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Slow Cooker Vegetable Beef Soup

Slow Cooker Vegetable Beef Soup


"This hearty soup is easy to prepare and will satisfy even the pickiest kid!"
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7 h 25 m servings 264 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1504 mg
  • 60%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place the beef in a skillet over medium heat. Mix in garlic, onion, and green bell pepper. Cook and stir until beef is evenly brown and vegetables are tender. Drain grease, and transfer to a slow cooker.
  2. Mix celery, Italian-style stewed tomatoes, and mixed vegetables into the slow cooker. Pour in beef broth, soy sauce, and Worcestershire sauce. Season with paprika, salt, and pepper.
  3. Cover, and cook 7 hours on High. Mix pasta into the slow cooker during the last 15 minutes of cook time.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Read all reviews 63
  1. 76 Ratings

Most helpful positive review

This is a very good soup recipe. I did not use the can of mixed vegetables. Instead I added six small red potatoes cubed (as suggested in another review), with the skin on and 5-6 peeled carro...

Most helpful critical review

I had a problem with the designated temperature in this recipe. I believe cooking the already cooked and.or canned vegetables on HIGH for seven hours is excessive and, consequently, rendered th...

Most helpful
Most positive
Least positive

This is a very good soup recipe. I did not use the can of mixed vegetables. Instead I added six small red potatoes cubed (as suggested in another review), with the skin on and 5-6 peeled carro...

This was the best homemade soup I have ever eaten. Even better than my mothers. I added potatoes and carrots instead of mixed vegetables because I don't like canned vegetables, they have to be f...

I have made this a handful of times since Dec. The only thing I do different is leave out the pasta and add fresh carrots, celery, potatos in quarters, and beef stew meat if I want meat added,I...

This is a good starter recipe. The nice thing about it is you can add veggies and your own spices and herbs. We like bite-sized potatoes and carrots, and maybe not add pasta. A can of tomato ...

Loved the flavor of this soup. The only changes I made was to use a can of crushed tomatoes instead of the stewed tomatoes as my kids don't like "chunks" of tomatoes in their foods. I also added...

I didn't have all the ingredients on hand, so modified the recipe a little. I used low sodium beef broth, a 28 oz. can of crushed tomatoes w/ paste, 2 large, thinly sliced carrots, 1 chopped zu...

Great receipt - even my kids loved it - I added more noodles than it called for but it was still great!!!

This is one of the best soup recipes I have ever tried. I make a double batch and freeze it every time. I just introduced it to my neighbour who wants a copy of this recipe as well. Fantastic!!!

Made this for the second time today! It's sooo good! Took other reviewers suggestions and used flavored tomatoes, fresh potatoes and carrots. I also added about 4 ounces frozen green beans. A...

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