Julie Clark
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Crockpot Vegetable Beef Soup
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Crockpot Vegetable Beef Soup is easy to throw together and simmers all day. Kids will love the classic veggies that fill this beefy soup.
One of my all-time comfort foods for me is roast beef. This slow cooker vegetable soup with fork-tender roast beef makes me fall in love with the traditional soup all over again.
I created this crockpot vegetable soup with roast beef for my husband and he’s one happy guy when I make it for him. His mom and dad served vegetable beef soup with pimento cheese and crackers. And I love that!
Leftover Roast Beef for Soup Vs Chuck Roast
There are two ways you can go about preparing the meat for this soup.
- Buy a fresh chuck roast. Trim the excess fat off of the roast, then cut it into 1 1/2-2″ chunks. This will allow the roast to cook faster and be fork tender after simmering in the beef broth all day. Beef stew meat also works well since it is already in chunks.
- Use leftover roast beef. This is a great quick way to make the soup, but you will lose some of the flavors since the roast will already be cooked and tender. If you choose this method, add in the roast with about 2 hours remaining in cooking so that it doesn’t cook too much.
Vegetables for Soup
For this crockpot vegetable beef soup, I chose simple veggies that everyone can enjoy: carrots, green beans, corn, peas, celery and onion.
No one complains about red potatoes being in this soup recipe either!
What gives vegetable soup that depth of flavor?
A blend of seasonings and herbs such as thyme, marjoram and tarragon, plus beef stock and beef bouillon cubes all add to the flavor of this crock pot beef vegetable soup. Tomato sauce and diced tomatoes add richness, too.
How to Make Crockpot Vegetable Beef Soup
Make this easy soup in 4 steps:
- Place the pieces of beef in the bottom of a large slow cooker liner.
- Add the remaining ingredients on top.
- Cover and cook on low for 8 hours.
- Using two forks, shred the roast beef. Top with fresh parsley or sprigs of fresh thyme, if desired.
Storage Instructions
This soup will store in an airtight container in the fridge for up to 3 days.
You can also freeze any leftovers. Place the cooled soup in an airtight container and place in the freezer for up to 6 weeks.
Other Slow Cooker Recipes:
Crockpot Vegetable Beef Soup
Crockpot Vegetable Beef Soup is easy to throw together and simmers all day. Kids will love the classic veggies that fill this beefy soup.
Servings 12
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Ingredients
- 2 1/2 pounds chuck roast fat trimmed off and cut into 2” chunks
- 48 ounces beef stock
- 4 beef bouillon cubes
- 1 can tomato sauce 15 ounces
- 1 can diced tomatoes 15 ounces
- 3 large Russet potatoes peeled and cut into chunks, about 1 pound
- 2 stalks celery chopped 118 grams
- 1 medium yellow onion diced 120 grams
- 32 ounces frozen mixed vegetables
- 1 teaspoon dried marjoram 1 gram
- 1 teaspoon dried tarragon 1 gram
- 1 teaspoon dried thyme leaves 1 gram
- 1 teaspoon ground black pepper 2 grams
- 1 teaspoon salt 6 grams
- Fresh parsley or fresh thyme for garnishing
Instructions
- Place the pieces of beef in the bottom of a large slow cooker liner. 2 ½ pounds chuck roast
- Add the remaining ingredients on top. 48 ounces beef stock, 4 beef bouillon cubes, 1 can tomato sauce, 1 can diced tomatoes, 3 large Russet potatoes, 2 stalks celery, 1 medium yellow onion, 32 ounces frozen mixed vegetables, 1 teaspoon dried marjoram , 1 teaspoon dried tarragon , 1 teaspoon dried thyme leaves, 1 teaspoon ground black pepper , 1 teaspoon salt
- Cover and cook on low for 8 hours.
- Using two forks, shred the roast beef. Top with fresh parsley or sprigs of fresh thyme, if desired. Fresh parsley or fresh thyme
Video
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 12, with 1 serving being 1/12 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 333kcal | Carbohydrates: 34g | Protein: 26g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1133mg | Potassium: 1345mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4176IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 5mg
The stew meat you mentioned…is it raw when you add it to sc or cooked?
I must try Julie thanks for sharing your recipes so good
Can I substitute chicken for the beef? Maybe use shredded rotisserie chicken? Would it cook just as good?
Doesn’t your cooked meat dry out and the frozen vegetables turn to mosh after slow cooking for so long?
This looks great! It’s perfect for me, the veggie lover as well as my husband, the meat lover! Thanks for sharing 🙂