Description
This Crockpot Vegetable Beef Soup is a hearty and comforting meal that is perfect for a cozy dinner. Packed with tender beef, a variety of vegetables, and flavorful herbs, this slow cooker soup is easy to make and incredibly satisfying.
Ingredients
Scale
Beef Stew:
- 1 ½ lbs beef stew meat, cut into bite-sized pieces
Broth and Vegetables:
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes with juice
- 3 medium carrots, sliced
- 3 medium potatoes, peeled and diced
- 2 celery stalks, chopped
- 1 small onion, chopped
- 1 cup green beans (fresh or frozen)
- 1 cup corn (fresh, canned, or frozen)
- 1 cup peas (frozen)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Step 1: Add the beef stew meat, beef broth, diced tomatoes, carrots, potatoes, celery, onion, garlic, thyme, basil, bay leaf, salt, and pepper to a 6-quart slow cooker. Stir to combine.
- Step 2: Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is tender and the vegetables are fully cooked.
- Step 3: About 30 minutes before serving, stir in the green beans, corn, and peas. Cover and continue cooking until the added vegetables are tender. Remove the bay leaf before serving.
- Step 4: Serve hot with crusty bread or crackers.
Notes
- You can brown the beef in a skillet before adding it to the crockpot for extra flavor, but it’s optional.
- This soup freezes well and is perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
