Slow Cooker Vegetable Beef Soup Recipe – seriously delicious! Stew meat, green beans, corn, lima beans, green peas, carrots, celery, onions, and diced tomatoes slow cook all day long for an easy and delicious meal! Makes a ton! Freeze leftovers for a quick meal later. Great for cool Fall and Winter nights! Everyone LOVES this easy crock pot recipe.
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Crock Pot Beef Vegetable Soup Recipe
This Crock Pot Vegetable Beef Soup is the perfect meal for a cold day. It is a comforting embrace of flavors that never fails to satisfy. Tender chunks of beef simmered to melt-in-your-mouth perfection, mingling with an array of vibrant vegetables like carrots, celery, corn, lima beans, onion, tomatoes, green beans, and peas. The slow-cooking process infuses every ingredient with a deep, rich flavor, while a medley of herbs and spices adds a tantalizing aroma. With each spoonful, you’ll experience the heartiness of the beef, the wholesome goodness of the vegetables, and the savory goodness of the broth. Whether you enjoy a bowl on a chilly evening or as a comforting meal for any occasion, this Crock Pot Vegetable Beef Soup is sure to be to have the whole family asking for seconds.
How to Make Vegetable Beef Soup
This soup is super easy to make with only a few simple ingredients. Combine flour, salt and pepper in a large resealable bag. Add stew meat and shake to coat. Heat oil in large skillet over medium-high heat. Add stew meat and cook until lightly browned. Add meat and remaining ingredients to the slow cooker. Cover and cook on LOW 8 hours. Garnish with fresh parsley.
Helpful Tips & Frequently Asked Questions
- You can use beef stew meat or chuck roast cut into bite-sized pieces.
- I use green beans, corn, lima beans, green peas, carrots, celery, onions, and diced tomatoes for the vegetables in this soup. If you aren’t a fan of any of these, just swap it out for your favorite veggie.
- okra
- field peas
- squash
- broccoli
- cauliflower
- russet potatoes
- bay leaves
- chili powder
- oregano
- Can I make Beef Vegetable Soup on the stove top? Yes! Heat olive oil in a Dutch oven over medium-high heat. Add stew meat and cook until lightly browned. Add beef broth and scrape the browned bits from the bottom of the pot. Add remaining ingredients and stir. Bring soup to a boil. Reduce to medium-low heat and simmer until the beef and vegetables are tender.
- Can I freeze Vegetable Soup? Yes! Cool the soup to room temperature and transfer to freezer bags. Store in the freezer for up to 3 months.
- Store leftover soup in an airtight container in the refrigerator.
- Reheat in the microwave or on the stovetop.
What to Serve with Beef Vegetable Soup
When it comes to what to serve alongside this soup, the possibilities are endless. A classic choice is warm, crusty bread or cornbread; perfect for dipping into the savory broth and savoring every last drop. A crisp green salad with a zesty vinaigrette can add a refreshing contrast to the hearty soup, balancing flavors and textures. For a heartier option, consider serving the soup alongside a cheesy grilled cheese sandwich, the ultimate comfort food duo. Add this to your menu. It is sure to be a hit!
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Vegetable Beef Soup
Yield: 8 people
Slow Cooker Vegetable Beef Soup Recipe – seriously delicious! Stew meat, green beans, corn, lima beans, green peas, carrots, celery, onions, and diced tomatoes slow cook all day long for an easy and delicious meal! Makes a ton! Freeze leftovers for a quick meal later. Great for cool Fall and Winter nights! Everyone LOVES this easy crock pot recipe.
- ⅓ cup all-purpose flour
- 1½ tsp salt
- 1½ tsp pepper
- 2 -lbs stew meat, cut into 1/2-inch cubes
- 2 Tbsp vegetable oil
- 6 carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28-oz) can diced tomatoes, undrained
- 8 cups beef broth
- 1 cup corn kernels, frozen or fresh
- 1 cup cut green beans, frozen or fresh
- 1 cup lima beans, fresh or frozen
- 1 cup frozen green peas
- 1 tsp dried thyme
- salt and pepper, to taste
-
Combine flour, salt and pepper in a large resealable bag. Add stew meat and shake to coat.
-
Heat oil in large skillet over medium-high heat. Add stew meat and cook until lightly browned.
-
Add meat and remaining ingredients to slow cooker.
-
Cover and cook on LOW 8 hours.
- You can use beef stew meat or chuck roast cut into bite-sized pieces.
- I use green beans, corn, lima beans, green peas, carrots, celery, onions, and diced tomatoes for the vegetables in this soup. If you aren’t a fan of any of these, just swap it out for your favorite veggie.
- okra
- field peas
- squash
- broccoli
- cauliflower
- russet potatoes
- bay leaves
- oregano
- If you are short on time, you can cook the soup on HIGH for 4 hours, or until the beef is tender.
- Can I make Beef Vegetable Soup on the stove top? Yes! Heat olive oil in a Dutch oven over medium-high heat. Add stew meat and cook until lightly browned. Add beef broth and scrape the browned bits from the bottom of the pot. Add remaining ingredients and stir. Bring soup to a boil. Reduce to medium-low heat and simmer until the beef and vegetables are tender.
- Can I freeze Vegetable Soup? Yes! Cool the soup to room temperature and transfer to freezer bags. Store in the freezer for up to 3 months.
- Store leftover soup in an airtight container in the refrigerator.
- Reheat in the microwave or on the stovetop.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
