Slow Cooker Vegetable Beef Soup - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

The flavorful secret of this soup is that the broth comes from the liquid of the canned tomatoes. Mix and match your favorite vegetables and herbs to tailor this healthy recipe to suit your family’s preferences.

Tip: For the best texture and flavor in slow cooker recipes with meat, lightly brown the meat in a skillet over medium-high heat before adding to the slow cooker.


  • 1 lb. boneless beef roast, trimmed and cubed
  • 5 medium carrots, sliced into ½" disks
  • 2 small red potatoes, cubed
  • 1 medium onion, diced
  • ½ tsp. salt
  • ½ tsp. dried thyme
  • 1 bay leaf
  • 2 (14.5 oz.) cans low-sodium diced tomatoes
  • 1 cup water
  • 1 cup frozen peas

Optional Garnishes*:

  • Parsley


  1. In a slow cooker, combine beef, carrots, potatoes and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with juice and water. Stir until all ingredients are combined.
  2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  3. Remove and discard bay leaf. Stir in frozen peas and garnish with parsley if desired.

*Optional garnishes have not been included in the rating of this recipe.

Nutritional analysis per serving: Calories 385; Total Fat 14g (18% Daily Value); Saturated Fat 5.5g (25% DV); Trans Fat 0g; Cholesterol 70mg (23% DV); Sodium 625mg (27% DV); Total Carbohydrate 35g (13% DV); Dietary Fiber 7.5g (25% DV); Total Sugars 13g; Includes 0g Added Sugars (0% DV); Protein 29g; Vitamin D 0% DV; Calcium 6% DV; Iron 30% DV; Potassium 35% DV; Vitamin B12 130% DV; Niacin 80% DV; Vitamin A 70% DV.
Recipe by Guiding Stars at
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