When the day’s rush finally slows, there’s something deeply satisfying about settling in with a bowl of slow cooked warmth. This slow cooker beef and veggie soup brings together tender chunks of beef and vibrant vegetables, melding flavors over hours so you don’t have to hover by the stove. It’s the kind of meal that feels like a quiet hug from the inside out.
One evening, I tossed everything into my slow cooker before heading out, only to realize I forgot to turn it on for a good ten minutes. That little hiccup delayed dinner, but when I finally took that first spoonful, all was forgiven. The beef was melt-in-your-mouth tender, the carrots sweet and soft, and the broth had that rich, slow-simmered depth you can only get from patient cooking. It filled the room with an earthy aroma that made the wait worthwhile. Plus, the leftover soup the next day tasted even better, like it had soaked up a little more love overnight.
- Comforting slow simmered flavors that develop while you focus on other things.
- A hearty meal packed with fresh vegetables and tender beef, perfect for busy evenings.
- It’s simple — and that’s kind of the point, especially when time is tight.
- Leftovers reheat easily and taste even better the next day, though you might be tempted to eat it all immediately.
If you’re worried about equipment, no need to stress — any standard slow cooker works great here. Serving it with a crusty piece of bread or a side salad can round out the meal nicely. I sometimes toss in a handful of frozen peas or swap green beans for whatever’s in season, but honestly, the recipe is forgiving enough that a little improvisation feels natural. Just keep an eye on the timing if you add more delicate veggies.
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Slow Cooker Beef and Veggie Soup
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker beef and vegetable soup packed with tender beef, fresh vegetables, and rich flavors. Perfect for an easy, nutritious meal.
Ingredients
1 pound beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
1 (14.5 ounce) can diced tomatoes, undrained
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 teaspoon salt
2 bay leaves
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5 minutes. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add sautéed onion and garlic to the slow cooker.
Add carrots, celery, potatoes, green beans, frozen peas, diced tomatoes with their juice, beef broth, dried thyme, dried oregano, black pepper, salt, and bay leaves to the slow cooker.
Stir all ingredients gently to combine.
Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
Remove bay leaves before serving.
Ladle soup into bowls and serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours
Slow cookers make life easier, but if you want to speed things up, you can brown the beef the night before or prep the veggies in advance. If you’re curious about making this gluten-free or dairy-free, it’s already good to go — just double-check your broth choice. Leftovers freeze well, though I usually find it disappears before I get the chance to try that.
Ready to fill your kitchen with this slow cooked goodness? Grab your slow cooker, gather the ingredients, and let the soup do the heavy lifting today.