Servings
Font
Back
4.8 from 18 votes

Crockpot Vegetable Beef Soup

This savory soup is so simple to make thanks to the crockpot and it turns out so rich and flavorful! We loaded it with some of our favorite vegetables, but it's easy to mix and match to suit your tastes. Our recipe calls for stew meat to keep things easy, but you can swap in a chopped chuck roast or even ground beef if that's what you have on hand.

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 8
Calories: 282 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 ½ pounds beef stew meat
  • 2 teaspoons salt
  • 1 teaspoon cracked pepper
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 medium carrots diced
  • 2 large Russet potatoes peeled and diced
  • 2 ribs celery diced
  • 14 ounces canned diced tomatoes
  • 8 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 12 ounces frozen green beans
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce 
  • 2 teaspoons beef bouillon granules
  • 1 1/2 teaspoons Italian seasoning
  • 1 cup frozen peas
  • ¼ cup fresh chopped parsley

Instructions

    Cup of Yum
  1. Heat a large skillet over high heat. Add the oil to the skillet.
  2. Season the beef with the salt and pepper and then sear the meat, cooking in batches, until browned on all sides. Remove the beef to a crockpot.
  3. Add the onions to the skillet and cook for 5 minutes or until translucent. Add the garlic and cook 30 seconds more. Remove to the crockpot.
  4. Add all of the remaining ingredients aside from the peas and parsley to the crockpot and stir to combine.
  5. Cover and cook on high for 4 hours or low for 8 hours.
  6. Remove the lid and stir in the peas and parsley. The peas will quickly warm up in the hot soup.
  7. Taste and add additional salt and pepper, if desired.
  8. Serve hot.

Notes

  • To make this lower in carbs, swap the potatoes for turnips and reduce or omit the carrots and peas. 
  • Leftovers will keep well in the fridge for up to 5 days or in the freezer for up to 3 months. 
  • The beef bouillon is optional, but does help make for a richer, more savory broth.

Nutrition Information

Calories 282kcal (14%) Carbohydrates 32g (11%) Protein 25g (50%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 53mg (18%) Sodium 1179mg (49%) Potassium 1245mg (36%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 4711IU (94%) Vitamin C 31mg (34%) Calcium 104mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 282

% Daily Value*

Calories 282kcal 14%
Carbohydrates 32g 11%
Protein 25g 50%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 53mg 18%
Sodium 1179mg 49%
Potassium 1245mg 26%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 4711IU 94%
Vitamin C 31mg 34%
Calcium 104mg 10%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.