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Slow Cooker Vegetable Beef Soup

This warm and comforting slow cooker vegetable beef soup is perfect for feeding a crowd. This soup is freezer friendly as well!

Slow Cooker Vegetable Beef Soup

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. 

Liz Slicing Potatoes
Liz Chopping Onions

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.

Liz Scooping Onions
Vegetable Beef Soup in Slow Cooker

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.

Liz Pouring tomato juice in slow cooker

When I come home, the slow cooker has the soup warm and ready to eat. What’s better than that?

Slow Cooker Vegetable Beef Soup Recipe

One tip I haven’t changed that I learned from my mom is to always garnish the soup with fresh parsley before serving.

Crock Pot Vegetable Beef Soup Recipe

Fresh herbs are a great way to brighten the flavor of dishes that have been cooking for long periods of time.

Healthy Slow Cooker Vegetable Beef Soup Recipe

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.

Hearty Slow Cooker Vegetable Beef Soup Recipe

What’s your favorite soup to make this time of year? I’d love to hear from you! Your spoon is waiting.

Easy Slow Cooker Vegetable Beef Soup Recipe

Slow Cooker Vegetable Beef Soup

4.5 stars average
This warm and comforting slow cooker vegetable beef soup is perfect for feeding a crowd. Great for freezing!
PREP: 15 mins
COOK: 4 hrs
TOTAL: 4 hrs 15 mins
Pin Recipe
Servings: 8

Equipment

Ingredients
 

  • 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)

Instructions
 

  • 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.

Nutrition

Calories: 377kcalCarbohydrates: 65gProtein: 22gFat: 3gSaturated Fat: 1gCholesterol: 35mgSodium: 899mgPotassium: 2206mgFiber: 8gSugar: 10gVitamin A: 5460IUVitamin C: 55.9mgCalcium: 93mgIron: 5.1mg
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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!

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

7 Comments

  1. 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.

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