Crock Pot Beef Vegetable Soup

This Crock Pot Beef Vegetable Soup is a hearty and healthy recipe, which includes cubed beef and fresh vegetables. It’s the perfect weeknight dinner, ready in about 8 hours and 15 minutes.

Crock Pot Beef Vegetable Soup Ingredients

• 1 tablespoon oil
• 1 pound cubed beef
• 2 large carrots, peeled and chopped
• 2 ribs celery, finely chopped
• 1 small onion, finely chopped
• 2 tablespoons tomato paste
• 4 cloves garlic, finely minced
• 1 1/2 teaspoons salt
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 4 cups low-sodium beef broth
• 1 pound potatoes, chopped
• 1 (14 oz) can diced tomatoes with juice
• 1 cup chopped green beans (fresh or frozen)
• 3/4 cup marinara sauce
• 1/2 cup canned or frozen corn
• 1 bay leaf

How To Make Crock Pot Beef Vegetable Soup

1. Brown the beef: Heat oil in a skillet over medium-high heat. Brown beef on all sides and transfer to a slow cooker.
2. Cook the vegetables: In the same skillet, cook carrots, celery, and onion until the onion softens. Stir in tomato paste, garlic, salt, parsley, thyme, paprika, and pepper. Cook for 1 minute.
3. Combine in slow cooker: Transfer cooked vegetables to the crock pot. Add broth, potatoes, diced tomatoes with juice, green beans, marinara sauce, corn, and bay leaf.
4. Slow cook: Cover and cook on Low for 7 to 8 hours, until beef and vegetables are tender.
5. Finish and serve: Remove bay leaf. Taste and adjust seasonings if needed. Serve hot.

Recipe Tips

• Can I skip browning the beef?
  Browning adds depth of flavor, but you can skip it if you’re short on time.
• What type of beef works best?
  Chuck roast, stew meat, or sirloin all work well for slow cooking.
• How to make it thicker?
  Mash some of the potatoes or stir in a cornstarch slurry near the end.
• Can I use frozen vegetables?
  Yes, just add them in frozen; no need to thaw.
• Can I make this vegetarian?
  Skip the beef and use vegetable broth for a meatless version.

What To Serve With Beef Vegetable Soup

This filling soup pairs well with simple, comforting sides:

• Crusty bread or garlic toast
• Grilled cheese sandwiches
• Side salad
• Buttery biscuits

How To Store Beef Vegetable Soup

Refrigerate: Store in an airtight container for 4–5 days.

Freeze: Cool completely and freeze in bags or containers for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen on the stove.

Beef Vegetable Soup Nutrition Facts

• Serving: 257g
• Calories: 193 cal
• Carbohydrates: 21g
• Protein: 18g
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 35mg
• Sodium: 927mg
• Potassium: 1019mg
• Fiber: 3g
• Sugar: 5g
• Iron: 3mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this soup on High instead of Low?
Yes, cook on High for about 4 hours, but Low yields more tender meat.

Do I need to peel the potatoes?
Not necessarily—leave the skins on for added texture and nutrients if you prefer.

Can I make this in advance?
Yes, it tastes even better the next day.

What kind of marinara sauce should I use?
Any store-bought or homemade version will work—choose one with no added sugar if desired.

Is this soup gluten-free?
Yes, as long as all ingredients (especially marinara) are gluten-free.

Try More Recipes:

• Crock Pot Beef Oxtail Stew
• Crock Pot Beef Oxtail Stew
• Crock Pot Texas Smoked Beef Brisket