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Homemade Vegetable Beef Soup 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.

s bowl of vegetable beef soup on a plate with a spoon and linen napkin.

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.

Why you’ll love this Slow Cooker Vegetable Beef Soup recipe!

  • Stress-Free Cooking. Set it and forget it, then go about your day while this soup simmers to perfection!
  • Easily Adjusted. Loaded with frozen or fresh vegetables, this crockpot vegetable beef soup is easy to personalize by adding additional veggies.
  • Filling, Flavorful, and Family-Friendly. This warm and hearty soup is always a crowd-pleaser, making it a perfect choice for family gatherings.
ingredients for vegetable beef soup on a table.

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.

browning beef and layering vegetables in a crockpot for vegetable beef soup.

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.

tips

  • After searing the beef and transferring it to the slow cooker, deglaze the pan with a bit of water, scraping up any brown bits, then pour it into the slow cooker to take advantage of that intense flavor.
  • If you’re not pressed for time, let the ingredients sit in the crockpot on low or warm for a bit longer, allowing the flavors to develop further.
pouring water and beef base into soup in a crock pot.

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!

Must-Have Beef and Chicken Base

This little jar is THE stuff!!

  • Richer, more robust flavor than ordinary bouillons
  • Add as much, or as little, flavor as desired
Better than Bouillon Beef and Chicken

stirring vegetable beef soup in a crock pot with a wooden spoon.

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.
a ladle of vegetable beef soup.

Frequently asked questions

Can you make beef and vegetable soup ahead of time?

Absolutely! In fact, many say beef soup is even tastier the next day when the flavors have had time to meld and develop. Complete the cooking process as directed, let the recipe cool, then store it in a sealed container in the refrigerator until you’re ready to serve. Remove the soup and add it to a pot on the stovetop or back into the crockpot to reheat. You may need to add a few more minutes to the cooking time because the ingredients are extra cold.

Can you make beef vegetable soup in an instant pot?

Sure! You can do the entire process in the instant pot, including browning the beef. Begin by seasoning the meat, then sear it in the pot on the ‘saute’ function with some oil. Then, add the other ingredients, lock the lid, and cook for just 20 minutes at high pressure.

What cut of beef is best for soup?

Chuck roast, chuck shoulder, chuck-eye roast, and top chuck are all perfect for soups because they are the most tender cuts of beef when cooking low and slow.

Why is my beef tough in my soup?

Because of the low and slow cooking time, it’s vital to use the right meat for the best results. Lean meat, like sirloin, is just one example of a cut of beef that isn’t ideal for stewing.

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.

a bowl of vegetable beef soup with a spoon on a table with a charger and napkin.

Looking for more Easy Soup Recipes?

It’s challenging to beat this delicious, filling, savory veggie-filled soup. However, there are a few other simple recipes I have for winter days and busy weeknights, like Creamy Tomato Soup, Healthy Butternut Squash Soup, Lemon Chicken Orzo Soup, and Potato Broccoli Cheese SoupYum!

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Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or Pinterest!

Like this recipe?

Don’t forget to comment below the recipe and please give it a ⭐️⭐️⭐️⭐️⭐️ star rating!

s bowl of vegetable beef soup on a plate with a spoon and linen napkin.

Homemade Vegetable Beef Soup (Crockpot Recipe)

Chock full of tender chunks of beef and vegetables, this hearty homemade vegetable beef soup is a comfort food classic!
5 from 5 votes
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soups & Stews
Cuisine American
Servings 8 servings
Calories 155 kcal

Ingredients
  

  • 1 ½ lbs. lean beef stew or small chuck roast
  • 2 teaspoons salt or adjust to taste
  • ½ teaspoon black pepper
  • 1 tablespoon canola oil
  • 1 medium onion diced
  • 4 medium potatoes diced
  • 2 ribs celery sliced
  • 2 medium carrots sliced
  • 1 12-oz. pkg. whole kernel corn fresh or frozen
  • 1 12-oz. pkg. green beans fresh or frozen
  • 1 teaspoon oregano
  • 1 15-oz. can petite diced tomatoes I used fire-roasted
  • 1 8 oz. can tomato sauce
  • 4 cups water
  • 3 tablespoons beef base
  • 2 bay leaves

Instructions
 

  • Season the beef with salt and pepper. In a large skillet, heat the oil over medium-high heat, then add the meat and brown on all sides.
  • Add the meat to the slow cooker and top with the onion, potatoes, celery, carrots, corn, and green beans. Sprinkle with the oregano and pour in the diced tomatoes, tomato sauce, and water.
  • Add the beef base and stir the ingredients together. Nestle the bay leaves into the soup, then cover and cook on low heat for 8 hours.  

Notes

  • After searing the beef and transferring it to the slow cooker, deglaze the pan with a bit of water, scraping up any brown bits, then pour it into the slow cooker to take advantage of that intense flavor.
  • If you’re not pressed for time, let the ingredients sit in the crockpot on low or warm for a bit longer, allowing the flavors to develop further.
  • Store leftover soup in an airtight container in the refrigerator for about four days.

Nutrition

Serving: 1gCalories: 155kcalCarbohydrates: 22gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 18mgSodium: 1080mgPotassium: 655mgFiber: 3gSugar: 3gVitamin A: 2617IUVitamin C: 23mgCalcium: 42mgIron: 2mg

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword beef soup, beef stew, broth, comfort food, slow-cooker, Vegetables
Tried this recipe?Let us know how it was.
Sheila Thigpen, blogger

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

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