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.
Ingredients
Scale
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
Instructions
- Heat the skillet: Preheat a large skillet over high heat and add the olive oil to prepare for searing the beef.
- 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.
- 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.
- 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.
- 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.
- 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.
- Adjust seasoning: Taste the soup and add additional salt and pepper if desired for seasoning balance.
- 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
