Some nights you need dinner to happen without you. This slow cooker vegetable beef soup combines cubed chuck roast, potatoes, frozen mixed vegetables, and a tomato-and-beef-broth base. Prep in the morning and the crockpot does the rest for an easy evening meal.
Searing the beef before it goes into the slow cooker is worth the extra two minutes at the stove. A quick sear improves both flavor and texture.
The rest is mostly a dump-and-go job: vegetables, sauces, seasonings, broth, lid on, and let it cook.
If you enjoy slow cooker dinners, other crowd-pleasers include Slow Cooker Chicken Taco Soup and Slow Cooker Chili. You can also explore a variety of dump-and-go slow cooker recipes for more easy weeknight ideas.
Why You’ll Love This Beef Vegetable Soup
- Perfect for busy nights — about 20 minutes of prep in the morning and dinner is ready when you walk in.
- Simple ingredients — frozen mixed vegetables, canned tomatoes, tomato sauce, and a chuck roast from any grocery store.
- Feeds six — and stretches further with crusty bread or biscuits on the side.
- Freezes well — store leftovers for up to three months, so making a double batch is handy.
- Tastes even better the next day — flavors continue to meld after refrigerating overnight.
Ingredients
Ingredient notes and substitution suggestions are below. The full ingredient list and measurements appear in the printable recipe card at the end of this post.
- Chuck roast — cut into 1-inch cubes. This cut has enough fat and connective tissue to become tender over a long cook. Pre-cut stew meat can be substituted if preferred.
- Vegetable oil — or any high-heat oil for searing.
- Sweet onion — diced. Yellow or white onion works fine.
- Potatoes — gold or red potatoes hold their shape best with a long slow-cook. Russets will break down more and make a thicker, stew-like texture.
- Tomato sauce and diced tomatoes — form the base of the broth along with beef stock. Petite diced or regular diced tomatoes both work; jarred marinara can replace tomato sauce for extra seasoning.
- Frozen mixed vegetables — a no-chop shortcut; typical mixes include corn, green beans, carrots, and peas. Canned or fresh vegetables may be used instead.
- Beef broth — low-sodium is recommended so you can control salt levels. If using regular broth, reduce added salt and taste before serving.
- Worcestershire sauce, minced garlic, and Italian seasoning — provide essential savory depth. Garlic powder can substitute for fresh minced garlic in a pinch.
- Salt and pepper — season at the start, then taste and adjust before serving.
My Favorite Slow Cooker
A 6-quart slow cooker with a digital display and a warm setting makes this recipe easy to time. Look for one with a locking lid if you plan to transport it to potlucks.
How to Make Easy Crockpot Vegetable Beef Soup
Step-by-step photos and instructions are shown here. For a printable version, see the recipe card below.
Step 1: Heat the oil in a large skillet over medium-high heat. When it shimmers, add the cubed chuck roast in a single layer and flip every 2 minutes until most sides are browned. Do not crowd the pan; searing requires space to brown rather than steam.
Step 2: Add the onion, potatoes, tomato sauce, diced tomatoes, frozen vegetables, Worcestershire sauce, garlic, Italian seasoning, salt, and pepper to the crockpot.
Step 3: Place the seared beef on top, pour the beef broth over everything, and stir to combine.
Step 4: Cover and cook on high for 4 to 5 hours or on low for 6 to 8 hours. Cooking on low yields more tender beef and potatoes that hold their shape better.
Step 5: Stir once more, taste and adjust seasoning, and garnish with fresh parsley if desired. Serve warm.
Serving Suggestions
A crusty loaf of French bread or warm homemade biscuits make a complete meal alongside a bowl of this soup.
If you prefer baked goods, quick 7 Up biscuits or pull-apart herb biscuits bake up while the soup finishes. A simple green salad provides a fresh contrast to the hearty soup.
Storage
Cool the soup and store leftovers in an airtight container in the refrigerator for up to four days. Flavors continue to develop, making day two especially good.
To freeze, portion into freezer-safe containers and store for up to three months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stove over medium heat or in the microwave. If the soup has thickened in the fridge or freezer, add a splash of beef broth to loosen it.
Tips for the Best Vegetable Beef Soup
- Sear the beef in batches if needed. If your skillet can’t fit all the cubes in a single layer, sear in two rounds so each piece gets good browning.
- Cut potatoes to match the beef. Both should be about 1-inch cubes so they finish cooking at the same time.
- Use low-sodium broth. Tomatoes, sauce, and Worcestershire all contribute salt; starting low makes it easier to adjust at the end.
- Cook on low when possible. Low heat yields better texture and more tender beef than high heat.
Additions and Variations
- Add celery and fresh carrots — dice a couple of stalks of celery and a carrot or two for extra vegetables.
- Swap potatoes for barley or noodles — stir cooked barley or egg noodles into the soup during the last 30 minutes for a different texture.
- Make it spicier — add red pepper flakes or use diced tomatoes with green chiles for heat.
- Use marinara instead of tomato sauce — marinara adds more garlic and herb flavor to the base.
Vegetable Beef Soup FAQ
Yes. Brown about 2 pounds of ground beef, drain any excess fat, and add it in place of cubed chuck. Reduce cook time since ground beef does not require long braising to become tender.
You can add the beef raw directly to the crockpot and it will be safe and tender after slow-cooking. Searing adds a deeper browned flavor, so if you skip searing consider adding a little extra Worcestershire for depth.
Mushy potatoes are usually caused by cooking on high for too long or cutting potatoes smaller than the beef. Match cube sizes and choose gold or red potatoes to help them keep their shape. Russets will break down and become softer during a long cook.
More Must-Try Soup Recipes
- Hamburger Noodle Soup
- Crockpot Loaded Baked Potato Soup
- Crack Chicken Noodle Soup
- Crockpot Soup Recipe Collection
Slow Cooker Vegetable Beef Soup
Author: Jaclyn
Equipment
-
6 quart slow cooker
Ingredients
- 2 pounds chuck roast, cut into 1-inch cubes
- 2 Tablespoons vegetable oil
- 1 sweet onion, diced
- 2 large potatoes, peeled and cut into 1-inch cubes (about 2 cups)
- 1 (15 oz) jar tomato sauce
- 1 (15 oz) jar diced tomatoes, with juice
- 1 (10 oz) bag frozen vegetables
- 1 Tablespoon Worcestershire sauce
- ½ Tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper
- 4 cups low sodium beef broth
Instructions
- In a large skillet, heat oil over medium-high heat. Once the oil is hot, add the chuck roast and sear on each side by flipping every 2 minutes until mostly browned. Remove from heat and set aside.
- Add the onion, potatoes, tomato sauce, diced tomatoes, frozen vegetables, Worcestershire sauce, garlic, Italian seasoning, salt, and pepper to the crockpot.
- Add the seared beef, pour beef broth over the top, and stir everything together.
- Cook covered on high for 4–5 hours or on low for 6–8 hours.
- Once cooked, stir, garnish with parsley if desired, and serve with crusty bread.
Notes
- Low-sodium beef broth is recommended. If using regular broth, reduce or omit added salt.
- Any cubed stew meat can substitute for chuck roast.
- Cook on low when possible for more tender beef.
- Refrigerate leftovers in an airtight container for up to four days, or freeze for up to three months. Thaw before reheating.
Nutrition
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