Crockpot Vegetable Beef Soup

This Crockpot Vegetable Beef Soup is so easy to make! Just add everything to the slow cooker and let it do all the work for you! This soup is hearty and loaded with tons of vegetables and tender beef. The perfect healthy lunch or dinner! Serve with some Garlic Cheese Biscuits or cornbread to complete the meal.

Love easy soup recipes? Then you’ve got to try my Stuffed Pepper Soup and my Instant Pot Chicken Noodle Soup!

Crockpot Vegetable Beef Soup in white bowls with a spoon

Crockpot Beef Vegetable Soup

Beef Vegetable Soup is one of my favorite soup recipes to make throughout the year, but especially in the Fall and Winter months. It’s packed with nutritious ingredients, fills you up, and warms you from the inside out. Plus, it freezes beautifully. Perfect for meal-prep and batch cooking!

Traditionally made in a large pot on the stove, vegetable beef soup has always been fairly simple to make, but this Crockpot vegetable beef soup is even easier to throw together. Now you can get that simmered-all-day taste without having to stand over your hot stove all day. Just do the prep work, set it all up in your slow cooker, and forget about it until it’s time to eat!

This soup reminds me of my Instant Pot Vegetable Soup and my Slow Cooker Beef Stew combined!

Serve with a sprinkle of fresh herbs like parsley or thyme and some biscuits or thick, crusty bread to sop up that delicious broth.

Crockpot Vegetable Beef Soup bring scooped out of the slow cooker with a ladle

Ingredients for Vegetable Beef Soup

You need just a few fresh ingredients and pantry staples to make this Crockpot vegetable beef soup at home, including: extra virgin olive oil, an onion (white, yellow, or sweet), carrots, celery, garlic, russet potatoes, a can of fire-roasted tomatoes, tomato sauce, bay leaves, chicken broth (low-sodium is preferable), Italian seasoning, fresh or dried parsley, and peas (I like using frozen).

Garnish with some chopped fresh herbs and some Parmesan cheese, if desired.

Crockpot Vegetable Beef Soup in white bowls with a spoon

How To Make Crockpot Vegetable Beef Soup

  1. Heat olive oil in a large skillet or cast iron pan over high heat.
  2. Then, add the cubed chuck roast, and sear on all sides until it gets some nice browning on it.
  3. Transfer the chuck roast to the Crockpot. Pour the beef broth in the skillet and deglaze the pan by scraping the brown bits off of the bottom. (This is where the flavor is!)
  4. Add the beef broth to the Crockpot along with the rest of the ingredients, except for the peas. Cook on low for 8 hours or high for 4 hours.
  5. Stir in peas and season with salt and pepper to taste. Serve immediately, and enjoy!

Tips and Variations

  • Make grown up Beef-A-Roni! To repurpose leftovers we made a quick roux of butter and flour and added the roux to the soup. Then tossed in cooked elbow macaroni for our take on grown up Beef-A-Roni. It was amazing!
  • Don’t skip browning the beef! It is an extra step but well worth the extra effort. It adds so much flavor to the soup!
  • I recommend cutting the vegetables larger when cooking in the crockpot. This keeps them from breaking down when cooked for a long tie in the slow cooker.
  • Top this homemade vegetable soup off with some grated Parmesan cheese and fresh herbs before serving for the perfect finishing touch.
  • Add more veggies! This recipe is a great way to clean out the fridge. Squash, zucchini, eggplant, beans, or cauliflower would be delicious.
  • If you don’t have all day to cook this soup then use ground beef, ground turkey or ground chicken instead.
  • This soup can be served over white rice or with any cooked pasta!

Storage, Freezing, and Reheating Instructions

  • Store cooled, leftover homemade Crockpot vegetable beef soup in an airtight container in the fridge for up to 5 days.
  • Freeze cooled soup in an airtight, freezer-safe container for up to 3 months.
  • Reheat from chilled or frozen in the microwave or in a medium-sized pot on the stove until warmed through and simmering.

Crockpot Vegetable Beef Soup in white bowls with a spoon

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Crockpot Vegetable Beef Soup

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6

This Crockpot Vegetable Beef Soup is so easy to make! Just add everything to the slow cooker and let it do all the work for you! This soup is hearty and loaded with tons of vegetables and tender beef. The perfect healthy lunch or dinner! Serve with some Garlic Cheese Biscuits or cornbread to complete the meal.

Ingredients

  • 1 tbsp olive oil
  • 1 lb chuck roast, cut into 2-inch chunks
  • 4 cups beef broth
  • 3 cups potatoes, medium dice
  • 1 large onion, medium dice
  • 4 ribs celery, medium dice
  • 3 large carrots, medium dice
  • 1 tbsp Worcestershire sauce
  • 1 14.5 ounce can fire roasted tomatoes, with liquid
  • 1 8 ounce can tomato sauce
  • 1 tsp Italian seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 whole bay leaves
  • 1 cup peas
  • salt and pepper

Instructions

  • Heat olive oil in a large skillet or cast iron pan over high heat. Add in chuck roast and sear on all sides until it gets some nice browning on it.
    Transfer the chuck roast to the crockpot. Pour the beef broth in the skillet and deglaze the pan by scraping the brown bits off of the bottom (this is where the flavor is!) Add the beef broth to the crockpot along with the rest of the ingredients except for the peas. Cook on low for 8 hours.
  • Stir in peas and season with salt and pepper to taste. Serve immediately and enjoy!
Nutrition Facts
Crockpot Vegetable Beef Soup
Amount Per Serving
Calories 304 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 52mg17%
Sodium 750mg33%
Potassium 1098mg31%
Carbohydrates 30g10%
Fiber 6g25%
Sugar 6g7%
Protein 21g42%
Vitamin A 6361IU127%
Vitamin C 36mg44%
Calcium 82mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Beef Vegetable Soup, Chuck Roast, Easy Crockpot Recipes

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