Slow Cooker Vegetable Beef Soup Recipe

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Let’s start by thinking about what pairs well with a hearty bowl of slow cooker vegetable beef soup. I am a fan of simple, satisfying sides that complete the meal without stealing the spotlight. Crusty baguette slices slathered in garlic butter can do wonders.

A side salad, perhaps dressed in a light vinaigrette, provides a refreshing crunch. You can also serve it up with a generous dollop of sour cream or a sprinkle of fresh herbs to add an extra layer of flavor.

Let me tell you why this slow cooker vegetable beef soup is a game-changer. I’ve had my fair share of chaotic cooking nights, scrambling to whip up something healthy that doesn’t take the whole evening. That’s where this recipe shines.

It’s a beautiful mix of tender beef and vibrant vegetables, all cooked to perfection while you go about your day.

As a food enthusiast and registered dietitian, I believe in balance. This soup is nutritious without sacrificing flavor. It warms the soul and satisfies the belly. I love how simple the ingredients are yet how they come together to create something truly comforting.

How I Use the Ingredients in This Recipe

Every ingredient in this soup plays a role—let me walk you through it. The beef provides protein and hearty substance, while the vegetables add color, texture, and vitamins. Carrots bring sweetness; potatoes provide comfort and heartiness; green beans add a satisfying crunch.

Each spoonful is a journey. You’ll experience the richness of beef stock, the tang of tomatoes, and the earthy notes of herbs. Honestly, every time I make this soup, I feel a little better about the world around me. It’s a wholesome meal that nourishes both body and spirit.

Ingredients for Slow Cooker Vegetable Beef Soup

Here’s a rundown of what you’ll need:

1 pound cubed chuck roast or beef stew meat

1 tablespoon extra virgin olive oil
2 large carrots, finely diced
1 pound potatoes, finely diced (about 4 medium)

4 cups low-sodium beef stock
2 celery stalks, chopped
1 small onion, finely diced

14 ounces canned diced tomatoes (1 can)
1 ½ cups chopped green beans, fresh or frozen
1 teaspoon Worcestershire sauce

2 tablespoons concentrated tomato paste
1 cup tomato puree
2 teaspoons kosher salt

2 teaspoons minced garlic
1 teaspoon dried flat-leaf parsley
¼ teaspoon freshly ground black pepper

¼ teaspoon smoked paprika
1 bay leaf

Slow Cooker Vegetable Beef Soup Copycat recipe

How to Make Slow Cooker Vegetable Beef Soup

Cooking this soup is as easy as adding ingredients to a crockpot. Here’s the step-by-step breakdown:

Step 1: Prep the Ingredients

Start by gathering all your ingredients. Chop the onions, dice the carrots and potatoes, and cut the green beans. Cleaning and prepping all at once saves time and makes cooking smoother.

Step 2: Brown the Beef

In a skillet, heat the olive oil over medium heat. Add the cubed beef, seasoning it with a pinch of salt and pepper. Brown the beef on all sides.

This step develops flavor and gives your soup a savory base. If pressed for time, you can skip this step, but I highly recommend it.

Step 3: Combine Ingredients in the Slow Cooker

Transfer the browned beef to the slow cooker. Layer in the chopped onions, carrots, and celery.

Then add the potatoes, green beans, diced tomatoes, Worcestershire sauce, tomato paste, tomato puree, minced garlic, and spices. It’s like building a beautiful mosaic of colors and flavors.

Step 4: Pour in the Stock

Add the beef stock carefully; it should cover the ingredients. Stir well to combine. This is where the soup begins to take shape.

Step 5: Cook It Low and Slow

Cover the slow cooker and set it to low for 6 to 8 hours. You can opt for high for 4 to 5 hours if you’re in a hurry.

Step 6: Final Touches

Once the cooking time is up, taste and adjust salt and pepper as needed. Remember, the soup is hot and smells irresistible, but patience is key! Let it rest for 10 minutes before serving.

Recipe Notes

Beef: Chuck roast is ideal for moisture and richness. Trim away visible fat for a cleaner soup.

Vegetables: Feel free to add your favorites. Peas, corn, or zucchini can be substituted easily.
Stock: Using low-sodium stock allows control over the saltiness of your dish.
Tomatoes: Canned diced tomatoes provide ample flavor, but fresh tomatoes can be used in season.

Herbs and Spices: Feel free to mix things up with herbs like thyme or even add a kick with red pepper flakes.

Recipe Variations

Now, if you’re looking to mix things up a bit, here are creative ways to twist this recipe:

Add Beans: Canned kidney or black beans boost protein while making the soup even heartier.

Spice it Up: Throw in some chili powder for a spicy kick. Who doesn’t love a kick?
Make it Creamy: Stir in some heavy cream or milk before serving for a richer texture.
Budget-Friendly: Swap out beef for lentils or another legume, creating a vegetarian version without sacrificing substance.

Nutrition Facts

Slow Cooker Vegetable Beef Soup Recipe Nutrition Facts

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Soup

Cuisine American

Servings

Calories 231 kcal

Equipment

Skillet

Ingredients

1 pound cubed chuck roast or beef stew meat

1 tablespoon extra virgin olive oil
2 large carrots finely diced
1 pound potatoes finely diced (about 4 medium)

4 cups low-sodium beef stock
2 celery stalks chopped
1 small onion finely diced

14 ounces canned diced tomatoes 1 can
1 ½ cups chopped green beans fresh or frozen
1 teaspoon Worcestershire sauce

2 tablespoons concentrated tomato paste
1 cup tomato puree
2 teaspoons kosher salt

2 teaspoons minced garlic
1 teaspoon dried flat-leaf parsley
¼ teaspoon freshly ground black pepper

¼ teaspoon smoked paprika
1 bay leaf