Crockpot Vegetable Beef Soup
A hearty and nutritious slow-cooked vegetable beef soup packed with tender beef, fresh vegetables, and rich broth. A perfect comforting meal for any day!
Equipment
- Crockpot
- Skillet
- Wooden Spoon
- Cutting Board
Ingredients
Main Ingredients
- 1 lb stew beef cut into bite-sized pieces
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
- 1 cup carrots diced
- 1 cup celery chopped
- 1 cup potatoes diced
- 1 can diced tomatoes 15 oz, with juice
- 1 cup green beans cut into pieces
- 1 cup corn kernels
- 1 cup peas
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups beef broth
- 1 can tomato sauce 15 oz
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp thyme
- 1 bay leaf
- 1 tsp Worcestershire sauce
Instructions
- In a skillet, heat olive oil over medium-high heat. Season the beef with salt and black pepper, then brown on all sides for 2-3 minutes per side.
- Transfer the browned beef to the crockpot.
- Add all the chopped vegetables, including carrots, celery, potatoes, onion, garlic, green beans, corn, and peas, into the crockpot.
- Pour in the beef broth, tomato sauce, diced tomatoes, Italian seasoning, paprika, thyme, bay leaf, and Worcestershire sauce.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, stirring occasionally.
- Remove the bay leaf and serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Notes
For extra richness, add a splash of red wine to the broth before slow cooking. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
