Crock-Pot Beef Vegetable Soup

This rustic beef vegetable soup is the ultimate comfort food for chilly evenings. The stewing beef becomes incredibly tender as it simmers for hours in a savory broth infused with garlic, thyme, and bay leaf. Chunky potatoes, carrots, and celery absorb the rich flavors, creating a satisfying and wholesome meal. It&# 226;ÂÂs a simple, set-it-and-forget-it dish that yields generous portions, making it perfect for family dinners or meal prepping. Serve it hot with crusty bread for a complete, home-style experience that warms you from the inside out.

Cooking Method: Roasting, Slow Cooking

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 522.0

Dietary: Gluten-free

Description

This rustic beef vegetable soup is the ultimate comfort food for chilly evenings. The stewing beef becomes incredibly tender as it simmers for hours in a savory broth infused with garlic, thyme, and bay leaf. Chunky potatoes, carrots, and celery absorb the rich flavors, creating a satisfying and wholesome meal. It&# 226;ÂÂs a simple, set-it-and-forget-it dish that yields generous portions, making it perfect for family dinners or meal prepping. Serve it hot with crusty bread for a complete, home-style experience that warms you from the inside out.

Ingredients

1 pound Stew beef; trim, bite size
1 can Stewed tomatoes; sliced
3 Potatoes; peeled, diced
2 Carrots; peeled, pennied
1 Garlic Clove; crushed
3 Peppercorns
1 Bayleaf
1 Celery Stalk; chopped
1 Small Onion; diced
4 cup Water

Directions

1
Place the trimmed stew beef, diced potatoes, sliced carrots, chopped celery, diced onion, and crushed garlic clove into the slow cooker.
2
Add the can of sliced stewed tomatoes, peppercorns, bay leaf, 1/2 teaspoon thyme, 1 teaspoon chopped parsley, 2 beef bouillon cubes, and 1 tablespoon Worcestershire sauce to the pot.
3
Pour in 4 cups of water and stir gently to combine all ingredients.
4
Cover and cook on Low for 6 hours, or on High for 3 to 3.5 hours if short on time.
5
Thirty minutes before serving, stir in 2 cups of frozen mixed vegetables.
6
Continue cooking covered until the vegetables are tender and the beef is fork-tender.
7
Discard the bay leaf and peppercorns before ladling the 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.

Keywords: beef stew, crockpot soup, slow cooker, hearty soup, comfort food, vegetable soup, beef soup, easy dinner, meal prep, root vegetables, thyme, bay leaf, slow cooking, winter soup, family dinner

Read it online: https://www.chefs-mate.com/recipe/crock-pot-beef-vegetable-soup/