A Vegetable Beef Soup Without Tomatoes (Slow Cooker-Friendly)
Sneak Preview: This vegetable beef soup without tomatoes is a cozy, slow cooker-friendly meal made with leftover pot roast or pre-cooked beef, frozen vegetables, and pantry staples. Simple, nourishing, and tomato-free.
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I know most people toss in a can of tomatoes without thinking twice when making vegetable soup. But around here, we like ours without. No acidity, no red broth—just a clear, savory broth full of tender beef, soft potatoes, and colorful vegetables.
It’s the kind of soup that makes you feel better after too many Halloween treats or helps reset in January without feeling like a diet. It’s also a smart way to use leftover pot roast and whatever’s hanging out in the freezer.
Loved & Shared
“I made a roast Sunday so I could make this soup. It was so delicious. Yum. Thanks for great ideas and great recipes.“–CONNIE
Ingredients and Substitutions
- LEFTOVER BEEF: Use cubed or shredded roast, steak, or ground beef. Skip for a vegetarian version.
- GRAVY OR BROTH: Leftover gravy adds richness. Otherwise, use canned, homemade, or bouillon-based beef broth.
- POTATOES: Russets or Yukon golds, peeled or unpeeled. Small red potatoes work, too.
- CARROTS: Whole or baby carrots, sliced.
- WORCESTERSHIRE SAUCE: Adds umami depth.
- BAY LEAF: Enhances flavor—remove before serving.
- FROZEN VEGETABLES: Use what you have—peas, green beans, corn, okra, etc.
- BEANS: Frozen lima beans are my go-to. Canned kidney, white, or chickpeas also work.
- SALT-FREE SEASONING: Try McCormick Perfect Pinch Garlic & Herb or similar.
- PEPPER: Freshly ground preferred.
- KITCHEN BOUQUET (optional): Adds color and a beefy look to the broth.
How To Put Together Vegetable Beef Soup Without Tomatoes
1. Add Base Ingredients
2. Add Frozen or Canned Vegetables.
3: Finish and Serve
A Vegetable Beef Soup Recipe Without Tomatoes
Video
Ingredients
- ½-1 cup (100-220 g) leftover pot-roast or pre-cooked beef cubed or shredded
- 1 quart (908 g) leftover gravy and/or beef broth If using broth, use homemade, canned, or bouillon cubes or paste with water.
- 2-3 medium potatoes, diced, peeled, or unpeeled
- 2-3 sliced whole carrots or sliced baby carrots
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 cup (165 g) frozen peas
- 1 cup (150 g) green beans I prefer canned or frozen.
- 1 cup (165 g) frozen corn
- 1 cup (100 g) frozen okra
- 1 cup (188 g) lima beans or other beans of your choice
- 1 tablespoon salt-free seasoning for example, McCormick Perfect Pinch Garlic & Herb
- ⅓ tablespoon freshly ground pepper
- 1 tablespoon Kitchen Bouquet (optional)
Instructions
- Add Base Ingredients: Add the ½-1 cup (100-220 g) leftover pot-roast or pre-cooked beef, 1 quart (908 g) leftover gravy and/or beef broth, 2-3 medium potatoes, diced, peeled, or unpeeled, 2-3 sliced whole carrots or sliced baby carrots, 1 tablespoon Worcestershire sauce, and 1 bay leaf to a slow cooker. Cover and cook on LOW for 8-10 hours or HIGH for 3-4 hours.
- Add Veggies and Seasoning: Approximately 30-45 minutes before serving, add the 1 cup (165 g) frozen peas, 1 cup (150 g) green beans, 1 cup (165 g) frozen corn, 1 cup (100 g) frozen okra, 1 cup (188 g) lima beans, 1 tablespoon salt-free seasoning, ⅓ tablespoon freshly ground pepper, and 1 tablespoon Kitchen Bouquet (optional) . Add more broth or water if necessary to cover the veggies. Turn the heat to HIGH on the slow cooker to finish cooking.
- Finish and Serve: Remove the bay leaf and season to taste with freshly ground pepper and Kitchen Bouquet (if using) before serving. Serve hot.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs About Vegetable Soup
Use a large Dutch oven or a small stock pot on the stovetop. Heat the assembled soup over medium heat, then simmer until all the vegetables are tender.
The only gluten in this recipe could come from the leftover gravy. Use beef or chicken stock instead. Check the labels for gluten if you use bouillon.
Add Kitchen Bouquet for a dark caramelized color and extra flavor. One to two capfuls should do it. Epicurious recommends, “Whisking a small amount of butter into a sauce or broth adds a bit of richness, but it also rounds out the flavors that are already there, softening anything that’s too harsh.“
Add garlic, chili powder, or herbs like fresh parsley, thyme, oregano, or basil.
Final Thoughts
This is another recipe I got from a friend. Although we rarely see each other anymore, I always think of her when I make it. Actually, I don’t know that she ever shared a written recipe. She just told me how she did it. Sometimes, those are the best kind.
If you need some homemade bread to sop up the delicious broth in this soup, you can’t go wrong with these Soft Bread Machine Breadsticks or this Jalapeno Cheddar Cornbread. For vegetable soup lovers, don’t miss my Spicy 7-Can Soup with Ground Beef. It’s a snap to put together.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.