Slow Cooker Vegetable Beef Soup

Slow Cooker Vegetable Beef Soup

This Slow Cooker Vegetable Beef Soup is healthy, filling, and packed full of protein! This soup is comforting and satisfying. Pair it with a Salad or a nice toasty piece of bread! This is a great soup to make for lunches for the week! A delicious tomato and beef broth soup, filled with genuinely tender bites of beef, potatoes, carrots, tomatoes, and green beans, This soup is so easy to make! You can’t go wrong with Vegetable Beef Soup!

What you will need to make this Slow Cooker Vegetable Beef Soup

Avocado Oil

2 pound Stew Meat Or Chuck Roast Cubed

4 medium Gold Potatoes (peeled and cubed)

2 carrots – sliced into small pieces

2 celery ribs – sliced into small pieces

1 small yellow onion – peeled and diced

1 can of fire-roasted diced tomatoes

1.5 cups of fresh green beans- trimmed and cut into bit size pieces

4 cups beef broth

1 10.75 oz can of condensed tomato soup

2 TBSP of tomato paste

2 tsp salt – (you can add more after it cooks to taste)

1/4 tsp black pepper

1 bay leaf

1.5 TBSP garlic powder

1.5 TBSP onion powder

1 beef bouillon Cube

How to make this Slow Cooker Vegetable Beef Soup:

1. In a large stainless steel or frying pan over high heat, fry beef in avocado oil just until browned on all sides. Add beef to a 6 quart slow cooker.

2. Add all of the rest of the ingredients to the slow cooker. Stir and then cover.

3. Cover and cook on low for 7-8 hours. Remove bay leaf before eating.

Browning the meat is optional if you are in a hurry or trying to save on clean up time. I always brown, I think it adds great flavor. In the end it won’t make a huge difference either way, but I am on TEAM BROWNING!

Beef vegetable soup is honestly the best because it’s just pure comfort in a bowl. You get those tender, juicy chunks of beef that make the broth super rich and flavorful, and then all the veggies like carrots, potatoes, and green beans bring in a nice pop of freshness. It’s hearty without being too heavy, and it somehow feels like a full meal and a warm hug at the same time. Plus, it’s the kind of soup that tastes even better the next day, which is always a win. Perfect for when you’re sick, tired, or just want something that feels homemade and cozy.

The slow cooker honestly makes the best soups because it gives everything time to really come together and get extra flavorful. You just throw all your ingredients in, set it, and forget it—and by the end of the day, you’ve got this amazing, rich soup where the meat is super tender and the veggies are perfectly cooked. Plus, the flavors have hours to mix and blend, so it tastes like something you slaved over even though it basically cooked itself. It’s seriously the easiest way to get that deep, homemade taste without all the work.

Making Slow Cooker Vegetable Beef Soup for meal prep is such a good idea because it’s super easy, saves you a ton of time, and you always end up with a bunch of meals ready to go. Soups are great because they usually taste even better after sitting for a day or two, letting all the flavors come together. Plus, you can pack a lot of healthy stuff into one pot—protein, veggies, grains—all in one go. It’s super simple to portion out, freezes really well if you want to save some for later, and it’s just nice knowing you’ve got a cozy, homemade meal waiting for you whenever you need it.

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