Cozy Crockpot Vegetable Beef Soup Recipe

I make this Crockpot Vegetable Beef Soup whenever I need a meal that practically cooks itself. There’s something about coming home to a house that smells like simmering beef and vegetables that makes even the longest day feel better.

This recipe has become my answer to those weeks when I’m juggling too much at once. I brown the beef in the morning, toss everything into the slow cooker, and by dinner time, I have a pot full of tender meat and perfectly cooked vegetables waiting for me.

Here is what I love most about my Crockpot Vegetable Beef Soup

I love how this soup turns simple ingredients into something that tastes like I spent hours in the kitchen. The beef gets so tender it practically falls apart, and the broth develops this rich depth that you just can’t rush.

You can prep everything the night before and just dump it in the next morning. I’ve done this on Sunday nights more times than I can count, and it makes Monday feel so much easier.

The leftovers actually get better after a day in the fridge. I pack them for lunch, and my coworkers always ask what smells so good when I heat it up.

If you’re looking for more cozy slow cooker meals, my Creamy Pumpkin Pasta Bake is another favorite that brings that same comforting warmth to the table. I also keep coming back to the Creamy Pumpkin Pasta Bake when I want something rich and satisfying without the fuss.

Everything you need for the perfect Crockpot Vegetable Beef Soup

• 1 tablespoon olive oil (or vegetable oil)
• 1 pound stew meat (or chuck roast cut into bite-sized pieces)
• 1 medium onion, cut into chunks
• 2 large carrots, cut into bite-sized pieces
• 2 ribs of celery, cut into bite-sized pieces
• 4 cloves of garlic, minced
• 2 tablespoons tomato paste
• 1½ teaspoons salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 5 cups beef broth
• 1 beef bouillon cube
• 1½ cups spaghetti sauce or tomato sauce
• 1 pound Yukon Gold potatoes, diced
• 1 (14-ounce) can diced tomatoes with juices
• 1 cup frozen peas
• 1 cup frozen or fresh corn
• 1½ cups frozen green beans
• 2 bay leaves

Note on ingredients: Yukon Gold potatoes hold up best during the long cooking time. If you’re using fresh vegetables instead of frozen, add them at the same time. I always keep frozen vegetables on hand because they make this recipe even easier.

My Method for Crockpot Vegetable Beef Soup

1. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the stew meat and cook for 5-7 minutes, turning occasionally, until browned on all sides. Transfer the beef to your slow cooker.
2. Add the onion, carrots, celery, garlic, tomato paste, salt, black pepper, paprika, and dried thyme to the slow cooker with the beef.
3. Pour in the beef broth, add the beef bouillon cube, and stir in the spaghetti sauce. Add the diced potatoes and the can of diced tomatoes with all their juices.
4. Add the frozen peas, corn, and green beans to the slow cooker. Tuck the bay leaves into the mixture and give everything a good stir to combine.
5. Cover the slow cooker with the lid and cook on low for 7-8 hours, until the beef is tender and the vegetables are cooked through. Remove the bay leaves before serving and season with additional salt and pepper to taste.

My kitchen secrets for getting this Crockpot Vegetable Beef Soup just right

Browning the beef first makes a huge difference in the final flavor. I know it’s tempting to skip this step, but those caramelized bits add so much richness to the broth.

Cut your vegetables into similar-sized pieces so they cook evenly. I learned this the hard way when I had mushy carrots and crunchy potatoes in the same batch.

I always cook this on low for the full time because it gives the beef enough time to get really tender. If you’re in a rush, you can cook on high for 4-5 hours, but the texture won’t be quite as good.

When I usually serve my Crockpot Vegetable Beef Soup

I make this on Sunday afternoons so we have something warm and ready for dinner without any last-minute cooking. It’s become my favorite way to start the week.

This soup is also great for those nights when everyone’s eating at different times. It stays warm in the slow cooker, and everyone can help themselves when they’re ready.