Slow Cooker Beef Vegetable Noodle Soup

vegetable beef noodle soup in a white bowl next to a red slow cooker and a plate of french bread slices an a dark wood background

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Slow Cooker Beef Vegetable Noodle Soup

Slow Cooker Beef Vegetable Noodle Soup is a hearty, comforting meal that’s perfect for chilly days. Tender beef, vegetables, and noodles simmer together in the slow cooker for a rich, flavorful soup with very little hands-on effort. It’s an easy, satisfying dinner the whole family will love.

Course dinner, Main Course, Main Dish, Soup

Cuisine American, Comfort Food, homestyle

Keyword beef, hearty, noodles, slow cooker, vegetable

Prep Time 25

Cook Time 9

Total Time 9 25

Servings servings

Calories 314kcal

Author Laura

Equipment

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