Slow Cooker Vegetable Soup
This slow cooker vegetable soup is a hearty and comforting dish, perfectly seasoned with basil, oregano, and salt. Made with a flavorful mix of carrots, celery, potatoes, stew meat, and frozen vegetables, it’s both satisfying and easy to prepare!
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Lynette I gave it five stars because it sounds good and easy. I am making for our soup party at our RV park. ….Thank you for sharing your recipes with us. At least some guys also enjoy your recipes. My wife doesn’t cook so I do the cooking and I like cooking.
This soup is loaded with tender vegetables and juicy stew meat, making it a complete meal in a bowl. The slow cooker does all the work for you, infusing the soup with amazing flavors while you go about your day.
If you’re a fan of hearty soups, you’ll love my ham and bean soup. Other family favorites you should definitely try include this taco soup recipe and tomato basil soup recipe.
This recipe is from an old newspaper recipe that my grandma cut out and kept with all her recipes. I figure, no one submits a recipe to the newspaper unless it’s good. And so far, I’ve been correct!
Why I Love This Recipe
- Easy Prep: You quite literally throw everything into the crockpot and let it go. It doesn’t get any easier than that!
- Flavor-Packed: This soup is packed with flavor from the oregano, basil, and salt. The best part? You don’t need to change a thing – it’s perfect as is!
- Family Favorite: It’s made with frozen vegetables just like mom used to make. Easy. Always on hand. And packed with color. It’s a recipe that’s been loved for generations.
- Complete Meal: This recipe makes the most tender, juicy, and flavorful vegetable beef soup. The leftovers are amazing as well! It’s a complete meal in a bowl!
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Key Ingredients
- Boneless Round Steak: This will be the star of our soup, adding hearty and savory flavor.
- Tomatoes: Diced tomatoes will give our soup a rich and tangy base.
- Potatoes: They will add a comforting, starchy element to the soup, making it more filling.
- Onions: Diced onions will bring a sweet and aromatic flavor to the soup.
- Celery: Sliced celery will add a nice, subtle crunch and a bit of a tangy flavor.
- Carrots: Diced carrots will bring a touch of natural sweetness and a beautiful pop of color to the soup.
- Water: This will be the base of our soup, allowing all the flavors to meld together.
- Better Than Bouillon Beef Base: It will add a deep, savory beef flavor to our soup.
- Spices (basil, oregano, salt, pepper): These will season our soup, enhancing all the other flavors.
- Frozen Vegetables: They will add a variety of colors and textures to our soup, making it more interesting and nutritious.
Equipment
- Slow Cooker – You’ll need a slow cooker to make this recipe. It’s the key piece of equipment as it allows the soup to cook slowly and develop deep flavors. I’ve used a four quart crockpot to the max.
How to Make Slow Cooker Vegetable Soup
Preparation
Begin by preparing your ingredients. Chop your meat, potatoes, onions, celery, and carrots. This will make it easy to add them to the slow cooker later.
Step 1 – Add Ingredients to the Slow Cooker
Next, add all your prepped ingredients to the crockpot. This includes the meat, potatoes, onions, celery, and carrots. Also add the remaining ingredients, except for the frozen vegetables.
Step 2 – Cook on High
Now, it’s time to cook. Set your slow cooker to high and let the soup cook for 6 hours. This will help all the flavors meld together and the meat and vegetables to become tender.
Step 3 – Add Frozen Vegetables
After 6 hours, it’s time to add the frozen vegetables. Stir them into the soup and let them cook for an additional 2 hours on high. This will ensure that they are heated through and add a pop of color to your soup.
Step 4 – Serve
Once the soup is done, it’s ready to serve. Ladle it into bowls and top with your favorite garnishes. Your slow cooker vegetable soup is now ready to enjoy!
Expert Tip
For the most flavorful vegetable soup, I recommend using Better Than Bouillon Beef Base. It adds a rich, savory depth to the broth that you just can’t get from bouillon cubes.
How To Make Slow Cooker Vegetable Beef Soup Video
Recipe Variations
- Different Meat Cut: This recipe calls for round steak, but feel free to use any other cut of beef that you prefer. You can also use stew meat or even ground beef for a different texture in your soup.
- Vegetarian: For a meatless option, simply omit the beef and use vegetable broth instead of beef broth. You won’t even miss the meat with all the delicious vegetables and savory broth.
- Spices: The recipe uses a simple combination of basil and oregano, but feel free to add more spices to suit your tastes. Cumin, paprika, or a pinch of red pepper flakes can add a nice twist to the flavor of the soup.
What to Serve With
- For a hearty meal, serve this slow cooker vegetable soup with a side of crusty bread. The bread is perfect for dipping into the flavorful broth.
- If you’re in the mood for a complete comfort food, pair this soup with a grilled cheese sandwich. The combination of the warm, gooey sandwich and the hearty soup is a real crowd pleaser.
- For a lighter option, serve this soup with a fresh green salad. The crisp, refreshing salad is a great contrast to the warm, savory soup.
Make Ahead Instructions
Thie recipe can be made ahead and kept in the refrigerator for up to 3 days before serving. It also freezes well. Bring back to a heated temperature by warming on the stove.
Recipe FAQs
Yes. They may end up being a bit softer, but it is possible to add them at the beginning if you’re setting the crockpot to cook all day and can’t be there to add the vegetables.
No. Just throw them into the crockpot with all the remaining ingredients.
I usually grab a bag of mixed vegetables in the freezer section. However, this time I used a combination of peas and corn, which is what I had on hand.
I use stew meat, chuck roast, chuck shoulder, chuck-eye roast, or top chuck to make my soup. Really, it’s whatever is on sale at the store the week I plan to make it.
No, I didn’t. It’s one less pan to clean. However, some say it brings even more flavor, so go for it if you want to.
Storing and Reheating
- Storing: You can easily store any leftovers. Simply let the soup cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
- Freezing: You can also freeze the soup for later. Once it has cooled, simply transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months.
- Thaw: When you’re ready to enjoy your frozen soup, let it thaw in the refrigerator overnight.
- Reheating: Reheat the soup in a pot on the stovetop over medium heat, stirring occasionally. Once it’s heated through, it’s ready to enjoy!
More Slow Cooker Soup Recipes You’ll Enjoy
Serving Size
- What to Expect: This slow cooker vegetable soup recipe yields about 6 servings of hearty and delicious soup.
- How to Scale: If you’re looking to serve more than 6, you can easily double the recipe as long as your slow cooker is large enough to accommodate the increased quantity. Follow the rest of the instructions as directed, and you’ll have a larger yield of about 12 servings.
Slow Cooker Vegetable Soup
Ingredients
- 1 lb boneless round steak cubed
- 14 oz can diced tomatoes
- 2 medium potatoes peeled and cubed
- 2 medium onions diced
- 3 celery stalks sliced
- 2 carrots diced
- 3 Cups water
- 3 teaspoons beef soup base
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 Cups frozen vegetables
Instructions
- Prepare and chop meat, potatoes, onions, celery, and carrots, and add to the slow cooker. Add the remaining ingredients to the slow cooker, except for the frozen vegetables. Cook on high for 6 hours.
- Add frozen vegetables and stir. Cook on high for 2 more hours or until meat and vegetables are tender.
Video
Notes
Nutrition
This recipe was originally published in 2019. Details and instructions have been updated. The recipe remains the same.
Lynette I gave it five stars because it sounds good and easy. I am making for our soup party at our RV park. I want to at least double the recipe. Will a five quart crockpot be large enough?? Thank you for sharing your recipes with us. At least some guys also enjoy your recipes. My wife doesn’t cook so I do the cooking and I like cooking.
This recipe makes approximately four quarts of soup, so a five quart crockpot is large enough for one batch – but not large enough if you want to double it. Enjoy!