Slow Cooker Veggie Beef Soup
on Oct 30, 2024
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Vegetables, beef, chicken stock, and spices are combined in the slow cooker to create a delicious, hearty, and nutritious meal! Slow cooker veggie beef soup is easy to make and is a dish that everyone will enjoy.
Slow cooker recipes are my favorite, because they are easy to prepare and perfect for busy days. I can just throw everything together early, then when dinner time rolls around I have a delicious meal ready to go! This veggie beef soup is my go-to because it is full of hearty ingredients that bring lots of flavor.
It is also customizable, as you can swap out the ingredients depending on what you have on hand. You’ll only need to follow a few easy steps before you can turn the slow cooker on and forget about it! Easy, delicious, and comforting, there is so much to love about this veggie beef soup.
Table of Contents
Why You’ll Love This Recipe
- Nutritious, hearty, and filling!
- This soup only requires 15 minutes of prep work.
- You can easily swap out the veggies if you have picky eaters.
Recipe Ingredients
- Stew Beef— For tender, juicy beef that will melt right in your mouth!
- Chicken Stock— The base of the soup, and to cook all of the ingredients.
- Potatoes— Cut into small pieces. This will help thicken the soup and add texture.
- Green Beans— Fresh. For a mild, earthy flavor.
- Carrots— Sliced. To add a soft texture and mild sweetness.
- Sweet Corn— This will thicken the soup as well and add a subtly sweet flavor.
- Tomatoes— Whole, in their own juice. To add flavor and moisture!
- Olive oil— To sear the beef, garlic, and onion before adding to the slow cooker.
- Onion— Chopped. To add a bright, savory taste.
- Garlic— Minced. Fresh or jarred both work for a pungent, bold flavor.
- Spices— Salt, black pepper, bay leaves, and fresh parsley for a well rounded, savory flavor!
See the recipe card for full information on ingredients and quantities.
How to Make Slow Cooker Veggie Beef Soup
Step #1. In a skillet, heat the olive oil until it shimmers. Add your stew meat and sear well on all sides. Place the seared stew meat in the slow cooker.
Step #2. Return the skillet to heat. Add the onions and cook until they start to soften. Add the garlic and cook until just fragrant. Add both to the slow cooker.
Step #3. Add the potatoes, green beans, carrots, corn, and tomatoes to the slow cooker. Pour in the chicken stock.
Step #4. Add the salt, pepper, and bay leaves. Stir the contents of the slow cooker. Cook until the potatoes and carrots are tender. Remove the bay leaves, and stir in parsley.
Recipe FAQs
Searing the beef before cooking it in the slow cooker is a common technique that allows the meat to release more flavor and have a better texture. Cooking beef in the slow cooker gives you tender and juicy beef, but it does not crisp up as much. So, searing the outside will give you that slight crisp as well as juicy meat. Although it seems small, I highly recommend you do not skip this step!
Absolutely! This soup is very flexible in terms of ingredients. You can use whatever vegetables you have on hand. Feel free to also adjust measurements to make this soup yours. We sometimes add yellow summer squash or zucchini, green cabbage, or even beets to switch up the flavor! Depending on the quantity of vegetables you add, you need to make sure you have enough broth and tomato juice to fill the slow cooker about ¾ of the way up the side. This is to ensure the consistency is right and everything gets cooked properly!
This soup will naturally be more thick and hearty because the ingredients are big and roughly chopped. As the soup cooks, the vegetables will help thicken the broth. Once it is cooked, the broth in the soup should not be thin or watery. It should have a texture that is thick enough to cover the back of a spoon. If you find that it is thin and not cohesive with the soup, you can add a flour and broth slurry, then stir to thicken it.
How to Serve and Store Slow Cooker Veggie Beef Soup
This veggie beef soup is very filling and has everything you’d want in a meal all in one bowl! We like to keep it simple with the sides by serving it with cornbread, whole wheat bread, or dinner rolls and butter.
If you have leftover veggie beef soup, it can be stored in the fridge in an airtight container. Allow the soup to cool completely before transferring it to the container. The soup will stay fresh for up to 5 days! To reheat, you can place the soup in a pot and warm it up on the stove, or toss it in the microwave for a minute or two until it is warm throughout.
Expert Tips
- You will want to give the tomatoes a light chop before adding them to the slow cooker so they will cook easily, and so the juice can add moisture and flavor.
- The stew beef should already come chopped up. If you use another cut such as chuck roast, make sure to chop it into small pieces before you sear it to enhance the overall flavor.
- Feel free to use frozen or canned vegetables as needed depending on what you have available!
- Cook for 4-5 hours on high or 6-8 hours on low!
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Slow Cooker Beef Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1-2 pounds stew beef
- 1 large onion, chopped
- 2-4 cloves garlic, minced
- 3-4 cups new potatoes, cut into 1 inch pieces
- 2 cups fresh green beans
- 3-4 carrots, sliced
- 6 ears sweet corn, cut from the cob
- 4 cups whole tomatoes in their own juice
- 4 cups chicken stock
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1/4 cup chopped fresh parsley
Instructions
- In a large cast iron skillet, heat the olive oil over medium-high heat until shimmering. Add your stew meat and sear well on all sides. Place the seared stew meat pieces in the bottom of your slow cooker.
- Return the cast iron skillet to the stove over medium heat. Add the onions and cook for 3-5 minutes, until the onions start to soften. Add the garlic and cook until just fragrant, about 30 seconds. Add the garlic and onion to the slow cooker.
- Add any and all vegetables that you plan on using to the slow cooker. Make sure they are washed and cut into bite-sized pieces.
- When adding the tomatoes in their own juice, crush them in your hand to break them into smaller pieces as you pour them in or give them a light chop before adding.
- Add the chicken stock.
- Add the salt, pepper, and bay leaves, and stir the contents of your slow cooker. Cook on low for 6-8 hours or high for 4-5. Your soup is ready when your potatoes and carrots are tender. Remove bay leaves, stir in parsley, adjust salt and pepper to taste, and serve hot.
Delicious just like my mom made.
Wow, this looks amazing. So fresh, but nice and hearty.. exactly what I want in a winter soup!