Crockpot Vegetable Beef Soup

Crockpot Vegetable Beef Soup is a cozy, homestyle recipe filled with tender beef, potatoes, and fresh veggies in a flavorful broth. Perfect for a comforting weeknight meal.

Prep Time20

Cook Time7

Total Time7 20

Course: Soup

Cuisine: American

Keyword: beef soup, chuck roast, crock pot soup, slow cooker soup

Servings:

Author: Sandy Clifton

Equipment

Ingredients

2 Tablespoons Olive Oil
2 lbs Beef Stew Meat (or cubed chuck roast)
1 Onion, diced
2 Carrots, diced
2 ribs Celery, diced
1 lb Fresh Green Beans (cut in 1” pieces)
1 15-ounce can Corn Kernels (or 2 cups)
1 lb Potatoes, diced
1 15-ounce can Diced Tomatoes, with juice
4 cloves Garlic, minced
1 ½ teaspoons Salt
1 teaspoon Black Pepper
2 teaspoons Italian Seasoning
2 teaspoons Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Paprika
2 Bay Leaves
¼ cup Tomato Paste
1 Tablespoon Beef Bouillon
4 cups Beef Broth

To Finish

1 cup Frozen Peas (or fresh)

Instructions

Prep

Gather everything you'll need together. Then do all of the measuring and chopping. You can also do some prep as the meat browns.

Brown the Beef (see notes)

In a skillet, heat the olive oil, then add the beef cubes and brown them on both sides (no need to cook all the way). You may need to do this in two batches. Then add the meat to the crockpot.
Optional: Sauté the onion, celery, and carrots in the same skillet to soften them a bit. This speeds up overall cook time.

Add Veggies and Seasonings

To the crockpot, add the onion, carrots, celery, green beans, corn, potatoes, diced tomatoes, garlic, salt, pepper, Italian seasoning, garlic powder, onion powder, paprika, and bay leaves.

Add the Broth

Mix together the beef bouillon and the beef broth, then pour into the crockpot. Note: If your beef broth is a rich and robust one, you may not need the bouillon. Most commercial varieties are weak, and need the boost.

Slow Cook

Cook on Low for 6-8 hours, or until the meat, potatoes and other veggies are tender.

Serve

Taste and adjust salt, if needed.
Serve with some crusty bread.

Notes

Browning the Beef

This is optional. I do it because it adds extra flavor and depth to the soup, but you can skip it and the soup will still be delicious.

Storage and Freezing

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.

Nutrition

Calories: 320kcal