A Slow Cooker Vegetable Beef Soup is a perfect cozy meal that’s easy to prepare and great for meal prepping. You get tender beef, loads of vegetables, and a rich broth that simmers all day. Here’s a hearty and flavorful recipe for you to try:
Slow Cooker Vegetable Beef Soup
Ingredients:
- 1 lb (450g) beef stew meat or chuck roast, cut into 1-inch cubes
- 1 tbsp olive oil (optional, for searing)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 large potato, peeled and diced (or use baby potatoes)
- 1 zucchini, chopped (optional)
- 1 cup green beans, chopped (frozen or fresh)
- 1 cup corn kernels (frozen or fresh)
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups beef broth (or vegetable broth for a lighter version)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary (optional)
- 1/2 tsp ground black pepper
- 2 bay leaves
- Salt to taste
- 1/2 cup frozen peas (optional)
- Fresh parsley or thyme, for garnish
Instructions:
- Sear the beef (optional but recommended):
- In a large skillet, heat the olive oil over medium-high heat.
- Season the beef with salt and pepper, then sear it in batches in the skillet for about 2-3 minutes on each side, until browned. This step adds extra flavor, but you can skip it if you’re short on time.
- Once browned, transfer the beef to the slow cooker.
- Prepare the vegetables:
- Add the chopped onion, garlic, carrots, celery, potatoes, zucchini (if using), green beans, and corn to the slow cooker.
- Add liquids and seasonings:
- Pour the diced tomatoes (with their juices), beef broth, and add the thyme, rosemary (if using), bay leaves, and black pepper. Stir everything to combine.
- Taste and adjust salt as needed. Remember that beef broth can be salty, so adjust carefully.
- Cook the soup:
- Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- About 30 minutes before the end of cooking, add the frozen peas (if using) to the soup.
- Finish the soup:
- Before serving, remove the bay leaves and give the soup a final taste for seasoning adjustments.
- Garnish with fresh chopped parsley or thyme.
- Serve:
- Ladle the soup into bowls and enjoy! This soup pairs wonderfully with a slice of crusty bread or a side salad.
Tips:
- Beef options: You can use a chuck roast, stew meat, or any cut of beef that benefits from slow cooking. If using a chuck roast, you can shred the beef at the end for a more “pulled” texture.
- Vegetables: This soup is super versatile, so feel free to swap in any veggies you like. Add parsnips, butternut squash, or spinach for variation.
- Freezing: This soup freezes well. Allow it to cool completely, then store it in an airtight container for up to 3 months. Reheat on the stovetop or in the microwave.
- Spices: Adjust the herbs and spices to your taste. Adding a pinch of smoked paprika or a dash of hot sauce can give the soup a nice depth of flavor.
- Broth: If you want a thicker soup, you can blend a portion of the soup with an immersion blender before serving.
This slow cooker vegetable beef soup is a great meal for busy days, and it’s comforting enough for a chilly evening. Would you like some side dish ideas to go with it?
