This Slow Cooker Bloody Mary Beef Vegetable Soup recipe is hearty and delicious to warm your belly on a cool winter night. It’s one of the fix it and forget it recipes that will be ready to eat after a long day at work.
Slow Cooker Bloody Mary Beef Vegetable Soup
The secret ingredient in this beef vegetable soup is Bloody Mary mix. We used potatoes, carrots, onions, green beans, corn and peas in our version, but you can use your favorite vegetables to create your own perfect version.
A slow cooker is the perfect tool to put to work during a busy week. You can toss in all the ingredients before work, and it’s all ready to eat once you get home. We use ours at least once a week.
We are always looking for recipes to use our beef stew meat. When we get our beef processed, the butcher cuts the roasts into chunks taking the hard work out of it for us. A couple other recipes you could try are Instant Pot Beef and Barley Soup, Instant Pot Beef Ramen Bowls, and Sunday Church Beef Tips.
If you do not have stew meat on hand, you can “make” your own by choosing a tough, lean cut of beef that will really benefit from the cooking process.
During the cold Indiana winters, we crave recipes like this one that will warm you up all the way to the core. Beef vegetable soup is a classic in many homes for this just reason. It’s also a good way to use up leftover veggies that are in the fridge and freezer.
A Few Notes about this Slow Cooker Bloody Mary Beef Vegetable Soup
- We did not brown our beef cubes before tossing into the slow cooker. If you have some extra time, feel free to include this step by browning in oil on the stove top. It will add an extra level of flavor, but it is not absolutely necessary.
- You could also choose to use leftover beef roast instead of beef stew meat. We do that too, especially in our Leftover Greek Beef Veggie Soup recipe.
- You can use any veggies that you see fit. Our mom used to add lima beans to hers, and it was delicious. The quantities for the veggies are not necessarily exact. If you have a little more of one thing and a little less of something else, no big deal. That’s the beauty of a soup recipe.
- For your potatoes, we peeled ours but you can be lazy and leave the skin on there. It won’t affect the recipe.
- We add our canned corn and frozen peas about an hour before we are ready to eat. We like these two veggies to have a little firmness. If you like your veggies more well done, or if you won’t have time to add these, just go ahead and add them at the beginning with the rest. It will be just fine!
- Have extra time on the weekend? Make this recipe ahead, and store in the refrigerator until later in the week. The flavor just enhances as it sits in the refrigerator.
How to Make Slow Cooker Bloody Mary Beef Vegetable Soup
In a crock pot insert, add beef stew meat, diced onions, diced potatoes, diced carrots, frozen green beans and bloody Mary mix. Stir to mix. Heat on low for 8 to 10 hours. About an hour before eating, add drained corn and frozen peas. Break up the larger chunks of beef with a fork.
This Slow Cooker Bloody Mary Beef Vegetable Soup recipe is hearty and delicious to warm your belly on a cool winter night. It's one of the fix it and forget it recipes that will be ready to eat after a long day at work.
- 1 lb. beef stew meat
- 1 cup diced potatoes (approximately 2 potatoes)
- 1 cup diced carrots (approximately 2 carrots)
- 1 small onion, diced
- 1 cup frozen green beans
- 46 oz. Bloody Mary mix
- 15.25 oz. canned corn, drained
- 1 cup frozen peas
- salt and pepper, to taste
In a slow cooker insert, add beef stew meat, potatoes, carrots, onions, green beans and bloody mary mix. Stir to combine.
Heat on low for 8 to 10 hours.
Approximately an hour before eating, add drained corn and peas. You can also break up the larger pieces of beef with a fork. Season with salt and pepper to taste before serving.
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