Crockpot Vegetable Beef Soup Recipe

Introduction

This Crockpot Vegetable Beef Soup is a hearty and comforting meal perfect for any day. Packed with tender beef and a variety of fresh vegetables, it simmers low and slow for rich, deep flavors. It’s an easy, hands-off recipe that fills your kitchen with a delicious aroma.

Ingredients

• 1 lb stew beef (cut into bite-sized pieces)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper (freshly ground)
• 1 cup carrots (diced)
• 1 cup celery (chopped)
• 1 cup potatoes (diced)
• 1 can diced tomatoes (15 oz, with juice)
• 1 cup green beans (cut into pieces)
• 1 cup corn kernels
• 1 cup peas
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 4 cups beef broth
• 1 can tomato sauce (15 oz)
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 1/2 tsp thyme
• 1 bay leaf
• 1 tsp Worcestershire sauce

Instructions

1. Step 1: In a skillet, heat olive oil over medium-high heat. Season the beef with salt and black pepper, then brown on all sides for 2-3 minutes per side.
2. Step 2: Transfer the browned beef to the crockpot.
3. Step 3: Add all the chopped vegetables, including carrots, celery, potatoes, onion, garlic, green beans, corn, and peas, into the crockpot.
4. Step 4: Pour in the beef broth, tomato sauce, diced tomatoes, Italian seasoning, paprika, thyme, bay leaf, and Worcestershire sauce.
5. Step 5: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, stirring occasionally.
6. Step 6: Remove the bay leaf and serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.

Tips & Variations

• For extra tenderness, cut stew beef into uniform pieces and brown well before slow cooking.
• Swap green beans, corn, or peas for your favorite seasonal vegetables to keep it fresh and vibrant.
• Add a splash of red wine along with the Worcestershire sauce for deeper flavor.
• Use low-sodium beef broth to control the saltiness if preferred.
• Serve with crusty bread or over cooked rice for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave until hot, stirring occasionally. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, chuck roast or other stew cuts work well because they become tender during slow cooking. Avoid very lean cuts that may dry out.

Can I make this soup in an Instant Pot instead of a crockpot?

Absolutely! Use the sauté function to brown the beef, then add ingredients and cook on high pressure for about 35 minutes, followed by a natural release.

Crockpot Vegetable Beef Soup Recipe

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★★★★★

4.9 from 71 reviews

• Author: Ethan
• Total Time: 7 hours 20 minutes to 8 hours 20 minutes (LOW) or 4 hours 20 minutes to 5 hours 20 minutes (HIGH)
• Yield: 6 servings 1x

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Description

Hearty and flavorful Crockpot Vegetable Beef Soup combines tender stew beef with a medley of fresh vegetables and rich tomato broth, slowly cooked to perfection for a comforting and nutritious meal.

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Ingredients

Scale 1x2x3x

Beef

• 1 lb stew beef (cut into bite-sized pieces)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper (freshly ground)

Vegetables

• 1 cup carrots (diced)
• 1 cup celery (chopped)
• 1 cup potatoes (diced)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 cup green beans (cut into pieces)
• 1 cup corn kernels
• 1 cup peas

Liquids and Seasonings

• 1 can diced tomatoes (15 oz, with juice)
• 1 can tomato sauce (15 oz)
• 4 cups beef broth
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 1/2 tsp thyme
• 1 bay leaf
• 1 tsp Worcestershire sauce

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Instructions

1. Brown the Beef: In a skillet, heat olive oil over medium-high heat. Season the stew beef pieces with salt and freshly ground black pepper. Brown the beef on all sides for 2-3 minutes per side to develop flavor and seal in juices.
2. Transfer to Crockpot: Move the browned beef pieces into the crockpot, ensuring you scrape any browned bits from the skillet to retain flavor.
3. Add Vegetables: Add all chopped vegetables including carrots, celery, potatoes, onion, garlic, green beans, corn, and peas into the crockpot, distributing them evenly around the beef.
4. Pour in Liquids and Seasonings: Pour the beef broth, tomato sauce, and diced tomatoes (with juice) over the ingredients. Sprinkle in Italian seasoning, paprika, thyme, add the bay leaf, and drizzle Worcestershire sauce on top.
5. Cook the Soup: Cover the crockpot and cook on LOW heat for 7-8 hours or on HIGH heat for 4-5 hours. Stir occasionally if possible to ensure even cooking and flavor distribution.
6. Finish and Serve: Remove the bay leaf from the soup before serving. Serve hot, optionally garnished with fresh parsley and grated Parmesan cheese for added flavor and presentation.

Notes

• Browning the beef before slow cooking enhances the soup’s flavor significantly.
• Use fresh or frozen vegetables to maintain the best texture after cooking.
• Adjust seasoning to taste before serving, adding salt or pepper as needed.
• Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
• This soup can be made in advance and reheated gently on the stovetop for best flavor.

• Prep Time: 20 minutes
• Cook Time: 7-8 hours (LOW) or 4-5 hours (HIGH)
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: beef soup, slow cooker soup, crockpot vegetable beef soup, hearty soup, beef stew, comfort food