Slow Cooker Beef Brisket and Vegetable Soup – A Hearty and Comforting Homestyle Meal

Some recipes feel like a warm hug — and this Slow Cooker Beef Brisket and Vegetable Soup is exactly that.

It started one chilly morning when I had a brisket in the fridge and a basket of vegetables needing love. I remembered how my grandmother used to say, “If it simmers all day, it’s healing.”

That afternoon, the house filled with the scent of garlic, thyme, and rich beef broth. The first spoonful was like stepping back into her kitchen — nourishing, simple, and satisfying.

If you’re craving something cozy, deeply flavored, and made to share, this soup is the kind of recipe that stays in your family forever.

If you love hearty soups, try my Louisiana Seafood Gumbo Recipe for a rich and flavorful Southern classic!

Why You’ll Love This Slow Cooker Beef Brisket and Vegetable Soup

✔ Effortless Cooking – The slow cooker does all the work while you go about your day.
✔ Deep, Rich Flavors – Slow cooking enhances the natural flavors of the ingredients.
✔ Nutritious & Filling – Loaded with protein, fiber, and essential vitamins.
✔ Great for Meal Prep – Tastes even better the next day!

Ingredients for the Best Slow Cooker Beef Brisket and Vegetable Soup

For the Brisket

• 2 ½ lbs beef brisket, trimmed of excess fat
• 1 ½ tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder

How Long Does Brisket Take to Cook in Soup?

• 1 tbsp olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 large potatoes, diced
• 1 cup green beans, chopped
• 1 can (14.5 oz) diced tomatoes, with juices
• 6 cups beef broth (low sodium preferred)
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 bay leaf
• 1 tsp thyme, dried (or 1 tbsp fresh)
• ½ tsp red pepper flakes (optional)
• 1 cup corn kernels (fresh or frozen)
• 1 cup peas (fresh or frozen)

Garnish

• Fresh parsley, chopped
• A squeeze of fresh lemon juice

Step-by-Step Guide to Making Slow Cooker Beef Brisket and Vegetable Soup

Step 1: Season & Sear the Brisket

1. Pat the beef brisket dry with paper towels. In a small bowl, mix salt, black pepper, smoked paprika, garlic powder, and onion powder, then rub it all over the brisket.
2. Heat olive oil in a large skillet over medium-high heat. Sear the brisket for 3-4 minutes per side until browned.
3. Transfer the brisket to the slow cooker.

Step 2: Sauté the Vegetables

4. In the same skillet, sauté onions, carrots, and celery for 4-5 minutes until softened.
5. Add garlic and cook for 30 seconds, then transfer everything to the slow cooker.

Step 3: Build the Soup

6. Add potatoes, green beans, diced tomatoes, beef broth, tomato paste, Worcestershire sauce, Italian seasoning, bay leaf, thyme, and red pepper flakes to the slow cooker. Stir to combine.

Step 4: Slow Cook to Perfection

7. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the brisket is fork-tender.
8. Remove the brisket and shred it using two forks. Discard the bay leaf.

Step 5: Final Touches

9. Return the shredded beef to the slow cooker. Add corn and peas, then cook for another 15 minutes on LOW.
10. Taste and adjust seasoning if needed.

Step 6: Serve & Enjoy

11. Ladle the soup into bowls, garnish with fresh parsley and a squeeze of lemon juice. Serve with crusty bread or over rice.

Looking for another hearty dish? Try my Baked Beans Done Right for a smoky and delicious side!

Pro Tips for a Perfect Slow Cooker Beef Brisket and Vegetable Soup

✔ Brown the Brisket First – This adds a deep, caramelized flavor to the meat.
✔ Use Tomato Paste – It enhances the richness of the broth.
✔ Want a Smokier Flavor? Add a dash of liquid smoke or a bit of BBQ sauce.
✔ Leftovers? Store in an airtight container for up to 4 days or freeze for 3 months.

Serving Suggestions for Slow Cooker Beef Brisket and Vegetable Soup

• Classic Pairing: Warm crusty bread, cornbread, or garlic toast.
• Over Rice or Noodles: Serve over cooked rice, egg noodles, or quinoa.
• With a Side Salad: A fresh green salad balances the richness of the soup.

For a sweet and smoky side, pair it with Baked Beans Done Right — a family favorite around here.

FAQs

This Slow Cooker Beef Brisket and Vegetable Soup is one of those meals you make once — and then keep making again and again. It’s rich, satisfying, and even better the next day.

My tip? Always sear your brisket first — that golden crust deepens the flavor like nothing else. And if you’re like me, don’t skip the lemon at the end. It brightens the entire bowl.

We often serve this soup with Baked Beans Done Right on the side for something smoky and sweet — a match made for chilly evenings. And if you’re in a Southern mood, try our Louisiana Seafood Gumbo another day — it’s bold, briny, and unforgettable.

For more slow-cooked comfort like this, explore the full collection on our homepage or send me a note here — I’d love to know how your version turned out.

And if you want to save recipes like this one or peek behind the scenes, join me on Facebook or Pinterest.

Thank you for stopping by my kitchen — I hope this soup brings as much comfort to your table as it does to mine.

Slow Cooker Beef Brisket & Vegetable Soup – A Hearty and Comforting Homestyle Meal

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A hearty and comforting slow cooker soup packed with tender beef brisket, fresh vegetables, and rich flavors.

• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 2 ½ lbs beef brisket, trimmed of excess fat
• 1 ½ tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 large potatoes, diced
• 1 cup green beans, chopped
• 1 can (14.5 oz) diced tomatoes, with juices
• 6 cups beef broth (low sodium preferred)
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 bay leaf
• 1 tsp thyme, dried (or 1 tbsp fresh)
• ½ tsp red pepper flakes (optional)
• 1 cup corn kernels (fresh or frozen)
• 1 cup peas (fresh or frozen)
• Fresh parsley, chopped (for garnish)
• A squeeze of fresh lemon juice (for garnish)

Instructions

1. Pat brisket dry and rub with salt, pepper, smoked paprika, garlic powder, and onion powder.
2. Heat olive oil in a skillet and sear brisket for 3-4 minutes per side until browned. Transfer to slow cooker.
3. In the same skillet, sauté onions, carrots, and celery for 4-5 minutes. Add garlic and cook for 30 seconds, then transfer to slow cooker.
4. Add potatoes, green beans, diced tomatoes, beef broth, tomato paste, Worcestershire sauce, Italian seasoning, bay leaf, thyme, and red pepper flakes. Stir to combine.
5. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until brisket is fork-tender.
6. Remove brisket, shred with two forks, discard bay leaf, and return shredded meat to slow cooker.
7. Add corn and peas, then cook for another 15 minutes on LOW.
8. Ladle into bowls, garnish with parsley and lemon juice. Serve warm.

Notes

For a deeper flavor, brown the brisket before adding it to the slow cooker. Store leftovers in an airtight container for up to 4 days or freeze for 3 months.

• Author: Evelyn
• Prep Time: 15 minutes
• Cook Time: 8-10 hours
• Category: Soup
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 6g
• Sodium: 780mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 70mg

Keywords: beef brisket, slow cooker, vegetable soup, comfort food