Hey there! Today, we’re diving into a comforting bowl of slow cooker vegetable beef soup. This recipe is a lifesaver on those busy days when you just want dinner to cook itself while you juggle a million other tasks. Believe me, I’ve been there—you’re sitting in traffic or rushing through your shopping list, and the last thing you want is to worry about dinner. With this recipe, you’ll come home to a hearty, delicious meal waiting for you. Looking for more cozy slow cooker dishes? Check out my savory slow cooker garlic beef bites.
Why you’ll love this recipe
You’ll fall in love with this soup because it’s as convenient as it is tasty. Throw everything into the slow cooker and let it work its magic. There’s nothing like coming home to the rich aroma of beef stew meat blending with tomatoes, potatoes, and veggies. Plus, it’s super kid-friendly—and trust me, that’s worth its weight in gold. We often make this soup during the colder months, as it warms us right up after a chilly day outdoors. And if you’re new to slow cooking, it’s one of the simplest, most forgiving recipes you can try!
In slow cooker crock: Combine all ingredients.
Ingredients
- 1 pound beef stew meat
- 1 large red potato
- 1 package (1 pound) frozen mixed vegetables
- 6 cups beef broth
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step-by-step instructions
- Cover and cook: Set your slow cooker to HIGH and cook for 3 1/2 to 4 hours, or LOW for 6 to 7 hours until the meat is tender.
- Garnish: Sprinkle with fresh basil if desired and serve hot.
Recipe tips & variations
If you’re out of basil, no worries—oregano or thyme work great as substitutes. Want more texture? Toss in some uncooked pasta in the last 30 minutes of cooking. You can also swap red potatoes with sweet potatoes for a slightly sweeter taste.
In slow cooker crock: Combine all ingredients.
Storage & reheating
This soup stores wonderfully. Keep it in an airtight container in the fridge for up to four days. Reheat on the stove or in the microwave—just add a splash of beef broth if it’s too thick. You can also freeze this soup for up to three months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I use fresh vegetables instead of frozen?
Absolutely! Fresh veggies will work, but you may need to adjust the cooking time slightly.
2. Is there an alternative to beef stew meat?
Sure, try using ground beef for a quicker version or lamb for a different flavor profile.
3. Can I make this soup in an Instant Pot?
Yes, use the sauté function first to brown the meat, then use the pressure cook setting for about 20 minutes.
4. How do I make it less salty?
Opt for low-sodium beef broth and adjust the salt seasoning to taste.
Recipes you may like
- Slow cooker beef bourguignon
- Creamy slow cooker chicken parmesan soup for cozy nights
- Savory slow cooker garlic beef bites for cozy nights
Whether you’re braving the colder months or just in need of a warm hug in a bowl, this slow cooker vegetable beef soup is the perfect dish to dive into. Enjoy the warm comfort and convenience it brings to your table!
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Slow Cooker Vegetable Beef Soup
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
Description
A comforting bowl of slow cooker vegetable beef soup that is perfect for busy days.
Ingredients
- 1 pound beef stew meat
- 1 large red potato
- 1 package (1 pound) frozen mixed vegetables
- 6 cups beef broth
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In slow cooker crock: Combine all ingredients.
- Cover and cook: Set your slow cooker to HIGH and cook for 3 1/2 to 4 hours, or LOW for 6 to 7 hours until the meat is tender.
- Garnish: Sprinkle with fresh basil if desired and serve hot.
Notes
- If you’re out of basil, no worries—oregano or thyme work great as substitutes.
- Want more texture? Toss in some uncooked pasta in the last 30 minutes of cooking.
- You can also swap red potatoes with sweet potatoes for a slightly sweeter taste.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg