Vegetable Beef Soup Slow Cooker
Warm, hearty, and brimming with vibrant flavors, this Vegetable Beef Soup made in the slow cooker is the ultimate comfort food perfect for any season. Tender, seared beef stew meat combines with an array of colorful vegetables—like carrots, celery, potatoes, and a medley of frozen peas, green beans, and corn—all simmered in a rich tomato and beef broth infused with aromatic herbs like thyme, oregano, and basil. With minimal prep time and the ease of slow cooking, this recipe allows the flavors to meld beautifully over hours, resulting in a deeply satisfying and robustly flavored soup. Perfect for meal prepping or cozy family dinners, serve it hot with crusty bread or buttery crackers for a comforting, homemade experience. Keywords: vegetable beef soup, slow cooker, hearty soup recipe, family dinner, beef stew meat, comforting meals.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 1 large yellow onion
- 3 medium carrots
- 3 medium celery stalks
- 3 medium russet potatoes
- 3 large garlic cloves
- 28 ounces crushed tomatoes
- 6 cups beef broth
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Sear the beef stew meat in batches, cooking for 2-3 minutes per side until browned. Transfer the seared beef to the slow cooker.
Peel and dice the onion, carrots, and potatoes. Slice the celery. Mince the garlic cloves.
Add the diced onion, carrots, celery, and potatoes to the slow cooker with the browned beef.
Stir in the garlic, crushed tomatoes, beef broth, tomato paste, thyme, oregano, basil, salt, and black pepper.
Cover the slow cooker with the lid and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is tender and the vegetables are cooked through.
In the last 30 minutes of cooking, stir in the frozen green beans, corn, and peas.
Taste and adjust seasoning if needed. Add more salt or pepper to suit your taste.
Serve the vegetable beef soup hot with fresh bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1532 mg | 67% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.3 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1715 mg | 36% | |
*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.
