Easy Crock-Pot Beef and Vegetable Soup

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READY IN: 4hrs 15mins
Recipe by fosterson

More of a method than a recipe, this makes a perfect companion for a loaf of crusty bread when the first days of autumn's chill comes knocking! Just toss the ingredients together before you leave for work and come back to a delicious meal! Vegetables can be mixed, matched, or substituted to include your favorites. Rice or small pasta can substitute for barley. Uses up leftover beef (or even pork) like a champ! Meant for a 2 quart crock-pot, but easily doubles for bigger pots!

Ingredients Nutrition

  • 12 cup celery, chopped
  • 12 cup potato, chopped
  • 12 cup carrot, chopped
  • 12 cup turnip, chopped
  • 12 cup rutabaga, chopped
  • 12 cup onion, chopped
  • 2 scallions, white only, chopped
  • 1 cup cooked beef, cubed
  • 1 14 ounces onion soup mix
  • 1 cup cooked barley
  • 1 -2 cup water


  1. Place chopped vegetables in crock pot.
  2. Add pre-cooked beef on top, and package of onion soup mix.
  3. Pour enough water over to almost cover vegetables.
  4. Cook on low for 8-10 hours or high for 4-6 hours.
  5. Test vegetables for desired tenderness, and add cooked barley and enough water to cover and allow to heat through.

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