Love easy soup recipes? Then you’ve got to try my Stuffed Pepper Soup and my Instant Pot Chicken Noodle Soup!
Crockpot Beef Vegetable Soup
Beef Vegetable Soup is one of my favorite soup recipes to make throughout the year, but especially in the Fall and Winter months. It’s packed with nutritious ingredients, fills you up, and warms you from the inside out. Plus, it freezes beautifully. Perfect for meal-prep and batch cooking! Traditionally made in a large pot on the stove, vegetable beef soup has always been fairly simple to make, but this Crockpot vegetable beef soup is even easier to throw together. Now you can get that simmered-all-day taste without having to stand over your hot stove all day. Just do the prep work, set it all up in your slow cooker, and forget about it until it’s time to eat! This soup reminds me of my Instant Pot Vegetable Soup and my Slow Cooker Beef Stew combined! Serve with a sprinkle of fresh herbs like parsley or thyme and some biscuits or thick, crusty bread to sop up that delicious broth.
Ingredients for Vegetable Beef Soup
Mirepoix: Diced carrots, celery and onion are added for lots of flavor!
Garlic: Minced garlic is added to the soup however jared minced garlic or garlic powder can be added.
Russet Potatoes: Or any type of potato work for this soup. Just cut them into bite size cubes!
Fire Roasted Tomatoes: I like using fire roasted tomatoes however regular diced tomatoes work too. You could also add a pinch of smoked paprika to mimic the fire roasted diced tomatoes/
Tomato Sauce: Use your favorite store bought tomato sauce!
Chicken Broth: I like to use low sodium broth to be able to control the saltiness of the soup.
Spices: Italian seasonings and bay leaves are added to season the soup. If you have fresh herbs on hand then through those in too!
Parsley: Fresh parsley is added at the end and really brightens up the soup.
Peas: Frozen or thawed frozen peas are added at the end of the soup. You could also add in green beans or corn!
How To Make Crockpot Vegetable Beef Soup
Heat olive oil in a large skillet or cast iron pan over high heat. Then, add the cubed chuck roast, and sear on all sides until it gets some nice browning on it.
Transfer the chuck roast to the Crockpot. Pour the beef broth in the skillet and deglaze the pan by scraping the brown bits off of the bottom. (This is where the flavor is!)
Add the beef broth to the Crockpot along with the rest of the ingredients, except for the peas. Cook on low for 8 hours or high for 4 hours.
Stir in peas and season with salt and pepper to taste. Serve immediately, and enjoy!
More Easy Soup Recipes
Crockpot Beef and Noodles Instant Pot Vegetable Soup Easy Ham and Bean Soup Slow Cooker Turkey Chili Turkey Tortilla Soup Homemade Tomato Soup
