Slow Cooker Vegetable Beef Soup is a hearty, comforting meal packed with tender beef, vegetables, and rich broth. It’s perfect for a hands-off dinner because the slow cooker does most of the work. 🥕🥔🍲
Ingredients
- 1 lb (450 g) beef stew meat, cut into bite-size pieces
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, diced
- 1 cup green beans (fresh or frozen)
- ½ cup corn (optional)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or Italian seasoning
- 1 bay leaf (optional)
Instructions
- Prepare Ingredients
Chop all vegetables and cut beef into bite-size pieces. - Add to Slow Cooker
Place beef, vegetables, diced tomatoes, garlic, and seasonings into the slow cooker. - Pour Broth
Add the beef broth and stir gently. - Cook
- Low: 7–8 hours
- High: 4–5 hours
Cook until the beef is tender and vegetables are soft.
- Finish & Serve
Remove the bay leaf. Taste and adjust seasoning if needed.
Serve hot with bread or crackers.
Tips
- Brown the beef in a pan first for deeper flavor (optional but recommended).
- Add barley, rice, or pasta during the last hour for a thicker soup.
- You can use frozen mixed vegetables to make it even quicker.
If you want, I can also give you a “dump-and-go slow cooker beef soup” version (no chopping, just 5 ingredients) that’s extremely popular for busy days. 🥣
