Crockpot Vegetable Beef Soup

The first time I made Crockpot Vegetable Beef Soup, it was one of those chilly evenings when nothing sounds better than a warm bowl of comfort. I had just returned home from a long day, and the thought of cooking felt overwhelming. But with my trusty slow cooker, I knew I could whip up something satisfying without much fuss. As the scent of simmering vegetables and tender beef wafted through the house, it felt like a warm hug. Each spoonful was packed with flavor, and it was the perfect antidote to a stressful day.

Essential Ingredients for Crockpot Vegetable Beef Soup

Each ingredient in this Crockpot Vegetable Beef Soup brings something special to the table. Together, they create a beautiful harmony of flavors and textures, making every bite satisfying and nourishing. Here’s what you’ll need:

• 1 tablespoon extra virgin olive oil: This adds a lovely richness to the soup and helps to sauté the vegetables.
• 1 pound boneless chuck roast or beef stew meat: The star of the show, this meat becomes tender and flavorful as it cooks.
• 2 teaspoons kosher salt: Essential for bringing out the flavors of all the ingredients.
• ¼ teaspoon ground black pepper: Adds a subtle kick to the soup.
• 3-4 cups low sodium beef broth: The base of the soup; makes it hearty and satisfying.
• 1 small yellow onion: Sweetens the soup and adds depth of flavor when cooked.
• 2 cloves garlic: Brings a delightful aromatic quality to the dish.
• 4 large carrots: Adds sweetness and color.
• 2 Yukon gold potatoes: Creamy and hearty, they complement the other vegetables beautifully.
• 2 parsnips: Adds a unique sweetness and earthy flavor.
• 2 ribs celery: Provides crunch and freshness.
• 1 can (14.5 ounces) diced tomatoes: Adds acidity and a burst of flavor.
• 1 can (8 ounces) tomato sauce: Gives the soup a rich texture and depth.
• 3 tablespoons tomato paste: Intensifies the tomato flavor.
• 1 tablespoon Worcestershire sauce: Adds umami and a savory punch.
• 1 teaspoon dried oregano: A classic herb that enhances the overall flavor profile.
• ½ teaspoon smoked paprika: Provides a subtle smokiness that elevates the soup.
• ½ teaspoon granulated sugar: Balances the acidity of the tomatoes.
• 1 cup peas: Bright and sweet, these are added toward the end for a nice pop.
• Chopped fresh parsley: Optional garnish that adds a touch of freshness.

The Method for Crockpot Vegetable Beef Soup

Cooking this Crockpot Vegetable Beef Soup is straightforward and allows the flavors to develop beautifully over time. Follow these simple steps for a delicious meal:

1. In a large skillet, heat the olive oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring. This step is crucial as it builds flavor. Once the beef is lightly browned (it won’t be all the way cooked through), remove it to a 6-quart slow cooker.
2. To the pan, add the onion. Cook and stir until the onion is beginning to soften, about 3 minutes. Stir in the garlic and let cook for 30 seconds. The aroma will be fantastic! Splash in about ½ cup of the beef broth and scrape up any browned bits that have stuck to the bottom (this is flavor!). Let the broth reduce for 2 minutes, then transfer the entire mixture to the slow cooker.
3. To the slow cooker, add the carrots, potatoes, parsnips, and celery. Stir everything together to combine well.
4. Add the diced tomatoes in their juices, tomato sauce, tomato paste, Worcestershire sauce, oregano, smoked paprika, sugar, 2½ cups of the beef broth, and the remaining 1 teaspoon salt. Give it all a good stir, ensuring that everything is evenly distributed.
5. Cover and cook on low for 8 hours, until the beef and vegetables are tender. The smell will be irresistible as it cooks! Stir occasionally if you can, but it’s not essential.
6. When the cooking time is up, stir in the peas, just until warmed through. If the soup is thicker than you would like, add the remaining 1 cup beef broth until you reach your desired consistency. This soup should be hearty, but not too thick.
7. Serve hot, sprinkled with fresh parsley for a pop of color and freshness. Enjoy every comforting spoonful!

Change It Up

Feeling adventurous? Here are a few ways to add your personal touch to the Crockpot Vegetable Beef Soup:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days, making it easy to enjoy again.
• Freezing: Freeze this soup in an airtight freezer-safe container for up to 3 months. Just thaw overnight in the fridge before reheating.
• Pairing: This soup is perfect with crusty bread or a side salad for a complete meal.
• Vegetable variations: Feel free to swap in other vegetables like zucchini or bell peppers based on your preferences.
• Spicy twist: Add some chili powder or jalapeños for a kick if you like it spicy.

How to Serve Crockpot Vegetable Beef Soup

Serving this Crockpot Vegetable Beef Soup is as delightful as preparing it. Here are some ideas to make your meal even better:

• Garnish: Top each bowl with freshly chopped parsley for a burst of color and flavor.
• Accompaniments: Serve with crusty bread or crackers to soak up the delicious broth.
• Meal occasions: Perfect for cozy family dinners or a comforting lunch on a chilly day.
• Make it a feast: Pair with a side salad for a complete meal that’s nutritious and satisfying.
• Seasonal serving: This soup is perfect for winter, offering warmth and comfort during cold months.
• Leftover magic: Reheat leftovers for a quick and easy lunch, or serve it again for a busy weeknight dinner.

FAQ

Conclusion

This Crockpot Vegetable Beef Soup is truly a heartwarming dish that brings comfort to chilly days and busy evenings. With its rich flavors and nutrient-packed ingredients, it’s sure to become a family favorite. Don’t hesitate to give it a try; you’ll be amazed at how easy it is to prepare a satisfying meal that everyone will love!

Crockpot Vegetable Beef Soup

The ultimate comfort food, Crockpot Vegetable Beef Soup is rich, hearty, and packed with nutrients. This easy weeknight dinner is perfect for chilly nights when you crave something warm and filling. Just set it and forget it!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon extra virgin olive oil
• 1 pound boneless chuck roast or beef stew meat
• 2 teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 3-4 cups low sodium beef broth
• 1 small yellow onion
• 2 cloves garlic
• 4 large carrots
• 2 Yukon gold potatoes Yukon gold potatoes
• 2 parsnips parsnips
• 2 ribs celery
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon granulated sugar
• 1 cup peas
• 1 Chopped fresh parsley optional for serving

Equipment

• Slow Cooker
• Baking Sheet
• Skillet
• Frying Pan
• Peeler
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. In a large skillet, heat the olive oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring. Once the beef is lightly browned (it won’t be all the way cooked through), remove it to a 6-quart slow cooker.
2. To the pan, add the onion. Cook and stir until the onion is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds. Splash in about ½ cup of the beef broth and scrape up any browned bits that have stuck to the bottom (this is flavor!). Let the broth reduce for 2 minutes, then transfer the entire mixture to the slow cooker.
3. To the slow cooker, add the carrots, potatoes, parsnips, and celery. Stir everything together to combine well.
4. Add the diced tomatoes in their juices, tomato sauce, tomato paste, Worcestershire sauce, oregano, smoked paprika, sugar, 2½ cups of the beef broth, and the remaining 1 teaspoon salt. Give it all a good stir, ensuring that everything is evenly distributed.
5. Cover and cook on low for 8 hours, until the beef and vegetables are tender. The smell will be irresistible as it cooks! Stir occasionally if you can, but it’s not essential.
6. When the cooking time is up, stir in the peas, just until warmed through. If the soup is thicker than you would like, add the remaining 1 cup beef broth until you reach your desired consistency. This soup should be hearty, but not too thick.
7. Serve hot, sprinkled with fresh parsley for a pop of color and freshness. Enjoy every comforting spoonful!

Notes

• Tip 1: Store soup in an airtight storage container in the refrigerator for up to 4 days.
• Tip 2: Gently rewarm leftovers in a large pot on the stovetop over medium-low heat, adding splashes of broth as needed. You can also reheat this soup in the microwave until hot.
• Tip 3: Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Previous PostChicken Florentine Salad

Next Post Avocado Tuna Salad

Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.