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Slow Cooker Vegetable Beef Soup Recipe

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.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soup
Cuisine American
Servings 6
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

Instructions
 

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.

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.

Nutrition

Serving: 195gCalories: 231kcalCarbohydrates: 17gProtein: 23gFat: 7.9gSaturated Fat: 3.4gTrans Fat: 0.3gCholesterol: 66mgSodium: 95mgFiber: 2gSugar: 1g
Keyword Slow Cooker Vegetable Beef Soup Recipe
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