Dinner

Crockpot Vegetable Beef Soup Recipe

ByNoah Steele October 24, 2025October 24, 2025

Introduction

This Crockpot Vegetable Beef Soup is a comforting and hearty meal perfect for busy days. Packed with tender beef and a variety of fresh vegetables, it simmers slowly to develop rich, savory flavors.

A close-up view of a thick beef stew in a round bowl with a dark brown pattern, filled to the top with a rich brown broth. The stew shows chunks of tender brown beef pieces, bright orange carrot slices cut into rounds, green beans placed on top, and light yellow potato cubes. Small leaves of fresh green herbs are sprinkled on the stew, enhancing the texture and colors. The bowl sits on a white marbled surface with a blurred green background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb stew beef (cut into bite-sized pieces)
1 tbsp olive oil

1/2 tsp salt
1/2 tsp black pepper (freshly ground)

1 cup carrots (diced)
1 cup celery (chopped)

1 cup potatoes (diced)
1 can diced tomatoes (15 oz, with juice)
1 cup green beans (cut into pieces)

1 cup corn kernels
1 cup peas
1 small onion (chopped)

2 cloves garlic (minced)
4 cups beef broth
1 can tomato sauce (15 oz)

1 tsp Italian seasoning
1/2 tsp paprika
1/2 tsp thyme

1 bay leaf
1 tsp Worcestershire sauce

Instructions

Step 1: In a skillet, heat olive oil over medium-high heat. Season the beef with salt and black pepper, then brown on all sides for 2-3 minutes per side.

Step 2: Transfer the browned beef to the crockpot.
Step 3: Add all the chopped vegetables, including carrots, celery, potatoes, onion, garlic, green beans, corn, and peas, into the crockpot.
Step 4: Pour in the beef broth, tomato sauce, diced tomatoes, Italian seasoning, paprika, thyme, bay leaf, and Worcestershire sauce.

Step 5: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, stirring occasionally.
Step 6: Remove the bay leaf and serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.

Tips & Variations

For a thicker soup, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.

Swap out green beans and peas for other seasonal vegetables like zucchini or bell peppers.
Add a dash of red pepper flakes for a bit of heat.
Use frozen vegetables if fresh aren’t available—just reduce cooking time slightly.

Storage

Store leftover soup in airtight containers in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat, stirring occasionally, until heated through. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a bowl of beef stew with a brown ceramic bowl filled with a rich brown broth. Inside the bowl, there are visible chunks of tender, dark brown beef, bright orange carrot pieces, pale yellow potato chunks, and vibrant green beans. Fresh green herb sprigs rest on top, adding a touch of freshness. The bowl is placed on a white marbled texture surface with out-of-focus greenery in the background and a wooden spoon nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a crockpot?

Yes, you can simmer all ingredients in a large pot on the stove. Brown the beef first, then add everything and cook on low heat for about 2 hours until the meat is tender.

Can I use ground beef instead of stew beef?

You can substitute ground beef, but the texture will be different. Brown the ground beef thoroughly before adding the other ingredients, and reduce the cooking time to about 4 hours on low or 2 hours on high in the crockpot.