Are you craving a warm, comforting bowl of soup that's both delicious and easy to make? Look no further! This crock pot vegetable beef soup recipe is perfect for busy weeknights and chilly evenings. It's packed with nutritious vegetables and tender beef, all simmered to perfection in your slow cooker. Get ready to enjoy a hearty and healthy meal that's sure to become a family favorite.
What Makes This Crock Pot Vegetable Beef Soup Recipe Special?
This recipe stands out for several reasons:
- Simplicity: The slow cooker does most of the work, requiring minimal hands-on time.
- Flavor: A rich and savory broth, perfectly seasoned, brings out the best in the beef and vegetables.
- Health: Loaded with nutritious vegetables, this soup is a wholesome and satisfying meal.
- Versatility: Feel free to customize it with your favorite vegetables and seasonings.
Ingredients You'll Need:
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup frozen green beans
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf (optional)
- 1 tablespoon olive oil (optional)
Instructions:
- Sear the Beef (Optional): For a richer flavor, heat the olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, then set aside.
- Layer the Ingredients: Add the onion, carrots, and celery to the slow cooker. If browning the beef, add it to the slow cooker on top of the vegetables.
- Add Remaining Ingredients: Stir in the minced garlic, crushed tomatoes, beef broth, diced tomatoes, corn, peas, green beans, thyme, rosemary, salt, pepper, and bay leaf (if using).
- Cook: Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the beef is tender.
- Serve: Remove the bay leaf (if used) before serving. Ladle into bowls and enjoy!
Frequently Asked Questions (FAQ)
How can I make this soup thicker?
For a thicker soup, you can mash some of the cooked vegetables with a potato masher or immersion blender before serving. Alternatively, you can stir in a tablespoon or two of cornstarch mixed with a little cold water at the end of the cooking time.
Can I use different vegetables?
Absolutely! This recipe is highly adaptable. Feel free to add other vegetables like potatoes, zucchini, mushrooms, or turnips. Experiment and find your favorite combination!
Can I use a different type of meat?
While beef stew meat is ideal, you can substitute with other cuts of beef, such as chuck roast or short ribs. You may need to adjust the cooking time depending on the cut of meat.
How long can I store leftover soup?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months.
Can I make this soup in an Instant Pot?
Yes! You can adapt this recipe for an Instant Pot. Sauté the onions, carrots, and celery, then add the remaining ingredients. Cook on high pressure for 30 minutes, followed by a 10-minute natural pressure release.
This crock pot vegetable beef soup is a true comfort food classic, perfect for any occasion. Enjoy!
