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Bowl of Easy Crockpot Vegetable Beef Soup with beef chunks and colorful vegetables.

Easy Crockpot Vegetable Beef Soup

A hearty and cozy slow cooker soup packed with beef and vegetables, perfect for busy days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Chuck roast, cut into bite-sized chunks Best cut for slow cooking.
  • 3 medium Potatoes (russet or yukon gold), diced Hold up well in cooking.
  • 3 medium Carrots, sliced Can be substituted with other vegetables.
  • 2 stalks Celery, chopped Adds flavor and texture.
  • 1 medium Onion, chopped Provides a base flavor.
  • 2 cloves Garlic, minced Enhances flavor.
  • 14.5 ounces Diced tomatoes (canned) Use cans for convenience.
  • 1 cup Green beans or peas (fresh or frozen) Add in the last hour of cooking.
  • 4 cups Beef broth Could substitute with vegetable broth.
Seasonings
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Black pepper Freshly ground preferred.
  • 1 teaspoon Italian seasoning Adds classic flavor.
  • 1 leaf Bay leaf Remove before serving.
  • 1 teaspoon Paprika For a bit of smokiness.
  • 1 tablespoon Tomato paste Optional, adds richness.
  • 1 splash Worcestershire sauce Adds depth of flavor.

Method
 

Preparation
  1. Chop all vegetables into similar-sized pieces for even cooking.
  2. If desired, brown the beef chunks in a skillet for added flavor.
Cooking
  1. Place all ingredients into the slow cooker.
  2. Add enough beef broth to cover the ingredients.
  3. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
  4. In the last 20-30 minutes, add quick cooking vegetables like peas or spinach.
  5. Taste and adjust seasoning before serving.

Notes

Leftovers taste even better the next day. Can freeze for up to 3 months. Use airtight containers for storage.