Our hearty Slow Cooker Vegetable Beef Soup brings together tender beef, a medley of vegetables, and pasta in a rich, savory broth—made effortlessly in the slow cooker. This recipe is perfect for busy weeknights: minimal hands-on time, flexible ingredient options, and a comforting, nutritious result. It’s an excellent way to use leftover vegetables from your fridge and can be tailored to what you have on hand. Choosing well-marbled stew meat or trimming a roast into chunks gives the broth extra depth and a satisfying mouthfeel.

Slow Cooker Vegetable Beef Soup

Now that cooler weather is here, the slow cooker becomes a go-to. Tossing ingredients together in the morning and coming home to a hot, ready-to-serve dinner is a game changer. These “toss-and-forget” meals save time without sacrificing flavor—especially when you take a moment to season properly and brown the meat first.

If busy evenings mean you don’t always have a plan for dinner, a slow cooker soup like this one is especially helpful. It’s forgiving, adaptable, and kid-friendly: meat + veggies + stock equals a crowd-pleasing bowl. A short step of searing the beef before adding it to the crockpot lifts the whole dish—adding caramelized flavor you won’t get by skipping that step.

Try pairing this soup with other comforting slow-cooker favorites such as Traeger Irish Beef Stew or Smoked French Onion Soup for inspiration on future cozy meals.

Vegetable Beef Soup shopping list

You might already have most of what you need. Below is a concise shopping list; exact amounts are available in the recipe card further down. This list focuses on pantry and fresh ingredients that build a full, balanced soup.

• Stew meat (well-marbled)
• All-purpose flour
• Salt and black pepper
• Canola or vegetable oil
• Sherry (or another deglazing liquid)
• Beef broth
• Diced tomatoes (canned)
• Bay leaf
• Thyme
• Parsley
• Mixed vegetables (carrots, corn, peas, green beans, onions, or whatever you have)
• Dry pasta (small shapes work best)

How To Make Vegetable Beef Soup In The Slow Cooker

Here’s a clear, practical overview of how to prepare this slow cooker vegetable beef soup. Follow the recipe card below for precise quantities and timings.

1. Prep: Toss stew meat with a light coating of flour seasoned with salt and pepper.
2. Brown: Heat oil in a skillet over medium-high heat and sear the meat quickly to develop color and flavor, then transfer the browned pieces to the slow cooker.
3. Deglaze: Pour sherry into the hot pan to deglaze, scraping up browned bits; add that liquid to the slow cooker for extra richness.
4. Slow Cook: Add beef broth, diced tomatoes, bay leaf, thyme, and parsley. Cook on low until the meat is fork-tender, generally several hours.
5. Finish: Add mixed vegetables during the final hour, and stir in pasta for the last 15–20 minutes so it finishes cooking just before serving.

Vegetable Beef Soup FAQ

Can this dish be made in advance?

Yes. The soup itself stores well, but be careful with the pasta. Only add enough pasta for what you plan to eat that night because the noodles absorb broth and become soft when refrigerated. If you expect leftovers, cook the pasta separately and add freshly cooked noodles to individual bowls when serving to maintain the best texture.

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Yield: 6 servings

Slow Cooker Vegetable Beef Soup

This slow cooker soup does the work for you: tender beef in a rich, beefy tomato broth, filled with hearty vegetables and pasta for a complete, comforting meal.

Prep Time:
15 minutes

Cook Time:
7 hours

Total Time:
7 hours 15 minutes

Ingredients

• 1 pound stew meat
• ¼ cup flour
• Salt and pepper, to taste
• 2 tablespoons canola or vegetable oil
• 3 tablespoons sherry (or other deglazing liquid)
• 8 cups beef broth
• 15 ounces diced tomatoes
• 1 bay leaf
• ¼ teaspoon thyme
• ¼ teaspoon parsley
• 4 cups mixed vegetables (carrots, corn, peas, green beans, onions, or similar)
• 2 cups dry pasta

Instructions

1. Combine flour, salt, and pepper in a bowl and toss the stew meat to coat lightly.
2. Heat oil in a skillet over medium-high heat. When hot, brown the meat quickly on all sides, then transfer to the slow cooker.
3. Deglaze the skillet with sherry, scraping up browned bits, and pour the liquid into the slow cooker.
4. Add beef broth, diced tomatoes, bay leaf, thyme, and parsley to the slow cooker.
5. Cook on low for 4–6 hours, or until the meat is fork-tender.
6. Add mixed vegetables during the last hour of cooking. Stir in pasta during the final 15–20 minutes so it cooks through but remains firm.

Nutrition Information

Amount per serving (estimate): Calories 325; Total Fat 8g; Saturated Fat 2g; Cholesterol 56mg; Sodium 1096mg; Carbohydrates 34g; Fiber 6g; Sugar 5g; Protein 28g.

Nutrition data is an estimate. For precise dietary tracking or medical concerns, consult a trusted, dedicated nutrition source.