This rustic Crock-Pot beef vegetable soup is the epitome of comfort food, perfect for chilly evenings or busy weeknights. Tender chunks of stew beef simmer slowly with hearty potatoes, carrots, onions, and celery, creating a rich, savory broth infused with aromatic thyme, parsley, and bay leaf. The addition of stewed tomatoes provides a subtle acidity that balances the earthy flavors of the root vegetables. It’s a simple, no-fuss meal that tastes like it has been cooking all day, yet requires minimal effort. Serve with crusty bread for dipping, and enjoy a warm, satisfying bowl of homemade goodness that brings everyone to the table.
Crock-Pot Beef Vegetable Soup %%%%
Description
This rustic Crock-Pot beef vegetable soup is the epitome of comfort food, perfect for chilly evenings or busy weeknights. Tender chunks of stew beef simmer slowly with hearty potatoes, carrots, onions, and celery, creating a rich, savory broth infused with aromatic thyme, parsley, and bay leaf. The addition of stewed tomatoes provides a subtle acidity that balances the earthy flavors of the root vegetables. It&# 226;ÂÂs a simple, no-fuss meal that tastes like it has been cooking all day, yet requires minimal effort. Serve with crusty bread for dipping, and enjoy a warm, satisfying bowl of homemade goodness that brings everyone to the table.Ingredients
Directions
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Place the trimmed bite-sized beef chunks into the bottom of a 4-6 quart slow cooker.
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Add the diced potatoes, sliced carrots, chopped celery, diced onion, and crushed garlic clove to the pot with the beef.
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Pour in the can of stewed tomatoes, ensuring the juices are included, followed by the 4 cups of water.
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Add the bay leaf, peppercorns, 1/2 teaspoon thyme, 1 teaspoon chopped parsley, 2 beef bouillon cubes, and 1 tablespoon Worcestershire sauce. Season with salt and pepper to taste.
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Cover and cook on LOW for 6 hours, or on HIGH for 3.5 hours if short on time.
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Thirty minutes before serving, stir in the 2 cups of frozen mixed vegetables.
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Turn the slow cooker to HIGH for the final 30 minutes to heat through the frozen vegetables.
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Discard the bay leaf before ladling the hot soup into bowls.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 522.0kcal
- % Daily Value *
- Total Fat 19.9g31%
- Saturated Fat 7.3g37%
- Cholesterol 88.5mg30%
- Sodium 146.0mg7%
- Total Carbohydrate 59.5g20%
- Dietary Fiber 22.1g89%
- Sugars 8.1g
- Protein 41.8g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
