Slow Cooker Beef Vegetable Soup
Warm up your home with the comforting aroma of Slow Cooker Beef Vegetable Soup, a hearty and wholesome recipe that's as easy as it is satisfying. Tender chunks of seared beef stew meat, a medley of vibrant vegetables like carrots, celery, green beans, and potatoes, and a rich tomato-beef broth come together in a slow cooker to create the ultimate cozy meal. With just 20 minutes of prep time, this set-it-and-forget-it recipe allows the flavors to meld beautifully over low heat, delivering melt-in-your-mouth beef and perfectly cooked vegetables in every spoonful. Infused with garlic, herbs like thyme and oregano, and a touch of Worcestershire sauce, this soup is a true comfort food classic. Perfect for busy weeknights or meal prepping, serve it steaming hot with crusty bread and a sprinkle of fresh parsley for a soul-soothing dinner the whole family will love.
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Recipe Information
Ingredients
- 1 pound Beef stew meat
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 3 Carrots, peeled and sliced
- 2 Celery stalks, sliced
- 3 medium Russet potatoes, peeled and diced
- 1 cup Green beans, trimmed and cut into 1-inch pieces
- 14.5 ounces Canned diced tomatoes
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef stew meat and sear until browned on all sides, about 5 minutes. Transfer the browned beef into the slow cooker.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Transfer the onion and garlic mixture to the slow cooker.
Add the carrots, celery, diced potatoes, and green beans to the slow cooker.
Pour in the canned diced tomatoes (with juice) and beef broth. Stir in the tomato paste, Worcestershire sauce, dried thyme, dried oregano, salt, black pepper, and bay leaf.
Stir the ingredients together to combine evenly.
Cover the slow cooker with the lid and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are fully cooked.
Before serving, remove the bay leaf. Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 8.1 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1265 mg | 27% | |
*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.
