Vegetable Beef Soup

Vegetable-Beef-Soup-My Kitchen AddictionsHave I told you I’m a teacher?  I’m a  library media specialist who loves her work!  I also love blogging and cooking and spending time in the kitchen, but I don’t have much time on my hands.  When it comes to my vegetable beef soup I have to be patient though… well, a little bit! It takes me two whole days to prepare this soup, but it’s worth it!  On the first day, I put a small chuck roast in the crock pot (trimming all the fat I can), along with one cup water, salt (kosher salt to be exact), pepper, onion powder, garlic salt and paprika to taste.  I then turn my crock pot on low and leave for school.  When I come home, I add all the other ingredients, cook on low for 2 hours.  I then put my crock pot bowl in the refrigerator overnight.  Before leaving for school,  I put my crock pot bowl on the base, plug-in and leave it on low all day.  When I walk in the door from a long day at school, I’m welcomed by the wonderful smell.  All I have to do is ladle the soup in bowls and enjoy.  Oh, I forgot…I make peanut butter and jelly sandwiches to go with the soup.  It’s a tradition!

One side note…Do you love the little blue bird in the soup bowl?  This is one of my favorite soup bowls with a hand-painted bird on the inside.  I purchased it at one of my favorite stores – Marshalls.  I think I paid $1.00 for it.  Love those bargains!











All the meat, vegetables and spices are in the crock pot.  I use to put regular potatoes, but lately, I’ve been adding sweet potatoes instead.  Along with the carrots, they add color to this soup.











Add the vegetable broth and  tomato juice.











This is what it looks like before I close the lid to the crock pot.  The bay leaf is missing, but it is tucked in the center.











This is what it looks like when I open the lid on the second day.  Soup’s on!

Vegetable Beef Soup
Recipe type: main dish - soup
  • 1 small chuck roast, trim fat
  • 1 cup water
  • seasonings to taste (kosher salt, pepper, onion powder, garlic salt, paprika)
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 1 potato, sweet or regular, peeled and cut into small chunks
  • 3 carrots, peeled and sliced
  • 3 celery, stalks, sliced
  • 2 cups green beans, fresh or frozen
  • 1 cup whole kernel corn
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • dash allspice
  • ¾ teaspoon paprika
  • dash red pepper flakes
  • ¼ cup parsley
  • 4 cups vegetable broth
  • 2 cups tomato juice
  • 1 bay leaf
  1. DAY ONE: Put a small chuck roast in a crock pot. Season to taste (kosher salt, pepper, garlic salt, onion powder, paprika). Cover, cook on low for 8-9 hours. Shred meat with a fork. Add all other ingredients to crock pot, stir and cook on low for two hours. Put crock pot bowl in refrigerator overnight.
  2. DAY TWO: Remove in the morning and continue to cook soup on low for 8-9 hours. Serve.


Tip Junkie


  1. My roast is done and it smells so good! We’re having this for our care group. Looks wonderful.

  2. Just stopping by to invite you to My Wednesday Linky party.

  3. Wow, sounds good, but aren’t the veggies mushy after 10 hours? How small are the pieces?

  4. Thank you for sharing this recipe. It sounds like a wonderful spring dinner…you know because it’s 30 degrees here in Michigan today 🙂

  5. My mouth is watering. Can’t wait for this one.

  6. Looks really good. I have to say, I’m not one for dedicating two days to any dish. Maybe I should send this to my husband. 🙂

  7. We just had crock pot beef stew last night with a new change. The recipe said to add peas 15 minutes before serving. I threw in half peas and half corn. With the potatoes, carrots, mushrooms, and parsnips they were delicious. Thanks for sharing.

  8. This sounds delicious and easy. Love slow cooker/crock pot recipes. Visiting from SITS.

  9. Easy and delicious! My two favorite recipe qualifications!!

  10. Love the layout and always appreciate different soup recipes! Hope you enjoy your SITS day!

  11. Looks oh, so good! Is this your own private recipe? Will have to cook this really soon, as in tomorrow!

    • Missouri Farm Chick says:

      Yes…This recipe came about as a result of years of this vegetable soup recipe and that vegetable soup recipe. I would see a new recipe somewhere and tweak this one until I found exactly what I was looking for. Thanks for your question.

  12. I could make this into Low Carb by exchanging the potatoes for turnip roots, lessening the carrots, and the tomato juice. Yippee! Happy SITS day!


  1. […] of my favorite posts on My Kitchen Addictions is this Vegetable Beef Soup.  This is why I had to to share it with you on my feature of favorite soups.  I have to admit […]