Crockpot Beef Vegetable Soup
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Prep Time
10 mins
-
Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
6 servings
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Calories
283 kcal
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Course
Main Course
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Cuisine
American
Crockpot Beef Vegetable Soup
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A thick and hearty Crockpot Vegetable Beef Soup packed with healthy vegetables and lean beef, cooked in a rich, savory broth. Comforting and so satisfying!
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound boneless chuck roast or beef stew meat cut into 1-inch cubes
- 2 teaspoons kosher salt divided
- ¼ teaspoon ground black pepper
- 3-4 cups low sodium beef broth divided
- 1 small yellow onion diced
- 2 cloves garlic minced (about 2 teaspoons)
- 4 large carrots peeled and finely chopped
- 2 Yukon gold potatoes peeled and diced
- 2 parsnips peeled and diced
- 2 ribs celery diced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon granulated sugar
- 1 cup peas fresh or frozen (no need to thaw)
- chopped fresh parsley optional for serving
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Instructions
- In a large skillet, heat the oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring. Once the beef is lightly browned (it won’t be all the way cooked through), remove it to a 6-quart slow cooker.
- To the pan, add the onion. Cook and stir until the onion is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds. Splash in about 1/2 cup the beef broth and scrape up any browned bits that have stuck to the bottom (this is flavor!). Let the broth reduce for 2 minutes, then transfer the entire mixture to the slow cooker.
- To the slow cooker, add the carrots, potatoes, parsnips, and celery.
- Add the diced tomatoes in their juices, tomato sauce, tomato paste, Worcestershire, oregano, paprika, sugar, 2 1/2 cups beef broth, and remaining 1 teaspoon salt.
- Cover and cook on low for 8 hours, until the beef and vegetables are tender. Stir in the peas, just until warmed through. If the soup is thicker than you would like, add the remaining 1 cup beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley.
Notes
- TO STORE: Store soup in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a large pot on the stovetop over medium-low heat, adding splashes of broth as needed as needed. You can also reheat this soup in the microwave until hot.
- TO FREEZE: Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 6); about 1 1/2 cups
Calories
283kcal
(14%)
Carbohydrates
33g
(11%)
Protein
24g
(48%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
47mg
(16%)
Potassium
1499mg
(43%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
7427IU
(149%)
Vitamin C
40mg
(44%)
Calcium
113mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1(of 6); about 1 1/2 cups | |
| Calories | 283kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Potassium | 1499mg | 32% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 7427IU | 149% |
| Vitamin C | 40mg | 44% |
| Calcium | 113mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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