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 with Roast Beef
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.
Use Leftover Roast Beef for Soup
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.
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. 🙂
Slow Cooker Vegetable Soup
- 2 1/2 pounds cooked roast beef leftover from a previous meal*
- 64 ounces beef stock
- 4 beef bouillon cubes
- 15 ounces tomato sauce
- 15 ounces petite diced tomatoes
- 1 cup chopped celery
- 1 cup chopped onion
- 32 ounces 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.