Slow Cooker Beef Kebab Soup Recipe — Hearty Mediterranean Stew

Slow cooker beef kebab soup captures the savory, herb-forward flavors of beef kebabs in a comforting soup. Tender chunks of beef simmer in a rich homemade broth with bell peppers, onion, mushrooms, and zucchini, seasoned with simple dried herbs and a splash of vinegar for brightness. This easy, one-pot recipe works in a slow cooker or Instant Pot and is perfect for year-round meals.

Table of Contents

Ingredients For Slow Cooker Beef Kebab Soup

Beef stew meat (about 1 1/2 pounds)
Low-sodium beef broth (4 cups)
Water (1 cup)
Soy sauce or coconut aminos (1/2 cup)
Red wine vinegar (2 tablespoons)
Green bell pepper, chopped
Red bell pepper, chopped
Red onion, chopped
Garlic, minced
Mushrooms, sliced
Zucchini, chopped (added near the end)
Seasonings: salt, pepper, dried oregano, dried basil

How To Make Beef Kebab Soup In The Crock-Pot

Slow Cooker

Add all ingredients except the zucchini to the slow cooker and stir to combine.
Cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the beef is tender.
Stir in the zucchini during the last 20 minutes of cooking so it stays tender-crisp.

Instant Pot

Select sauté on the Instant Pot. When hot, add a splash of oil and brown the beef for 3–5 minutes.
Add the beef broth and use a wooden spoon to scrape up any browned bits from the bottom to prevent burning.
Stir in all remaining ingredients except the zucchini.
Close the lid, seal the valve, set to high pressure, and cook for 20 minutes. When finished, quick release the pressure.
Select sauté again, stir in the zucchini, and cook 5–10 minutes until the zucchini is tender.

overhead shot of uncooked beef kebab soup in a black slow cooker — before

overhead shot of cooked beef kebab soup in a black slow cooker — after

Why You Will Love This Recipe

Easy slow cooker meal – Minimal prep and hands-off cooking.
Kebab-inspired flavors – Savory, herby, and slightly tangy from the vinegar.
Loaded with vegetables – Bell peppers, onion, mushrooms, and zucchini make it balanced and hearty.
Comfort food twist – A cozy, soup-based take on grilled kebabs.
Great for meal prep – Reheats well and stores easily.
One-pot dinner – Protein, vegetables, and broth in a single dish.

FAQs & Tips

What cut of beef should you use?

Beef stew meat is convenient, but you can use trimmed sirloin, chuck roast, rump, round, or even brisket. Slow cooking or pressure cooking will tenderize tougher cuts.

Can you use other vegetables?

Yes. The recipe features bell peppers, red onion, mushrooms, and zucchini, but feel free to swap or add vegetables you prefer—eggplant, cherry tomatoes, or carrots would work well. Omit any ingredient you don’t like.

Can you make this gluten-free, Whole30, or paleo?

Yes. Replace soy sauce with coconut aminos to make the soup gluten-free and compliant with Whole30 or paleo guidelines.

How do you store leftovers?

Refrigerate leftovers in a sealed container for up to four days. Reheat gently on the stovetop or in the microwave.

What size slow cooker did you use?

The recipe fits well in a 3.5-quart slow cooker. To serve more people, double the ingredients and use a larger slow cooker; the cooking time remains the same.

Beef Soup Recipes

Beef Noodle
Tex-Mex Beef Soup
Corned Beef & Cabbage Soup
Pot Roast Soup