Crockpot Vegetable Beef Soup Recipe

This Crockpot Vegetable Beef Soup is a hearty, comforting meal that’s packed with tender beef, a variety of vegetables, and a savory broth. It’s an easy-to-make, one-pot dish that’s perfect for busy days when you want a warm and satisfying dinner without the hassle. Simply toss everything into your Crockpot, and let the slow cooker do the work!

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Why You’ll Love This Recipe

• Hearty and Filling – Packed with tender beef and lots of vegetables.
• Easy to Make – Just throw everything into the Crockpot and let it cook.
• Perfect for Meal Prep – Makes plenty of servings to enjoy throughout the week.
• Comforting – A warm and soothing soup that’s perfect for chilly days.

Ingredients

• 1 lb beef stew meat (or chuck roast, cut into cubes)
• 4 cups beef broth
• 2 cups water
• 2 cups diced potatoes (about 2 medium potatoes)
• 1 cup diced carrots (about 2 medium carrots)
• 1 cup diced celery (about 2 stalks)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste

Tools You’ll Need

• Crockpot (slow cooker)
• Knife and cutting board
• Stirring spoon

Instructions

Step 1: Prepare the Ingredients

1. Dice the potatoes, carrots, celery, and onion. Mince the garlic.

Step 2: Add to the Crockpot

1. In your Crockpot, add the beef stew meat, potatoes, carrots, celery, onion, garlic, diced tomatoes, and frozen peas.

Step 3: Add the Broth and Seasonings

1. Pour in the beef broth and water. Add the bay leaf, thyme, basil, and season with salt and pepper to taste. Stir everything together to combine.

Step 4: Cook the Soup

1. Cover and cook on low for 7-8 hours, or until the vegetables are tender and the beef is cooked through.
   • Alternatively, cook on high for 4-5 hours.

Step 5: Serve

1. Once the soup is done, remove the bay leaf and adjust the seasoning if needed. Ladle the soup into bowls and serve hot.

What to Serve with Vegetable Beef Soup

• Crusty Bread – Perfect for dipping into the broth.
• Grilled Cheese Sandwich – A classic combo that’s always a hit.
• Salad – A light green salad on the side to balance the meal.

Tips for Success

• Use Chuck Roast: If using chuck roast, cut it into small cubes. It becomes tender as it cooks slowly in the Crockpot.
• Customize the Vegetables: Feel free to swap in other vegetables you like, such as zucchini, corn, or green beans.
• Thicken the Soup: If you prefer a thicker soup, you can mash some of the potatoes in the soup or add a bit of cornstarch slurry (cornstarch mixed with water) towards the end of cooking.

Storage & Reheating

• Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze: Let the soup cool completely, then store in freezer-safe bags or containers for up to 3 months.
• Reheat: Reheat on the stove or in the microwave until hot.

Frequently Asked Questions

Can I use ground beef instead of stew meat?
Yes, you can use ground beef, though it won’t have the same texture as stew meat. Brown it first before adding it to the Crockpot.

Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day after the flavors have had time to meld together.

Can I use fresh vegetables instead of frozen peas?
Absolutely! If using fresh peas, just add them in during the last 30 minutes of cooking to avoid overcooking them.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 4-8 hours (depending on setting)
Cuisine: American (Comfort Food)

Nutritional Information (Per Serving):
Calories: 250 | Protein: 20g | Carbohydrates: 30g | Fat: 8g | Fiber: 5g | Sodium: 600mg

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