When I first created this Crockpot Vegetable Beef Soup for my weekly meal rotation, I wanted something warm, nourishing, and incredibly easy. As I tested the recipe again and again, I realized how comforting it felt to come home to a slow cooker filled with tender beef, rich broth, and colorful vegetables. Moreover, I loved how this soup brought together simple pantry ingredients while still tasting like something slow-simmered on the stove all day. Because of that, it quickly became a staple in my kitchen, especially on busy days when I needed a no-stress meal that still tasted homemade.
Although the recipe is simple, it still feels special because every ingredient adds depth. As the beef cooks slowly, it becomes tender. Meanwhile, the vegetables soften beautifully without losing their flavor. Additionally, the tomato paste, dried herbs, and marinara sauce create a rich base that feels hearty without becoming heavy. Because everything blends gently in the crockpot, the soup develops a deep and satisfying flavor that feels perfect for lunch or dinner.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you a flavorful soup with minimal effort. Since the slow cooker does most of the work, you can prepare your ingredients, set the pot, and continue with your day. Furthermore, the soup stores and reheats well, which means you can enjoy it for meal prep, family dinners, or even easy leftovers the next day. Because the ingredients are common, you won’t need anything fancy to make a hearty dish packed with protein and vegetables.
Versatile
This soup is extremely versatile. Because you can switch the vegetables based on what you have, it works throughout the year. Additionally, you may adjust the seasoning, increase the herbs, or add more broth depending on your texture preference. Since it adapts well, you can tailor it to your taste without losing its comforting essence.
Budget-Friendly
This recipe is budget-friendly because it uses simple ingredients that stretch into a filling meal. Since the crockpot tenderizes inexpensive cuts of beef, you don’t need premium meat to achieve great results. Furthermore, the combination of potatoes, carrots, celery, and canned tomatoes keeps the ingredient list affordable while still making a large batch.
Ingredients for the Recipe
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Oil
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Cubed beef
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Carrots
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Celery
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Onion
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Tomato paste
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Garlic
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Salt
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Dried parsley
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Dried thyme
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Paprika
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Pepper
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Low-sodium beef broth
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Potatoes
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Diced tomatoes with juice
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Green beans
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Marinara sauce
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Corn
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Bay leaf
When I prepare this Crockpot Vegetable Beef Soup, I always appreciate how quickly it comes together. Because the slow cooker handles most of the work, I can focus on preparing the ingredients with calm and without any rush. Although the recipe looks detailed, every step flows naturally. As the beef browns and the vegetables soften, the aroma builds, and the soup begins to take on a deep, comforting flavor even before it starts simmering in the crockpot. Moreover, the process feels rewarding because each step adds an important layer that enriches the final result.
How to Make This Recipe
To begin, I heat oil in a large skillet. Since the beef needs a good sear for added flavor, I make sure the pan is hot. As the beef browns on all sides, it forms a rich base that enhances the soup later. After the beef develops color, I carefully transfer it to a 5- to 6-quart slow cooker. Because the slow cooker will handle the rest, I set it aside and move on to the vegetables.
Next, I return to the skillet and add the carrots, celery, and onion. Although the vegetables will cook further in the crockpot, sautéing them first helps release their sweetness. As the onions soften, the mixture becomes aromatic, creating the first layer of flavor. Then, I stir in the tomato paste, garlic, salt, dried parsley, dried thyme, paprika, and pepper. Since these ingredients bring depth, I cook them for one minute to allow everything to combine properly.
After that, I transfer the seasoned vegetable mix to the slow cooker. Because the soup needs liquid to simmer, I pour in the low-sodium beef broth. Then, I add chopped potatoes, diced tomatoes with their juice, green beans, marinara sauce, and corn. Since the bay leaf adds an earthy undertone, I place it on top before covering the cooker.
Step-by-Step Instructions for Making
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Heat oil in a skillet over medium-high heat.
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Brown the cubed beef on all sides.
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Transfer the browned beef to a slow cooker.
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Add carrots, celery, and onion to the skillet.
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Cook until the onions soften.
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Add tomato paste and garlic.
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Stir in salt, dried parsley, thyme, paprika, and pepper.
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Cook the mixture for one minute.
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Transfer the vegetables to the slow cooker.
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Add beef broth to the slow cooker.
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Add chopped potatoes.
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Pour in diced tomatoes with juice.
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Add chopped green beans.
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Stir in marinara sauce.
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Add corn.
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Place a bay leaf on top.
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Cover the slow cooker.
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Cook on low for 7 to 8 hours.
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Check if the beef and vegetables are tender.
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Remove the bay leaf.
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Taste the soup.
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Adjust the seasoning if needed.
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Serve warm, or keep on the warm setting.
Quick and Easy
This recipe is quick to prepare because the hands-on time is just 15 minutes. Since the crockpot handles the slow cooking, you don’t need to stand at the stove. Moreover, you can prepare it before work, and it will be ready when you return. Although it tastes like a long-simmered soup, the process is simple.
Customizable
You can customize this soup in many ways. Since you can add different vegetables, it fits every season. Moreover, you can increase or reduce the amount of broth to adjust the thickness. Although the original recipe uses green beans and corn, you may substitute peas, zucchini, or cabbage depending on availability. Because the flavors remain balanced, the soup stays delicious.
Crowd-Pleasing
This soup pleases everyone because it’s hearty, balanced, and full of flavor. Since it contains beef, vegetables, and a rich broth, it works well for family meals. Additionally, the leftovers taste even better the next day because the flavors continue to develop. Moreover, the recipe yields eight servings, which makes it ideal for gatherings or meal prep.
This step-by-step method ensures a comforting bowl every time, and because the crockpot does the hard work, the process remains simple and enjoyable.
FAQs
Can I use frozen vegetables instead of fresh ones?
Yes, you can use frozen vegetables. Since frozen vegetables cook well in the slow cooker, they will soften properly. Moreover, they save time when you need quicker preparation.Can I make this soup thicker?
Yes, you can make it thicker. Because the potatoes soften, you may mash a small portion of them and stir them back in. Although it’s a simple method, it creates a creamier texture.Can I cook this soup on high instead of low?
Yes, you can cook it on high. However, cooking on low for 7 to 8 hours gives the beef more time to become tender. Although high heat works, the low setting provides better flavor and texture.Can I freeze this soup?
Yes, this soup freezes well. Since the ingredients hold their shape, you can store it in airtight containers. Moreover, it reheats easily on the stove.Do I need to brown the beef first?
You don’t have to brown the beef, but browning adds flavor. Because the searing creates a deeper taste, I recommend not skipping this step.Can I replace beef broth with another liquid?
Yes, you may use vegetable broth. Although the flavor will be lighter, the soup will still taste delicious and hearty.
Crockpot Vegetable Beef Soup (full of flavor!
This Crockpot Vegetable Beef Soup is a hearty and comforting dish filled with tender beef, rich broth, and a mix of flavorful vegetables. Because everything simmers slowly, the soup develops a deep, satisfying flavor while remaining incredibly easy to prepare.
- Total Time: 450 minutes
- Yield: 8 servings 1x
Ingredients
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1 tablespoon oil
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1 pound cubed beef
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2 large carrots, peeled and chopped
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2 ribs celery, finely chopped
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1 small onion, finely chopped
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2 tablespoons tomato paste
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4 cloves garlic, finely minced
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1½ teaspoons salt
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1 teaspoon dried parsley
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½ teaspoon dried thyme
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¼ teaspoon paprika
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¼ teaspoon pepper
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4 cups low-sodium beef broth
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1 pound potatoes, chopped
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1 can diced tomatoes with juice (14 oz / 398 ml)
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1 cup fresh or frozen green beans, trimmed and chopped
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¾ cup marinara sauce
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½ cup canned or frozen corn
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1 bay leaf
Instructions
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Heat the oil in a large skillet over medium-high heat.
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Brown the cubed beef on all sides until it develops color.
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Transfer the browned beef to a 5- to 6-quart slow cooker.
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Add the chopped carrots, celery, and onion to the same skillet.
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Cook the vegetables until the onion softens.
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Stir in the tomato paste and minced garlic.
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Add the salt, dried parsley, dried thyme, paprika, and pepper.
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Cook the mixture for 1 minute to enhance the flavor.
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Transfer the cooked vegetables to the slow cooker.
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Pour in the low-sodium beef broth.
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Add the chopped potatoes.
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Pour in the diced tomatoes with their juice.
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Add the chopped green beans.
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Stir in the marinara sauce.
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Add the corn.
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Place the bay leaf on top.
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Cover the slow cooker with a lid.
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Cook on low for 7 to 8 hours.
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Check if the beef and vegetables are tender.
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Remove the bay leaf.
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Taste the soup and adjust seasoning if needed.
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Serve warm or keep it on the warm setting until ready to eat.
Notes
You can use fresh or frozen vegetables. Additionally, you can adjust the broth amount for a thicker or thinner texture. Browning the beef adds depth and is recommended for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 435 minutes
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