vegetable beef soup crockpot recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best vegetable beef soup crockpot recipe

I’m so excited to share with you my favorite vegetable beef soup crockpot recipe. This hearty and comforting dish has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a quick and easy meal after a long day or a delicious option for a family gathering, this recipe is sure to please.

The best part? It’s incredibly easy to make and can be customized to suit your tastes. I like to add a variety of vegetables such as carrots, potatoes, and green beans to give it some color and texture.

My kids love helping me prepare the ingredients, and it’s a great way to get them involved in the kitchen. We often serve this soup with some crusty bread or over egg noodles for a satisfying meal. The flavors are rich and savory, with the beef broth bringing everything together.

It’s a true comfort food that never fails to hit the spot. One of the things I love about this recipe is how easily it can be adapted to suit different tastes and dietary needs. Want to add some heat?

Throw in some diced jalapenos or red pepper flakes. Prefer it vegetarian? Simply omit the beef and add more veggies instead.

The possibilities are endless! As for me, I’m happy with the classic combination of beef, vegetables, and broth. It’s a tried-and-true favorite that never goes out of style.

Vegetable Beef Soup Crockpot

4.8 from 1285 votes

This hearty vegetable beef soup simmers low and slow in a crockpot, developing deep, rich flavors. Tender beef, a medley of vegetables, and a savory broth create a satisfying meal perfect for cool days.

Prep Time20 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
3 carrots, peeled and sliced
3 celery stalks, sliced
2 potatoes, peeled and diced
1 cup frozen corn
1 cup frozen green beans
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
2 tablespoons tomato paste

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat until shimmering.
2Add beef cubes in a single batch and sear for 3 to 4 minutes per side until browned all over.
3Transfer the browned beef to the crockpot.
4Reduce heat to medium and add diced onion to the skillet.
5Cook for 3 to 4 minutes until softened, then stir in minced garlic and cook for 1 minute until fragrant.
6Scrape the onion and garlic into the crockpot with the beef.
7Pour beef broth into the skillet and bring to a simmer, scraping up any browned bits from the bottom.
8Pour this liquid into the crockpot along with the diced tomatoes, carrots, celery, potatoes, corn, green beans, bay leaves, thyme, rosemary, tomato paste, salt, and pepper.
9Stir all ingredients together in the crockpot until well combined.
10Cover and cook on low heat for 8 hours or on high heat for 4 to 5 hours, until the beef is fork-tender and vegetables are soft.
11Remove the bay leaves from the soup and discard.
12Taste the broth and adjust seasoning with additional salt and pepper if needed.
13Ladle the soup into bowls and serve hot.

🔧Equipment

Large skillet
Crockpot (6-quart or larger)
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a thicker soup, mash some of the potatoes against the side of the crockpot before serving. You can also add a cup of frozen peas during the last 30 minutes of cooking.

Watch Video Of How Vegetable Beef Soup Crockpot Works

This vegetable beef soup crockpot recipe is always a good idea for any occasion, whether it’s a weeknight dinner or a special family gathering. The best part?

It’s incredibly easy to make and can be customized to suit your tastes. For storage ideas, simply let the soup cool completely before transferring it to an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

When reheating, you can either microwave individual portions or heat up the entire batch on the stovetop over low heat until warmed through.

❓ Frequently Asked Questions About Vegetable Beef Soup Crockpot

1.

Q: What type of beef is best for this recipe?
A: For this recipe, I recommend using beef stew meat or chuck roast as it’s tender and flavorful when slow-cooked.

2.

Q: Can I use frozen vegetables instead of fresh?
A: Yes, you can use frozen vegetables such as peas, carrots, or corn if you prefer. Just make sure to thaw them first before adding them to the pot.

3.

Q: How do I store leftovers?
A: Store any leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

4.

Q: Can I make this recipe in an Instant Pot instead of a crockpot?
A: Yes, you can make this recipe in an Instant Pot by cooking the soup on high pressure for 10-15 minutes followed by a 10-minute natural release.

5.

Q: What if I don’t have beef broth?
A: You can substitute beef broth with chicken or vegetable broth if needed. However, keep in mind that the flavor might be slightly different.

Similar Posts