Easy Crockpot Beef and Vegetable Soup

Ever have one of those wild days where life’s flying at you and all you want is something warm and filling for dinner? Crockpot Beef and Vegetable Soup just saves me on those busy evenings. It’s super hands-off, hearty, and believe me when I say everybody at my table gobbles it up.

Some days, I switch things up with this creamy crockpot cheeseburger soup and sometimes if we’re feelin’ really hungry, I serve it with french dip sandwiches. Soups like these are total lifesavers for busy folks, plus, okay, I know nobody wants eight dirty pans for one meal. Soup is pure comfort after a long one, you know?

TL;DR – Crockpot Beef & Vegetable Soup

• Prep Time: 15 minutes
• Cook Time: 7–8 hours (Low) or 4–5 hours (High)
• Servings: 6
• Calories: ≈265 per serving
• Main Ingredients: beef stew meat, potatoes, carrots, celery, onion, mixed vegetables, diced tomatoes, beef broth, garlic
• Flavor Profile: hearty, savory, slow-cooked comfort food
• Difficulty: Beginner-friendly, minimal prep
• Cooking Methods: Crockpot, Instant Pot, or stovetop
• Storage: 4 days refrigerated • up to 3 months frozen
• Diet Options: Gluten-free, dairy-free, low-carb adaptable

A cozy, protein-rich soup packed with veggies and tender beef – perfect for meal prep or weeknight comfort.

Craving more comfort like this? I’ve rounded up my best Crockpot recipes in one spot.

What Makes This Vegetable Beef Soup So Special

This one’s a little bit magic. You toss everything in the crockpot and come home to a kitchen that smells like you slaved all day (secret: you totally didn’t). Each bite is chunky and super flavorful. Kids sometimes hunt for their favorite bit, one of mine only wants potatoes, naturally. What really floors me is the tenderness of the beef, and how the broth soaks up every veggie flavor. It’s a five-star restaurant smell, honest truth. This soup works for Sunday meal prep, random Tuesday nights, or just when you want real food but with the least fuss possible. Seriously, I’d put it up against any soup sold in a can (no comparison).

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Ingredients for the Best Vegetable Beef Soup

Alright, here’s what you’ll need. Nothing too fancy.

• Beef stew meat (chuck or round, cubed, or even ground beef if that’s what you’ve got)
• Potatoes (russet or Yukon, peeled and chunked)
• Carrots, sliced
• Celery stalks, chopped
• Onion, diced
• Frozen mixed vegetables (peas, green beans, corn)
• Diced tomatoes (canned or fresh if you’re fancy)
• Beef broth (or stock, low sodium is smart)
• Minced garlic
• Salt and pepper
• Optional: a shake of Worcestershire, a bay leaf, extra herbs like thyme or rosemary

If something’s missing, don’t stress. Soups are made for swapping, not perfection.

Choosing the Right Cut of Beef (Stew Meat, Chuck, or Ground Beef)

Here’s a thing I learned after making this soup, oh, maybe a hundred times? Stew meat is my go-to because it gets tender after slow cooking. Chuck roast, cut up yourself, is a little cheaper and works just as well (if not better, honestly, because it’s fattier). Some nights I only have ground beef and toss that in, browned first. All three options are delicious, but cubed beef gives you the ultimate bites. That said, if you only have ground on hand, don’t overthink it. Soup doesn’t care. Your belly won’t either.

Fresh vs Frozen Vegetables: What Works Best

I go both ways here and it works out every time. Fresh carrots, potatoes, and celery are non-negotiable for me, the flavor just pops. But when it comes to peas, green beans, and corn, frozen saves so much time. Honestly, nobody at my table can tell the difference. If you’ve only got frozen veggies, throw ‘em in near the end so they don’t get all mushy. Fresh stuff should go in at the start so it soaks up that beefy broth flavor. Whatever’s cheapest and easiest, though, is usually what I grab.

Optional Add-Ins and Substitutions

Want to take it up a notch? I love adding a splash of Worcestershire or a teaspoon of Italian herbs for a flavor boost. Some folks toss in a handful of barley or even some rice, both bulk things up nicely. No potatoes? Butternut squash is amazing. Out of celery? Just skip it. Heck, if you want to add a little heat, a dashed spoon of chili flakes works wonders. It’s impossible to mess this up.

How to Make Crockpot Beef and Vegetable Soup Step-by-Step

Let’s go quick and dirty. Brown your beef a bit (if you’ve got time). Dump it in the crockpot. Add all the veggies except for the delicate stuff like peas and corn – those go in last hour so they don’t dissolve. Pour in your diced tomatoes and enough beef broth to cover everything. Toss in garlic, salt, pepper, and a bay leaf if you’re feeling fancy. Pop the lid on, set it low, and forget it for 7-8 hours. Add the frozen veggies for the last hour. That’s it…easy as pie.

Adjusting Cooking Times for Tender Results

Okay, here’s my quick rule: low and slow wins. Seven to eight hours on low, or four to five hours on high, gets you the best results. If you rush it, your beef will be chewy and we don’t want that. Only got ground beef? Five hours does the trick. Don’t open the lid five times an hour (guilty) or you’ll lose all the steamy magic. Patience is kind of the hardest part here.

When to Add Vegetables to Avoid Overcooking

Timing is everything. Sturdy veggies like carrots, potatoes, and celery go in at the kickoff. Frozen veggies like peas and corn need just the last 45 minutes to an hour. Otherwise, they turn to flavorless mush, ask me how I know. If you’re adding greens like spinach, add them right before serving. They wilt in seconds and keep their color that way.

Instant Pot or Pressure Cooker Version

Can’t wait all day? Friend, I get it. Toss your beef and sturdy veggies in your Instant Pot, use the “soup” button, and let it run for about 30 minutes. Quick release, then stir in your frozen vegetables for a few more “keep warm” minutes. Seriously, dinner in an hour. I promise, it tastes as good as the crockpot one.

How to Build Rich, Savory Flavor Without Over-Salting

So tempted to just shake in more salt, right? Instead, add depth with tomato paste, a splash of Worcestershire, or even just a squeeze of lemon juice at the end. Herbs like thyme, bay leaf, and parsley help too. Salt at the end, not the beginning. It tastes brighter that way, trust me.

How to Keep Vegetables From Getting Mushy

Here’s a cheap secret, add the delicate stuff late. That’s it! Put in frozen peas, corn, and green beans just for the last hour of cooking (or last few minutes in pressure cooker). Mushy veggies are no fun, and the rest will be soft but not baby-food soft.

Crockpot Beef and Vegetable Soup: Easy Variations to Try

Feeling wild? Sometimes I switch the beef for turkey, or use sweet potatoes instead of regular ones. A dash of smoked paprika works wonders. Craving a Mexican twist? Check out Mexican street corn soup crockpot for a cheery change. You can even go full “Tex-Mex” with black beans and a squeeze of lime at the end. It’s your kitchen – play!

Vegetarian and Vegan Adaptation

Skip the beef, double the beans, and use veggie broth. Seriously, white beans or chickpeas soak up all that herby, tomato-y goodness. A splash of soy sauce tricks your tastebuds with some “meaty” saltiness. Top it with fresh parsley for a zesty finish. Trust me, nobody will even care it’s not beefy.

Gluten-Free and Low-Carb Options

Soup’s already pretty friendly for gluten-free folks if you skip barley and add rice instead. For low-carb, ditch the potatoes and corn. Add more green beans and swap in cauliflower if you’re into that. If you’re careful with your broth choice, it ticks all the healthy boxes.

What to Serve with Vegetable Beef Soup

Okay, listen up, cause this is honestly the best part, a few little sides make it a proper feast.

• Crusty bread (to soak up those magic juices)
• Crackers or toast for crunch
• Simple green salad if you want to pretend you’re at a cafe
• Little bowl of fruit cools it down for the kids

Seriously, just use what’s in the pantry.

How to Turn It Into a Complete Meal

Here’s the thing: this soup is a meal. Add more beef and potatoes to make it mega hearty, or tuck in some cooked noodles or rice at the end for bigger appetites. If you need more protein, stir in some canned beans. Honestly, you’ll feel like a kitchen wizard.

How Long Does Vegetable Beef Soup Last in the Fridge?

Count on 4 days in the fridge, easily. The trick, though, is to let it cool fully before putting it in containers. Next day, it’s somehow even better. Don’t know why. Probably magic.

Best Way to Freeze and Reheat for Later

Let it cool, ladle into freezer containers (leave a little room for expansion or else), and freeze up to 3 months. Defrost overnight in the fridge, then just reheat gently in a pot or microwave. Soup’s a champ for freezer meals, honestly.

Meal Prep and Make-Ahead Tips

Chop your veggies the night before and brown your beef so you can pile it all in the crockpot in the morning without fighting the clock. Double the recipe on a Sunday and freeze half for emergency dinner situations. Works every single time.

Ingredient Substitutions and Customizations

Out of something? Don’t sweat it. Swap sweet potatoes for regular, toss in extra carrots. Low on beef? Double the veggies. Allergic to anything? Just skip it and toss in more of something else. This soup doesn’t judge and neither do I.

Why Your Soup Might Be Too Thin or Too Thick

If it’s too liquid-y, just ladle some out and simmer the rest with the lid off. Too thick? Add more broth or a splash of water. Honestly, it’s soup, not rocket science. You can’t mess this one up.

How to Fix Bland or Overly Acidic Soup

When making Crockpot Beef and Vegetable Soup, bland soup is a crime in my kitchen. Trick is, taste and adjust at the end…add salt, pepper, or a little Worcestershire for sparkle. Too tangy? Add a pinch of sugar or a pat of butter. Trust me, works like a charm every time.

Nutritional Information and Health Benefits

This soup’s loaded with fiber, vitamins, protein, and good vibes. You get your veggies and protein without drowning in fat or carbs unless you really want to (add extra potatoes – nobody’s judging). Compared to takeout, it’s a real win for your wallet and your waistline.

Nutrition Facts

Crockpot Beef & Vegetable Soup

Per serving (≈1½ cups) • Makes ~6 servings

Calories

265

% DV*

Total Fat

9 g

12%

  Saturated Fat

3.5 g

18%

Cholesterol

65 mg

22%

Sodium**

540 mg

23%

Total Carbohydrate

24 g

9%

  Dietary Fiber

4 g

14%

  Total Sugars

6 g

–

Protein

23 g

46%

Potassium

980 mg

21%

High-protein Veggie-packed Under 300 kcal Freezer-friendly Family dinner

*Percent Daily Values are based on a 2,000-calorie diet. Values are estimates for a typical ingredient set: 1 lb beef chuck, potatoes, carrots, celery, onion, mixed frozen vegetables (peas/green beans/corn), canned diced tomatoes, low-sodium beef broth, garlic, herbs. Actual nutrition will vary with ingredients and brands used. **Using regular broth may raise sodium significantly.

Data sources & references

• USDA FoodData Central – ingredient nutrient database
• Beef, chuck, separable lean & fat, raw – FDC 171703
• Potatoes, russet, flesh & skin, raw – FDC 170032
• Carrots, raw – FDC 169910
• Celery, raw – FDC 169964
• Onions, raw – FDC 169978
• Tomatoes, canned, diced – FDC 170437
• Mixed vegetables, frozen – FDC 173686
• Beef broth, low sodium – FDC 747913

Estimates were computed by summing the above ingredients for a 6-serving batch and dividing per serving, then rounded to typical label precision.

Holiday Meal Prep and Freezer-Friendly Batch Cooking

Soup is an absolute hero during busy holiday weeks. Make a double batch, freeze half, and feed your whole crew between the big meals. We always have a container hanging out in the freezer. Makes life so much easier, especially when you’re juggling some beef stew in a crock pot or prepping a batch of candied sweet potatoes at the same time.

Can I Use Ground Beef Instead of Cubed Beef?

Absolutely. Brown it first so you don’t get grease puddles, then throw it right into the crockpot. Tastes just as yummy and cooks a bit faster, honestly.

What Vegetables Go Best in Beef Soup?

Carrots, potatoes, and celery are the classics, can’t go wrong there. But try green beans, corn, sweet peas, or even chunks of zucchini in the summer. Whatever’s lonely in the crisper drawer, honestly.

Can I Add Barley, Rice, or Noodles?

Totally! Barley is hearty, just add it at the start. Rice or noodles, though, need to be tossed in near the end so they don’t go mushy. Either way, soup’s gonna be filling.

Crockpot Beef and Vegetable Soup: Common Questions

Soup Night Just Got a Whole Lot Easier

So, like I always say, if you’re tired of dinner chaos and want something cozy, this Crockpot Beef and Vegetable Soup is your answer. Simple, packed with flavor, and zero chef skills needed. Trust your tastes, add what you love and leave out what you don’t. You’ll find even more amazing soup ideas under meal ideas and soups if you want to keep experimenting. Seriously, if you haven’t tried batch cooking before, now’s the time to start. Grab that crockpot and make your kitchen smell like a five-star bistro (with way less stress).