This vegetable beef slow cooker soup makes a warm, filling meal for a chilly day. The slow cooker keeps hands-on work limited, giving you more time for other things while a comforting dinner cooks.
Beef and vegetables come together in a hearty soup that works for lunch or supper without several side dishes. Serve it with bread or crackers for a simple meal when you want an easy evening at home.
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A warm bowl of beef and vegetable soup makes dinner feel taken care of without a lot of hands-on work. This smaller batch serves two, so I can enjoy a hearty meal without a large pot of leftovers to finish. I appreciate the frozen vegetables because they save chopping time and let me keep most of the ingredients on hand. With a slice of artisan Italian bread, it's a complete supper without several sides to prepare.
When I have a little extra time, I like to brown the beef first for a deeper flavor, but I appreciate having the option to skip that step. I've also learned to check that the beef is tender before serving rather than relying only on the cooking time. The broth, tomatoes, paprika, and Worcestershire sauce give this soup plenty of flavor with a short ingredient list. When I want a meatless meal with the same easy approach, I make my slow cooker vegetable soup.
Ingredients
- Beef stew meat
- Bay leaf
- Worcestershire sauce
- Paprika
- Beef broth
- Frozen mixed vegetables
- Diced tomatoes
- Fresh parsley
- Salt and black pepper
Scroll down to the recipe card for quantities used.
Instructions
Add the beef, vegetables, Worcestershire sauce, diced tomatoes, paprika, and bay leaf to the slow cooker.
Pour in the beef broth and stir to combine. Cover and cook on HIGH for 2-3 hours or on LOW for 6-8 hours.
Soup is done when beef is tender and the vegetables are soft.
Remove the bay leaf before transferring to serving bowl.
Tips
Top tip: Check tenderness, not just the timer. Stew meat may need longer than 2 or 3 hours on HIGH. It's ready when a fork slides into the beef easily. I prefer cooking on LOW for 6 to 8 hours because it's a more relaxed cooking schedule.
- Keep the beef pieces evenly sized. Roughly 1-inch cubes help the meat cook at a similar rate.
- Use a smaller slow cooker. A 2- to 3-quart model suits this two-serving batch better than a large cooker.
- Add frozen vegetables later for more texture. The final 30-60 minutes can help keep them from becoming overly soft, especially during the longer LOW cooking time.
- Keep the lid closed. Frequent lifting releases heat and can lengthen cooking time.
- Taste before adding salt. Beef broth and Worcestershire sauce already contribute salt, so make final adjustments near serving time.
Variations
- Choose a different cut of beef. Boneless chuck roast cut into 1-inch pieces works well in place of packaged stew meat.
- Switch the broth. Use chicken or vegetable broth if that's what you have, though the soup will have a lighter beef flavor.
- Change the tomatoes. Fire-roasted diced tomatoes add a slightly smoky flavor. Crushed tomatoes give the broth a thicker consistency.
- Try smoked paprika. Replace the regular paprika with the same amount for a smoky twist.
- Add potatoes or sweet potatoes. Include one small potato, cut into bite-sized cubes, for a heartier soup.
- Include beans. Add ½ cup drained, rinsed canned kidney, white, or chickpeas during the last 30 minutes.
- Add leafy greens. Stir in a handful of spinach near the end, or give chopped kale a little longer to soften.
- Make it spicy. Add a pinch of red pepper flakes or a little hot sauce.
- Change the herbs. A small amount of dried thyme, rosemary, or Italian seasoning adds variety.
- Include pasta or rice. Cook it separately and add it to individual bowls so it doesn't absorb the broth during storage.
Storage
Store the beef and vegetable soup in airtight containers in the refrigerator for up to 4 days or freeze it for up to 3 months. Divide it into shallow containers and refrigerate within 2 hours of cooking. Leave a little room in freezer containers for expansion, and thaw frozen soup overnight in the refrigerator.
Reheat on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions in short intervals, stirring between each. Heat until the soup reaches 165°F throughout, adding a splash of beef broth if needed to thin it.
FAQs
Yes, this recipe uses raw stew meat directly in the slow cooker. Browning it first is optional and adds a deeper flavor to the broth.
Stew meat usually needs more cooking time when it's still tough. Continue cooking until it's easily pierced with a fork, keeping in mind that 2 to 3 hours on HIGH may not be enough for every cut or slow cooker.
Yes, one small potato cut into evenly sized, bite-sized pieces makes a hearty addition. Add it at the beginning and check that both the potato and beef are tender before serving.
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Recipe
Slow Cooker Vegetable Beef Soup
Ingredients
- ½ pound beef stew meat cut into 1-inch cubes
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 2 cups beef broth
- 2 cups frozen mixed vegetables
- 3.5 ounces diced tomatoes half a 7 ounce can
- Fresh parsley for garnish
- Salt and black pepper to taste
Instructions
- Add the beef to the slow cooker. Add the bay leaf and Worcestershire sauce. Stir to coat the meat.
- Add the paprika, beef broth, frozen vegetables and diced tomatoes. Stir to combine. Cover and cook on HIGH for 2 to 3 hours or on LOW for 6 to 8 hours, until the beef is tender and the vegetables are soft.
- Remove the bay leaf. Serve into bowls and garnish with fresh parsley.
- Serve with crusty bread on the side.
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