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Slow-Cooker Vegetable Soup

What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness. We pair it with crusty rolls topped with melted mozzarella cheese. — Heather Thurmeier, Pense, Saskatchewan
  • Total Time
    Prep: 15 min. Cook: 8 hours
  • Makes
    10 servings (about 2-1/2 quarts)


  • 1 pound beef top round steak, cut into 1/2-inch cubes
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 medium potatoes, peeled and cubed
  • 2 medium onions, diced
  • 3 celery ribs, sliced
  • 2 carrots, sliced
  • 3 beef bouillon cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3 cups water
  • 1-1/2 cups frozen mixed vegetables


  • In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6-8 hours. Add the mixed vegetables; cover and cook 2 hours longer or until meat and vegetables are tender.
Nutrition Facts
1 cup: 143 calories, 3g fat (0 saturated fat), 31mg cholesterol, 464mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 13g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

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Average Rating:
  • slmacbeth
    Jan 28, 2021

    I found this to be very bland.

  • Sandy
    Nov 29, 2020

    Title says vegetable soup but clearly it’s not.

  • Leihoku
    Nov 13, 2020

    This was a great soup to make. I followed the recipe as written. It was easy to put together and delicious! I will definitely make this again!

  • OwlTree
    May 1, 2019

    We don't get many cold days in Florida, but when we do, this soup really hits the spot. It can be spiced up if desired by adding a pinch (or more, your call) of dried hot pepper flakes. Easy to prep and cooks in the crock pot while I do other things. Great with hot crusty garlic bread or corn bread and I serve with fruit salad or canned peaches on the side.

  • Marciq
    Mar 5, 2019

    My review is more of a warning of what not to do since, AS I MADE IT, it was only a solid "okay." The taste was still good (hence the 5 stars) but the consistency was gross. I have had a container of dried soup greens in my pantry for months. Whatever possessed me to buy them in the first place is beyond me. So, I did decide to use them on this recipe. Again, totally NOT this recipe's fault but YUCK YUCK YUCK!! Since the taste was still good (looking beyond the nasty consistency), made following the recipe, this soup would be every bit worthy of the 5 stars. Note to self: don't ever buy dried soup greens again!!!!

  • Darla02
    Oct 2, 2017

    No comment left

  • 2124arizona
    Jun 25, 2017

    This recipe is easy to assemble and the aroma in the kitchen is wonderful while it is cooking. Great for a winter day!!

  • mom2lauren
    Oct 23, 2016

    As a Volunteer Field Editor, I enjoy testing recipes. This soup was so tasty, there was not a drop left in the pot after dinner. Even, my daughter who does not eat anything with onions, had a second helping. It comes together easily and cooks while you do something else! Today, I used ground beef because that's what I had in the freezer, but I've made it as per recipe as well. The only thing a bit misleading is the title. I almost couldn't find this recipe, when looking today because I thought it was called Beef Vegetable so that's what I searched for- may miss some reviews because it doesn't come up in the search if you're looking for one including beef.

  • 1Apache
    Sep 12, 2016

    This does look delicious, can't wait too try. I do have a question, Is the cook time correct? It just seems like a lot 8-10hrs. on HIGH, then add veggies and cook another 2hrs.. Thanks for any help you can give me. :). I rated this a 1 cause I have not made or tried this yet.

  • cje123
    Jun 18, 2015

    Loved this soup and it's so easy to make. The only change I made was that I used beef stew meat instead of steak. Will definitely make this again and again and then yet again! I found it very tasty and not at all bland. It has a permanent place in my recipe box.