Slow Cooker Beef Vegetable Noodle Soup
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Cold, chilly winter days are made for comforting meals like this Slow Cooker Beef Vegetable Noodle Soup. It’s the kind of hearty, stick-to-your-ribs soup that simmers all day and greets you with rich flavor by dinnertime. Tender chunks of beef, plenty of vegetables, and a delicious broth come together effortlessly in the slow cooker, making this an easy, satisfying meal when you want something warm and filling without spending the day in the kitchen.
To keep everything perfectly cooked, all of the ingredients are added to the slow cooker except the noodles and peas. Let the soup cook low and slow for 7–8 hours until the beef is tender and the flavors have fully developed. About 10–20 minutes before serving, switch the slow cooker to high and stir in the noodles, cooking just until tender. Finish by adding the thickener and peas, let the soup cook a few minutes longer, and it’s ready to serve — cozy, hearty, and perfect for cold winter months.
⭐ Why This Soup Works
- Low-and-slow cooking makes the beef tender. Letting the soup simmer all day gives the beef time to break down, resulting in rich flavor and melt-in-your-mouth bites. This is the only way my husband will eat stew meat.
- Noodles are added at the end. This keeps them perfectly tender instead of overcooked or mushy.
- Veggies cook just right. Cooking everything together allows the vegetables to soften and flavor the broth without turning soggy.
- A quick thickener finishes the soup. Adding it near the end creates a hearty, comforting texture without weighing the soup down.
- One slow cooker does all the work. Minimal prep, easy timing, and a warm, satisfying meal ready when you are.
Ingredients for Slow Cooker Vegetable Beef Soup
- BEEF STEW MEAT OR BEEF CUBES
- CARROTS
- CELERY
- ONION
- SALT
- DRIED THYME
- DRIED BASIL
- BAY LEAF
- GARLIC
- PETITE DICED TOMATOES
- WIDE EGG NOODLES
- FROZEN PEAS
- FLOUR
- SALT AND BLACK PEPPER
Instructions for Crock Pot Beef Vegetable Noodle Soup
Add the beef, carrots, celery, onion, salt, thyme, basil, bay leaf, garlic, beef broth, and diced tomatoes to an 8‑quart slow cooker. Give everything a good stir so the flavors start to blend. If you’re using a 6‑quart slow cooker instead, you can still make this recipe—just cook the noodles separately and add them to each bowl before ladling the soup over the top.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the vegetables are soft.
Stir in the egg noodles, then turn the slow cooker to HIGH. Cover and cook for 10–12 minutes, or until the noodles are perfectly tender.
In a small bowl, whisk the flour and additional beef broth until smooth. Pour the mixture into the slow cooker and stir well to thicken the soup. Add the peas, stir again, and cover. Cook on HIGH for another 4–5 minutes. If your kids don’t like peas, then feel free to substitute frozen corn instead. Taste and adjust the seasoning with more salt and pepper if needed.
Frequently Asked Questions
What cut of beef works best for this soup?
Stew meat works well, but chuck roast tends to have more flavor and a better texture once cooked. Chuck roast is ideal because it becomes tender when slow-cooked.
Can I use frozen vegetables instead of fresh?
Yes. Frozen vegetables are a convenient option and can be added near the end of cooking, along with the noodles. This helps prevent them from becoming too soft.
Can I make this soup ahead of time?
Yes. This soup reheats well. For best results, store the soup without the noodles and add freshly cooked noodles when reheating to keep the texture just right.
How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep in mind the noodles will continue to absorb broth, so you may need to add extra broth when reheating.
Can this soup be frozen?
The soup base freezes well, but the noodles don’t freeze nicely. If you plan to freeze it, freeze the soup without the noodles and add freshly cooked noodles when serving.
What type of noodles work best?|
Egg noodles are a great choice because they hold their shape and cook quickly. Other short pasta shapes can work, but cooking times may vary.
Can I make this soup gluten-free?
Yes. To make this soup gluten-free, use gluten-free noodles and be sure to check that your broth and seasonings are labeled gluten-free. For the thickener, substitute 2 Tbsp cornstarch flour.
For more recipes like this, try:
- Speedy Vegetable Soup
- Vegetable Beef and Noodle Soup
- Slow Cooker Vegetable Beef Soup
- Easy Vegetable Beef Ramen Soup
Slow Cooker Beef Vegetable Noodle Soup
Real Mom Kitchen
Ingredients
- 2 lbs stew meat
- 2 cups carrots diced
- 1 cup celery diced
- ½ cup onion diced
- 1 tsp salt
- ½ tsp dried thyme
- ½ tsp dried basil
- 1 bay leaf
- 3 cloves garlic finely minced
- 7 cups beef broth
- 28 oz can petite dice tomatoes
- 4 cups wide egg noodles uncooked
- 1 cup frozen peas
Instructions
- In an 8-quart slow cooker, add the beef, carrots, celery, onion, salt, thyme, basil, bay leaf, garlic, broth, and diced tomatoes. Stir to combine. If you don't have an 8-quart slow cooker, you can make this in a 6-quart slow cooker, but you will need to cook the noodles separately and just add some to each bowl and then add in the soup.
- Cover and cook on low for 7-8 hours or high for 4-5 hours.
- Stir in the egg noodles. Turn to high and cover. Cook for 101-2 minutes until the noodles are tender.
- Whisk together the flour and extra beef broth until smooth. Stir the mixture into the slow cooker until well-combined. Add in the peas and stir together. Cover and cook on high for 4-5 minutes. Taste and season with additional salt and pepper, if needed.
Nutrition
This recipe is adapted from Mel’s Kitchen Cafe.
