Crockpot Vegetable Beef Soup is easy to make and so delicious. It's a great year-round recipe that is loaded with healthy veggies and tender chunks of beef.

A close up of a spoonful of crockpot vegetable beef soup.

I've got a crockpot vegetable beef soup recipe that is rocking our dinners right now.

Digging into vegetable beef soup in summer doesn't (at first) seem to jive with seasonal eating. But I swear to you that this soup is a year-round gem.

Why you'll love this crockpot vegetable beef soup

  • Tender bites of beef slow-cooked until they're falling apart delicious.
  • All your favorite veggies. I'm looking at you, mushrooms, celery, zucchini, and more.
  • Coming home to tasty dinner waiting for you at the end of a long day is magical.
  • Since there are no grains in this recipe, it is a Whole30, gluten-free, and low-carb beef vegetable soup. Give it up for healthy recipes!
  • Using an inexpensive cut of meat is a great way to feed a crowd a healthy meal on a budget.
All the vegetables for this vegetable beef soup recipe in a glass bowl.

How to make slow cooker vegetable beef soup

Making vegetable beef soup in your slow cooker or crockpot is the easiest ever. You have two options:

  1. Pop the beef and stock into your crockpot and turn it on.
  2. Sear the beef first then put it into your crockpot.

The soup will be delicious both ways but it has more flavor (and the beef looks a little prettier) if you sear it first.

Once the beef is nice and tender (about 30 minutes before you plan on eating it) you add the veggies to the pot. That's it! You've just made crockpot vegetable beef soup!

  • Tip: If you want to avoid any last minute prep, cut the veggies while you sear the beef and store them in a covered container in your fridge. A half hour before dinner, simply take them out of your fridge and put them into your crockpot.
A hand holding up a piece of raw beef to show the perfect size to cut it for this beef soup.

Tips for making the best homemade vegetable beef soup

Most soup recipes are generally pretty simple. But I have a few tips to making this soup the best it can be.

  1. Use homemade beef stock or add some bones. If you don't have homemade beef stock on hand, you can add a few beef bones to the crockpot with the store-bought stock. It will add a ton of flavor and create homemade stock as it cooks. It's the same trick that I use to make my Best Chicken Tortilla Soup.
  2. Cut the beef into small pieces. This is soup, not stew. You want to get a variety of veggies and meat on your spoon and the only way to do that is to start with small pieces of beef. If you start with stewing beef, cut each piece into 3-4 smaller pieces. Just like in the picture above.
  3. Use chuck roast if you can find it. If you can't, choose another inexpensive cut of beef. This is not the recipe for an expensive, lean cut. You want to see lots of connective tissue, collagen, and fat. These will break down with the long cooking time and keep the beef flavorful and tender.

That's it. Follow these three easy tips and you'll have the best vegetable beef soup!

A crockpot with a ladle of vegetable beef soup.

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A close up of a spoonful of crockpot vegetable beef soup.

Crockpot Vegetable Beef Soup

Crockpot Vegetable Beef Soup is easy to make and so delicious. It's a great year-round recipe that is loaded with healthy veggies and tender chunks of beef.

If you love this recipe as much as we do, let us know with a 5-star rating!

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Ingredients

  • 2 ½ lbs. beef chuck roast
  • 1 tablespoon pepper
  • 1 teaspoon salt, more to taste
  • 1 tablespoon avocado oil, more, as needed
  • 7 cups beef stock, homemade is always best. see notes.
  • 1 cup each: chopped green beans, celery, mushrooms, zucchini, swiss chard stems, and carrots
  • 4 cloves garlic, minced
  • 1 cup chopped Swiss chard leaves, chopped

Instructions 

  • Cut the beef into bite-sized pieces then season with the pepper and salt.
    2 ½ lbs. beef chuck roast, 1 tablespoon pepper, 1 teaspoon salt
  • Heat the avocado oil in a large pot over high heat. Working in batches, add the beef in a single layer. Fry until golden brown then flip the pieces over and fry on the other side. Repeat until all the beef is well browned. (see notes)
    1 tablespoon avocado oil
  • Add the browned beef and beef stock to your slow cooker and set it to cook on low heat for 8-10 hours.
    7 cups beef stock
  • 30 minutes before you are ready to eat, add the green beans, celery, mushrooms, zucchini, swiss chard stems, carrots, and garlic to the slow cooker and stir. Season to taste with additional salt, if needed.
    1 cup each: chopped green beans, celery, mushrooms, zucchini, swiss chard stems, and carrots, 4 cloves garlic
  • Just before serving, add the swiss chard leaves to the pot and let them wilt.
    1 cup chopped Swiss chard leaves

Notes

If you're short on time, you can skip browning the beef and simply add it straight into your crockpot.
If you don't have homemade beef stock you can add a couple of beef bones to the crockpot with the storebought beef stock. It will add a ton of flavor.
Serving: 1 serving = ⅙ of the recipe, Calories: 429kcal, Carbohydrates: 10g, Protein: 44g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 1153mg, Potassium: 1468mg, Fiber: 2g, Sugar: 4g, Vitamin A: 4572IU, Vitamin C: 12mg, Calcium: 93mg, Iron: 5mg
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A close up of crockpot beef vegetable soup with the recipe title on top of the picture.