Slow Cooker Veal Vegetable Soup
A big bowl of veal vegetable soup, with veggies and stew meat.

Slow Cooker Veal Vegetable Soup

This Slow Cooker Veal Vegetable Soup is a tomato based soup full of nutrients from veal, potatoes, celery, carrots, peas, corn, and green beans. Simmer it in the slow cooker all day then enjoy your hearty bowl of soup for dinner.
The soup packs flavor, nutrients, and comfort, perfect for any cold weather day and can easily be doubled for a crowd! With a quick thirty minutes of prep, you can’t go wrong with this recipe. Perfect for a Sunday or in the middle of a busy week! Feel free to change up the vegetables if you prefer something else. This recipe is easy and flexible perfect for anyone that is hungry.
This Slow Cooker Veal Vegetable Soup was created by Carla from Homemade in the Kitchen! She also put together this great Veal Pot Pie, that you must try next!

Prep Time:
30 minutes

Cook Time:
4-8 hours

Total Time:
4-8 hours & 30 minutes




  • 1/2 pound veal stew meat, cut into 1-inch pieces
  • Salt and pepper, to taste
  • 1 (12 ounce) bag frozen mixed vegetables (carrots, peas, carrots, and green beans)
  • 1 small Russet potato, peeled and cubed (roughly 6-8 ounces)
  • 1 rib celery, chopped
  • 1 garlic clove, minced
  • 1/4 cup chopped white or yellow onion
  • 3 cups beef stock or broth
  • 1 (14.5 ounce) can diced tomatoes with juices
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground smoked paprika
  • 1/2 teaspoon salt
  • 1 sprig thyme


  1. In a 6-quart slow cooker, add the veal. Season with salt and pepper.
  2. Add frozen vegetables, potato, celery, garlic, onion, broth, tomatoes, tomato sauce, tomato paste, Worcestershire sauce, paprika, salt, and thyme. Stir until combined.
  3. Cover and cook on high for 4-6 hours or on low for 8-10 hours or until veal and potatoes are fork tender.
  4. Remove the thyme sprig then taste and adjust for seasoning if needed.