This warm and comforting slow cooker vegetable beef soup is perfect for feeding a crowd. This soup is freezer friendly as well!
Soup season is in full force and I couldn’t be more excited! We eat a lot of soup here in Michigan this time of year, and for good reason: it’s nutritious, great for using up whatever you have on hand and perfect for feeding a crowd on a budget.
One of my favorite soups growing up was my mom’s famous vegetable beef soup. To save time, I’ve tweaked my mom’s recipe just a bit starting with the type of potatoes I use: Creamer potatoes by The Little Potato Company (and they come pre-washed!) And yes, these Little potatoes are a vegetable too (many people don’t know)! The best part? No peeling required with these Little potatoes, they’re such a time saver in the kitchen.
My next time saver tip: I prepare the entire dish in the slow cooker! Ideal for feeding a crowd during the upcoming holiday season or for a busy weeknight dinner, I love that I can leave the house while the soup slowly cooks and develops flavor.
When I come home, the slow cooker has the soup warm and ready to eat. What’s better than that?
One tip I haven’t changed that I learned from my mom is to always garnish the soup with fresh parsley before serving.
Fresh herbs are a great way to brighten the flavor of dishes that have been cooking for long periods of time.
The varietal of The Little Potato Company’s Creamers you use is not important – truly any type will work! They are all delicious, convenient, and nutritious. I love the color of their Blushing Belle (red) and Terrific Trio (a mix of yellow, blue, and red) but use whatever you have on hand.
What’s your favorite soup to make this time of year? I’d love to hear from you! Your spoon is waiting.
Slow Cooker Vegetable Beef Soup
- 1 pound beef stew meat
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 stalks celery (diced)
- 2 medium carrots (diced)
- 1 medium onion (diced)
- 2 tablespoons Worcestershire sauce
- 12 Little potatoes – halved (Blushing Belle varietal or any other by The Little Potato Company)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 32 ounces beef broth (low sodium)
- 32 ounces tomato juice
- 2 cups frozen mixed vegetables
- fresh parsley (optional garnish)
- Place all ingredients in a large slow cooker (not including the parsley garnish) and stir well. Heat on Low for 8 Hours or High for 4 Hours. Garnish with fresh parsley to serve if you wish.
Recipe by The Lemon Bowl // Photography by Alejandro Photography
Disclosure: I am honored to be a Brand Ambassador for The Little Potato Company. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
Looking for more warm and comforting soup recipes? Head over to my Pinterest board!
7 thoughts on “Slow Cooker Vegetable Beef Soup”
This turned out great. I used homemade black beans instead of chickpeas, broccoli, zucchini, mushrooms, carrots – instead of your veggies. These are what I had on hand. I added some garlic and ginger too.
This beef soup looks so flavorful!
I love letting my slow cooker do the cooking! Definitely making this soon!
I hope you love it!
Such a detailed soup recipe. Thank you for sharing such an amazing recipe.