Best 6 Crock Pot Beef Vegetable Soup Recipes

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Are you looking for a warm and hearty dish to satisfy your taste buds and nourish your body? Look no further than crock pot beef vegetable soup! This classic comfort food is a perfect blend of flavors and textures, with tender beef, a variety of colorful vegetables, and a savory broth that will warm you up from the inside out. It's perfect for a chilly day, a quick weeknight meal, or a satisfying weekend lunch. With minimal prep time and the convenience of a slow cooker, this soup is easy to make and will leave your kitchen smelling delightful. Get ready to embark on a culinary journey as we explore the best recipe for crock pot beef vegetable soup, ensuring a delicious and effortless meal that will satisfy the whole family.

Let's cook with our recipes!

CROCK POT BEEF VEGETABLE SOUP



Crock Pot Beef Vegetable Soup image

Make and share this Crock Pot Beef Vegetable Soup recipe from Food.com.

Provided by CookingONTheSide

Categories     Stocks

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb boneless beef chuck roast, trimmed and cut into bite size pieces
3 medium carrots, cut into 1/2-inch thick slices
2 stalks celery, sliced into 1/2-inch thick slices
2 small yukon gold potatoes, cut into 1/2-inch cubes
1 medium sweet onion, chopped
1/2 teaspoon seasoning salt
1/2 teaspoon dried thyme
1/2 teaspoon basil
1/2 teaspoon dried oregano
1 bay leaf
2 (14 1/2 ounce) cans diced tomatoes
1 cup beef broth
1 tablespoon brown sugar (optional)
1/2 cup frozen peas
1/2 cup frozen green beans
fresh parsley sprig (optional)

Steps:

  • In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.
  • Sprinkle with seasonings.
  • Add bay leaf, tomatoes with their juices and broth and brown sugar.
  • Stir until all ingredients are combined.
  • Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.
  • About 1 hour before soup is done, stir in the peas and green beans.
  • Remove and discard bay leaf.
  • To serve, garnish with parsley if desired.

VEGETABLE-BEEF BARLEY SOUP (CROCK POT)



Vegetable-Beef Barley Soup (Crock Pot) image

This has been a favorite in our home for many years. Great on those cold winter days. Serve with fresh homemade rolls for a complete meal.

Provided by PaulaG

Categories     Meat

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 lbs lean stewing beef
1/2 cup bell pepper, chopped
1 (16 ounce) package frozen mixed vegetables (I use a gumbo blend.)
3/4 cup chopped onion
2/3 cup uncooked barley
2 1/2 cups water
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2 teaspoons beef bouillon
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce

Steps:

  • Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
  • Mix all ingredients in 3 1/2- to 6-quart crock pot.
  • Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.

WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP



Weight Watchers Crock Pot Beef,barley and Root Vegetable Soup image

2 1/3 cup = 5 points. From WW Slow Good Cookbook. If refrigerated for more than a day, barley may absorb some liquid. You can add broth or water when reheated. The soup has enough flavor so it will not dilute the taste. You can sub celeriac and rutabaga in the veggie mix- Just keep the broth to root veggie ratio about the same.

Provided by Antifreesz

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 12

3 turnips, peeled and chopped
2 onions, sliced thinly
2 carrots, chopped
1 parsnip, peeled and chopped
3/4 cup pearl barley
1 1/4 lbs beef chuck, boneless diced
2 bay leaves
1 garlic clove, peeled
1/2 teaspoon pepper, fresh ground
8 cups beef broth, reduced sodium
2 cups water
1/2 cup parsley, flat leaf chopped

Steps:

  • Preheat oven 450 degrees.
  • Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
  • Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
  • On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
  • Transfer beef and veggies to a 5 or 6 quart slow cooker.
  • Add bay leaves, garlic, salt and pepper.
  • Pour broth and water over beef and veggies.
  • Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
  • Discard the bay leaves and garlic.
  • Stir in parsley.

ALPHABET BEEF VEGETABLE SOUP- CROCK POT



Alphabet Beef Vegetable Soup- Crock Pot image

Good hearty soup for those cold and rainy days, and so easy to make, just pitch it all in the crock pot! I made the mistake of putting the noodles in and letting it go too long, and they totally dissolved. It still tasted fine, it was just thicker. Make sure you put them in no more than an hour before you're ready to serve. I also use whatever meat is cheap, doesn't have to be sirloin because it's gonna cook all day. From Family Circle 10/7/09

Provided by Chef Skie

Categories     Clear Soup

Time 7h20m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 lbs beef sirloin, cut into 1/2 inch pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 medium carrots, finely chopped
1 (15 ounce) can tomato sauce
3 cups beef broth
2 cups chicken broth
1/4 lb green beans, snipped and cut into 1-inch pieces
2 cups frozen peas, thawed
2 cups frozen corn, thawed
2 cups uncooked alphabet pasta

Steps:

  • Sprinkle beef with salt and pepper.
  • Heat oil in a large nonstick skillet over high heat.
  • add beef, a few pieces at a time, and cook 2 minutes on each side. Transfer to slow cooker.
  • Add onion and carrots to skillet and saute 3 minutes.
  • Transfer contents of skillet to slow cooker and add tomato sauce, beef and chicken broths, and green beans.
  • Cover and cook on LOW for 5 to 6 hours.
  • Remove lid and add the peas, corn, and noodles and stir inches.
  • Cover and cook for an additional 45 minutes to an hour before serving.

RICH AND HEARTY CROCK POT VEGETABLE BEEF SOUP



Rich and Hearty Crock Pot Vegetable Beef Soup image

This soup recipe was nabbed from another recipe site, and then modifed by me. It makes a lovely, rich and fulfilling soup, one of my all time favorite crockpot dishes! The beauty of it is it makes a delightfully satisfying vegetable soup, so feel free to leave out the beef, if you prefer. I added the cayenne pepper and hot sauce, which gives it a nice kick (you can also use Spicy V8 Juice instead of the tomatoe juice, and then omit the cayenne pepper and hot sauce).

Provided by Helping Hands

Categories     Meat

Time 5h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb beef stew meat
1 (46 ounce) can tomato juice
1 (16 ounce) bag frozen mixed vegetables
3 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2-1 teaspoon cayenne pepper
3 -6 dashes hot sauce
shredded parmesan cheese
1 vegetable beef soup mix (1 box)

Steps:

  • Place stew meat in crockpot.
  • Add tomatoe juice, vegatables, soup starter, salt, pepper, cayenne pepper, and hot sauce.
  • Add water and stir well.
  • Cook on low for five hours.
  • Sprinkle each bowl with Parmesan Cheese and serve.

CROCK POT VEGETABLE BEEF SOUP



Crock Pot Vegetable Beef Soup image

In an effort to use up leftover roast beef, I threw this ultra-thick soup in the crockpot. It made the whole house smell spectacular, and was oh-so-good. Make sure to use a large crockpot - this makes a LOT of soup.

Provided by mandalee65

Categories     Roast Beef

Time 6h50m

Yield 8 serving(s)

Number Of Ingredients 15

2 cups shredded roast beef
1 (1 1/4 ounce) package Lipton Onion Soup Mix
3 beef bouillon cubes
3 carrots, sliced
2 medium potatoes, diced
1 turnip, diced
1 cup frozen corn
1 cup frozen peas
1 (28 ounce) can diced tomatoes
2 bay leaves
1 cup shredded spinach
1 teaspoon hot sauce
1 tablespoon dried basil
black pepper
32 ounces hot water

Steps:

  • Combine all ingredients in crock pot except for spinach.
  • Cook on high 6 hours, or until potatoes and turnips are tender.
  • Reduce heat to low and add spinach.
  • Cook an additional 30 minutes.

Tips:

  • Prep Vegetables Evenly: Cut vegetables into uniform sizes to ensure even cooking.
  • Sauté Aromatics: Sautéing onions, celery, and carrots in a pan before adding them to the slow cooker enhances their flavor.
  • Use Beef Broth for Extra Flavor: Replace water with beef broth to intensify the soup's beefy taste.
  • Add Potatoes Last: Potatoes take longer to cook, so add them towards the end of the cooking process to prevent them from overcooking.
  • Season to Taste: Adjust seasonings to your preference. Consider adding herbs like thyme or rosemary for extra flavor.
  • Let Soup Cool Before Refrigerating: Allow the soup to cool slightly before storing it in the refrigerator to prevent temperature fluctuations.
  • Freeze for Later: This soup freezes well. Store it in airtight containers or freezer bags for up to 3 months.

Conclusion:

This crock-pot beef vegetable soup recipe is a hearty and flavorful dish that is perfect for a cold winter day. The combination of tender beef, fresh vegetables, and rich broth makes this soup a comforting meal that the whole family will enjoy. With its easy preparation and minimal ingredients, this recipe is a must-try for any home cook. Remember to follow the tips above to ensure a delicious and satisfying soup experience. Enjoy!

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