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Crockpot Beef Vegetable Soup

Crockpot Beef Vegetable Soup recipe image
This Crockpot Beef Vegetable Soup is the ultimate comfort food for chilly evenings. The beef stew meat becomes incredibly tender as it simmers for hours in a rich, savory broth infused with garlic, thyme, and Worcestershire sauce. Loaded with diced potatoes, carrots, onions, and celery, every spoonful offers a satisfying balance of earthy vegetables and juicy meat. It&# 226;ÂÂs a simple, no-fuss meal that practically makes itself, perfect for busy weeknights or meal prepping. Serve it with crusty bread to soak up the delicious juices. Whether you have six hours or just three and a half, this soup delivers deep, home-style flavor that warms you from the inside out.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 532.2
Dietary: Gluten-free
Description
This Crockpot Beef Vegetable Soup is the ultimate comfort food for chilly evenings. The beef stew meat becomes incredibly tender as it simmers for hours in a rich, savory broth infused with garlic, thyme, and Worcestershire sauce. Loaded with diced potatoes, carrots, onions, and celery, every spoonful offers a satisfying balance of earthy vegetables and juicy meat. It&# 226;ÂÂs a simple, no-fuss meal that practically makes itself, perfect for busy weeknights or meal prepping. Serve it with crusty bread to soak up the delicious juices. Whether you have six hours or just three and a half, this soup delivers deep, home-style flavor that warms you from the inside out.
Ingredients
  • 1 lbs Stew beef; trim, bite size
  • 1 small onion; diced
  • 1 cans Stewed tomatoes; sliced
  • 4 cups Water
  • 3 Potatoes; peeled, diced Salt and pepper to taste
  • 2 Carrots; peeled, pennied
  • 1/2 teaspoons Thyme
  • 1 Garlic Clove; crushed
  • 1 teaspoons Parsley; chopped
  • 3 Peppercorns Beef bouillon cubes
  • 1 Bayleaf Tablespoon Worcestershire sauce
  • 1 Celery Stalk; chopped
  • 2 cups Frozen mixed vegetables
Directions
  1. 1
    Place the cubed beef, diced onion, stewed tomatoes, potatoes, carrots, celery, garlic, thyme, parsley, bouillon cubes, bay leaf, Worcestershire sauce, and water into the slow cooker.
  2. 2
    Stir gently to combine the ingredients and dissolve the bouillon cubes.
  3. 3
    Cover and cook on LOW for 6 hours, or on HIGH for 3.5 hours if you are in a hurry.
  4. 4
    Thirty minutes before serving, stir in the frozen mixed vegetables.
  5. 5
    If cooking on LOW, switch the setting to HIGH for the final 30 minutes to heat the frozen vegetables through.
  6. 6
    Discard the bay leaf before serving.
  7. 7
    Taste and adjust seasoning with additional salt and pepper if needed.
  8. 8
    Ladle into bowls and serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 532.2kcal
% Daily Value *
Total Fat 19.9g31%
Saturated Fat 7.3g37%
Cholesterol 88.5mg30%
Sodium 1942.2mg81%
Total Carbohydrate 60.1g21%
Dietary Fiber 21.9g88%
Sugars 8.3g
Protein 42.3g85%

* 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, crockpot, slow cooker, vegetable soup, comfort food, winter, easy dinner, hearty, homemade, potatoes, carrots, stew, meal prep, family friendly, warm, savory
Read it online: https://www.chefs-mate.com/recipe/crockpot-beef-vegetable-soup/