This delicious Slow Cooker Beef Vegetable Soup combines tender chuck roast with onions, celery, carrots, tomatoes, potatoes, and green beans in a savory broth. Enjoy this tasty soup with cottage cheese bread or potato bread.
This savory soup is one of our fall and winter favorites. It is hearty, wholesome, and flavorful, and a must-make for all beef soup lovers.
Ingredient Notes
See the recipe card below for the complete list of ingredients.
- Chuck roast: This is by far my favorite cut of beef for this recipe, followed by rump roast. If you use a rump roast, cook it on low.
- Beef broth: Preferably low-sodium.
- Marjoram: I prefer marjoram over oregano. It is less bitter and pungent and slightly sweeter. I keep it in my spice cabinet year-round.
- Fire-roasted tomatoes: I love fire-roasted diced tomatoes, but you can use any diced tomatoes.
- Potatoes: My go-to potatoes for this recipe are Yukon Gold potatoes because they are waxier and they hold up better in soup than Russets. Their skins are tender, so you don’t need to peel them.
- Sweet potato: I like the sweetness and color it adds to this soup, especially in the fall and winter months.
- Green beans: I use fresh green beans, trimmed and cut into bite-sized pieces. You can use cut frozen green beans, but add them in the last 30 minutes of cooking.
How to Make Vegetable Beef Soup in Slow Cooker
This is a summary; for the complete list of ingredients and instructions, see the recipe card below.
- Brown the chuck roast in a large skillet over medium heat. Place the browned beef in the bottom of the slow cooker.
- Pour the beef broth over it, cover the slow cooker, and cook on high while you cook the vegetables.
- Sauté the onions, celery, and carrots in the same skillet over medium heat. Reduce the heat to low and stir in the garlic, thyme, rosemary, marjoram, and black pepper.
- Add the vegetable mixture, bay leaves, fire-roasted tomatoes, potatoes, and green beans to the slow cooker. Cover and cook on high heat for 3½-4 hours or on low heat for 6-7 hours.
- Season with salt and freshly ground black pepper to taste.
Cook’s Top-Notch Tips
- Use the same skillet to sauté the vegetables that you browned the beef in. You want those brown bits to end up in the slow cooker. If needed, deglaze the pan with a little low-sodium beef broth and add the mixture to the crock pot.
- Peel the carrots to bring out the beautiful orange color. The soup should look aesthetically pleasing.
- If you don’t like a vegetable, replace it with something you do. For instance, you could replace the green beans with frozen peas; if so, add them about 5 minutes before the soup is done.
- Resist the urge to lift the lid of the crock pot. Every time you lift the lid, it adds 15-20 minutes to the total cooking time.
- Remove the bay leaves, thyme sprigs, and rosemary sprigs before serving.
More Soup Recipes
- Chicken Barley Soup
- Wonton Soup
- Chicken Taco Soup
- Minestrone Soup
- Meatball Soup
- Crockpot Broccoli Cheddar Soup
- Ham and Lentil Soup
- Dumpling Soup
Slow Cooker Beef Vegetable Soup
This delicious Slow Cooker Beef Vegetable Soup combines tender chuck roast, onions, celery, carrots, tomatoes, potatoes, and green beans in a savory broth.
Print
Pin
Rate
Servings: 10 servings
Calories: 499kcal
Ingredients
- 3 tablespoons olive oil
- 2 ½ chuck roast trimmed and cut into bite-sized pieces
- 6 cups low-sodium beef broth
- 1 medium onion chopped
- 2 ribs celery chopped
- 2 large carrots peeled and chopped
- 3 cloves garlic minced
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried crushed rosemary
- ½ teaspoon dried marjoram
- ½ teaspoon fresh ground black pepper
- 2 bay leaves
- 1 14.5-ounce can fire-roasted tomatoes
- 1 medium Yukon Gold potato diced
- 1 medium sweet potato peeled and diced
- 1 cup fresh green beans trimmed and cut into ½ inch segments
- Salt to taste
- Freshly ground black pepper
Instructions
- Heat 1½ tablespoons of olive oil in a large skillet over medium-high heat. Add the chuck roast pieces in a single layer, leaving a little space between them. Work in batches and brown on both sides. Place the browned beef in the bottom of the slow cooker.
- Pour the beef broth over the browned beef, cover the slow cooker, and cook on high.
- Add the remaining olive oil to the skillet. Sauté the onions, celery, and carrots over medium heat until the onions and celery are soft. Reduce the heat to low and stir in the garlic, thyme, rosemary, marjoram, and black pepper. Cook for 1 minute while stirring.
- Add the vegetable mixture, including all the brown bits in the bottom of the skillet, bay leaves, fire-roasted tomatoes, potatoes, and green beans, to the slow cooker. Cover and cook on high heat for 3½-4 hours or on low heat for 6-7 hours.
- Remove the bay leaves, thyme sprigs, and rosemary sprigs. Season with salt and freshly ground black pepper.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over low heat or in the microwave at 50% power for 1-minute increments until warm.
Nutrition
Calories: 499kcal | Carbohydrates: 11g | Protein: 47g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 470mg | Potassium: 1270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5366IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 5mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Leave a Reply