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Heartwarming Crockpot Vegetable Beef Soup Recipe

Heartwarming Crockpot Vegetable Beef Soup

A hearty slow-cooker soup made with beef stew meat, potatoes, vegetables, tomatoes, and savory seasonings. It makes about 6–8 servings and is ideal for a cozy family dinner.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Beef and Aromatics
  • 1 1/2 pounds Beef stew meat or chuck roast, cut into 1-inch cubes
  • 1 tablespoon Vegetable oil, for browning beef, optional
  • 1 medium Medium yellow onion, diced
  • 2-3 cloves Garlic, minced
Vegetables and Broth
  • 3 medium Medium carrots, peeled and sliced
  • 3 stalks Celery stalks, sliced
  • 3 medium Russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 14-15 ounce can Diced tomatoes, undrained
  • 6 cups Low-sodium beef broth or stock
  • 1 cup Fresh or frozen green beans, cut into bite-size pieces
  • 1 cup Frozen corn
  • 1 cup Frozen green peas or mixed vegetables
Seasonings
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dried Italian seasoning
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 leaf Bay leaf

Method
 

Step-by-Step
  1. Pat the beef dry and season it lightly with salt and pepper. For deeper flavor, brown the beef in vegetable oil in a skillet over medium-high heat, working in batches so the pieces sear instead of steam; browning is optional.
  2. Place the beef, onion, garlic, carrots, celery, potatoes, undrained diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, salt, pepper, and bay leaf in the slow cooker. Stir briefly, checking that the liquid nearly covers the meat and vegetables.
  3. Cover the slow cooker and cook for 8–10 hours on LOW or 4–5 hours on HIGH. The soup is ready when the beef is tender and the potatoes and carrots are soft.
  4. Add the green beans, corn, and peas or frozen mixed vegetables during the final 30–60 minutes if you want them to retain more color and texture. For softer vegetables and a more traditional soup texture, add them at the beginning with the other ingredients.
  5. Remove the bay leaf before serving. Taste the soup and adjust the salt, black pepper, and Worcestershire sauce as needed.

Notes

Cut the potatoes and carrots into 1-inch pieces so they hold their shape during the long cooking time. Store cooled leftovers in the refrigerator and reheat gently on the stovetop or in the microwave. Season conservatively at the beginning, especially if using regular-sodium broth, then adjust after cooking.