Go Back
Crockpot Vegetable Beef Soup

Crockpot Vegetable Beef Soup

Discover the ultimate comfort in a bowl with this Crockpot Vegetable Beef Soup. This hearty and delicious recipe is perfect for busy weeknights, offering a flavorful, all-in-one meal that’s incredibly easy to prepare.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 large potatoes, peeled and diced into 1-inch cubes
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can corn, drained
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil optional, for browning beef
  • 2 tablespoons all-purpose flour optional, for thickening
  • Fresh parsley, chopped, for garnish

Equipment

  • Slow Cooker
  • Large skillet

Method
 

  1. If you choose to brown your beef, heat the olive oil in a large skillet over medium-high heat. Season the beef cubes generously with salt and pepper. Add the beef to the hot skillet in batches, being careful not to crowd the pan, and sear on all sides until browned. This step adds a depth of flavor and color to the final soup. If you’re short on time, you can skip this step and add the beef directly to the slow cooker.
    2 tablespoons olive oil, Salt and freshly ground black pepper to taste, 1.5 lbs beef chuck, cut into 1-inch cubes
  2. If you browned the beef, you can add the flour to the skillet with the remaining drippings. Stir and cook for about a minute until the flour is lightly toasted. This will help to create a slightly thicker, richer broth.
    2 tablespoons all-purpose flour
  3. Place the chopped onion, sliced carrots, and sliced celery into the bottom of your slow cooker.
    1 large yellow onion, chopped, 3 carrots, peeled and sliced, 3 celery stalks, sliced
  4. Add the browned (or unbrowned) beef cubes to the slow cooker on top of the vegetables. Pour in the undrained diced tomatoes and the beef broth.
    1.5 lbs beef chuck, cut into 1-inch cubes, 1 (28 ounce) can diced tomatoes, undrained, 4 cups beef broth
  5. Stir in the Worcestershire sauce, dried thyme, and dried rosemary. Add salt and freshly ground black pepper to your liking. Remember, you can always adjust the seasoning at the end.
    2 tablespoons Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, Salt and freshly ground black pepper to taste
  6. Add the diced potatoes and the drained and rinsed kidney beans to the slow cooker. Stir everything gently to combine.
    2 large potatoes, peeled and diced into 1-inch cubes, 1 (15 ounce) can kidney beans, drained and rinsed
  7. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and the vegetables are cooked through. The longer cooking time on low allows the flavors to meld beautifully.
  8. During the last 30 minutes of cooking, stir in the drained corn. This will ensure the corn is heated through but still has a pleasant texture.
    1 (15 ounce) can corn, drained
  9. Once cooking is complete, taste the soup and adjust the seasoning with additional salt and pepper if needed.
    Salt and freshly ground black pepper to taste
  10. Ladle the hot Crockpot Vegetable Beef Soup into bowls. Garnish with fresh chopped parsley for a burst of color and freshness.
    Fresh parsley, chopped, for garnish

Notes

Prep time is 15-20 minutes before slow cooking. The longer cooking time on low allows the flavors to meld beautifully.