vegetable beef soup crock pot recipe

4.8 from 1364 votes

A hearty and comforting slow cooker soup with tender beef chunks and a medley of vegetables in a rich broth. This easy dump and go recipe is perfect for busy weeknights.

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Prep Time15 mins

Cook Time8 hours

Resting Time0 mins

Total Time8 hours 15 mins

Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1.5 pounds beef stew meat, cut into 1 inch cubes

1 tablespoon olive oil

1 large onion, chopped

3 cloves garlic, minced

4 cups beef broth

1 can (14.5 oz) diced tomatoes, undrained

3 large carrots, peeled and sliced

3 stalks celery, sliced

2 medium potatoes, peeled and cubed

1 cup frozen green beans

1 cup frozen corn

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and black pepper to taste

2 tablespoons tomato paste

1 cup water

👨‍🍳Directions

1Heat olive oil in a large skillet over medium high heat. Brown the beef cubes in batches until browned on all sides. Do not overcrowd the pan.

2Transfer the browned beef to the slow cooker. Add the chopped onion and minced garlic to the skillet and cook for 2 minutes until fragrant.

3Add the onion and garlic to the slow cooker along with the beef broth, diced tomatoes, carrots, celery, potatoes, frozen green beans, frozen corn, thyme, oregano, bay leaf, salt, pepper, and tomato paste. Stir to combine.

4Pour in 1 cup of water and stir again. Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is tender and the vegetables are cooked through.

5Remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve hot.

🔧Equipment

6 quart slow cooker

Large skillet

Cutting board

Chef’s knife

Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 32g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 30g

📝Notes

For a thicker soup, mash some of the potatoes against the side of the slow cooker before serving. You can substitute any frozen vegetables you have on hand.

Watch Video Of How Vegetable Beef Soup Crock Pot Recipe Works

This vegetable beef soup is always a good idea for a cozy family dinner or a simple meal to share with friends. It is filling, nutritious, and one of those recipes that just works every single time. I hope your family enjoys it as much as mine does.

❓ Frequently Asked Questions About Vegetable Beef Soup Crock Pot

1. Can I use a different cut of beef for this soup?

Yes, chuck roast or bottom round are great options. Just cut them into bite sized cubes before browning.

2. Do I have to brown the beef first?

Browning the beef adds a lot of flavor to the soup, but you can skip it if you are short on time. The soup will still be good, just a little less rich.

3. Can I add other vegetables?

Absolutely. Zucchini, bell peppers, or peas would work well. Add softer vegetables like peas in the last 30 minutes of cooking.

4. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup tastes even better the next day as the flavors meld.

5. Can I freeze this soup?

Yes, this soup freezes very well. Let it cool completely, then transfer to freezer safe containers. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.

vegetable beef soup crock pot recipe

The Best vegetable beef soup crock pot recipe