Slow Cooker Vegetable Beef Soup
Slow cooker vegetable beef soup is easy and so versatile. Let the slow cooker do most. It's a perfect way to use any vegetables in the fridge or toss in a bag of mixed vegetables from the freezer and you have a hearty, crowd-pleasing complete meal in one bowl!
Ingredients
- 3-4 pound chuck roast or bottom round roast, or 2 pounds of stew meat
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced or pressed
- 2 bay leaves
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 teaspoons Worcestershire sauce
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 28-ounce cans whole peeled or crushed tomatoes crush by hand if using whole peeled
- 6 cups beef stock
- 2 12-ounce packages frozen mixed vegetables
- 2 medium russet or red potatoes, diced small
- 1 14.5-ounce can kidney beans, rinsed and drained
- ½ medium head green cabbage, chopped
- ¼ cup fresh parsley, chopped
Instructions
- Step 1: Cut the roast into bite-size pieces or cook whole and shred before serving. In a large skillet or a slow cooker with searing capabilities, heat 2 tablespoons of olive oil. Add the beef and sear the meat for 3-4 minutes on each side until browned. This step helps deepen the flavor of the soup but can be skipped if you're short on time. When flipping the meat to the second side, add in the onions to begin to soften. If searing in a skillet, transfer the meat and onions into the slow cooker.
- Step 2: Add the seasonings, garlic and potatoes.
- Step 3: Place the rest of the chopped vegetables in the slow cooker.
- Step 4: Pour in beef stock and crushed tomatoes with their juices. Set the slow cooker on low and cook for 7-8 hours or on high for 4-5 hours until the beef is tender and the vegetables are fully cooked.
- Step 5: Once the soup is done, taste and adjust the seasoning with more salt and pepper, if needed. Remove the bay leaves. If using a whole roast, pull out beef roast chunks, pull them apart with two forks, and return the shredded beef to the pot. Discard any bones. Stir and serve hot with crusty bread or your favorite soup crackers! Garnish with fresh chopped parsley for color and a pop of fresh flavor.
Notes
- Vegetables- Customize this soup to your family's favorites! Whatever you have left over in your fridge, dice into bite-sized pieces and add it in! Some great choices are zucchini, mushrooms, celery, parsnips, cauliflower, bell peppers, and kale or spinach.
- Ground Beef - If you prefer ground beef, simply brown it in your slow cooker if it has the functionality or in a skillet before adding it to the slow cooker. Ground beef will create a slightly different texture, but the soup will still be delicious. You can also reduce the cooking time as the ground beef doesn’t need as long to tenderize as stew meat or a beef roast.
- Make It Spicy - Add a pinch of red pepper flakes or diced jalapeños for a little kick.
- Low-Carb Option - Skip the potatoes and add more low-carb veggies like mushrooms.
- Storage - This soup makes great leftovers! Store it in an airtight container in the fridge for up to 4 days. It also freezes beautifully—simply cool the soup completely and transfer it to freezer-safe containers. It’ll keep in the freezer for up to 3 months. When you're ready to enjoy, thaw in the fridge overnight and reheat on the stovetop or in the microwave until hot.
Nutrition
Calories: 297kcalCarbohydrates: 26gProtein: 35gFat: 7gCholesterol: 70mgSodium: 719mgPotassium: 748mgFiber: 8gSugar: 9gVitamin A: 10IUVitamin C: 65mgCalcium: 17mgIron: 60mg
Nutrition Facts
Slow Cooker Vegetable Beef Soup
Amount per Serving
Calories
297
% Daily Value*
Fat
7
g
11
%
Cholesterol
70
mg
23
%
Sodium
719
mg
31
%
Potassium
748
mg
21
%
Carbohydrates
26
g
9
%
Fiber
8
g
33
%
Sugar
9
g
10
%
Protein
35
g
70
%
Vitamin A
10
IU
0
%
Vitamin C
65
mg
79
%
Calcium
17
mg
2
%
Iron
60
mg
333
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag us on Instagram!