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Slow Cooker Beef and Vegetable Soup

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A cozy, hearty slow cooker soup featuring tender beef chuck and a medley of root vegetables, perfect for fall nights and easy weeknight meals.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 3 carrots, peeled and sliced
  • 3 celery stalks, chopped
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 medium russet potatoes, peeled and cubed
  • 1 cup green beans, trimmed and halved
  • 6 cups beef broth (low-sodium preferred)
  • 1 (14.5-ounce) can diced tomatoes with juice
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 3–4 sprigs fresh thyme or 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1–2 tablespoons olive oil or vegetable oil (optional, for browning beef)

Instructions

  1. Prep your ingredients: Peel and chop carrots, celery, onion, garlic, potatoes, and green beans. Cut the beef chuck into 1-inch cubes. This should take about 15-20 minutes.
  2. Optional step—brown the beef: Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per side, until nicely caramelized. This adds depth but can be skipped if short on time.
  3. Add ingredients to slow cooker: Place browned beef (or raw if skipping browning) in the slow cooker. Add carrots, celery, onion, garlic, potatoes, and green beans on top.
  4. Pour in liquids: Add 6 cups beef broth and one 14.5-ounce can of diced tomatoes with their juice. Stir in 2 tablespoons tomato paste.
  5. Add herbs and seasoning: Toss in 2 bay leaves and 3-4 sprigs of fresh thyme, or 1 teaspoon dried thyme. Season with salt and freshly ground black pepper—start modestly; adjust later.
  6. Cook low and slow: Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fall-apart tender and vegetables are soft but not mushy.
  7. Final taste and adjustments: About 30 minutes before serving, remove bay leaves and thyme sprigs. Taste and adjust seasoning with more salt or pepper if needed.
  8. Serve: Ladle into bowls and enjoy with crusty bread or a sprinkle of fresh parsley if desired.

Notes

Browning the beef before slow cooking adds significant flavor but is optional. Cut vegetables uniformly for even cooking. Layer denser vegetables like potatoes and carrots at the bottom of the slow cooker. Avoid lifting the lid during cooking to maintain temperature. Adjust salt carefully as broth and tomato products vary in saltiness.

Nutrition

Keywords: slow cooker soup, beef soup, vegetable soup, fall recipe, easy dinner, crockpot soup, hearty soup, beef chuck, comfort food

Find it online: https://piperplate.com/slow-cooker-beef-and-vegetable-soup-recipe-easy-cozy-fall-meal/