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Crockpot Beef Vegetable Soup

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Crockpot Beef Vegetable Soup is a hearty, slow-cooked meal filled with tender beef, wholesome vegetables, and a rich savory broth. This comforting soup develops deep flavor with minimal effort, making it perfect for busy days and cozy dinners.

Ingredients

  • 1 1/2 lbs beef stew meat, cut into bite-sized pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 2 medium potatoes, diced
  • 1 cup green beans, trimmed and cut
  • 1 cup corn kernels
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Season beef stew meat with salt and black pepper.
  2. Heat olive oil in a skillet over medium-high heat and sear beef until browned on all sides. Transfer to crockpot.
  3. Add onion, garlic, carrots, celery, potatoes, green beans, and corn to the crockpot.
  4. Stir in diced tomatoes, tomato paste, beef broth, thyme, oregano, and bay leaf.
  5. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is tender and vegetables are cooked through.
  6. Remove bay leaf before serving.
  7. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm.

Notes

  • Browning the beef adds extra flavor but can be skipped if needed.
  • Frozen vegetables may be used without thawing.
  • Add peas during the last 30 minutes for best texture.
  • For a thicker soup, stir in a cornstarch slurry during the final 30 minutes.
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/crockpot-beef-vegetable-soup/