Let the Crock-Pot do the heavy lifting while making a hearty soup that offers the perfect blend of meat and vegetables.
Even for a group of picky eaters, few things are as universally loved as a good bowl of soup. For me, the best soups always have a wide array of ingredients, typically blending meat with vegetables. This recipe for vegetable beef soup checks all of those boxes. Rather than having to stand over a pot of soup for hours, if you have time to chop a few veggies, the Crock-Pot does most of the heavy lifting. It’s also easy to freeze and save for another day, making it an ideal soup if you have a lot of mouths to feed.
Of course, whether you’re feeding two or 10 people, everyone should be satisfied with the taste of vegetable beef soup. The chunks of beef are tender and flavorful after hours in the Crock-Pot. The potatoes add a delightful, comforting texture while half a dozen vegetables and a handful of seasonings all add something to the pot. Ultimately, with so many different ingredients melding together, every spoonful of this soup is bursting with flavor.
Is Crock-Pot Vegetable Beef Soup Healthy?
Not only does this soup taste great, it’s also nutritious. The beef is a great source of protein while the vegetable bounty ensures a great assortment of vitamins and minerals. At the same time, this soup is reasonably low in fat and calories when you consider how hearty and filling it is. One potential drawback is the sodium level. This is why using low-sodium beef broth is important, especially if you’re watching your sodium intake.
A Little Vegetable Advice
As mentioned, the Crock-Pot does most of the work with this soup, although there are a few things to keep in mind when it comes to preparing the vegetables. For starters, fresh vegetables always taste better than frozen or canned. It’s also a good idea to put the carrots and potatoes at the bottom of the Crock-Pot so they cook more thoroughly. Finally, to give the soup even more taste and nutrients, consider adding leafy greens like spinach or kale roughly 30 minutes before serving. If you add them too early, they’ll become mushy.
FAQs & Tips
Leftover soup can be stored in the fridge in an airtight container for 3-4 days or in the freezer for up to 3 months. Allow frozen soup to thaw for 6-8 hours in the fridge before reheating.
Other than beef stew meat, chuck roast will add the most flavor. However, most types of meat will become tender in this soup, so you can use less expensive meat if that’s all you have available.
Serving Suggestions
If you want to make this soup even more hearty, consider serving it either on top of Brown Rice Pilaf or with a side of rice. It can also work with a pasta dish on the side, especially something simple like Cauliflower Pasta or Spinach Pasta. Naturally, a side of bread or salad also goes well with this soup. If you don’t mind something a little rich, I recommend Sweet Potato Cornbread. Of course, if you prefer to make a side salad for this soup, I would go with a Winter Salad during the colder months but a Cucumber-Avocado Salad in the summertime.
Crock-Pot Vegetable Beef Soup
Ingredients
- 2 teaspoons vegetable oil
- 1 pound beef stew meat cubed
- 3 medium carrots diced
- 2 celery stalks diced
- 1 medium onion diced
- 4 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 4 1/2 cups low-sodium beef broth
- 3 large potatoes peeled and diced
- 1 can (14 ounces) diced tomatoes
- 3/4 cup chopped green beans fresh or frozen
- 3/4 cup tomato sauce
- 3/4 cup frozen corn
- 2 bay leaves
- Salt and pepper to taste
Instructions
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In a skillet over high heat, heat oil and brown the beef cubes on all sides. Transfer to the Crock-Pot. In the same skillet, sauté carrots, celery, and onion until softened.
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Add garlic, dried oregano, dried parsley, and dried thyme and cook for another minute or so.
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Add the sautéed vegetables, Worcestershire sauce, beef broth, potatoes, tomatoes, green beans, tomato sauce, corn, and bay leaves to the Crock-Pot. Season with salt and pepper.
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Cover and cook on low for 8 hours until beef and vegetables are tender. Adjust seasonings as needed, remove bay leaves, and serve.
Nutrition
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