Best 6 Crock Pot Vegetable Beef Soup Recipes

Indulge in a hearty and comforting meal with our diverse collection of crock-pot vegetable beef soup recipes. Embark on a culinary journey that caters to various dietary preferences and taste buds. Savor the classic beef and vegetable soup, a timeless favorite that combines tender beef, an array of colorful vegetables, and a rich, flavorful broth. For a healthier twist, try our lean beef and vegetable soup, which features leaner cuts of beef and an abundance of nutrient-packed vegetables. Vegetarian enthusiasts will delight in our meatless vegetable soup, a symphony of vegetables simmered in a savory broth, bursting with flavor and goodness. Spice enthusiasts, get ready to tantalize your taste buds with our spicy beef and vegetable soup, an explosion of heat and flavor that will warm you from the inside out. And for those seeking a low-carb option, our keto vegetable beef soup offers a satisfying and flavorful experience without compromising on taste.

Let's cook with our recipes!

CROCK POT BEEF VEGETABLE SOUP

Crock Pot Beef Vegetable Soup image

Make and share this Crock Pot Beef Vegetable Soup recipe from Food.com.

Provided by CookingONTheSide

Categories Stocks

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless beef chuck roast, trimmed and cut into bite size pieces
3 medium carrots, cut into 1/2-inch thick slices
2 stalks celery, sliced into 1/2-inch thick slices
2 small yukon gold potatoes, cut into 1/2-inch cubes
1 medium sweet onion, chopped
1/2 teaspoon seasoning salt
1/2 teaspoon dried thyme
1/2 teaspoon basil
1/2 teaspoon dried oregano
1 bay leaf
2 (14 1/2 ounce) cans diced tomatoes
1 cup beef broth
1 tablespoon brown sugar (optional)
1/2 cup frozen peas
1/2 cup frozen green beans
fresh parsley sprig (optional)

Steps:

In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.
Sprinkle with seasonings.
Add bay leaf, tomatoes with their juices and broth and brown sugar.
Stir until all ingredients are combined.
Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.
About 1 hour before soup is done, stir in the peas and green beans.
Remove and discard bay leaf.
To serve, garnish with parsley if desired.

VEGETABLE-BEEF BARLEY SOUP (CROCK POT)

Vegetable-Beef Barley Soup (Crock Pot) image

This has been a favorite in our home for many years. Great on those cold winter days. Serve with fresh homemade rolls for a complete meal.

Provided by PaulaG

Categories Meat

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs lean stewing beef
1/2 cup bell pepper, chopped
1 (16 ounce) package frozen mixed vegetables (I use a gumbo blend.)
3/4 cup chopped onion
2/3 cup uncooked barley
2 1/2 cups water
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2 teaspoons beef bouillon
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce

Steps:

Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
Mix all ingredients in 3 1/2- to 6-quart crock pot.
Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.

WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP

Weight Watchers Crock Pot Beef,barley and Root Vegetable Soup image

2 1/3 cup = 5 points. From WW Slow Good Cookbook. If refrigerated for more than a day, barley may absorb some liquid. You can add broth or water when reheated. The soup has enough flavor so it will not dilute the taste. You can sub celeriac and rutabaga in the veggie mix- Just keep the broth to root veggie ratio about the same.

Provided by Antifreesz

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 turnips, peeled and chopped
2 onions, sliced thinly
2 carrots, chopped
1 parsnip, peeled and chopped
3/4 cup pearl barley
1 1/4 lbs beef chuck, boneless diced
2 bay leaves
1 garlic clove, peeled
1/2 teaspoon pepper, fresh ground
8 cups beef broth, reduced sodium
2 cups water
1/2 cup parsley, flat leaf chopped

Steps:

Preheat oven 450 degrees.
Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
Transfer beef and veggies to a 5 or 6 quart slow cooker.
Add bay leaves, garlic, salt and pepper.
Pour broth and water over beef and veggies.
Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
Discard the bay leaves and garlic.
Stir in parsley.

ALPHABET BEEF VEGETABLE SOUP- CROCK POT

Alphabet Beef Vegetable Soup- Crock Pot image

Good hearty soup for those cold and rainy days, and so easy to make, just pitch it all in the crock pot! I made the mistake of putting the noodles in and letting it go too long, and they totally dissolved. It still tasted fine, it was just thicker. Make sure you put them in no more than an hour before you're ready to serve. I also use whatever meat is cheap, doesn't have to be sirloin because it's gonna cook all day. From Family Circle 10/7/09

Provided by Chef Skie

Categories Clear Soup

Time 7h20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs beef sirloin, cut into 1/2 inch pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 medium carrots, finely chopped
1 (15 ounce) can tomato sauce
3 cups beef broth
2 cups chicken broth
1/4 lb green beans, snipped and cut into 1-inch pieces
2 cups frozen peas, thawed
2 cups frozen corn, thawed
2 cups uncooked alphabet pasta

Steps:

Sprinkle beef with salt and pepper.
Heat oil in a large nonstick skillet over high heat.
add beef, a few pieces at a time, and cook 2 minutes on each side. Transfer to slow cooker.
Add onion and carrots to skillet and saute 3 minutes.
Transfer contents of skillet to slow cooker and add tomato sauce, beef and chicken broths, and green beans.
Cover and cook on LOW for 5 to 6 hours.
Remove lid and add the peas, corn, and noodles and stir inches.
Cover and cook for an additional 45 minutes to an hour before serving.

RICH AND HEARTY CROCK POT VEGETABLE BEEF SOUP

Rich and Hearty Crock Pot Vegetable Beef Soup image

This soup recipe was nabbed from another recipe site, and then modifed by me. It makes a lovely, rich and fulfilling soup, one of my all time favorite crockpot dishes! The beauty of it is it makes a delightfully satisfying vegetable soup, so feel free to leave out the beef, if you prefer. I added the cayenne pepper and hot sauce, which gives it a nice kick (you can also use Spicy V8 Juice instead of the tomatoe juice, and then omit the cayenne pepper and hot sauce).

Provided by Helping Hands

Categories Meat

Time 5h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb beef stew meat
1 (46 ounce) can tomato juice
1 (16 ounce) bag frozen mixed vegetables
3 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2-1 teaspoon cayenne pepper
3 -6 dashes hot sauce
shredded parmesan cheese
1 vegetable beef soup mix (1 box)

Steps:

Place stew meat in crockpot.
Add tomatoe juice, vegatables, soup starter, salt, pepper, cayenne pepper, and hot sauce.
Add water and stir well.
Cook on low for five hours.
Sprinkle each bowl with Parmesan Cheese and serve.

CROCK POT VEGETABLE BEEF SOUP

Crock Pot Vegetable Beef Soup image

In an effort to use up leftover roast beef, I threw this ultra-thick soup in the crockpot. It made the whole house smell spectacular, and was oh-so-good. Make sure to use a large crockpot - this makes a LOT of soup.

Provided by mandalee65

Categories Roast Beef

Time 6h50m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups shredded roast beef
1 (1 1/4 ounce) package Lipton Onion Soup Mix
3 beef bouillon cubes
3 carrots, sliced
2 medium potatoes, diced
1 turnip, diced
1 cup frozen corn
1 cup frozen peas
1 (28 ounce) can diced tomatoes
2 bay leaves
1 cup shredded spinach
1 teaspoon hot sauce
1 tablespoon dried basil
black pepper
32 ounces hot water

Steps:

Combine all ingredients in crock pot except for spinach.
Cook on high 6 hours, or until potatoes and turnips are tender.
Reduce heat to low and add spinach.
Cook an additional 30 minutes.

Tips:

Use fresh vegetables: Fresh vegetables will give your soup the best flavor. If you don't have fresh vegetables on hand, you can use frozen vegetables, but be sure to thaw them before adding them to the soup.
Cook the beef before adding it to the soup: Browning the beef will help to develop its flavor and make the soup more hearty. You can brown the beef in a skillet over medium heat or in a slow cooker on the "sear" setting.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add herbs, such as rosemary or thyme, for extra flavor.
Let the soup simmer for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
Serve the soup hot: Vegetable beef soup is best served hot. You can garnish it with fresh parsley or chives for extra flavor.

Conclusion:

Crock-Pot Vegetable Beef Soup is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious and satisfying soup that your whole family will love.