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    Slow Cooker Vegetable Beef Soup Recipe

    Published June 18, 2013. This post may contain affiliate links. Please read my disclosure policy.

    Nothing more comforting than soup and this Slow Cooker Vegetable Beef Soup Recipe soothes the soul!  Really easy to make and the beef just gets so tender after spending quality time on low heat in the slow cooker.  To make sure the noodles to turn to mush make sure to boil them separate and keep them in a plastic bag with olive oil so they don’t stick together.  From there, simply take as much as you would like and add it to a bowl of soup.  Another cool thing about this soup is finding vegetables that are on salt and adding them in.  There is no right or wrong vegetable in this soup, just put in what you like!  READ HERE on how I fell in love with my slow cooker.  For now, enjoy this super tasty and hearty soul and consider making a side of polenta with this as it would be really delicious.

    beef-veggie

    Let's Cook - Chef Billy Parisi

    Slow Cooker Vegetable Beef Soup Recipe

    Try this hearty Slow Cooker Vegetable Beef Soup Recipe that is loaded with flavor. Add in some acini di pepe pasta for a kick!
    Servings: 4
    Prep Time: 20 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 20 minutes

    Ingredients 

    • 2 pounds of browned beef stew meat
    • 2 small diced carrots
    • 4 diced stalks of celery
    • 1 small diced onion
    • 3 finely minced cloves of garlic
    • 3 cups of medium diced yukon gold potatoes
    • 1 pound of medium diced fresh green beans
    • 28 ounce can of whole plum tomatoes and juice
    • 1 pound of cooked acini di pepe pasta
    • 64 ounces of beef stock
    • 3 tablespoons of dry thyme
    • Kosher salt and fresh cracked pepper to taste
    • Worcestershire sauce to taste
    • Tabasco sauce to taste
    • chopped fresh parsley for garnish, optional
    • Fresh loaf of Italian bread

    Instructions

    • Place all ingredients except the last 5 in a slow cooker lined with a slow cooker liner and cook on low heat for 6 hours.
    • Finish the soup by adjusting the seasonings with salt and pepper, Worcestershire sauce and Tabasco.
    • Serve with parsley garnish and Italian bread.

    Nutrition

    Calories: 3952kcalCarbohydrates: 545gProtein: 333gFat: 60gSaturated Fat: 17gCholesterol: 562mgSodium: 5446mgPotassium: 12970mgFiber: 67gSugar: 89gVitamin A: 26935IUVitamin C: 243.2mgCalcium: 1139mgIron: 74.4mg
    Course: Soup
    Cuisine: American