Crockpot Vegetable Beef Soup Recipe

This Crockpot Vegetable Beef Soup is a hearty, comforting meal packed with tender beef, fresh vegetables, and a rich broth. It’s the perfect slow-cooked dish for chilly days, offering deep flavors with minimal effort. Just toss everything in the crockpot, let it simmer, and enjoy a delicious homemade soup!

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Why You’ll Love This Recipe

• Easy to Make – Just dump and go!
• Healthy and Hearty – Packed with protein and fiber.
• Perfect for Meal Prep – Freezes well for later.
• Full of Flavor – Slow cooking enhances the taste.

Ingredients You’ll Need

• Beef Stew Meat (1 lb, cubed) – Tender and flavorful when slow-cooked.
• Olive Oil (2 tbsp) – For browning the beef.
• Carrots (3, sliced) – Adds natural sweetness.
• Celery (2 stalks, chopped) – Enhances the soup’s depth.
• Potatoes (2 medium, diced) – Makes the soup hearty.
• Onion (1 medium, chopped) – Adds rich flavor.
• Garlic (3 cloves, minced) – A must for depth.
• Diced Tomatoes (1 can, 14.5 oz, with juice) – The base for the broth.
• Beef Broth (4 cups) – Builds a rich, savory soup.
• Tomato Paste (2 tbsp) – Thickens and enriches the broth.
• Worcestershire Sauce (1 tbsp) – Adds umami flavor.
• Frozen Green Beans (1 cup) – A pop of color and nutrition.
• Frozen Corn (1 cup) – Adds sweetness.
• Frozen Peas (½ cup) – Small but packed with flavor.
• Italian Seasoning (1 tsp) – A perfect blend of herbs.
• Salt & Pepper (to taste) – Balances all the flavors.
• Bay Leaf (1) – Enhances the aroma (remove before serving).

Tools You’ll Need

• Slow Cooker (Crockpot)
• Large skillet (for browning beef)
• Cutting board & knife
• Wooden spoon

How to Make Crockpot Vegetable Beef Soup

Step 1: Brown the Beef
Heat olive oil in a skillet over medium-high heat. Season the beef with salt and pepper, then sear it for 2–3 minutes per side until browned. Transfer to the crockpot.

Step 2: Add the Vegetables
Add the carrots, celery, potatoes, onion, garlic, and diced tomatoes (with juice) to the crockpot.

Step 3: Pour in the Broth
Add the beef broth, tomato paste, Worcestershire sauce, Italian seasoning, and bay leaf. Stir to combine.

Step 4: Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender.

Step 5: Add the Frozen Vegetables
In the last 30 minutes, stir in the green beans, corn, and peas.

Step 6: Serve and Enjoy!
Remove the bay leaf. Taste and adjust seasoning if needed. Serve hot with crusty bread or crackers.

Serving Suggestions

• With Bread – Serve with warm rolls or cornbread.
• With a Salad – A simple green salad complements the soup.
• With Rice or Pasta – Add cooked rice or small pasta for a heartier meal.

Tips for the Best Vegetable Beef Soup

• Sear the Beef – Browning adds deep flavor.
• Use Fresh & Frozen Veggies – Fresh for texture, frozen for convenience.
• Don’t Skip Seasoning – Salt, pepper, and herbs bring out the best taste.
• Make It Thicker – Mash some of the potatoes or add cornstarch mixed with water.

Storing and Reheating

• Refrigerate – Store in an airtight container for up to 4 days.
• Freeze – Cool completely, then freeze for up to 3 months.
• Reheat – Warm in a pot over low heat or in the microwave.

Frequently Asked Questions

Can I use ground beef instead?
Yes! Brown ground beef, drain excess fat, and follow the same steps.

What other vegetables can I add?
Try zucchini, bell peppers, mushrooms, or cabbage.

Can I make this on the stovetop?
Yes! Simmer on low for 1.5–2 hours until the beef is tender.

Conclusion

This Crockpot Vegetable Beef Soup is the ultimate comfort food—easy, hearty, and packed with flavor. Whether you’re meal prepping or feeding a crowd, it’s a guaranteed hit. Try it today and enjoy a cozy, homemade meal!

Preparation Time: 15 minutes
Cooking Time: 7–8 hours (LOW) / 4–5 hours (HIGH)
Cuisine: American

Nutritional Information (Per Serving):
Calories: 320 | Protein: 25g | Carbohydrates: 28g | Fat: 10g | Fiber: 5g | Sodium: 700mg

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