There’s nothing better than coming home to a warm, hearty bowl of soup that has been simmering away all day. This Crockpot Beef Vegetable Soup is one of those easy, comforting recipes that requires very little prep and delivers big homemade flavor.
Made with tender beef, baby red potatoes, mixed vegetables, diced tomatoes, and a rich beef broth, this slow cooker vegetable beef soup is cozy, filling, and perfect for busy weeknights. And the best part? You can make it with ground beef or leftover chuck roast, making it a great recipe for using up leftovers.
While ground beef works perfectly, leftover shredded chuck roast is my favorite way to make this soup. The already-cooked beef becomes incredibly tender as it warms in the broth and gives the soup an extra-rich, hearty flavor.
Whether you’re looking for an easy crockpot dinner, a cozy soup for a chilly evening, or a simple way to use leftover roast beef, this recipe needs to be on your list!
Focus Keyphrase: Crockpot Beef Vegetable Soup
Why You’ll Love This Crockpot Beef Vegetable Soup
- Easy to make: Just brown your ground beef, chop your potatoes, and let the slow cooker do the rest.
- Great for leftovers: This is one of my favorite ways to use leftover chuck roast.
- Hearty and filling: Beef, potatoes, and vegetables make this a complete, satisfying meal.
- Perfect for meal prep: The leftovers taste even better the next day.
- Customizable: Use your favorite vegetables or whatever you have in the refrigerator or freezer.
- Minimal ingredients: You don’t need a long list of ingredients to make delicious homemade soup.
Ingredients You’ll Need
- Beef– You can use 1 pound of ground beef or 1 pound of leftover cooked chuck roast. If using ground beef, brown it in a skillet before adding it to the crockpot. I like to season the beef with salt and pepper while it cooks. If you have leftover chuck roast, simply shred it and add it directly to the slow cooker. The shredded roast adds so much flavor and makes this soup extra hearty.
- Baby Red Potatoes- You’ll need about 1/2 pound of baby red potatoes. Cut them into bite-sized pieces so they’re easy to eat and cook evenly. I love using baby red potatoes because they hold their shape well during slow cooking and don’t tend to become as mushy as some other varieties.
- Mixed Vegetables– Use 2 cups of mixed vegetables. Frozen mixed vegetables are perfect for this recipe because there’s no need to thaw them first. A typical frozen vegetable blend with peas, carrots, corn, and green beans works beautifully.
- Beef Broth– You’ll need 3 cups of beef broth or bone broth. Beef broth creates a savory base for the soup, while bone broth can add even more richness.
- Onion- For even more savory flavor, sauté a diced yellow or white onion with your ground beef before adding everything to the crockpot.
- Diced Tomatoes– A 12-ounce can of diced tomatoes adds acidity, flavor, and texture to the soup.
- Tomato Paste– Just 2 tablespoons of tomato paste helps deepen the tomato flavor and gives the broth a richer taste.
- Seasonings– Keep it simple with salt, pepper, and garlic salt to taste. Because different broths and cooked meats can contain different amounts of sodium, I recommend starting with a small amount of seasoning and adding more toward the end of cooking.
How to Make Crockpot Beef Vegetable Soup
Step 1: Cook the Ground Beef
If you’re using ground beef, add it to a skillet over medium heat and cook until browned and no longer pink. Season with salt and pepper as it cooks.
Drain any excess grease before adding the beef to your crockpot.
Using leftover chuck roast? Skip this step! Simply shred your cooked chuck roast into bite-sized pieces.
Step 2: Add Everything to the Crockpot
Add the cooked ground beef or shredded chuck roast to your slow cooker.
Then add the baby red potatoes, mixed vegetables, diced tomatoes, tomato paste, and beef broth.
Season with salt, pepper, and garlic salt to taste.
Give everything a good stir to combine.
Step 3: Slow Cook
Cover the crockpot and cook until the potatoes are tender and all of the flavors have had time to come together.
I recommend cooking on LOW for 6–8 hours or HIGH for 3–4 hours.
Because slow cookers can vary, check the potatoes toward the end of the cooking time. Once they’re fork-tender, your soup is ready!
Step 4: Taste and Serve
Give the soup a good stir and taste the broth. Add additional salt, pepper, or garlic salt if needed.
Serve hot with crusty bread, crackers, cornbread, or your favorite soup toppings.
Tips for the Best Slow Cooker Beef Vegetable Soup
Use leftover roast beef. If you happen to have leftover chuck roast, don’t let it go to waste! Shredded leftover roast makes this soup incredibly flavorful.
Don’t over-season at the beginning. Beef broth, canned tomatoes, and leftover roast can all contain salt. It’s easier to add more seasoning at the end than to fix an overly salty soup.
Cut your potatoes evenly. Keeping the potatoes roughly the same size helps them cook at the same rate.
Use frozen vegetables. Frozen mixed vegetables make this recipe incredibly convenient. You can add them straight from the freezer.
Want a thicker soup? You can mash a few of the cooked potatoes directly into the broth before serving. This naturally thickens the soup without needing flour or cornstarch.
Crockpot Beef Vegetable Soup Variations
Use Different Vegetables
Feel free to swap the mixed vegetables for whatever you have on hand. Carrots, green beans, peas, corn, celery, and zucchini are all great choices.
Add More Herbs
Italian seasoning, dried thyme, parsley, or a bay leaf can add another layer of flavor to the soup.
Make It Spicy
If you like a little heat, add crushed red pepper flakes, cayenne pepper, or a few dashes of your favorite hot sauce.
Make It Extra Hearty
Add additional potatoes or toss in a handful of cooked pasta toward the end of cooking for an even heartier meal.
Frequently Asked Questions
Can I use ground beef instead of chuck roast?
Absolutely! Ground beef is an easy and affordable option for this crockpot beef vegetable soup. Simply brown it in a skillet and drain the excess grease before adding it to the slow cooker.
Can I use leftover roast beef?
Yes! In fact, leftover chuck roast is my preferred meat for this recipe. Shred the cooked roast and add it directly to the crockpot.
Do I need to thaw frozen vegetables first?
No. Frozen mixed vegetables can go directly into the crockpot. There’s no need to thaw them beforehand.
Can I use regular potatoes instead of baby red potatoes?
Yes. Yukon Gold or russet potatoes will work, although russet potatoes tend to break down more during cooking and can make the broth slightly thicker.
Can I make this soup on the stovetop?
Yes. Add all of the ingredients to a large pot after browning the beef, then simmer until the potatoes and vegetables are tender. You may need to adjust the amount of broth depending on your desired consistency.
Can I make this soup ahead of time?
Definitely. This soup is actually a great make-ahead meal. The flavors have even more time to develop after sitting overnight.
How to Store Crockpot Beef Vegetable Soup
Allow the soup to cool before transferring it to an airtight container. Store leftovers in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or warm the soup gently on the stovetop until heated through.
If the soup thickens slightly in the refrigerator, simply add a splash of beef broth or water when reheating.
Can You Freeze Beef Vegetable Soup?
Yes! This soup freezes well, making it perfect for meal prep.
Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. Leave a little room for expansion and freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
What to Serve With Beef Vegetable Soup
This hearty soup is practically a meal on its own, but I love serving it with something warm and comforting on the side.
Try it with:
- Crusty French bread
- Homemade biscuits
- Cornbread
- Garlic bread
- Saltine crackers
- Grilled cheese sandwiches
- A simple green salad
Easy, Cozy, and Perfect for Leftovers
This Crockpot Beef Vegetable Soup is the kind of recipe you’ll want to keep in your back pocket. It’s simple, hearty, budget-friendly, and incredibly easy to customize.
Whether you brown a pound of ground beef or use leftover shredded chuck roast, the slow cooker turns a handful of simple ingredients into a warm and comforting dinner the whole family can enjoy.
And if you ask me, leftover chuck roast is the way to go. There’s just something about that tender shredded beef simmering with potatoes, vegetables, tomatoes, and rich beef broth that makes this soup extra special.
So grab your crockpot, toss everything in, and let dinner take care of itself!
Ingredients
Method
- If using ground beef, add to a pan and cook until brown. Season with salt and pepper. If you are using leftover chuck roast (my preference), make sure it is shredded. Add your meat to a crockpot.
- Add in the potatoes, vegetables, diced tomatoes, tomato paste and broth. Give it a good stir.
- Cook on low for 6-8 hours.
- Serve with crusty garlic bread or buttered croissants. Enjoy!