Description
A hearty and wholesome Crockpot Vegetable Beef Soup packed with tender beef, vibrant vegetables, and rich tomato flavors. Perfect for cozy meals, this slow-cooked soup combines nutritious ingredients simmered to perfection in a crockpot for a comforting and delicious dish.
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 with salt and freshly ground black pepper. Brown the beef pieces on all sides for about 2-3 minutes per side to develop flavor.
- Transfer to crockpot: Place the browned beef pieces into the crockpot, creating the base for the soup.
- Add vegetables: Add all chopped vegetables including carrots, celery, potatoes, onion, garlic, green beans, corn, and peas into the crockpot on top of the beef.
- Pour in liquids and seasonings: Add beef broth, tomato sauce, diced tomatoes (with their juice), Italian seasoning, paprika, thyme, bay leaf, and Worcestershire sauce into the crockpot, ensuring all ingredients are well combined.
- Cook slowly: Cover the crockpot and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Stir occasionally if possible to blend flavors thoroughly and ensure even cooking.
- Final touches and serve: Remove the bay leaf before serving. Serve the soup hot, optionally garnished with fresh parsley and grated Parmesan cheese for extra flavor.
Notes
- For a thicker soup, you can use an immersion blender to blend part of the soup towards the end of cooking.
- Adjust salt and pepper to taste after cooking, as broth and canned tomatoes add some sodium.
- You can substitute beef broth with vegetable broth for a lighter soup.
- If you prefer more spice, add a pinch of crushed red pepper flakes with the seasonings.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: Crockpot Vegetable Beef Soup, Slow Cooker Soup, Hearty Beef Soup, Vegetable Beef Soup, Comfort Food, Easy Crockpot Recipe
