crock pot beef vegetable soup recipe

Written ByJenny Smyth Posted on
crock pot beef vegetable soup recipe
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The Best crock pot beef vegetable soup recipe

I’m so excited to share with you my favorite crock pot beef vegetable soup recipe! This hearty and comforting dish is a staple in our household, and I’m sure it will become one of your go-to recipes too.

The best part about this recipe is that it’s incredibly easy to make and requires minimal effort, making it perfect for a weeknight dinner or a special occasion. The combination of tender beef, flavorful vegetables, and aromatic spices will transport you to a cozy little cabin in the woods, where the only thing that matters is the love and care that goes into every spoonful.

As a busy mom, I can attest that this recipe has saved me from countless dinner emergencies and has earned me brownie points with my family. The secret to this soup’s success lies in the slow-cooked beef, which becomes so tender it just falls apart, and the rich broth that’s infused with the essence of all those lovely vegetables.

Whether you’re serving it with some crusty bread or over egg noodles, this soup is sure to become a family favorite. And don’t even get me started on the health benefits – with all those veggies packed into one delicious pot, you’ll be getting your daily dose of fiber, vitamins, and minerals without even realizing it!

So grab your crock pot and let’s get cooking!

Crock Pot Beef Vegetable Soup

Crock Pot Beef Vegetable Soup

4.8 from 1228 votes

This hearty beef vegetable soup simmers all day in a slow cooker, filling your home with a comforting aroma. Tender chunks of beef and a medley of vegetables create a satisfying one-pot meal.

Prep Time20 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1.5 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
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
2 large potatoes, peeled and diced
2 celery stalks, sliced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat until shimmering.
2Add the beef cubes in a single layer and sear for 3 to 4 minutes per side until deeply browned.
3Transfer the browned beef to the slow cooker.
4Reduce the skillet heat to medium and add the diced onion.
5Cook for 4 to 5 minutes, stirring occasionally, until the onion is translucent and softened.
6Add the minced garlic and cook for 1 minute more, until fragrant.
7Pour about 1/2 cup of beef broth into the skillet and scrape up any browned bits from the bottom with a wooden spoon.
8Pour this mixture into the slow cooker with the beef.
9Add the remaining beef broth, diced tomatoes, frozen mixed vegetables, diced potatoes, sliced celery, bay leaves, dried thyme, salt, pepper, and tomato paste to the slow cooker.
10Stir everything together until the tomato paste is well combined.
11Cover the slow cooker and cook on low heat for 8 hours, or on high heat for 4 to 5 hours.
12The soup is ready when the beef is fork-tender and the vegetables are soft but not mushy.
13Remove the bay leaves and discard them.
14Taste the soup and adjust seasoning with additional salt and pepper if needed.
15Ladle the soup into bowls and serve hot.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 25g

📝Notes

For a richer flavor, you can add a splash of Worcestershire sauce or a teaspoon of balsamic vinegar. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

This crock pot beef vegetable soup recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick and comforting meal after a long day. One of my favorite ways to enjoy leftovers is by storing them in individual portions in the fridge for up to 3 days or freezing them for later use.

When reheating, simply thaw overnight in the fridge or reheat straight from the freezer in your crock pot or oven. Serve hot with some crusty bread or over egg noodles – either way, this hearty soup will warm your belly and soothe your soul.

❓ Frequently Asked Questions About Crock Pot Beef Vegetable Soup

Q: What type of beef should I use for this recipe?

A: You can use either ground beef or thinly sliced beef for this recipe. Ground beef will give you a heartier soup, while sliced beef will result in more tender pieces. Either way, make sure to choose high-quality meat for the best flavor.

Q: Can I use frozen vegetables instead of fresh ones?

A: While frozen vegetables are convenient and save time, they may not retain their texture as well as fresh ones. If you do decide to use frozen veggies, thaw them first before adding them to the crock pot.

Q: How long does it take to cook this soup?

A: Since we’re using a crock pot, you can simply set it to low for 8-10 hours or high for 4-6 hours. Just be sure to check on it periodically to avoid overcooking.

Q: Can I make this recipe in advance?

A: Yes! This soup freezes beautifully, so feel free to prepare it ahead of time and store it in an airtight container in your freezer for up to 3 months.

Q: What if I don’t have any thyme? Can I substitute it with another herb?

A: Thyme adds a unique flavor profile that complements the other ingredients perfectly. However, if you don’t have thyme on hand or prefer not to use it, you can substitute it with an equal amount of dried oregano or basil.

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