Crockpot Vegetable Beef Soup Recipe

Introduction

This Crockpot Vegetable Beef Soup is a hearty and comforting meal perfect for chilly days. Packed with tender beef, fresh vegetables, and rich tomato flavors, it’s easy to prepare and warms you from the inside out.

Ingredients

• 1 tablespoon olive oil
• 1 ½ pounds beef stew meat
• 2 teaspoons salt
• 1 teaspoon cracked pepper
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, diced
• 2 large Russet potatoes, peeled and diced
• 2 ribs celery, diced
• 14 ounces canned diced tomatoes
• 8 ounces tomato sauce
• 2 tablespoons tomato paste
• 12 ounces frozen green beans
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 teaspoons beef bouillon granules
• 1 ½ teaspoons Italian seasoning
• 1 cup frozen peas
• ¼ cup fresh chopped parsley

Instructions

1. Step 1: Heat a large skillet over high heat and add the olive oil.
2. Step 2: Season the beef stew meat with salt and cracked pepper. Brown the beef in batches until all sides are seared, then transfer it to the crockpot.
3. Step 3: Add diced onions to the skillet and cook for about 5 minutes until translucent. Add minced garlic and cook for an additional 30 seconds. Transfer both to the crockpot.
4. Step 4: Add carrots, potatoes, celery, canned diced tomatoes, tomato sauce, tomato paste, frozen green beans, beef broth, Worcestershire sauce, beef bouillon granules, and Italian seasoning to the crockpot. Stir to combine all ingredients.
5. Step 5: Cover the crockpot and cook on high for 4 hours or on low for 8 hours.
6. Step 6: Remove the lid and stir in frozen peas and chopped parsley. The heat of the soup will quickly warm the peas.
7. Step 7: Taste the soup and add more salt or pepper if needed.
8. Step 8: Serve the soup hot and enjoy.

Tips & Variations

• For a thicker soup, mash some of the potatoes against the side of the crockpot before serving.
• Substitute ground beef if you prefer a faster cooking time, browning it in the same way before adding to the crockpot.
• Add a splash of red wine during the searing step for deeper flavor complexity.
• Use fresh green beans in season instead of frozen for a more vibrant texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat until heated through, stirring occasionally. This soup also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a crockpot?

Yes, you can prepare this soup in a large pot on the stove. Brown the beef and sauté the vegetables, then combine all ingredients in the pot and simmer on low for about 1.5 to 2 hours until the meat is tender and flavors meld.

Is this soup suitable for freezing?

Absolutely. This soup freezes very well. Cool it completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating gently on the stove.

Crockpot Vegetable Beef Soup Recipe

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★★★★★

4.7 from 110 reviews

• Author: Mariam
• Total Time: 4 hours 20 minutes (high) or 8 hours 20 minutes (low)
• Yield: 6 servings 1x

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Description

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

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Ingredients

Scale 1x2x3x

Meat and Oil

• 1 tablespoon olive oil
• 1 ½ pounds beef stew meat

Seasonings

• 2 teaspoons salt
• 1 teaspoon cracked pepper
• 2 teaspoons beef bouillon granules
• 1 ½ teaspoons Italian seasoning
• 2 tablespoons Worcestershire sauce

Vegetables

• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, diced
• 2 large Russet potatoes, peeled and diced
• 2 ribs celery, diced
• 12 ounces frozen green beans
• 1 cup frozen peas
• ¼ cup fresh chopped parsley

Tomato Base

• 14 ounces canned diced tomatoes
• 8 ounces tomato sauce
• 2 tablespoons tomato paste

Liquid

• 2 cups beef broth

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Instructions

1. Heat the skillet: Preheat a large skillet over high heat and add the olive oil to prepare for searing the beef.
2. Sear the beef: Season the beef stew meat with salt and cracked pepper, then brown the meat in batches in the hot skillet until all sides are browned. Transfer the browned beef to the crockpot.
3. Sauté onions and garlic: In the same skillet, cook the diced onions for about 5 minutes until translucent. Add minced garlic and cook for an additional 30 seconds. Transfer both to the crockpot.
4. Add remaining ingredients: Add carrots, potatoes, celery, canned diced tomatoes, tomato sauce, tomato paste, frozen green beans, beef broth, Worcestershire sauce, beef bouillon granules, and Italian seasoning to the crockpot. Stir well to combine all ingredients.
5. Slow cook the soup: Cover the crockpot and cook on high for 4 hours or on low for 8 hours to allow flavors to meld and beef to become tender.
6. Finish with peas and parsley: Remove the lid and stir in frozen peas and fresh chopped parsley, allowing peas to warm through in the hot soup.
7. Adjust seasoning: Taste the soup and add additional salt and pepper if desired for seasoning balance.
8. Serve: Ladle the soup into bowls and serve hot for a comforting meal.

Notes

• For thicker soup, reduce the amount of beef broth slightly or cook uncovered for the last 30 minutes to concentrate the flavors.
• Feel free to substitute fresh green beans if available, adding them in during the last hour of cooking.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
• For a spicier version, add a pinch of red pepper flakes when sautéing the onions and garlic.

• Prep Time: 20 minutes
• Cook Time: 4 hours (high) or 8 hours (low)
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: crockpot beef soup, slow cooker vegetable beef soup, hearty beef soup, easy crockpot recipe, beef stew soup