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slow cooker beef vegetable soup

A hearty slow cooker beef vegetable soup filled with tender beef, potatoes, beans, and vegetables simmered in a rich savory broth. This comforting recipe develops deep flavor as it cooks slowly, making it perfect for cozy dinners, easy meal prep, and satisfying family meals.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Beef Base
  • 1.5 lb beef stew meat cut into bite sized cubes if needed
  • 1 tbsp vegetable oil for browning the meat
  • 1.5 tsp seasoned salt plus extra black pepper to taste
Vegetable Base
  • 1 large onion finely diced
  • 4 cups red potatoes chopped into medium pieces
  • 24 oz frozen mixed vegetables thawed before adding
Broth and Flavor
  • 1 can diced tomatoes 15 oz can with juices
  • 1 can Great Northern beans 15 oz, drained and rinsed
  • 32 oz beef broth low sodium recommended
  • 1 tsp minced garlic fresh or jarred
  • 2 bay leaves

Method
 

  1. Place the cubed beef in a bowl. Sprinkle seasoned salt and black pepper over the meat and gently mix so each piece is evenly coated.
  2. Heat vegetable oil in a large skillet over medium heat. Add the beef in a single layer and brown on several sides until a deep crust forms.
  3. Transfer the browned beef to the slow cooker, including the flavorful browned bits from the skillet.
  4. Add the diced potatoes, thawed mixed vegetables, diced onion, and drained Great Northern beans to the slow cooker.
  5. Pour in the diced tomatoes with their juices. Add minced garlic and bay leaves.
  6. Slowly pour the beef broth into the slow cooker. Stir gently to combine all ingredients.
  7. Cover and cook on Low for 8 to 10 hours for very tender beef, or cook on High for 4 to 5 hours.
  8. Remove the bay leaves before serving. Taste and adjust seasoning with salt or pepper if needed. Serve hot.

Notes

For deeper flavor, always brown the beef before placing it in the slow cooker. To thicken the broth, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the soup during the final 20 minutes of cooking. You can also mash a few cooked potato pieces and stir them back into the soup to naturally thicken the broth.
If using canned vegetables, add them during the final hour of cooking so they maintain their texture. Red or Yukon Gold potatoes hold their shape better during long cooking and freezing.