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A steaming bowl of Crockpot Vegetable Beef Soup with tender meat and colorful vegetables.

Hearty Crockpot Vegetable Beef Soup

A comforting and easy-to-make Crockpot Vegetable Beef Soup, perfect for a hearty meal. This recipe features tender beef, an array of vegetables, and a rich broth, all cooked slowly to perfection.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 400 kcal

Equipment

  • Large skillet
  • Slow cooker (6-quart or larger)

Ingredients
  

Main Ingredients

  • 1 ½ pounds beef stew meat cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 onion large, chopped
  • 2 carrots peeled and sliced
  • 2 celery stalks sliced
  • 1 can (28 ounce) crushed tomatoes
  • 6 cups beef broth
  • 1 cup frozen mixed vegetables peas, corn, green beans – or your favorite blend
  • 2 potatoes peeled and cubed (about 1-inch pieces)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh parsley chopped, for garnish (optional)

Instructions
 

Preparation

  • Heat olive oil in a large skillet over medium-high heat. Add beef stew meat in batches and cook until browned on all sides.
  • Transfer the browned beef to a slow cooker. Add onion, carrots, celery, crushed tomatoes, beef broth, mixed vegetables, potatoes, Worcestershire sauce, thyme, and rosemary.

Cooking

  • Season generously with salt and pepper, then stir to combine all ingredients.
  • Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until beef is tender and vegetables are soft.

Serving

  • Taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh parsley, if desired.

Notes

For an even richer flavor, you can add a bay leaf to the slow cooker during cooking. If you prefer a thicker soup, you can mash some of the potatoes against the side of the slow cooker before serving.