5.0 from 21 votes
Hearty Crockpot Vegetable Beef Soup Recipe (Slow Cooker Method)
A hearty CrockPot Vegetable Beef Soup recipe packed with chunks of tender beef and healthy vegetables cooked in a rich broth. Great for meal prep and freezer friendly.
Prep Time
45 mins
Cook Time
8 hrs
Total Time
8 hrs 45 mins
Servings: 8 servings
Calories: 445 kcal
Course:
Soup
Cuisine:
American
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 of vegetable oil divided
For The Soup:
- 2 medium onions chopped (approximately 1 cup)
- 5 carrots peeled and cut into 1/2 -inch thick slices (approximately1 cup)
- 5 stalks of celery chopped (approximately 1 cup)
- 3 cloves of garlic peeled and minced
- 1 pound Yukon gold potatoes cut into small cubes
- 1 can 15 oz. diced tomatoes
- 1 ½ cups green beans
- 4 cups chicken or beef stock low sodium or no salt added
- 1 ½ cups of tomato juice
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup frozen peas
- ¼ cup fresh parsley chopped
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.
Cup of Yum
Notes
- The Best cut of beef for this soup: I always buy a whole Chuck Roast (also known as Chuck Shoulder, Chuck-Eye Roast, or Top Chuck) and cut it into large chunks (about 1 ½ inch) myself - or ask the butcher behind the counter to do it for me.
- Store in an airtight container: Ladle into individual airtight containers and pop one out of the freezer to defrost in the fridge overnight every time the craving strikes. To rewarm, bring to a boil over medium heat in a small saucepan, pour into a serving bowl and enjoy!
- Store in silicone reusable bags or plastic resealable bags: Transfer the beef vegetable soup to a few reusable silicone bags or freezer-safe plastic storage bags, with a bit of room at the top. Push out all the air, seal tight, label, date, and lay flat in your freezer. Remove from the freezer the night before to defrost in your fridge. Transfer to a large pot, bring to a boil over medium heat, and reduce to low to keep warm. Ladle into bowls and enjoy!
Nutrition Information
Calories
445kcal
(22%)
Carbohydrates
35g
(12%)
Protein
31g
(62%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Cholesterol
82mg
(27%)
Sodium
1188mg
(50%)
Potassium
1198mg
(34%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
7048IU
(141%)
Vitamin C
37mg
(41%)
Calcium
90mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 445
% 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.