Hearty Crockpot Vegetable Beef Soup Recipe (Slow Cooker Method)
User Reviews
5
Hearty Crockpot Vegetable Beef Soup Recipe (Slow Cooker Method)
Description
The recipe starts with drying and seasoning beef cubes, which are then browned in batches to enhance flavor through caramelization. The browned meat joins a slow cooker filled with chopped onions, carrots, celery, garlic, potatoes, diced tomatoes, green beans, and seasoning in a blend of beef stock and tomato juice. Cooking low and slow for several hours softens the beef and vegetables while marrying flavors.
Frozen peas are stirred in toward the end to retain their color and texture. Fresh parsley added last brightens the presentation and flavor. This soup pairs well with crusty bread and can be made in advance, freezing well for easy reheating on busy days. It suits those looking for a filling, nutrient-rich meal with homestyle appeal.
The notes recommend choosing chuck roast for its marbling and flavor ideal for slow cooking. Leftovers store well in airtight containers or freezer bags, with thawing and reheating instructions provided for convenience and maintaining texture.
Ingredients
For The Beef:
- 2 pounds chuck roast or beef stew meat *, cut into 1-inch cubes
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 3 tablespoons vegetable oil divided
For The Soup:
- 2 onion chopped (approximately 1 cup, medium
- 5 carrot peeled and cut into 1/2 -inch thick slices (approximately1 cup
- 5 celery chopped (approximately 1 cup, stalks
- 3 cloves garlic peeled and minced
- 1 pound potato cut into small cubes, Yukon gold variety
- 1 can 15 oz. diced tomatoes
- 1 ½ cups green beans
- 4 cups chicken stock low sodium or no salt added, or beef stock
- 1 ½ cups tomato juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 1 cup peas frozen
- ¼ cup parsley chopped, fresh
Instructions
- Dry the beef: Line a baking sheet with a few sheets of paper towels. Transfer the cubed beef onto the sheet and pat dry with paper towels. Season with salt and pepper on all sides.
- Heat 1 tablespoon oil in a large saute pan (I used my cast iron skillet) over medium-high heat. When the oil is sizzling hot, add in the cubed meat (as many as you can without crowding the pan) and cook for 3-4 minutes on each side or until the meat is nicely browned. Continue the same process with the rest of the meat. I had to do it in 3 batches.
- Place the seared meat onto a plate and set aside.
- To make the soup, place onion, carrots, celery, garlic, potatoes, diced tomatoes (with all its juices), green beans, seared meat, and salt and pepper into the bowl of your slow cooker.
- Pout in the beef stock and tomato juice. Give it a gentle stir.
- Cook on low for 8-9 hours or on high for 6-7 hours.
- Stir in the frozen peas in the last 30 minutes.
- Ladle into bowls, garnish with parsley, and serve.
Notes
- Use chuck roast for tender, flavorful beef suited for slow cooking.
- Store leftovers in airtight containers or reusable freezer bags, leaving room for expansion before freezing.
- Defrost frozen soup overnight in the refrigerator before reheating on the stove to maintain texture.
- Reheat gently, bringing soup to a boil and then reducing heat to keep warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 31g | 62% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 82mg | 27% |
| Sodium | 1188mg | 50% |
| Potassium | 1198mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 7048IU | 141% |
| Vitamin C | 37mg | 41% |
| Calcium | 90mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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