Crock Pot Chunky Beef Vegetable Soup
Slow-simmered comfort food meets wholesome, hearty nutrition in this Crock Pot Chunky Beef Vegetable Soup. Packed with tender, melt-in-your-mouth beef chunks, farm-fresh vegetables, and a rich, savory broth, this soup is a true one-pot wonder. Key ingredients like golden potatoes, sweet carrots, and crisp green beans come together with aromatic herbs and a touch of tomato paste for a flavor-forward experience that’s both satisfying and nourishing. The slow cooker does all the heavy lifting, transforming simple, everyday ingredients into a deeply flavorful meal with minimal effort. Perfect for cozy weeknight dinners or make-ahead meal prep, this crowd-pleaser is sure to warm both body and soul. Don't forget the finishing touch of fresh parsley for a pop of color and freshness!
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Recipe Information
Ingredients
- 2 pounds beef stew meat, cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 3 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 15 ounces diced tomatoes, undrained
- 6 cups beef broth
- 2 tablespoons tomato paste
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the beef chunks with salt and pepper and sear them in the skillet until browned on all sides. This step helps to lock in the flavor. Work in batches if necessary. Transfer the browned beef to the crock pot.
In the same skillet, add the diced onion and garlic. Sauté for 2-3 minutes until fragrant. Transfer them to the crock pot.
Add the carrots, celery, potatoes, green beans, diced tomatoes (with their juice), tomato paste, beef broth, thyme, oregano, and the bay leaf to the crock pot.
Stir the mixture gently to combine, ensuring the beef and vegetables are evenly distributed.
Cover the crock pot with its lid and cook on low heat for 8 hours or on high heat for 4-5 hours, until the beef is fork-tender and the vegetables are fully cooked.
During the last 30 minutes of cooking, add the frozen peas to the crock pot and stir to incorporate.
Taste the soup and adjust seasoning with additional salt or pepper as needed.
Discard the bay leaf before serving.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
3531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.9 g | 277% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6707 mg | 292% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 48.2 g | ||
| Protein | 218.8 g | 438% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 8880 mg | 189% | |
*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.
