Crockpot Vegetable Beef Soup

closeup of a bowl of vegetable beef soup with roast beef

4.34 from 3 votes

Crockpot Vegetable Beef Soup is easy to throw together and simmers all day. Kids will love the classic veggies that fill this beefy soup.

Prep Time20

Cook Time8

Total Time8 20

Course: Main Dish

Cuisine: American

Keyword: beef soup recipe, vegetable soup recipe

Servings:

Calories: 333kcal

Author: Julie Clark

Ingredients

2 1/2 pounds chuck roast fat trimmed off and cut into 2” chunks
48 ounces beef stock
4 beef bouillon cubes
1 can tomato sauce 15 ounces
1 can diced tomatoes 15 ounces
3 large Russet potatoes peeled and cut into chunks, about 1 pound
2 stalks celery chopped 118 grams
1 medium yellow onion diced 120 grams
32 ounces frozen mixed vegetables
1 teaspoon dried marjoram 1 gram
1 teaspoon dried tarragon 1 gram
1 teaspoon dried thyme leaves 1 gram
1 teaspoon ground black pepper 2 grams
1 teaspoon salt 6 grams
Fresh parsley or fresh thyme for garnishing

Instructions

Place the pieces of beef in the bottom of a large slow cooker liner. 2 1/2 pounds chuck roast
Add the remaining ingredients on top. 48 ounces beef stock, 4 beef bouillon cubes, 1 can tomato sauce, 1 can diced tomatoes, 3 large Russet potatoes, 2 stalks celery, 1 medium yellow onion, 32 ounces frozen mixed vegetables, 1 teaspoon dried marjoram , 1 teaspoon dried tarragon , 1 teaspoon dried thyme leaves, 1 teaspoon ground black pepper , 1 teaspoon salt
Cover and cook on low for 8 hours.
Using two forks, shred the roast beef. Top with fresh parsley or sprigs of fresh thyme, if desired. Fresh parsley or fresh thyme

Video

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe serving 12, with 1 serving being 1/12 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition