Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen

Slow Cooker Beef and Vegetable Soup

Teresa Ambra

Gluten Free Living – 2015

Slow Cooker Beef and Vegetable Soup is a delightful soup recipe any time of the year–not just in the fall or winter. I have to admit I’ve grown to really enjoy soups over the past several years. Soups made with vegetable broth, chowders made with a creamy base, soups with southwestern flavor or Tex-Mex style–I like any and all combinations.

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Soups, soups, soups! While I make more soups in the fall and winter months, I don’t mind making them all year round. (Even though we have very hot Texas summers here!) Slow Cooker Beef and Vegetable Soup is one of my wonderful soup recipes. It’s healthy, low calorie, gluten free and cooks in the slow cooker making it so convenient for family dinners.

I didn’t grow up eating soups, even though my mom did. She said Grandma made a soup that was served before every “supper” and dinner meal back when she was growing up. Because Mom’s family lived on a farm, all of them required a lot of sustenance for their slew of daily chores.

That was back before WWII when things became more automated. (She had to wash clothes by hand over a wash board–yikes!) Anyway, we never ate soup growing up–probably because my dad was a meat and potatoes man. So it took several decades later before I really started making soups on my own. It’s not that I wouldn’t eat them when we went out to eat, I just never made them at home until about five to seven years ago. I’m so glad I kicked the habit and started making soups on my own. 🙂

If you’re looking for a delicious soup that you can make in your slow cooker, this Slow Cooker Beef and Vegetable Soup is an excellent choice. It has such a savory, delicately seasoned broth and it’s as tasty as can be. I’ve loaded it with veggies like potatoes, green beans, yellow and zucchini squash, carrots, tomatoes, broccoli and mushrooms. I’ve seasoned it with rosemary and thyme, which along with the salted and peppered beef broth makes for a very simple, yet tasty soup. Plus, the nice thing about this recipe is you can use whatever garden produce you have on hand and you want to add. Win-win-win. 🙂

Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen | wonderful #slowcooker #soup chocked full of #veggies. #glutenfree

Slow Cooker Beef and Vegetable Soup is wonderful comfort food.

Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen | wonderful #slowcooker #soup chocked full of #veggies. #glutenfree

If you’re trying to eat healthy, Slow Cooker Beef and Vegetable Soup is a wonderful option.

Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen | wonderful #slowcooker #soup chocked full of #veggies. #glutenfree

This soup is healthy, low calorie and gluten free.

Here’s what I did.

Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen | wonderful #slowcooker #soup chocked full of #veggies. #glutenfree

I used these ingredients for the soup, plus 7-8 pounds of beef bones.

Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen | wonderful #slowcooker #soup chocked full of #veggies. #glutenfree

Place Beef bones in a crockpot. Fill with water and sprinkle generously with salt and pepper. Cook bones on low over night (8-10 hours) or for about 4 hours on high. The beef bones yield only a very small amount of meat but a delicious broth. If you want more meat, add some stew beef or leftover pot roast.

Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen | wonderful #slowcooker #soup chocked full of #veggies. #glutenfree

Take meat off bones and cut into chunks. Discard bones, fat and gristle–or you can add more water and recook the bones for additional broth. Place meat back into the crockpot with homemade beef broth.

Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen | wonderful #slowcooker #soup chocked full of #veggies. #glutenfree

Dice onions, celery, slice carrots and peel and cube potatoes. Add to crockpot.

Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen | wonderful #slowcooker #soup chocked full of #veggies. #glutenfree

Quarter zucchini and yellow squash, dice red bell pepper, cut broccoli florets from stalk, and cut off tips and ends of green beans, then halve. Add veggies to crockpot.

Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen | wonderful #slowcooker #soup chocked full of #veggies. #glutenfree

Add chopped mushrooms, fire-roasted diced tomatoes (undrained), parsley, salt, pepper, thyme and rosemary.

Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen | wonderful #slowcooker #soup chocked full of #veggies. #glutenfree

Cover with lid and cook on low for 4-6 hours or until veggies are tender.

Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen | wonderful #slowcooker #soup chocked full of #veggies. #glutenfree

Serve Slow Cooker Beef and Vegetable Soup with your favorite homemade bread or biscuits.

Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen | wonderful #slowcooker #soup chocked full of #veggies. #glutenfree

I loved all the veggies in this soup.

Here’s the recipe.

SLOW COOKER BEEF AND VEGETABLE SOUP

(My own concoction)

Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen

Slow Cooker Beef and Vegetable Soup

Teresa Ambra
Slow Cooker Beef and Vegetable Soup is a delightful soup that's chocked full of healthy, delicious vegetables. This wonderful soup is healthy, low calorie, gluten free and made easily because you just toss everything into the slow cooker. Great comfort food.
4.31 from 13 votes
Prep Time 45 minutes
Cook Time 12 hours
Total Time 12 hours 45 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 10
Calories 115 kcal

Equipment

  • 1 crock pot
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 soup ladle
  • 1 wooden spoon
  • 1 vegetable peeler

Ingredients
  

  • 6-8 lbs. beef soup bones cooked and deboned
  • 3 or 4 small carrots peeled and sliced
  • 3 medium Russet potatoes cubed
  • 1 medium onion diced
  • 3 ribs celery diced
  • 1 large red bell pepper diced
  • 1 zucchini quartered and sliced
  • 1 yellow squash quartered and sliced
  • 2 cups green beans tips removed and halved
  • 1 head broccoli florets
  • 1 cup mushrooms diced or sliced
  • 29 oz. can fire roasted diced tomatoes undrained (two 14.5-oz. cans)
  • 1/3 cup fresh parsley minced
  • 1-2 tbsp. fresh thyme minced
  • 1-2 tbsp. fresh rosemary minced
  • 1 tsp. salt
  • 3/4 tsp. ground black pepper
  • 1 tsp. Salt and pepper to season the beef stock

Instructions
 

  • Place soup bones in a large crockpot and fill with water.
  • Sprinkle heavily with salt and pepper.
  • Cook overnight on low – about 8-10 hours.
  • Remove bones from broth and discard fat, gristle and bones.
  • Add beef back into the homemade beef stock.
  • Add all the veggies and seasonings.
  • Cover crockpot with lid and cook on low another 4-6 hours or until veggies are cooked through.

Notes

NOTE: You can also recook the bones and fat in water in a crockpot a second time to render more homemade beef broth.
 
NOTE: If you desire more meat you can add stew beef or leftover beef from a pot roast.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 115kcalCarbohydrates: 25gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.05gSodium: 552mgPotassium: 675mgFiber: 5gSugar: 7gVitamin A: 7259IUVitamin C: 45mgCalcium: 83mgIron: 2mg
Keyword beef, beef stew, brownie, carrots, crockpot, green beans, main dish, mushrooms, Slow Cooker, soup, tomatoes, yellow squash, zucchini
Tried this recipe?Let us know how it was!

 

[b]Slow Cooker Beef and Vegetable Soup[/b]
Recipe Type: Soups, Stews & Chowders
Cuisine: American
Author: Teresa Ambra – my own creation
Prep time:
Cook time:
Total time:
Serves: 10
This wonderful soup is healthy, low calorie, gluten free and made easily because you just toss everything into the slow cooker. Great comfort food.
Ingredients
  • 6-8 lbs. soup bones, cooked and deboned, yielding about 1 cup of meat and 2-3 qts. Beef broth
  • 3 or 4 small carrots, peeled and sliced
  • 3 medium Russet potatoes, cubed
  • 1 onion, diced
  • 3 ribs celery, diced
  • 1 large red bell pepper, diced
  • 1 zucchini, quartered and sliced
  • 1 yellow squash, quartered and sliced
  • 2 cups green beans, tips removed and halved
  • 1 head broccoli florets
  • 1 cup diced mushrooms
  • 2 14.5-oz. cans fire roasted diced tomatoes, undrained
  • 1/3 cup fresh, chopped parsley
  • 1-2 tbsp. fresh, chopped thyme
  • 1-2 tbsp. fresh, chopped rosemary
  • 1 tsp. salt
  • ¾ tsp. black pepper
  • salt and pepper to season the beef stock
Instructions
  1. Place soup bones in a large crockpot and fill with water.
  2. Sprinkle heavily with salt and pepper.
  3. Cook overnight on low – about 8-10 hours.
  4. Remove bones from broth and discard fat, gristle and bones.
  5. Add beef back into the homemade beef stock.
  6. Add all the veggies and seasonings.
  7. Cover crockpot with lid and cook on low another 4-6 hours or until veggies are cooked through.
Notes
You can also recook the bones and fat in water in a crockpot a second time to render more homemade beef broth.[br][br]If you desire more meat you can add stew beef or leftover beef from a pot roast.
Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen | wonderful #slowcooker #soup chocked full of #veggies. #glutenfree

Garnish your soup with fresh thyme or rosemary.

Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen | wonderful #slowcooker #soup chocked full of #veggies. #glutenfree

This hearty soup is so satisfying, you’ll enjoy every drop!

You may also enjoy these delicious recipes!

Beef and Barley Soup

Beef and Barley Soup | Can't Stay Out of the Kitchen | my husband couldn't stop eating this fantastic #beef #soup! It was a winner in our house! #barley

Cabbage Roll Soup

Cabbage Roll Soup | Can't Stay Out of the Kitchen | this awesome #soup tastes like eating #cabbagerolls in soup form! Perfect for chilly fall or winter nights. #glutenfree #beef #rice #Italiansausage #cabbage #tomatoes

Crockpot Brisket Stew

Crockpot Brisket Stew | Can't Stay Out of the Kitchen | This #recipe is so easy since everything is tossed into the #crockpot. It's an excellent way to use leftover #brisket. #SlowCooker #stew #CrockpotBrisketStew #GlutenFree
Slow Cooker Beef and Vegetable Soup | Can't Stay Out of the Kitchen

Slow Cooker Beef and Vegetable Soup

Teresa Ambra
Slow Cooker Beef and Vegetable Soup is a delightful soup that's chocked full of healthy, delicious vegetables. This wonderful soup is healthy, low calorie, gluten free and made easily because you just toss everything into the slow cooker. Great comfort food.
4.31 from 13 votes
Prep Time 45 minutes
Cook Time 12 hours
Total Time 12 hours 45 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 10
Calories 115 kcal

Equipment

  • 1 crock pot
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 soup ladle
  • 1 wooden spoon
  • 1 vegetable peeler

Ingredients
  

  • 6-8 lbs. beef soup bones cooked and deboned
  • 3 or 4 small carrots peeled and sliced
  • 3 medium Russet potatoes cubed
  • 1 medium onion diced
  • 3 ribs celery diced
  • 1 large red bell pepper diced
  • 1 zucchini quartered and sliced
  • 1 yellow squash quartered and sliced
  • 2 cups green beans tips removed and halved
  • 1 head broccoli florets
  • 1 cup mushrooms diced or sliced
  • 29 oz. can fire roasted diced tomatoes undrained (two 14.5-oz. cans)
  • 1/3 cup fresh parsley minced
  • 1-2 tbsp. fresh thyme minced
  • 1-2 tbsp. fresh rosemary minced
  • 1 tsp. salt
  • 3/4 tsp. ground black pepper
  • 1 tsp. Salt and pepper to season the beef stock

Instructions
 

  • Place soup bones in a large crockpot and fill with water.
  • Sprinkle heavily with salt and pepper.
  • Cook overnight on low – about 8-10 hours.
  • Remove bones from broth and discard fat, gristle and bones.
  • Add beef back into the homemade beef stock.
  • Add all the veggies and seasonings.
  • Cover crockpot with lid and cook on low another 4-6 hours or until veggies are cooked through.

Notes

NOTE: You can also recook the bones and fat in water in a crockpot a second time to render more homemade beef broth.
 
NOTE: If you desire more meat you can add stew beef or leftover beef from a pot roast.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 115kcalCarbohydrates: 25gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.05gSodium: 552mgPotassium: 675mgFiber: 5gSugar: 7gVitamin A: 7259IUVitamin C: 45mgCalcium: 83mgIron: 2mg
Keyword beef, beef stew, brownie, carrots, crockpot, green beans, main dish, mushrooms, Slow Cooker, soup, tomatoes, yellow squash, zucchini
Tried this recipe?Let us know how it was!

10 Comments

  • Michelle

    February 7, 2023 at 6:45 am

    5 stars
    Made this last weekend and loved it! Very easy! Very flavorful! I added in other fresh veggies I had on hand too. It made plenty to share with a neighbor and freeze some for a cold MN night.

    1. Teresa Ambra

      February 9, 2023 at 7:52 am

      Hi Michelle. So glad you and your neighbor enjoyed the recipe. It truly is great comfort food!

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  • Kim @The Baking ChocolaTess

    May 12, 2015 at 3:01 pm

    Teresa, this looks amazing and I wish I had some of this lovely soup today! Brrr…It’s cold here in Warsaw, Indiana today! Pinning 🙂

    1. Teresa

      May 12, 2015 at 5:11 pm

      Thanks so much Kim. It really did turn out very tasty. Plus I loved being able to throw everything into the crockpot!

  • Linda Lou

    May 12, 2015 at 8:19 am

    Teresa, this looks so incredibly yummy. Thank you got posting this! I love how you made broth first with the bones…makes it so much more nutritious and tasty.

    Idk if you’ve seen this or not, but the sources I learned from on broth making suggest adding (raw )apple cider vinegar in the broth making stage, which helps draw out the minerals from the bones… it’s not a lot, so it doesn’t effect the taste negatively at all…in fact, I think it makes it tastier, and my understanding about minerals is, that they are huge contributors to taste.

    1. Teresa

      May 12, 2015 at 9:47 am

      Great idea, Linda. I’ll try that the next time I cook down the bones.

  • Tamara Leigh

    May 11, 2015 at 1:25 pm

    5 stars
    Well, double YUM 🙂

    1. Teresa

      May 11, 2015 at 6:18 pm

      Thanks, Tamara.

4.31 from 13 votes (11 ratings without comment)

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