When the sky turns gray and you find yourself craving something warm and homey, this slow cooker vegetable soup with beef steps in like an old friend. It’s the kind of meal that fills the room with a comforting scent — earthy herbs mingling with the deep, savory notes of tender beef and fresh vegetables. I remember one evening, juggling a few things in the kitchen, the soup bubbling away quietly, while I tried to decide if I should tidy up or just sit down for a moment. That lingering smell kept pulling me back to the counter, and honestly, it was hard not to sneak a spoonful before dinner was even ready.
There’s something soothing about the slow cooker’s steady hum, too. It’s as if time stretches just enough to let the flavors marry perfectly, and the anticipation builds with every passing hour. The vegetables become tender but not mushy, the beef melts in your mouth, and the fresh parsley stirred in at the end adds a pop of brightness that wakes up your senses.
Why You’ll Love It
- Hands-off cooking means you can start your evening without stress and come back to a hearty meal.
- The blend of vegetables and beef offers a satisfying, balanced dinner without feeling heavy.
- It’s simple — and that’s kind of the point. No fancy tricks, just straightforward comfort.
- Leftovers taste even better the next day, making it perfect for busy schedules.
If you’re hesitant about slow cookers, don’t worry. This recipe is forgiving, and the flavors develop beautifully over time. Plus, it’s easy to adjust based on what vegetables you have on hand.
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Slow Cooker Vegetable Soup with Beef
- Total Time: 6 hours 20 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker vegetable soup with tender beef, packed with fresh vegetables and rich flavors. Perfect for an easy, nutritious meal.
Ingredients
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 medium zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
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
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef stew meat and brown on all sides, about 5 minutes. Transfer beef to the slow cooker.
In the same skillet, add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer onion and garlic to the slow cooker.
Add carrots, celery, potatoes, zucchini, green beans, diced tomatoes with juice, beef broth, dried thyme, dried oregano, and bay leaf 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 and season soup with salt and black pepper to taste.
Stir in chopped fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 6 hours
Kitchen Notes: You don’t need anything fancy to make this soup—just a reliable slow cooker. Serving it with a crusty bread or a simple green salad balances out the meal nicely. If you want to switch things up, I sometimes swap the zucchini for some diced butternut squash or add a handful of kale near the end for extra greens. I haven’t tested it with different meats, but ground beef might work if you brown it well first. Also, feel free to experiment with herbs; a little rosemary or a pinch of smoked paprika could change the vibe entirely.
FAQ
Can I freeze leftovers? Yes, this soup freezes well for up to three months. Just thaw overnight before reheating gently on the stove.
How do I make it spicier? Adding a pinch of red pepper flakes during cooking or a dash of hot sauce at the table works well.
Is it possible to make this vegetarian? You could omit the beef and use vegetable broth, but the flavor will be less rich.
Can I prepare this in advance? Absolutely. Prep the ingredients the night before and start the slow cooker in the morning.
Ready to cozy up with a bowl? This slow cooker vegetable soup with beef is waiting to become your next go-to meal.