Crockpot Vegetable Beef Soup

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

I’ve got a crockpot vegetable beef soup recipe that’s absolutely rocking our dinners right now. It’s the kind of comforting, dependable meal I keep coming back to, and once you try it, I have a feeling it’ll earn a regular spot in your rotation, too.

What I love most about this soup is how the beef slow-cooks until it’s tender and falling apart, soaking up all the flavor along the way. It’s packed with all my favorite vegetables—think mushrooms, celery, zucchini, and plenty more—so every bowl feels hearty and satisfying. There’s also something pretty magical about coming home after a long day to a hot, ready-to-eat dinner waiting for you. And since it uses an inexpensive cut of beef, it’s an easy, budget-friendly way to feed your family (or a crowd) without any stress.

Tips for making the best homemade vegetable beef soup

Most soup recipes are generally pretty simple. But I have a few tips for 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 significant 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, as shown in the picture above.
3. Use a chuck roast if available. 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 during the long cooking time, keeping the beef flavorful and tender.

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

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Crockpot Vegetable Beef Soup Recipe

Prep: 20 minutes mins

Cook: 10 hours hrs

Total: 10 hours hrs 20 minutes mins

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

6

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 add it straight into your crockpot. The flavor won’t be as rich, but it will still taste delicious.

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. Half an hour before dinner, take them out of your fridge and put them in your crockpot.

Nutrition

Serving: 1 serving = ⅙ of the recipe, Calories: 429kcal (21%), Carbohydrates: 10g (3%), Protein: 44g (88%), Fat: 25g (38%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 130mg (43%), Sodium: 1153mg (50%), Potassium: 1468mg (42%), Fiber: 2g (8%), Sugar: 4g (4%), Vitamin A: 4572IU (91%), Vitamin C: 12mg (15%), Calcium: 93mg (9%), Iron: 5mg (28%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.