Crockpot Vegetable Beef Soup Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 hrs
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Total Time
10 hrs 20 mins
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Servings
6 servings
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Calories
429 kcal
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Cuisine
North American
Crockpot Vegetable Beef Soup Recipe
Description
To prepare, beef chuck roast is cut into bite-sized pieces and seasoned with salt and black pepper before being browned in avocado oil to develop a deep flavor and appealing texture. The browned beef is combined with beef stock in a slow cooker and cooked on low for 8-10 hours, allowing the meat to become tender and flavorful. Vegetables such as green beans, celery, mushrooms, zucchini, swiss chard stems, carrots, and garlic are added 30 minutes before serving to retain some texture and freshness while absorbing soup flavors. The swiss chard leaves are stirred in at the end and allowed to wilt gently.
This vegetable-rich beef soup combines meatiness and fresh vegetable flavors, offering a balanced texture and depth of flavor suitable for an all-in-one meal. It is a practical and wholesome dish enjoyed as a main course during cooler weather.
For added flavor, homemade beef stock or the addition of beef bones enhances the broth, although the recipe is flexible for convenience. Skipping the browning step is possible but browning improves the depth of the final soup.
Ingredients
- 2 ½ lbs. beef chuck roast
- 1 tablespoon black pepper
- 1 teaspoon salt more to taste
- 1 tablespoon avocado oil more, as needed
- 7 cups beef stock homemade is always best. see notes.
- 1 cup Green bean chopped
- 1 cup celery
- 1 cup mushroom
- 1 cup zucchini
- 1 cup swiss chard stem
- 1 cup carrot
- 4 cloves garlic minced
- 1 cup swiss chard leaf chopped
Instructions
- Cut the beef into bite-sized pieces then season with the pepper and salt.
- Heat the avocado oil in a large pot over high heat. Working in batches, add the beef in a single layer. Fry until golden brown then flip the pieces over and fry on the other side. Repeat until all the beef is well browned. (see notes)
- Add the browned beef and beef stock to your slow cooker and set it to cook on low heat for 8-10 hours.
- 30 minutes before you are ready to eat, add the green beans, celery, mushrooms, zucchini, swiss chard stems, carrots, and garlic to the slow cooker and stir. Season to taste with additional salt, if needed.
- Just before serving, add the swiss chard leaves to the pot and let them wilt.
Notes
- Browning the beef before slow cooking adds flavor but can be skipped for quicker preparation.
- Use homemade beef stock or add beef bones to store-bought stock for richer broth flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 429kcal | 21% |
| Carbohydrates | 10g | 3% |
| Protein | 44g | 88% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 1153mg | 48% |
| Potassium | 1468mg | 31% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4572IU | 91% |
| Vitamin C | 12mg | 13% |
| Calcium | 93mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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