Zesty Beef and Vegetable Soup for the Crock Pot
Warm up your home with the comforting aromas of Zesty Beef and Vegetable Soup for the Crock Pot, a hearty and flavorful dish that's perfect for any season. This easy slow-cooker recipe features tender chunks of seared beef stew meat, a vibrant medley of carrots, celery, green beans, and potatoes, all simmered in a rich tomato-based broth infused with Worcestershire sauce, garlic, and Italian seasoning. With just 20 minutes of prep time, this hands-off soup is ideal for busy days—let your crock pot do the work while you enjoy bold, zesty flavors come dinnertime. Garnish with fresh parsley and serve with crusty bread for a wholesome, satisfying meal that's packed with both nutrition and comfort. Perfect for cozy weeknight dinners or make-ahead meal prep, this soup will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 pound Beef stew meat
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 medium Carrots, sliced into rounds
- 2 Celery stalks, chopped
- 1 large Russet potato, peeled and diced
- 1 cup Green beans, trimmed and cut into 1-inch pieces
- 1 15-ounce can Diced tomatoes, with juice
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 1 cup Water
- 1 tablespoon Worcestershire sauce
- 3 cloves Garlic, minced
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat. Add beef stew meat and sear for 2-3 minutes per side, until browned. Transfer seared beef to the crock pot.
In the same skillet, sauté the diced onion for 3-4 minutes until softened. Add garlic and cook for an additional 1 minute. Transfer the onion and garlic to the crock pot.
Add the carrots, celery, potato, and green beans to the crock pot.
Pour in the diced tomatoes (with their juice), beef broth, and water. Add the tomato paste and Worcestershire sauce, stirring to combine.
Season the soup with Italian seasoning, salt, and black pepper. Stir well to ensure the spices are evenly distributed.
Cover the crock pot with its lid and set to cook on low for 7 hours, or high for 4 hours.
After cooking time is complete, stir the soup and taste for seasoning, adjusting salt and pepper if needed.
Serve hot, garnished with fresh parsley. Pair with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 6829 mg | 297% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 40.3 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 6235 mg | 133% | |
*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.
