Description
Hearty Crockpot Vegetable Beef Soup is a classic slow cooker recipe that combines tender beef stew meat with a medley of fresh vegetables in a rich, flavorful broth. Perfect for cozy dinners, this easy-to-make soup simmers low and slow to bring out deep, comforting flavors ideal for meal prep or family meals.
Ingredients
Scale
Beef and Broth
- 1 ½ lbs beef stew meat, cut into bite-sized pieces
- 4 cups beef broth (low sodium preferred)
- 1 cup water
Vegetables
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 1 cup green beans, fresh or frozen
- 1 cup corn kernels, fresh, canned, or frozen
- 1 can (14.5 oz) diced tomatoes (with juice)
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 tbsp Worcestershire sauce (optional, but recommended for depth)
Instructions
- Prepare Ingredients: Dice all vegetables and cut the beef into small chunks. Use stew meat or chuck roast for the best flavor and tenderness to ensure a rich texture in your soup.
- Add to Slow Cooker: Place the beef, potatoes, carrots, celery, green beans, corn, diced tomatoes with juice, seasonings including garlic powder, onion powder, Italian seasoning, Worcestershire sauce, beef broth, and water into the slow cooker.
- Cook the Soup: Cover and set the slow cooker to cook on low for 8-9 hours or on high for 5-6 hours, until the beef is fork-tender and the vegetables are soft, allowing flavors to meld beautifully.
- Final Adjustments and Serve: Taste the soup and adjust the seasonings as needed. For a thicker broth, mash some of the potatoes with a spoon and stir them into the soup. Serve the hearty soup hot alongside crusty bread or butter swim biscuits for a complete meal.
Notes
- Using low sodium beef broth helps control the salt content, making it healthier.
- Feel free to add other vegetables like peas or parsnips for variation.
- Worcestershire sauce adds depth but can be omitted or substituted with soy sauce for dietary preferences.
- If you prefer a quicker cooking time, use the high setting but check for tenderness before the full time.
- This soup freezes well—store in airtight containers for up to 3 months.
