Hearty Slow Cooker Vegetable Beef Soup – A Cozy Classic
A hearty and comforting slow cooker vegetable beef soup made with tender chunks of beef, vibrant vegetables, and a savory tomato-based broth. Perfect for cozy dinners or make-ahead meals.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
Ingredients
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1½ lbs beef stew meat
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1 tbsp olive oil (optional, for searing)
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4 cups beef broth
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1 (14.5 oz) can diced tomatoes
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2 tbsp tomato paste
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2 medium potatoes, diced
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3 carrots, sliced
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2 celery stalks, chopped
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1 cup green beans (fresh or frozen)
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¾ cup corn (fresh, canned, or frozen)
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½ cup frozen peas
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1 medium yellow onion, chopped
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2 cloves garlic, minced
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1 bay leaf
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1 tsp dried thyme
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1 tsp dried parsley
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Salt and pepper to taste
Instructions
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(Optional) Heat olive oil in a skillet. Sear beef until browned on all sides.
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Add beef, potatoes, carrots, celery, onion, garlic, green beans, and corn to the slow cooker.
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Pour in beef broth, diced tomatoes, and tomato paste. Stir to combine.
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Add bay leaf, thyme, parsley, salt, and pepper.
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Cook on Low for 8–9 hours or High for 4–5 hours.
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Stir in peas during the last 15 minutes of cooking.
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Remove bay leaf. Adjust seasoning if needed and serve warm.
Notes
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Swap beef for chickpeas or lentils for a vegetarian version.
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Add pasta or rice before serving for variation.
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Freeze leftovers for up to 3 months.