Slow Cooker Vegetable Beef Soup
Cozy up with a hearty bowl of Slow Cooker Vegetable Beef Soup, a comforting, nutrient-packed meal that's perfect for busy weeknights or lazy weekends. Featuring tender, melt-in-your-mouth beef stew meat, vibrant vegetables like carrots, celery, and potatoes, and a savory broth infused with garlic, thyme, and bay leaves, this recipe delivers robust flavors with minimal effort. The slow cooker does all the heavy lifting, transforming simple ingredients into a rich, satisfying soup simmered to perfection over hours. With a final touch of sweet corn and green beans, this wholesome dish is a complete meal in one pot. Ready in 8 hours with just 25 minutes of prep time, it’s ideal for meal prepping or feeding a crowd. Garnish with fresh parsley and serve steaming hot for a bowl of comfort that tastes like home. Keywords: slow cooker vegetable beef soup recipe, hearty soups, easy beef soup, crockpot dinner ideas.
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Recipe Information
Ingredients
- 1.5 pounds Beef stew meat
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 3 medium Carrots, peeled and sliced
- 3 Celery stalks, sliced
- 2 large Russet potatoes, peeled and diced
- 1 15-ounce can Canned diced tomatoes (with juices)
- 6 cups Beef broth
- 2 Bay leaves
- 1 teaspoons Dried thyme
- 1.5 cups Frozen green beans
- 1 cup Frozen corn kernels
- 2 tablespoons Chopped parsley (for garnish, optional)
Instructions
Season the beef stew meat with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Transfer the browned beef to the slow cooker.
In the same skillet, sauté the diced onion for 3-4 minutes until translucent, then add the minced garlic and cook for an additional 30 seconds. Transfer the onion and garlic mixture to the slow cooker.
Add the carrots, celery, potatoes, and canned diced tomatoes (with their juices) to the slow cooker.
Pour the beef broth over the ingredients in the slow cooker.
Add the bay leaves and dried thyme to the slow cooker. Gently stir to combine all ingredients.
Cover the slow cooker with a lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is tender and the vegetables are cooked through.
About 30 minutes before serving, stir in the frozen green beans and frozen corn. Allow the soup to continue cooking until the frozen vegetables are fully heated.
Remove and discard the bay leaves before serving.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1507 mg | 66% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.9 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1382 mg | 29% | |
*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.
