Hearty Slow Cooker Beef and Vegetable Soup Recipe

There’s something so comforting about a big pot of homemade beef and vegetable soup simmering away in the slow cooker.

This Hearty Slow Cooker Beef and Vegetable Soup is filled with tender beef, carrots, celery, onions, potatoes, turnips and peas in a flavorful tomato-beef broth. It’s the kind of simple, satisfying soup that makes a wonderful lunch or dinner, especially on a chilly day.

And it’s easy to make. Just add everything to the slow cooker, turn it on, and let it do the work.

I first spotted a version of this recipe in my Weight Watchers Momentum Slow Cook It: 165 All-New Slow-Cooker Recipes cookbook. With a few adjustments based on what I had on hand, it quickly became a favorite.

I’ve long considered soup one of my secrets to successful WeightWatchers maintenance. A generous bowl can be so satisfying, especially when it’s packed with vegetables and a little lean protein.

This one is a perfect example.

 

Why You’ll Love This Soup

• Hearty and satisfying. Tender beef, potatoes and vegetables make this a meal in a bowl.
• Easy to prepare. No browning required. Just add the ingredients to the slow cooker.
• Made with everyday ingredients. Nothing fancy or difficult to find.
• Budget-friendly. A little beef goes a long way when combined with vegetables and broth.
• Generous servings. Each serving is approximately 2 cups.
• Great for leftovers. The flavors are just as good, if not better, the next day.

Ingredients You’ll Need

Here’s what goes into this easy slow cooker vegetable beef soup.

• Lean top round steak: Trimmed and cut into bite-sized cubes. I like using round steak because it’s relatively lean. Extra-lean stew beef is another option.
• Beef broth: Provides a rich, savory base. I often use Better Than Bouillon mixed with water because I almost always have a jar in the refrigerator.
• Water: Adds liquid without making the soup too rich. You can substitute more beef broth if you prefer.
• Tomato paste: Gives the broth a little body and a deeper flavor.
• Carrots: Add natural sweetness and color.
• Celery: A classic soup ingredient that adds flavor and texture.
• Onion: Helps create a flavorful broth as it cooks.
• Potato: Makes the soup heartier and more satisfying. Russet, red or Yukon Gold potatoes all work.
• Turnip: Adds another layer of flavor and texture. If you’re not a fan of turnips, use rutabaga, parsnips or additional potatoes.
• Frozen peas: Stirred in near the end so they stay tender and bright.
• Dried thyme: A simple herb that pairs beautifully with beef and vegetables.
• Salt and pepper: To season the soup.
• Fresh parsley: Optional, but a nice finishing touch.

How to Make Slow Cooker Beef and Vegetable Soup

This is a true dump-and-go slow cooker recipe. There’s no need to brown the beef or sauté the vegetables first.

Step 1: Prepare the Broth

In a 5- to 6-quart slow cooker (affiliate link), whisk together the beef broth, water, tomato paste, dried thyme and salt until well combined.

Step 2: Add the Beef and Vegetables

Stir in the cubed beef, carrots, celery, onion, potatoes and turnips.

Make sure everything is evenly distributed in the broth.

Step 3: Slow Cook

Cover and cook until the beef and vegetables are fork-tender.

The original recipe calls for:

• HIGH: 4 to 6 hours
• LOW: 8 to 12 hours

Slow cookers vary considerably, so begin checking toward the earlier end of the cooking range.

The beef should be tender enough to eat comfortably, and the vegetables should be cooked through.

Step 4: Add the Peas

Stir in the thawed frozen peas.

Cover and continue cooking for about 10 minutes, until the peas are heated through.

Step 5: Finish and Serve

Stir in the fresh parsley, if using.

Taste and adjust the salt and pepper.

Ladle into bowls and enjoy.

Easy Ingredient Substitutions

One of the nicest things about vegetable soup is how flexible it is.

Use different vegetables. Green beans, cabbage, zucchini, mushrooms, sweet potatoes or butternut squash would all work.

Skip the turnips. Substitute more potatoes, carrots or another root vegetable.

Use a different cut of beef. Extra-lean stew meat works well. Just keep in mind that different cuts may require different cooking times to become tender.

Add more potatoes. If you enjoy a heartier soup, a little extra potato is an easy addition.

Use canned tomatoes. If you prefer a chunkier tomato broth, replace some of the tomato paste and liquid with diced or crushed tomatoes.

Make it more substantial. Add cooked barley, rice or small pasta toward the end of cooking. You may need a little additional broth.

Simple Ways to Season Vegetable Beef Soup

The original recipe uses thyme, salt and pepper, which is all you really need.

But if you want to change things up, here are a few easy additions:

• Worcestershire sauce: Adds a deeper, savory beef flavor.
• Garlic: Fresh minced garlic or garlic powder both work.
• Bay leaf: Adds subtle flavor during cooking. Remember to remove it before serving.
• Rosemary: A little dried rosemary pairs nicely with beef and root vegetables.
• Italian seasoning: An easy way to add a blend of herbs.
• Smoked paprika: Adds a touch of smoky flavor.

I’d start with just one or two additions rather than adding everything. Sometimes the simplest seasoning is the best.

What to Serve with Beef and Vegetable Soup

Because this soup includes beef, potatoes and plenty of vegetables, it makes a satisfying meal all by itself.

But a little something on the side is always nice.

I especially like it with:

• A slice of crusty bread or sourdough toast
• Whole grain crackers
• A simple green salad
• A small grilled cheese sandwich
• A warm homemade muffin or biscuit

For lunch, a generous bowl of soup and a piece of toast would be just about perfect.

How Many Calories and WW Points?

According to my calculations, each generous 2-cup serving has 213 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WeightWatchers on a smartphone or tablet.)

5 PointsPlus (Old plan)

How to Store and Freeze Leftovers

This soup is excellent for making ahead.

Refrigerator: Store cooled soup in airtight containers in the refrigerator for up to 3 to 4 days.

Freezer: Freeze in individual or family-sized portions for up to 3 months for best quality.

Reheating: Thaw overnight in the refrigerator if frozen, then reheat on the stovetop or in the microwave (affiliate link) until hot throughout.

The potatoes may soften a little after freezing, but the soup will still taste delicious.

I love having a few containers of homemade soup tucked away in the freezer. It’s one of the easiest ways I know to make healthy eating more convenient.

If you’ve made this Slow Cooker Low Fat Vegetable Beef Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: Weight Watchers Momentum Slow Cook It: 165 All-New Slow-Cooker Recipes Cookbook (affiliate link)

More Easy Beef Soups and Slow Cooker Recipes

If you enjoy this hearty vegetable beef soup, here are a few more comforting recipes to try:

• Slow Cooker Vegetable Beef Mushroom Barley Soup
  A hearty combination of beef, mushrooms, vegetables and barley.
• WeightWatchers Italian Beef and Lentil Slow Cooker Stew
  Tender beef, lentils and Italian-inspired seasonings.
• Lightened-Up Slow Cooker Beef and Mushrooms
  An easy, comforting beef dinner made with mushroom soup and onion soup mix.
• Savory Slow Cooker Round Steak
  Another simple way to prepare lean round steak.
• Slow Cooker French Beef Stew with Olives
  A flavorful Mediterranean-inspired beef stew.

For even more ideas, browse my collection of Healthy Low-Calorie Soup Recipes.

And here’s a WeightWatchers Friendly Meal Plan featuring this hearty and delicious slow cooker vegetable beef soup.

There’s something wonderful about a recipe that lets a handful of simple ingredients turn into a warm, satisfying meal while you go about your day.

This hearty slow cooker beef and vegetable soup is exactly that kind of recipe.

If you try it, I’d love to hear what you think. Do you stick with the traditional vegetables or add a few favorites of your own?