There’s nothing quite like coming home to a hearty bowl of vegetable beef soup after a long day. It’s warm, satisfying, and full of flavor that comes from letting everything slowly simmer together. This slow cooker version is especially great because it does all the work while you’re busy living your life. Dump everything in, set it, and by dinnertime, you’ve got a meal that tastes like you’ve been cooking all day.
This soup is a full-on comfort classic. It’s loaded with tender chunks of beef, vibrant vegetables, and a savory tomato broth that gets better with every spoonful. It’s hearty enough to be a full meal on its own and is the kind of thing everyone in the house will actually eat. Leftovers? Even better the next day.
One of the best things about this recipe is how flexible it is. You can swap in whatever vegetables you have on hand—corn, peas, zucchini, spinach—they all work. Prefer sweet potatoes over regular ones? Go for it. The slow cooker is forgiving and the flavors just keep building.
Another bonus? It’s a great way to use tougher cuts of beef. Chuck roast or stew meat turns meltingly tender after hours in the slow cooker. The result is spoon-tender bites of meat that blend seamlessly with the broth and veggies.
This soup also freezes beautifully. Make a big batch and stash portions in the freezer for nights when you need something fast but nourishing. It reheats like a dream.
You can serve this with a crusty loaf of bread or a sprinkle of shredded cheese on top. Want to make it lower carb? Just leave out the potatoes and add more greens.
The aroma as it cooks is reason enough to make it. It fills the house with a savory scent that lets everyone know something good is coming.
This is real food. Honest, filling, and built from simple ingredients that come together into something special. There’s no fancy prep, no browning, no stovetop required. Just set it and forget it.
Servings: 6-8 servings
Prep Time: 15 minutes
Cook Time: 7-8 hours on low or 4-5 hours on high
Total Time: About 8 hours
Ingredients:
- 1.5 pounds beef stew meat or chuck roast, cut into 1-inch cubes
- 4 cups beef broth
- 1 (15 oz) can diced tomatoes
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cups peeled and diced potatoes
- 1 cup green beans, trimmed and cut
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 bay leaf
Optional Add-ins:
- 1 cup corn kernels
- 1 cup peas
- 1 cup chopped spinach or kale
Instructions:
- Add beef, broth, diced tomatoes, carrots, celery, onion, and potatoes to the slow cooker.
- Stir in green beans, salt, pepper, thyme, garlic powder, and bay leaf.
- Cover and cook on low for 7-8 hours or high for 4-5 hours, until beef is tender and vegetables are cooked through.
- Stir in optional veggies during the last 30 minutes of cooking.
- Remove bay leaf and serve hot.
Tips:
- For extra flavor, you can brown the beef before adding it to the slow cooker, but it’s not necessary.
- Dice vegetables uniformly so they cook evenly.
- Add a splash of Worcestershire sauce or hot sauce for a flavor boost.
- Let the soup rest for 10 minutes before serving so everything comes together.
Why You’ll Love This Recipe:
It’s a slow cooker favorite because it’s nutritious, flexible, and tastes like home. No complicated steps, no special skills needed. Just real, wholesome food made easy.
This slow cooker vegetable beef soup is classic comfort food. Packed with beef and vegetables in a rich tomato broth, it cooks itself while you go about your day.
