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Home » Dinner » Slow Cooker Hearty Italian Beef Soup

Slow Cooker Hearty Italian Beef Soup

by Sarah Olson on May 20, 2020 | Updated December 28, 2020 28 Comments

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4 bowls of hearty Italian beef soup with parmesan on top
Collage of 2 photos of hearty Italian Soup for pinterest

 Slow Cooker Hearty Italian Beef Soup has tender beef, white beans, and vegetable in a tomato-based soup.

This is one of my favorite soups for when I need to make a meal for a family. This soup is different than most soups but still has flavors everyone loves.

Italian Beef Soup in slow cooker with wooden spoon in it.

A co-worker from the post office gave me this recipe. The broth in this soup is to die for! It’s the most comforting soup you will ever try and healthy too. We love this soup with Parmesan cheese and french bread.

Italian beef soup in slow cooker, done cooking. Wooden spoon inside of soup.

How to make Hearty Italian Beef Soup:

Start by browning stew meat in a large skillet on the stove top. Add that browned meat to the slow cooker. Add these ingredients next:

  • White onion
  • Carrots
  • Celery
  • Italian seasoned diced tomatoes (two 14.5 oz. cans)
  • Great northern beans
  • Beef broth
  • Tomato paste
  • Salt
  • Pepper
  • Onion powder
  • Dried oregano
4 bowls of hearty Italian beef soup with parmesan on top
  • Stir and place the lid on the slow cooker.
  • Cook on low for 9 hours without opening the lid during the cooking time.
4 multi colored bowls of hearty Italian beef soup with parmesan on top.

What to serve with this soup?

  • Parmesan cheese
  • French bread and butter

This Slow Cooker Hearty Italian Beef Soup has a slight creamy texture and is so good topped with parmesan cheese and french bread for dipping.

Plan your next meal with one of these soups:

  • Slow Cooker Taco 15 Bean Soup
  • Slow Cooker Turkey and Brown Rice Soup
  • Slow Cooker Black Bean Soup
  • Slow Cooker Chicken Noodle
  • Slow Cooker Ham and Beans
  • Slow Cooker Beef Bone Broth

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Italian beef soup in slow cooker, done cooking. Wooden spoon inside of soup.

Slow Cooker Hearty Italian Beef Soup

5 from 4 votes
Tender beef, white beans, and veggies in a tomato based soup.
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: hearty italian beef soup
Prep Time: 25 minutes
Cook Time: 9 hours
Total Time: 9 hours 25 minutes
Servings: 10
Calories: 125kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 2 lbs. beef stew meat cubed (can use leftover prime rib, no need to brown).
  • 2 Tbsp. cooking oil
  • 1/2 cup White Onion diced
  • 1 cup Carrots diced
  • 1 cup Celery diced
  • 29 oz. Italian seasoned diced tomatoes (two 14.5 oz. cans)
  • 15 oz. great northern beans, drained
  • 30 oz. beef broth (two 15 oz. cans)
  • 8 oz. can tomato paste
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. onion powder
  • 1 1/2 tsp. dried oregano

for serving

  • french bread
  • parmesan cheese
US Customary – Metric

Instructions:

  • Set a skillet over medium high heat. Add enough cooking oil to coat the bottom of the pan. Brown the stew meat on all sides
  • Add meat to slow cooker.
  • Add the carrots, onion, celery, diced tomatoes, beans, beef broth, tomato paste, salt, pepper, onion powder and oregano, stir.
  • Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
  • Serve topped with parmesan cheese and with french bread for dipping.

How to Video:

Recipe Notes:

What other type of meat can I use for this recipe?
  • cooked ground beef
  • cooked Italian sausage
  • short ribs (degrease the soup before serving)

Nutrition:

Calories: 125kcal | Carbohydrates: 19g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 638mg | Potassium: 679mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2631IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 3mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Beef, Dinner, Soups Tagged With: beef, comfort food, Crock pot, crockpot, slow cooker, soup

    Comments

    1. Lori says

      December 3, 2020 at 11:42 am

      5 stars
      Made this last night for dinner. My family loved it! Definitely a keeper.

      Reply
    2. johanna says

      November 16, 2020 at 11:30 am

      Vind het erg moeilijk om uit het recept te komen door de oz zoals gram dl ml l vind ik makkelijker

      Reply
      • Sarah Olson says

        November 16, 2020 at 12:37 pm

        There is a metric conversion button on the recipe card, do those amounts work for you?

        Reply
    3. Mary Kay Ebersold says

      January 19, 2020 at 7:27 am

      At the top it says 8 hours on low but in the instructions it says 9 hours. Probably doesn’t matter, but should be consistent.

      Reply
      • Sarah Olson says

        January 19, 2020 at 8:51 am

        Thank you, I fixed that.

        Reply
    4. Kathy L Jayne says

      September 7, 2019 at 2:57 pm

      This sounds so yum! I really enjoy your recipes and can’t wait to add this one to my stack of soup options. There’s no such thing as too many soups!!

      Reply
      • Scott Riley says

        June 2, 2020 at 4:56 pm

        Damn right!

        Reply
    5. Anonymous says

      January 20, 2019 at 1:45 pm

      By the way can wine be added with the recipe?

      Reply
      • Sarah Olson says

        January 20, 2019 at 2:33 pm

        Yes! I think a little would be great, about a half cup to a cup. I love red wine with beef.

        Reply
    6. Robert Hardy says

      January 15, 2019 at 3:18 pm

      How would I alter recipe for 15 people?

      Reply
      • Sarah Olson says

        January 16, 2019 at 9:50 am

        Hi Robert, I would make 1.5 of this recipe. That should be plenty.

        Reply
        • Robert Hardy says

          January 20, 2019 at 1:44 pm

          Thanks, I will try that.

          Reply
    7. Judy Uhl says

      May 5, 2018 at 5:54 am

      Could I half the recipe for a 4qt slow cooker?

      Reply
      • Sarah Olson says

        May 8, 2018 at 5:24 pm

        I don’t see why not!

        Reply
    8. Yvonne says

      January 31, 2018 at 9:43 am

      how many hours on high setting?

      Reply
      • Sarah Olson says

        January 31, 2018 at 1:51 pm

        I would do 5 hours on high.

        Reply
    9. Mardell Grayhek says

      October 13, 2017 at 11:45 pm

      It looks good but the ads covered the last part of this recipe…..

      Reply
      • Sarah Olson says

        October 14, 2017 at 8:11 am

        What device are you on Mardell, I will look into that ASAP.

        Reply
    10. Pamm says

      October 13, 2017 at 7:24 pm

      I just read Alicia’s question about not browning the meat (a question I was going to ask). In your reply, you mention splitting it into 2 freezer bags. I like that idea since it is just my husband and I. My question is “do I split the soup BEFORE or AFTER I cook it???? If I understand your comment above, I assume I would COOK the soup in 2 different batches??

      Reply
      • Sarah Olson says

        October 13, 2017 at 8:10 pm

        Before cooking. Then you’ll have 2 meals to cook.

        Reply
    11. Lewie says

      December 25, 2014 at 9:29 pm

      One of the best beef vegetable soup I have ever tasted. Perfect, thanks for sharing

      Reply
    12. Alicia says

      February 8, 2014 at 6:26 pm

      I would love to make this during the week so dinner is ready when we get home. Since prepping meat in the morning is something I definitely don’t have time for, do you think I could skip browning it? I know I might lose some of the flavor, but do you think it would be just as good? It looks delicious!

      Reply
      • Sarah Olson says

        February 9, 2014 at 4:35 pm

        Yes Alicia, I actually have made this for a freezer meal, skipped browning. And this recipe can be split into 2 freezer bags for 2 different meals, thaw completely before putting into the slow cooker. Still tastes great!

        Reply
      • BettyB says

        October 20, 2017 at 8:38 am

        When you have time prepare several portions of the meat and freeze in separate bags. When needed, thaw a bag in the fridge one or two days ahead. In the morning proceed as you would.

        Reply
    13. Lisa says

      January 16, 2014 at 5:51 am

      Definitely going to try this one! For some reason, my family thinks soup needs meat all the time so this will be one for all of us…meat and veggies. This just might be on the menu this weekend! Thanks Sarah!

      Reply
      • Sarah Olson says

        January 16, 2014 at 12:46 pm

        Good Lisa! This soup is soooo good! And thank you for sharing it on your Blog Facebook Page!

        Reply
        • Lisa says

          January 22, 2014 at 4:55 am

          Sarah, the soup was amazing! I blogged it on Blogghetti and linked back to you as well.

          Reply
          • Sarah Olson says

            January 22, 2014 at 5:45 am

            Awesome Lisa! Love it!

            Reply

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