Thanks to Ohio Beef Council for sponsoring this post. As always, all opinions are my own.
Savory Slow Cooker Vegetable Soup is a quick dinner recipe when you have leftover roast beef in the fridge. Kids will love the classic veggies that fill this beefy soup.
Slow Cooker Vegetable Soup
I have a confession to make.
I’m 39 years old, been married for 18 years, have three teenagers….and I’ve just started making vegetable soup.
Vegetable soup seems like one of those staples that everyone should have a good recipe for. When I’m meal planning, “vegetable + soup” just never entered into my mind. I mean…there’s no pepperoni….no bread…no cheese. So yeah…not much excitement there. Right?
I’ve finally found a vegetable soup that I crave. One that does push that hunger button when I’m planning weekly menus. It’s this Slow Cooker Vegetable Soup recipe that I got from a good friend last winter. We were visiting with them one evening and she served this soup. I think I devoured several bowls of it that night. I think it was one of the first times I truly enjoyed eating vegetable soup.
You see…one of the utmost comfort foods for me is roast beef. So this slow cooker vegetable soup with fork-tender roast beef makes me fall in love with the traditional soup all over again.
I love to use leftover roast beef when I make this soup. The beef is already fork-tender. All you have to do is add some beef stock, bouillon cubes, tomato sauce and tomatoes, frozen veggies, celery, onion and spices. It literally takes 10 minutes to throw into the slow cooker in the morning.
If you don’t have leftover roast beef, you can still make this soup quickly! Buy a lean beef stew meat, trim it and cut it into chunks. Throw this into the slow cooker in the morning with the rest of the ingredients. About 7-8 hours later (with the slow cooker on low), you’ll have fork-tender roast beef vegetable soup.
Either way you choose, leftover roast beef or beef stew meat, this recipe is simple, savory and delicious!
Serve it in bread bowls for extra smiles all around.
We’re sharing this recipe in partnership with the Ohio Beef Council to help celebrate Crocktober! This October, thousands of families across Ohio will choose beef as their healthy, high-quality protein choice. A 3-ounce serving of beef has more than 10 essential nutrients and half the daily recommended value of protein….all for under 150 calories.
I especially love when I can use beef to create easy slow cooker dinners. When you are preparing beef in the slow cooker, be sure to cook beef to a temperature of 160 degrees, or cook it until it is fork-tender, which is the way I like it. 🙂
Yields 12-14 servings
Savory Slow Cooker Vegetable Soup is a quick dinner recipe when you have leftover roast beef. Kids will love the classic veggies that fill this beefy soup.
10 minPrep Time
7 hrCook Time
7 hr, 10 Total Time
- 2 1/2 pounds cooked roast beef (leftover from a previous meal)*
- 64 ounces beef stock
- 4 beef bouillon cubes
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) petite diced tomatoes (with juice)
- 1 cup chopped celery
- 1 cup chopped onion
- 2 bags (16 ounces each) frozen mixed vegetables (corn, peas, green beans, carrots)
- 1 teaspoon marjoram
- 1 teaspoon tarragon
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon salt (to taste)
- Fresh parsley for topping (optional)
- Combine the beef, beef stock, bouillon cubes, tomato sauce and tomatoes, celery and onion in a slow cooker.
- Add the frozen vegetables and spices.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Stir well before serving.
- Top with fresh parsley, if desired.
*If I do not have leftover roast beef, I use lean beef stew meat, trimmed and cut into small 1" chunks. Then I just add it to the slow cooker with the rest of the ingredients and cook on low for 7-8 hours or until the beef is fork-tender.
Do you love beef as much as I do? Here’s some recipes you may like to try!