This crockpot vegetable beef soup is hearty, flavorful, and perfect for cold winter nights. Loaded with tender beef, seasonal veggies, and a rich, savory broth, it’s an easy choice for dinner or meal prep. Add everything to the slow cooker in the morning, and dinner is done!
Why You’ll Love This Vegetable Beef Soup Recipe
This crockpot vegetable beef soup is easy to make and perfect to comfort you on a chilly day. Here’s why you’ll love it:
- Flavorful and Tender Beef: The beef simmers all day in the rich and savory flavors of the broth making it incredibly juicy and tender!
- Loaded with Veggies: This soup is packed with fresh and colorful vegetables, which provides wonderful texture and will keep you full for hours.
- Dump and Go: All you need to do is chop the ingredients and toss them into the crockpot. No need to brown the meat or sauté the veggies beforehand. Just set it and forget it!
- Freezer-Friendly: This recipe makes a large batch, so you can enjoy it for days or freeze for later. It tastes even better the next day as the flavors meld together.
- Customizable: Don’t care for lima beans? Add cut green beans. Don’t like kale? Try cabbage or spinach. Throw whatever vegetables you like in, and you can’t go wrong!
If you love easy beef-y dinners in the slow cooker, try our favorite crockpot beef stew, easy crockpot chili or crockpot beef tips!
What You’ll Need
You’ll just need a few ingredients to make this vegetable beef soup recipe, most of which are found in the produce aisle. Scroll down to the recipe card for exact amounts.
- Beef: You can use any cubed beef, but stew meat works perfectly and is an affordable cut.
- Veggies: Kale, potato, onion, celery, zucchini, carrots, corn, and lima beans.
- Diced Tomatoes: Don’t drain! The juices are an awesome addition to the soup.
- Beef Broth: Beef broth or stock is great. Use a bone broth for even more intense beef flavor.
- Seasonings: Italian seasoning, Worcestershire sauce, freshly minced garlic, salt and a little black pepper.
How to Make Crockpot Vegetable Beef Soup
We absolutely love the ‘dump and go’ style of crockpot cooking. It makes cooking this delicious soup easy and hassle-free. Scroll down to the recipe card for full detailed instructions.
- Combine: Add all of the ingredients into a 7-quart crock pot (or larger).
- Cook: Cover and cook on low for 6 to 8 hours, or high for 4 to 6 hours. Low and slow cooking is best to ensure the beef is tender.
- Serve: Serve warm with a little fresh parsley on top and enjoy!
Cooks’ Tips and Variations
This vegetable beef soup is incredibly easy to customize to your personal tastes. Here are a few tips and variations for you to try:
- Greens: If you’d like to use fresh spinach in place of the kale, we recommend adding it right before serving as spinach wilts very quickly. If using collard greens, add them when you would add the kale.
- Brown the Beef: Searing the meat before adding it to the crockpot can deepen the overall beef flavor. We usually skip the searing step as we can’t tell much of a difference in soups.
- Vegetarian: This soup is very easy to make vegetarian. Simply omit the beef and substitute veggie broth for beef broth.
- Add Rice or Noodles: If you would like to make this soup even more filling, add a cup or two of cooked rice or noodles. You can also add a little to each individual bowl instead and then pour the soup over the top.
- Bread: Don’t forget a slice of beer bread, corn bread or any warm and crusty bread to serve alongside your soup!
How To Store Crockpot Beef Vegetable Soup
We love freezing this slow cooker vegetable beef soup for a super easy dinner another night. Here’s how to do it:
- Fridge: Cool completely before transferring soup to an airtight container. Refrigerate for up to 4 days.
- Reheat: In the microwave, heat the soup for 2 to 3 minutes, stirring occasionally, until hot. On the stove, bring the soup to a simmer in a large pot over medium-high heat, stirring occasionally, until hot.
- Freeze: Cool soup completely before transferring it to a freezer-safe container or a ziplock bag. Freeze for up to 3 months. For best results, thaw soup overnight in fridge before reheating.
More Easy Soup Recipes
- Loaded Potato Soup
- Minestrone Soup
- Crockpot Broccoli Cheese Soup
- Crockpot Chicken Chili
- Easy Potsticker Soup
- Easy Chicken and Dumplings
Yield: 6 servings
Crockpot Vegetable Beef Soup
This dump and go crockpot vegetable beef soup is hearty, flavorful, and the perfect way to warm up on a cold winter night. Loaded with tender beef, seasonal veggies, and a rich, savory broth, it's an easy choice for dinner or meal prep. Add everything to the slow cooker in the morning, and dinner is done!
Ingredients
- 1 ½ pound stew meat
- 2 (14.5 oz) cans diced tomatoes, do not drain
- 2 cups roughly chopped fresh kale, stems removed
- 2 cups peeled and diced potatoes
- 1 medium onion, diced
- 1 cup chopped celery
- 2 medium zucchinis, chopped
- 1 cup sliced carrots
- 1 cup frozen corn
- 1 cup frozen lima beans
- 32 oz beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon freshly minced garlic
- 1 tablespoon Italian seasoning
- salt and freshly cracked black pepper, to taste
- fresh parsley, optional garnish
Instructions
- Using a 7-quart crockpot or larger, add all the ingredients listed into the slow cooker. Stir to combine.
- Cover and cook on low for 6 to 8 hours, or high for 4 to 6 hours, until beef is tender.
- Serve warm with chopped parsley on top, if desired!
Notes
Storage: Cool completely before transferring soup to an airtight container. Refrigerate for up to 4 days.
Reheat: In the microwave, heat the soup for 2 to 3 minutes, stirring occasionally, until hot. On the stove, bring the soup to a simmer in a large pot over medium-high heat, stirring occasionally, until hot.
Freeze: Cool soup completely before transferring it to a freezer-safe container or a ziplock bag. Freeze for up to 3 months. For best results, thaw soup overnight in fridge before reheating.
Greens: If you’d like to use fresh spinach in place of the kale, we recommend adding it right before serving as spinach wilts very quickly. If using collard greens, add them when you would add the kale.
Brown the Beef: Searing the meat before adding it to the crockpot can deepen the overall beef flavor. We usually skip the searing step as we can’t tell much of a difference in soups.
Vegetarian: This soup is very easy to make vegetarian. Simply omit the beef and substitute veggie broth for beef broth.
Add Rice or Noodles: If you would like to make this soup even more filling, add a cup or two of cooked rice or noodles. You can also add a little to each individual bowl instead and then pour the soup over the top.
Bread: Don’t forget a slice of beer bread, corn bread or any warm and crusty bread to serve alongside your soup!
Nutrition
Serving: 1 serving, Calories: 355kcal, Carbohydrates: 40g, Protein: 34g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 70mg, Sodium: 779mg, Potassium: 1664mg, Fiber: 8g, Sugar: 8g, Vitamin A: 6229IU, Vitamin C: 67mg, Calcium: 198mg, Iron: 7mg
