock.
- Add the remaining ingredients and seasonings to the slow cooker reserving the chopped parsley and tomato paste to add at the end of cooking. Stir well.
- Cover and cook on low for 7-8 hours.
- Thicken the broth with tomato paste then stir the parsley into the soup just before serving. Enjoy with a loaf of Dutch Oven White Bread.
- See more Crockpot Soup Recipes here on Pioneer Woman.
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Helpful Kitchen Items:
Slow Cooked Vegetable Beef Soup
Servings: 8 servings
Calories: 396kcal
Ingredients
- 1 ½ lb cubed stew beef bite size cubes
- 2 tablespoon olive oil
- 1 large sweet onion diced
- 1 medium red bell pepper diced
- 2 rib celery sliced
- 4 cloves garlic minced
- 12 oz frozen mixed vegetables unthawed
- 2 14.5 oz cans Italian seasoned diced tomatoes
- 1 14.5 oz can pintos or lima beans or great northern beans [Use your preference]
- 1 32 oz beef stock
- 2 tablespoon Worcestershire sauce
- 5 medium russet potatoes 1" cubes
- Seasonings:
- 2 tablespoon sugar
- 1 teaspoon seasoned salt [more or less to your taste]
- 1 teaspoon black pepper
- 1 teaspoon dry Italian seasoning
- ½ teaspoon red pepper flakes
- 2 bay leaves
- End of cooking:
- 2 tablespoon chopped Italian parsley
- 4 tablespoon tomato paste to thicken
Instructions
- In a skillet on the stove top, brown the stew beef in a couple of drizzles of olive oil. Season with seasoned salt and black pepper to your taste.
- Add onion, bell pepper and celery. Saute until softened and beginning to brown. Add garlic, cook for 1 minute. Pour into slow cooker.
- Directions for cooking on the high setting: Arrange the browned stew beef and sauteed vegetables on the bottom of the slow cooker. Cover with beef broth.
- Add remaining ingredients and seasonings to the slow cooker. Reserve the diced potatoes, tomato paste and parsley to add later. Stir well. Cover and cook on high for 4 hours.
- After 4 hours, add diced potatoes and continue to cook for another 1 ½ hours or until the potatoes and stew beef are fork tender.
- Thicken broth with tomato paste, then stir fresh parsley into the soup just before serving.
- Directions for cooking on the low setting: Arrange the browned stew beef and sauteed vegetables on the bottom of the slow cooker. Cover with broth.
- Add remaining ingredients and seasonings to the slow cooker reserving the chopped parsley and tomato paste to add at the end of cooking. Stir well.
- Cover and cook on low for 7-8 hours. Thicken the broth with tomato paste then stir the parsley into the soup just before serving.
Notes
a) Russet potatoes are recommended due to the fact they are better suited for prolonged cooking.
b) Originally, I included once small container of concentrated beef stock in this recipe with 4 cups water. As it's become more difficult to find, I recommend using 32 oz of beef broth in place of the concentrated homestyle beef stock and water.
c) If you prefer the tomatoes to have a finer texture, mash with a fork or rough chop in a food processor prior to adding to the slow cooker.
b) Originally, I included once small container of concentrated beef stock in this recipe with 4 cups water. As it's become more difficult to find, I recommend using 32 oz of beef broth in place of the concentrated homestyle beef stock and water.
c) If you prefer the tomatoes to have a finer texture, mash with a fork or rough chop in a food processor prior to adding to the slow cooker.
Nutrition
Serving: 1serving | Calories: 396kcal | Carbohydrates: 52g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 1107mg | Potassium: 1178mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2926IU | Vitamin C: 37mg | Calcium: 75mg | Iron: 4mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Susan Guzman
Although I'm vegetarian, I will be making this for my husband and will share the recipe with family. It looks amazing, Melissa! Thanks so much for the recipe. Your link was included in my "Just a Pinch" email I received, recently.
Melissa
Hi Susan, thanks so much for visiting from Just A Pinch! It's truly delicious, I sure hope your family enjoys it.
Becky Fisher
I'm confused about the Knorr Homestyle Beef stock amount. Is says 1 container. I have used Knorr Chicken in a plastic jar but it comes in numerous sizes. Could you please let me know for sure what the actual size is, maybe it is an envelope? Going to an annual Crockpot Soup party in eight days and I would love to take this soup!
Thank you,
Becky
Melissa
When I wrote this recipe the Homestyle beef stock was widely available in a 4-pack each around (1-oz) You can see more about it here if you need to adapt using another product, feel free to. Also, from the Cook's notes "32 oz of beef broth can be substituted for the concentrated homestyle beef stock and water."
Becky Fisher
I found it!!! Now my last question, do you drain and rinse the can of beans? Assuming no since you didn't indicate it, but want to make sure!
Melissa
I don't rinse the beans but, you can if you prefer.
Janet
This soup looks delicious! Would taste great in this cold day in Minnesota. Just wondered - can I cook this on the stovetop slow in a dutch oven, don't have a large slow cooker. Would the instructions change much - I know the cooking time will. Thank you!
Melissa
Thank you Joyce. Oh sure, just keep an eye on and let it simmer until the vegetables are tender and the flavors have combined. Enjoy!
Melissa
Use the amount of water called for in my recipe, not both.
Jennifer
I was wondering if I dissolve the beef stock in the water called for in the recipe or is it an additional 3 1/2 cups of water (as stated on the knorr package) ?
Thank you
Melissa
As a busy Mom myself, I am always delighted when I can help another Mom with their dinner plans. I'm thrilled your family enjoyed this, and I appreciate that you took the time to say so. Thanks so much for stopping by!
Anonymous
My husband took one bite and said, "wow!" After a second bite he said, "Wow! This is the best soup you have EVER made. It is so good I can easily say that after two bites." Our 1.5 year old son, loved it, as well, and I'm sure the 3.5 year old would have, too, if we could have convinced her to take a bite.
Wonderful, wonderful soup. Thank you so very much for sharing this recipe!!!
michaelswoodcraft
Your Vegetable Beef Soup looks so delicious! 🙂 I love vegetable beef soup with every vegetable you could think about adding, it just makes is taste better! I also like to add okra. Nothing better then vegetable soup on a cold day!
if you get a chance visit my site sometime! I really enjoyed browsing around on your site, lots of good recipe and pictures too. Check out my recent post, Making Crème Brûlée. http://michaelswoodcraft.wordpress.com/2014/01/23/making-creme-brulee/
Michael
Melissa
Personal taste and it cuts down on the acidity of the tomatoes.
Linda
Why sugar?
Melissa
Hi Cathy, I so know what you mean, making vegetable soup is such a great way to use bits and pieces of ingredients turning them into something new. I sure hope you enjoy my version and best wishes on your church's Fall Bazaar.
Cathy
I love veg. beef soup! Anxious to try your recipe. I sometimes like to "clean my freezer out" in making my soup. Don't throw away your leftover veggies - save them for soup. I have got to make a double batch this next week for my church's Fall Bazaar.