Homemade Vegetable Beef Soup (Crockpot Recipe)

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Homemade Vegetable Beef Soup Recipe is a comfort food classic boasting tender chunks of beef, a rich and savory broth, and a medley of nourishing vegetables. Toss the ingredients in a crockpot in the morning and come home to the aroma of a perfectly simmered and mouthwatering soup.

What is it about a bowl of steamy, hot soup that can warm your soul on a chilly day?

Our homemade vegetable beef soup is precisely that kind of soup, and it’s absolutely irresistible! Each spoonful delivers an explosion of flavors.

Ingredient notes

• Beef | Use lean beef stew meat, a small chuck roast, or chuck shoulder for tender chunks of beef.
• Salt and pepper | Season the meat before browning with a bit of salt and black pepper to taste.
• Canola oil | Use canola oil to sear the beef before continuing to cook in the crock pot.
• Onion | For a rich and sweet flavor, add diced onions to the soup. Use yellow onions for sweeter notes or white onions for a savory taste.

• Potatoes | Choose russet, gold, or red potatoes to bulk up the dish.
• Mixed vegetables | Of course, this easy vegetable beef soup needs plenty of veggies! Fresh or frozen, add celery, carrots, corn, and green beans to the recipe.
• Herbs | Season the simple soup with dried oregano and a couple of fresh bay leaves.

• Canned tomatoes | Add a can of petite diced tomatoes — I use fire-roasted for this recipe.
• Tomato sauce | Strengthen the tomato flavor with a can of your favorite tomato sauce. 
• Water | Thin the soup with some water. Use less for a thicker consistency or more for a thinner soup.
• Beef base | Beef broth is essential for this soup. Remember not to confuse this ingredient with stock. For a more mild taste, use vegetable broth.

How to make Beef Vegetable Soup Recipe

Don’t skip searing the meat before adding it to the slow cooker — this step will bring out even more complex flavors as the soup simmers throughout the day.

STEP 1 | Season and brown the meat

Begin by seasoning the beef with salt and pepper. Next, heat oil in a large skillet over medium-high heat, add the meat and brown it on all sides.

STEP 2 | Add the veggies

With a rubber spatula, get all the meat and browned bits into the crockpot bowl. Top it with the onion, potatoes, celery, carrots, corn, and green beans.

Sprinkle with the oregano and pour in the diced tomatoes and tomato sauce.

STEP 3 | Add beef base, cook, and serve!

Next, add the water along with roasted beef base and stir the ingredients together with a slotted spoon. Nestle the bay leaves into the soup, cover, and cook on low heat for 8 hours.  Then, dig on in!

For more delicious slow cooker beef recipes, try these easy and delicious recipes for Pot Roast with Onion Soup Mix and my popular Mississippi Pot Roast!

Variations and substitutions

• Add Beans. Substitute the green beans or add them with lima beans, pinto beans, black beans, or Cannellini beans. 
• Extra Flavor. Boost the flavor with your favorite Italian seasoning, garlic powder, onion powder, or other delicious seasonings and spices. Worcestershire sauce, soy sauce, or even red wine are also excellent additions.
• Fresh Herbs. Add fresh parsley, chives, or other flavorful herbs to the bay leaf.
• Serve with crusty bread, over buttery mashed potatoes, or white rice to bulk up the meal. 
• If preferred, use olive oil instead of canola oil.
• For more tomato flavor, add tomato juice for a thinner consistency or tomato paste for a thicker soup.

Storage and reheating tips

• First, let the leftover soup cool completely, then transfer it to an airtight container to store in the refrigerator for about four days.
• You can freeze the beef soup for longer storage by moving it to a freezer-safe container for up to three months. Then, thaw the soup in the fridge overnight and reheat the following day before serving.

Frequently asked questions

Serving suggestions

Beef vegetable soup is excellent when served with garlic bread, this easy Peppery Cheese Quick Bread, or homemade buttery Biscuit Bread to soak up the flavorful broth.

This recipe also pairs well with a refreshing and nutritious side salad, like Cucumber Tomato Feta Salad or my leafy green Winter Salad with Maple Cider Vinaigrette.