beef and vegetable soup slow cooker recipe
The Best beef and vegetable soup slow cooker recipe
This beef and vegetable soup is one of those meals I make all the time. It is so easy to throw everything into the slow cooker in the morning and come home to a house that smells amazing. My kids love it because it is hearty and filling, and I love that it is packed with vegetables and lean beef. It is a perfect recipe for busy weeknights or when the weather turns cold. The slow cooking makes the beef incredibly tender and lets all the flavors blend together. Plus, it is a great way to get everyone to eat their veggies without any complaints.
Slow Cooker Beef and Vegetable Soup
A hearty and comforting beef and vegetable soup made in the slow cooker. Tender chunks of beef simmer with carrots, celery, potatoes, and tomatoes in a savory broth.
🥘Ingredients
For the Soup
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Beef and Vegetable Soup Works
This slow cooker beef and vegetable soup is a staple in my kitchen because it is so simple and always a hit. It is the kind of meal that brings everyone to the table, and I love that I can make it ahead of time for busy days or family gatherings. It is hearty, healthy, and full of flavor, making it a recipe you will turn to again and again.
❓ Frequently Asked Questions About Slow Cooker Beef and Vegetable Soup
1. Can I use a different cut of beef?
Yes, you can use beef stew meat or chuck roast. Just make sure to cut it into even sized cubes so it cooks evenly. Tougher cuts of beef work well because the long slow cooking time makes them tender.
2. Can I add other vegetables?
Absolutely. This recipe is very flexible. You can add green beans, corn, zucchini, or bell peppers. Just add heartier vegetables like potatoes and carrots at the beginning and more delicate vegetables like peas or zucchini near the end of cooking.
3. How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will actually get better as it sits. You can also freeze this soup for up to 3 months. Thaw it in the refrigerator overnight before reheating.
4. Can I make this soup on the stovetop instead?
Yes, you can. After browning the beef and sauteing the onion and garlic, add all the ingredients except the peas and parsley to a large pot. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until the beef is tender. Add the peas in the last 15 minutes.
5. What can I serve with this soup?
This soup is a meal in itself, but it pairs wonderfully with crusty bread, a side salad, or some warm cornbread. My family loves it with a big slice of buttered sourdough bread.
