Vegetable Beef Soup Crockpot
Warm up your weeknight dinners with this hearty and flavorful Vegetable Beef Soup made in a crockpot! Packed with tender chunks of seared beef, a vibrant medley of fresh vegetables like carrots, celery, and potatoes, and a rich tomato-infused beef broth, this slow-cooked classic is as comforting as it is delicious. With just 20 minutes of prep time, your crockpot does all the hard work, slowly melding the savory aromatics of garlic, thyme, and bay leaves into a satisfying, wholesome meal. Perfect for busy days, this easy recipe serves six and pairs beautifully with crusty bread for soaking up every last drop. Ideal search terms: "crockpot vegetable beef soup," "slow cooker beef soup," and "easy beef soup recipe."
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Recipe Information
Ingredients
- 1.5 pounds Beef stew meat
- 3 medium-sized (peeled and sliced) Carrots
- 2 pieces (chopped) Celery stalks
- 2 large (peeled and diced) Russet potatoes
- 1 large (diced) Yellow onion
- 3 minced Garlic cloves
- 1 cup (trimmed and cut into 1-inch pieces) Green beans
- 14.5 ounces (1 can, undrained) Diced tomatoes
- 6 cups Beef broth
- 2 tablespoons Tomato paste
- 2 pieces Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen peas
Instructions
Prepare the vegetables by peeling, slicing, and dicing as needed. Set the vegetables aside.
In a large skillet over medium-high heat, sear the beef stew meat in a bit of oil until browned on all sides (about 5 minutes). This step adds extra flavor but can be skipped if time is limited.
Add the seared beef, carrots, celery, potatoes, onion, garlic, green beans, and canned diced tomatoes (with their juice) to the crockpot.
Pour in the beef broth and stir in the tomato paste until fully combined. Add the bay leaves, thyme, parsley, salt, and black pepper.
Give everything a good stir, put the lid on the crockpot, and set it to cook on LOW for 8 hours or HIGH for 4-5 hours, until the vegetables are tender and the beef is very tender.
30 minutes before serving, stir in the frozen peas so they can heat through.
Taste the soup, and adjust seasoning with additional salt and pepper if desired.
Remove the bay leaves before serving. Ladle the soup into bowls, and enjoy warm with crusty bread or crackers if desired.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1407 mg | 61% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 35.2 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3569 mg | 76% | |
*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.
