Rich and Hearty Crock Pot Vegetable Beef Soup
Cozy up with a bowl of Rich and Hearty Crock Pot Vegetable Beef Soup, an ultimate comfort food that's as nourishing as it is delicious. Featuring tender chunks of seared beef stew meat, a medley of vibrant vegetables like carrots, celery, potatoes, and green beans, and a robust tomato-based broth infused with fragrant herbs, this slow-cooked dish is perfect for chilly evenings or meal-prepped lunches. With just 20 minutes of hands-on prep, your crock pot takes over, slowly melding rich flavors over eight hours until every bite is irresistibly savory. Serve it steaming hot with crusty bread for a wholesome, satisfying meal that's full of hearty goodness and homemade charm. Perfect for family dinners or feeding a crowd, this recipe is a comforting classic you'll return to again and again.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, diced
- 3 medium russet potatoes, peeled and cubed
- 1 cup frozen green beans
- 1 cup frozen corn kernels
- 6 cups beef broth
- 1 15-ounce can diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large skillet over medium-high heat, warm the olive oil.
Season the beef stew meat with salt and pepper, then sear it in the hot skillet until browned on all sides. This step develops flavor but doesn’t need to cook the meat through.
Transfer the browned beef to the crock pot.
In the same skillet, add the diced onion and cook for 2-3 minutes, until softened. Add the minced garlic and cook for another minute. Transfer the onion and garlic to the crock pot.
Add the carrots, celery, potatoes, green beans, and corn to the crock pot.
Pour in the beef broth, diced tomatoes (including their juice), tomato paste, and Worcestershire sauce.
Stir in the thyme, oregano, basil, salt, and black pepper.
Cover the crock pot and cook on low heat for 8 hours (or on high heat for 4-5 hours), until the beef is tender and the vegetables are cooked through.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot with warm crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1401 mg | 61% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.4 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1419 mg | 30% | |
*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.
