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Homemade vegetable beef soup with tender beef, carrots, potatoes, corn, and green beans in a white slow cooker on a cozy kitchen countertop.

Slow Cooker Vegetable Beef Soup

: A hearty, old-fashioned vegetable beef soup made with tender chuck roast, potatoes, carrots, green beans, corn, tomatoes, and savory beef broth. An easy slow cooker family dinner.
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Ingredients Method Notes

Ingredients
  

  • 1½ lbs beef chuck roast cut into ½-inch cubes
  • 1 large yellow onion chopped
  • 3 carrots peeled and sliced
  • 2 medium russet potatoes peeled and diced
  • 1 cup fresh or frozen green beans cut into 1-inch pieces
  • 1 cup frozen sweet corn
  • 1 can 14.5 oz crushed tomatoes
  • 6 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1½ teaspoons salt or to taste
  • ½ teaspoon black pepper

Method
 

  1. Cut the beef chuck roast into ½-inch cubes. Chop the onion, slice the carrots, and dice the potatoes.
  2. Place the beef, onion, carrots, and potatoes into a 6-quart or larger slow cooker.
  3. Pour in the crushed tomatoes and low-sodium beef broth.
  4. Add the Worcestershire sauce, oregano, basil, salt, and black pepper.
  5. Stir gently to combine.
  6. Cover and cook on LOW for 7–8 hours, until the beef and root vegetables are tender.
  7. About 30 minutes before serving, add the green beans and frozen corn.
  8. Replace the lid and continue cooking until the added vegetables are tender and heated through. Allow additional time if needed for fresh green beans.
  9. Taste and adjust the salt and pepper.
  10. Ladle into bowls and serve hot.

Notes

Beef chuck roast works best for tender, flavorful soup.
Browning the beef before slow cooking is optional.
For a chunkier tomato broth, substitute diced tomatoes for crushed tomatoes.
Frozen vegetables can be added near the end of cooking.
Refrigerate leftovers promptly for up to 3–4 days.
Freeze for up to 3 months for best quality.
Reheat leftovers to 165°F before serving.