Crock Pot Beef Vegetable Soup
Warm, hearty, and brimming with goodness, this Crock Pot Beef Vegetable Soup is the ultimate comfort food for chilly days or cozy evenings. Tender beef stew meat, seared for extra depth of flavor, is slow-cooked alongside a medley of fresh vegetables like carrots, celery, and potatoes, plus the rich addition of canned diced tomatoes. A savory blend of beef broth, aromatic garlic, dried thyme, and a bay leaf infuses every spoonful with irresistible flavor, while frozen green beans and corn lend a pop of color and sweetness. With just 20 minutes of prep and the magic of a slow cooker, this one-pot wonder is an easy, nutrient-packed meal perfect for busy families. Serve it hot with crusty bread, and watch it become a go-to classic in your recipe repertoire.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 2 large russet potatoes, diced
- 3 cloves garlic cloves, minced
- 15 ounces canned diced tomatoes, undrained
- 4 cups beef broth
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the beef stew meat to the skillet and sear on all sides until browned, about 3-4 minutes per side. This step adds extra flavor to the soup but can be skipped if time is limited.
Transfer the browned beef to the crock pot.
Add the diced onion, sliced carrots, sliced celery, diced potatoes, and minced garlic to the crock pot.
Pour in the canned diced tomatoes (with their juices) and the beef broth.
Add the bay leaf, dried thyme, salt, and black pepper to the pot. Stir to combine.
Cover the crock pot with the lid and set it to cook on low for 8 hours or high for 4 hours.
About 30 minutes before the cooking time is up, add the frozen green beans and frozen corn to the crock pot. Stir well and continue cooking until the vegetables are tender.
Remove the bay leaf before serving.
Ladle the beef vegetable soup into bowls and serve hot. Enjoy!
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 8756 mg | 381% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 40.1 g | ||
| Protein | 213.8 g | 428% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 7376 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
