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.
Ingredients
Scale
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
Instructions
- 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.
- Transfer to Crockpot: Move the browned beef pieces into the crockpot, ensuring you scrape any browned bits from the skillet to retain flavor.
- 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.
- 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.
- 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.
- 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
