Slow Cooker Vegetable Beef Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8 Servings
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Calories
368 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Vegetable Beef Soup
Description
The recipe begins with seasoning and searing chunks of chuck roast to develop a deep brown crust. These browned beef pieces are combined in a slow cooker with diced potatoes, carrots, green beans, corn, minced garlic, diced yellow onion, bay leaves, beef base, and tomato paste. Water is added to cover the ingredients, including any browned bits scraped from the skillet to enhance flavor. The soup is slow-cooked for eight hours on low, allowing the meat to become tender and the vegetables to soften while flavors meld.
Just before serving, frozen peas are stirred in to maintain some texture and brightness. This slow cooker approach yields a balanced, wholesome soup with a rich broth and a variety of vegetables. It’s ideal for meal prep or comforting dinners, providing a hearty combination of meat and vegetables in one pot.
Using a good quality beef stock or base is recommended to ensure depth of flavor. The soup can be kept warm in the slow cooker or refrigerated and reheated, making it practical for leftovers.
Ingredients
- 1 tablespoon canola oil
- 2 pounds chuck roast
- 1 teaspoon kosher salt , divided
- 1/2 teaspoon black pepper divided, coarse ground
- 4 russet potato peeled and diced
- 3 carrot peeled and diced
- 1 cup green beans , diced
- 1 cup corn
- 3 garlic minced, cloves
- 1 yellow onion , diced
- 2 bay leaf
- 3 tablespoons beef base (see note)
- 1/4 cup tomato paste
- 5 cups water , (or enough to cover the ingredients by about 1/2 inch)
- 1 cup peas frozen
Instructions
- Heat a cast iron skillet or other heavy skillet on medium high heat with the canola oil.
- Season the beef with half the salt and pepper.
- Sear the beef for 5-6 minutes on each side until you see a deep golden crust formed on each side.
- Trim any large sections of fat and cut the rest of the beef into 2 inch chunks.
- To slow cooker the add the beef, rest of the salt and pepper, potatoes, carrots, green beans, corn, garlic, yellow onion, bay leaves, beef base and tomato paste.
- Add water to your cast iron skillet on medium high heat and scrape up the browned bits in the skillet.
- Add the water to your slow cooker.
- Stir well and cook for 8 hours on low.
- Just before serving add in the frozen peas and stir.
Notes
- Use good quality beef stock if you are not using beef base for better flavor.
- Searing the beef before slow cooking enhances depth and richness of the broth.
- Frozen peas are added at the end to keep their texture and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 928mg | 39% |
| Potassium | 1126mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 4249IU | 85% |
| Vitamin C | 21mg | 23% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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