Gluten-Free Slow Cooker Beef and Vegetable Soup

Walking into the house, with a hearty soup simmering in the slow cooker, will bring back all those nostalgic memories of childhood. This Gluten-Free Slow Cooker Beef and Vegetable Soup is full of your favorite ingredients all in one pot, wonderful served with Gluten-Free Cornbread!

The best days growing up were when we saw Grandma coming over with her huge pitcher of soup and cornbread. It was always this soup, and she always brought it over in a big pitcher. It was just the best comfort meal from childhood. I have to say everything is better when Grandma makes it.

What you’ll love about this slow cooker soup recipe:

• Dump and Go Recipe!
• Easy to Customize – Use what you have on hand!
• Full of a variety of vegetables.
• Great for leftovers too, this soup tastes even better the next day!
• Wonderful paired with homemade cornbread.

Ingredients for Slow Cooker Beef and Vegetable Soup:

• Ground Beef 
• Beef Broth
• Water
• Tomato Sauce
• Corn
• Potatoes 
• Baby Carrots 
• Celery 
• Diced Tomatoes
• White Onion 
• White Cooking Wine or White Wine
• Parsley
• Gluten Free Pasta (Any Type!)
• Salt and Pepper to Taste

Step-by-Step Instructions:

1. Use a liner for the slow cooker if preferred.
2. Add in all of the ingredients in order, but do not add the pasta.
3. Cook on low for 8 hours.
4. Add the pasta in the last 30 minutes of cook time. Be sure to remove or set to warm after 30 minutes so that the pasta does not overcook. Add salt and pepper to taste.
5. Serve topped over cornbread or with crackers.

Do you need to add cooking wine?

We ALWAYS make this with white cooking wine; it adds flavor to the soup. If your soup is too bland for your taste, you can also add in garlic powder and onion powder to taste. If you prefer real wine over cooking wine, use a white wine.

Quick Tips for Slow Cooker Beef and Vegetable Soup:

• Use the veggies you have on hand, and easily swap out these vegetables with ones you have. When grandma made it, it was always a variety each time; we never knew what we’d get!
• Add pasta at the end; the pasta is added within the last 30 minutes. It cannot be added before that or it will soak up all the liquid in the slow cooker.
• Make Ahead – Easily brown the ground beef and get all the vegetables chopped ahead of time to prep the slow cooker in advance.

• If making gluten-free, use gluten-free pasta and be sure to use high-quality pasta. Our favorite brands are Barilla Gluten-Free and Good and Gather Gluten-Free at Target.

Storage Tips:

Once fully cooled, store the leftovers in the fridge for up to 4 days. When ready to serve, microwave for 1-2 minutes covered in a microwave-safe dish.

This soup can be cooled and then stored in freezer-safe bowls in the freezer for up to 3 months. Fully defrost and then reheat in the microwave before serving.

This soup is perfectly paired with homemade cornbread.

Slow Cooker Beef and Vegetable Soup is all the memories of childhood in one delicious bowl of warm soup. It’s the perfect comfort food on a busy, cool day!

If you enjoy this recipe, you will also love this Easy Ham and Bean Soup!

This soup can easily be made in the Ninja Foodi or the Instant Pot using the pressure cooker function. To make this, follow this recipe for Ninja Foodi Beef and Vegetable Soup.