If you’re searching for the ultimate comfort in a bowl, look no further than Crockpot Vegetable and Beef Soup. This hearty classic is the epitome of home-cooked love, combining melt-in-your-mouth chunks of beef with an array of colorful veggies and a rich broth that sings with flavor. Slow-cooked to perfection, it’s the kind of dish that will warm you from the inside out, perfect for busy weeknights or leisurely Sunday suppers. It’s nourishing, deeply satisfying, and absolutely packed with the kind of flavor that can only come from good ingredients and a little patience.

Crockpot Vegetable and Beef Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Crockpot Vegetable and Beef Soup has a purpose, working together to create layers of savory, hearty flavor. The best part is you probably have many of these essentials on hand, and each one adds its own magic to the taste, texture, or color of the soup.

Chuck roast: Look for well-marbled meat, trimmed and cut into 1-2 inch chunks, for the most tender, juicy beef bits in your soup.
All purpose flour: Lightly dusting the beef with flour helps to create a rich base and thickens the broth naturally as it cooks.
Kosher salt & ground pepper: Just enough to bring out the flavors of each ingredient without overwhelming the vegetables.
Olive oil: Adds a layer of richness and helps achieve that irresistible seared crust on the beef.
Garlic: Fresh minced garlic infuses the broth with wonderful aroma and depth.
Dry red wine: The simmered wine adds complexity and lushness; use one you’d enjoy sipping!
Vidalia onion: Sweet and mellow, it balances the savory flavors and enriches the soup base.
Carrots & celery: A traditional soup duo, they add color, nutrients, and a gentle sweetness.
Potatoes: Substantial and creamy, they make the soup extra satisfying.
Canned diced tomatoes: Fire-roasted for a little smokiness, these brighten the broth and give chunks of tangy flavor.
Beef broth: Choose a good-quality broth for a soul-warming, deep flavor.
Tomato paste: Intensifies the tomato goodness in every spoonful.
Worcestershire sauce: Delivers a touch of umami and rounds out the flavors beautifully.
Italian seasoning: An easy way to add a burst of herby aroma and flavor.
Fresh thyme & bay leaves: Fresh or dried, they’re the secret for that “something special” in the background.
Green beans: Added at the end for a burst of bright green color and satisfying crunch.

How to Make Crockpot Vegetable and Beef Soup

Step 1: Prep and Coat the Beef

Start by trimming large pieces of fat from the chuck roast and cutting it into hearty, bite-sized pieces. Place the beef into a big bowl, then sprinkle it with flour, salt, and pepper. Toss everything until the beef is evenly coated. The flour helps lock in flavor while giving the broth a slightly thicker, silky texture.

Step 2: Sear the Beef

Heat the olive oil in a large skillet over medium-high heat. Add half the beef pieces, laying them out in a single layer, and let them sear undisturbed for about 4 to 5 minutes. You’re after a deep golden crust that adds major flavor. Turn the pieces to brown on at least one more side, then transfer them to your slow cooker. Repeat with the rest of the beef.

Step 3: Deglaze with Wine and Garlic

Add the minced garlic to the same skillet and sauté for about a minute, just until fragrant. Pour in the red wine to deglaze, scraping up all those flavorful browned bits stuck to the bottom. Let it bubble away for 2 to 3 minutes, then pour this deeply flavored liquid directly into your slow cooker. This step infuses the broth with incredible taste.

Step 4: Add Vegetables

Pile in the onion, carrots, celery, potatoes, and canned diced tomatoes on top of the beef in the slow cooker. All those gorgeous, chunky veggies will soften perfectly in the simmering broth and soak up every delicious note.

Step 5: Build the Broth

In a separate bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce until nicely blended. Pour this mixture into your slow cooker. Sprinkle in the Italian seasoning, then give everything a thorough stir. Nestle in the fresh thyme and bay leaves so they can work their herbal magic as the soup cooks.

Step 6: Slow Cook

Cover and cook on high for 6 hours or low for 8 hours. As the Crockpot Vegetable and Beef Soup slowly simmers, the beef will turn melt-in-your-mouth tender and the flavors will marry to create the kind of depth you just can’t rush. In the last hour of cooking, add the chopped green beans, give it all a gentle stir, and replace the lid to finish.

Step 7: Final Season and Serve

Once it’s done, taste your soup and adjust the seasoning with extra salt and pepper if you like. Remove the thyme sprig and bay leaves. Ladle your Crockpot Vegetable and Beef Soup into big, welcoming bowls, sprinkle with fresh parsley if desired, and serve steaming hot.

How to Serve Crockpot Vegetable and Beef Soup

Garnishes

A handful of freshly chopped parsley instantly adds brightness and a gentle pop of color. For a finishing touch, consider a dusting of grated parmesan or a swirl of extra-virgin olive oil. If you like a little zing, a squeeze of lemon juice or a pinch of flaky salt right before serving makes the flavors sing.

Side Dishes

You really can’t go wrong with a cozy hunk of warm, crusty bread—perfect for dunking into the rich broth. Simple side salads, cheesy garlic bread, or a platter of sharp pickles are all wonderful companions. The soup is filling on its own, but these sides will turn dinner into a hearty, memorable meal.

Creative Ways to Present

For a fun twist, serve Crockpot Vegetable and Beef Soup in large mugs or rustic handled bowls. Hollowed-out mini bread bowls make a lovely (and edible!) alternative for special occasions. Or, ladle it into wide soup plates and add a few homemade croutons or crackers for a bit of crunch.

Make Ahead and Storage

Storing Leftovers

Store leftover Crockpot Vegetable and Beef Soup in airtight containers in the refrigerator for up to four days. The flavors deepen beautifully, and the soup tastes even better the next day! Let the soup cool to room temperature before refrigerating.

Freezing

Cool the soup completely, then pour into freezer-safe containers or zip-top bags (lay the bags flat for easy storage). It keeps well in the freezer for up to three months—just be sure to remove the bay leaves before freezing. Thaw overnight in the fridge or gently in the microwave on a defrost setting.

Reheating

Reheat gently on the stovetop over medium heat or in the microwave. Stir occasionally and add a splash of water or broth if needed to loosen the consistency. Once warmed through, it’s ready to enjoy, tasting just as delicious as when it was freshly made.

FAQs

Can I use another cut of beef for Crockpot Vegetable and Beef Soup?

Absolutely! While chuck roast creates the most tender result, stew meat or even brisket can work. Just make sure to choose a cut that benefits from slow, moist cooking so you end up with juicy, flavorful beef.

Do I have to use red wine? Is there a substitute?

No worries if you skip the wine—just replace it with extra beef broth or even a splash of balsamic vinegar for depth. The wine does add a luxe, rich undertone, so if you use it, pick a dry one you enjoy drinking.

Can I add different vegetables?

Definitely! This recipe is really flexible. Feel free to toss in diced bell peppers, corn, peas, or even spinach in the last few minutes. Just keep the vegetable size consistent for even cooking and a pretty presentation.

How do I keep potatoes from getting mushy?

Cut your potatoes into large, equal pieces—about one inch squares—so they hold their shape throughout slow cooking. If using waxy potatoes, you’ll notice they break down less than starchy varieties like russet.

Can Crockpot Vegetable and Beef Soup be made ahead?

Yes! In fact, this soup is even better after it sits overnight. Prepare as directed, let cool, then refrigerate. Flavors meld together for an even richer, deeper bowl the next day.

Final Thoughts

If you’re craving something deeply comforting and full of hearty goodness, don’t wait to try this Crockpot Vegetable and Beef Soup. Gather your favorites, let the slow cooker do its magic, and enjoy every spoonful—it’s a delicious way to bring warmth and happiness to your table!

Crockpot Vegetable and Beef Soup Recipe

★★★★★

5 from 17 reviews

Author: Noah
Total Time: 6 hours 20 minutes (high) or 8 hours 20 minutes (low)
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

This hearty Crockpot Vegetable and Beef Soup is a comforting and nutritious meal that is perfect for chilly days. Tender chunks of beef, mixed with an array of vegetables, all simmered in a flavorful broth until everything is perfectly cooked. Serve with a sprinkle of fresh parsley for a satisfying dinner.

Instructions

Prepare Beef: Coat beef with flour, salt, and pepper. Sear in a skillet until browned.
Deglaze Skillet: Saute garlic, deglaze with red wine, and transfer to the slow cooker.
Combine Ingredients: Add vegetables, canned tomatoes, beef broth, tomato paste, Worcestershire sauce, and seasonings to the slow cooker.
Cook: Cook on high for six hours or low for eight hours until beef is tender. Add green beans in the last hour.
Adjust Seasoning: Taste and adjust salt and pepper. Serve garnished with parsley.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 6 hours on high or 8 hours on low
Category: Soup
Method: Crockpot
Cuisine: American