Italian Countryside Beef Soup for the Crock Pot
Transport your taste buds to the rustic charm of the Italian countryside with this hearty Italian Countryside Beef Soup for the Crock Pot. Overflowing with tender beef stew meat, earthy vegetables like carrots, celery, potato, and zucchini, and infused with the robust flavors of red wine, garlic, and classic Italian herbs, this slow-cooked masterpiece is a true comfort food delight. The long, slow simmer melds the rich broth with vibrant diced tomatoes, creating a depth of flavor that tastes like it’s been cooking all day—because it has! Perfect for cozy family dinners or make-ahead meals, this easy Crock Pot recipe is a low-maintenance way to enjoy gourmet-inspired cuisine at home. Serve it piping hot, garnished with fresh parsley, and pair it with a crusty loaf of bread to soak up every last drop. Keywords: Crock Pot beef soup, Italian-style soup, slow cooker comfort food, rustic Italian recipes.
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced
- 2 large celery stalks, sliced
- 1 large russet potato, peeled and diced
- 1 medium zucchini, diced
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 4 cups beef broth
- 1 cup dry red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large skillet over medium-high heat and add the olive oil.
Lightly season the beef stew meat with salt and pepper. Add the beef to the skillet and sear on all sides until browned, about 4-5 minutes. Remove from heat and set aside.
In a large Crock Pot, add the diced yellow onion, carrots, celery, potato, zucchini, and minced garlic.
Add the seared beef to the Crock Pot, along with the canned diced tomatoes (including their juice).
Pour in the beef broth and red wine. Stir gently to combine.
Sprinkle the dried oregano, basil, thyme, salt, and pepper over the mixture, and add the bay leaf on top.
Cover the Crock Pot with the lid and set it to cook on LOW for 8 hours (or HIGH for 4 hours).
Once cooking time is complete, remove the bay leaf and discard.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish each serving with freshly chopped parsley before serving.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.7 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1037 mg | 22% | |
*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.
