This old-fashioned Slow Cooked Vegetable Beef Soup is just the ticket for putting a hearty, homemade meal on the table, even on the busiest days. With its rich, savory broth and tender beef simmered alongside wholesome vegetables, every spoonful tastes like it’s been tending on the stove all day. Best of all, the slow cooker does most of the work, leaving you with a comforting supper the whole family will be glad to gather around.

Easy Slow Cooked Vegetable Beef Soup Recipe

Vegetable Beef Soup is one of those beloved, old-fashioned dishes that takes me right back to my Southern roots. A steaming bowl on a cool, rainy day has a way of setting the world right, and the savory flavor only gets better as it sits. It’s perfect for a cozy weeknight supper or Sunday dinner, especially during the cooler months. Made with everyday refrigerator and pantry staples, this hearty soup is easy to prepare, and the slow cooker does the rest. Serve it with warm cornbread or homemade biscuits for a comforting meal that tastes like home.

Key ingredients to make old-fashioned Vegetable Beef Soup: (Scroll down for the full printable recipe card and quantities.)

Beef – Stew beef is particularly suited for slow cooking. It will become tender and flavorful.
Oil – Olive oil for browning the beef.
Raw Veggies – Onion, red bell pepper, celery and garlic enhances the flavor.
Frozen Vegetables – Mixed vegetables, including, peas, corn, carrots and green beans. There’s no need to thaw.
Beans – Canned pinto beans add bulk.
Potatoes – Diced russet potatoes.
Tomatoes – Two cans of Italian seasoned diced tomatoes
Liquid – Beef stock or beef broth to thin the cooking liquid.
Sauce – Worcestershire sauce for depth of flavor.
Spices and Seasonings – Seasoned salt, black pepper, dry Italian seasoning, red pepper flakes and sugar to balance the flavor.
Aromatics – Bay leaves and a couple of tablespoons of fresh parsley.
Thickener – Tomato paste to thicken.

How to Make Slow Cooked Vegetable Beef Soup Recipe

Brown Beef – Brown beef on all sides in a couple of drizzles of olive oil over medium-high heat.
Add Veggies – Sauté until softened and beginning to brown. Add garlic, cook for 1 minute. Pour into slow cooker.
Combine – Arrange the browned stew beef and sauteed vegetables on the bottom of the slow cooker. Cover with beef broth.
Add Spices and Vegetables – Add remaining ingredients and seasonings to the slow cooker. Reserve the diced potatoes, tomato paste and parsley to add later. Stir well.
Cook – Cover and cook on low heat or high heat per the cooking time in the recipe adding potatoes as directed.
Thicken – Thicken broth with tomato paste, then stir fresh parsley into the soup just before serving.

Kitchen Equipment to Make Crockpot Vegetable Beef Soup

6 quart or larger slow cooker.
Chef’s knife and chopping board.
Measuring cups and measuring spoons.
Large skillet.
Ladle.

Recipe Variations, Tips and Substitutions

Protein – Can I use a different cut of beef for Southern vegetable beef soup? While I like stew beef for this recipe you can adapt using chunks of beef chuck roast. Both will result in a delicious, rich broth. When using chuck roast, I still recommend browning the chunks of beef before adding to the slow cooker for depth of flavor. In a pinch, you could use cooked ground beef.
Potatoes – I recommend using russet potatoes due to the fact they are better suited for prolonged cooking. You could use Yukon gold potatoes just add them later in the cooking process so they don’t turn to mush.
Beans – You can use pinto beans, kidney beans, black beans, baby lima beans or great northern beans.
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.
Tomatoes – 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.
Why brown the stew beef prior to slow cooking? Browning the stew beef adds a depth of flavor that you won’t get otherwise. If prep time is an issue, you can skip it.
Serving Options – When I make this vegetable soup, there’s always crusty bread and butter or a skillet of honey-cornbread fresh from the oven to serve on the side. The kids will flip for a basket of cheesy garlic bread, too.

Storage and Leftovers

Leftovers – Store leftover slow cooker vegetable beef soup in an airtight container chilled in the refrigerator for up to 3-4 days.
Reheating – Reheat individual servings in the microwave or in a saucepan on the stove top over medium heat.
Freezer – Vegetable beef soup is perfect for meal prep as it freezes like a dream for up to 3 months. Thaw in the fridge and reheat just before serving.

More Slow Cooker Soups and Crockpot Recipes to Make

A big bowl of Slow Cooker Potato Soup with ham is like a bowl of comfort after a stressful day.
Slow Cooked Cheesy Ranch Potatoes won’t heat up the kitchen on hot days.
Slow Cooked Smothered Swiss Steak is simmered in a rich tomato gravy.
Slow Cooked Dr Pepper Baby Back Ribs melt in your mouth.
Rich and flavorful Slow Cooked Spaghetti Sauce makes mealtime preparation a cinch.
Crockpot Cabbage Soup from That Low Carb Life.

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