There’s something quietly satisfying about the scent of simmering beef mingling with fresh vegetables in the slow cooker. I remember one chilly evening when I tossed together this beef and veggie soup, the kind of night where the wind howled just enough to remind you that warmth is essential. The house slowly filled with a comforting aroma—earthy thyme, sweet carrots, and just enough garlic to tease your senses. I was a bit distracted by a phone call while browning the beef, so some pieces browned unevenly, but honestly, it made the soup feel more homemade, less polished. When at last the timer buzzed, the tender beef practically melted in my mouth, coaxing out memories of family dinners where time seemed to slow down. It’s the kind of dish that holds you close, even if you’re just eating solo.
Why You’ll Love It:
- Hands-off cooking: Once you prep, the slow cooker does the heavy lifting, freeing you up for other things — or just chilling.
- Comfort in every spoonful: The mix of tender beef and fresh veggies offers a hearty, satisfying bite that feels like a warm hug.
- It’s simple — and that’s kind of the point. No complicated techniques, just honest ingredients doing their thing.
- Flexible for leftovers: This soup tastes even better the next day, making it perfect for easy weeknight dinners.
Even if you’ve never used a slow cooker before, this recipe is forgiving enough to let you learn as you go. The flavors deepen over time, so if you’re running late or need to step away, it adapts to your schedule.
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Slow Cooker Beef and Veggie Soup
- Total Time: 6 hours 20 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker beef and vegetable soup packed with tender beef, fresh vegetables, and rich flavors. Perfect for an easy and nutritious meal.
Ingredients
1 pound beef chuck roast, trimmed and cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced into 1/2-inch pieces
2 celery stalks, sliced into 1/2-inch pieces
2 medium potatoes, peeled and diced into 1-inch cubes
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
1 (14.5-ounce) can diced tomatoes, with juice
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add sautéed onion and garlic to the slow cooker.
Add carrots, celery, potatoes, green beans, corn, and diced tomatoes with their juice into the slow cooker.
Pour beef broth over all ingredients in the slow cooker.
Add dried thyme, dried oregano, bay leaf, salt, and black pepper to the slow cooker.
Stir gently to combine all ingredients.
Cover and cook on low for 6 hours, or until beef is tender and vegetables are cooked through.
Remove bay leaf before serving.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle soup into bowls and garnish with chopped fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 6 hours
Kitchen Notes: I usually use whatever sturdy pot I have for browning the beef before transferring it to the slow cooker, and that works just fine. Serving this with crusty bread or a simple green salad really rounds out the meal. If you want to mix it up, try swapping green beans for peas or adding a splash of Worcestershire sauce for a subtle tang — I haven’t tested all these tweaks thoroughly, but they’re worth experimenting with. Also, if you’re short on time, you can skip browning the beef; it won’t taste quite the same but still turns out tasty.
FAQ:
Can I make this soup vegetarian? You could omit the beef and use vegetable broth, adding mushrooms or lentils for protein, though the texture and flavor will change significantly.
How long does it keep? Stored properly, it lasts about 4 days in the fridge and freezes well for up to 3 months.
Can I put it on high instead of low? You can, but I find low and slow yields the best tenderness and flavor.
Give this slow cooker beef and veggie soup a try next time you want something warm, easy, and comforting. Once you taste that tender beef and fresh vegetables mingling in rich broth, you might find yourself reaching for the slow cooker more often than you thought.