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Crockpot Vegetable Beef Soup 1

Crockpot Vegetable Beef Soup

This hearty Crockpot Vegetable Beef Soup combines the convenience of modern slow cooking with authentic old-fashioned flavors. The slow simmering allows flavors to develop and meld in ways that simply can't be rushed, creating a rich, nostalgic taste that's perfect for family dinners.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 285 kcal

Equipment

  • Crockpot or Slow Cooker
  • Large Skillet
  • Cutting Board
  • Sharp Knife
  • Measuring Cups and Spoons

Ingredients
  

Meat and Aromatics

  • 1½ pounds beef stew meat cut into bite-sized pieces
  • 2 tablespoons olive oil for browning the meat
  • 1 large onion diced (about 1 cup)
  • 3 cloves garlic minced

Vegetables

  • 3 medium carrots sliced into rounds
  • 2 stalks celery diced
  • 2 medium potatoes peeled and cubed
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 cup frozen corn added in the last 30 minutes
  • 1 cup frozen peas added in the last 30 minutes

Liquids and Seasonings

  • 4 cups beef broth low sodium preferred
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste

Instructions
 

  • Season beef chunks generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
  • Working in batches, brown the meat on all sides – about 2-3 minutes per batch. Never overcrowd the pan.
  • In the same skillet with the beef drippings, add onions and sauté for 3-4 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant.
  • Transfer the browned beef and sautéed aromatics to your crockpot.
  • Add carrots, celery, potatoes, green beans, diced tomatoes, beef broth, tomato paste, bay leaf, thyme, oregano, and Worcestershire sauce to the crockpot.
  • Cover and cook on low for 7-8 hours or high for 4-5 hours.
  • During the last 30 minutes of cooking, stir in frozen corn and peas.
  • Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
  • For a thicker consistency, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup, then cook for an additional 15 minutes.

Notes

- This soup improves with time as flavors continue to develop. Store in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months.
- For meal prep, chop all vegetables 1-2 days in advance and store in sealed containers in the refrigerator.
- Add a splash of vinegar or lemon juice when reheating to brighten flavors.
- For a lower-calorie version, use extra-lean beef or substitute half the beef with mushrooms.
- For keto or low-carb diets, omit potatoes and corn, and increase the green vegetable content.

Nutrition

Calories: 285kcalCarbohydrates: 24gProtein: 23gFat: 11gSaturated Fat: 3.5gSodium: 620mgPotassium: 890mgFiber: 5gSugar: 7gVitamin A: 120IUVitamin C: 45mgIron: 25mg
Keyword Beef Soup, Crockpot Soup, Vegetable Beef Soup, Slow Cooker Recipe, Comfort Food
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