Description
If you’re craving a warm, nourishing, and low-effort meal, this Crockpot Vegetable Beef Soup is exactly what you need.
Ingredients
- 1 ½ lbs beef stew meat, cut into bite-sized pieces
- 4 cups beef broth (low sodium preferred)
- 1 cup water
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 1 cup green beans, fresh or frozen
- 1 cup corn kernels, fresh, canned, or frozen
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 tbsp Worcestershire sauce (optional, but recommended for depth)
Instructions
Step 1: Prep the ingredients
Dice all vegetables and cut the beef into small chunks. You can use stew meat or chuck roast for the best flavor and tenderness.
Step 2: Combine in crockpot
Add the beef, potatoes, carrots, celery, green beans, corn, diced tomatoes (with juice), seasonings, Worcestershire sauce, beef broth, and water into the slow cooker.
Step 3: Cook on low
Cover and cook on low for 8-9 hours or high for 5-6 hours, until the beef is fork-tender and vegetables are soft.
Step 4: Adjust and serve
Taste and adjust seasonings as needed. If you like a thicker broth, mash some of the potatoes and stir to thicken. Serve hot with crusty bread or butter swim biscuits.
Notes
- Brown the beef (optional): For deeper flavor, sear the beef before adding to the slow cooker.
- Use Yukon gold potatoes for creamier texture and no peeling required.
- Don’t overcook vegetables like green beans or peas—add in the last hour for best texture.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 340 kcal
- Sugar: 6g
- Fat: 10g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 26g
Keywords: Crockpot Vegetable Beef Soup