Are you craving a warm, comforting bowl of soup that's bursting with flavor and requires minimal effort? Look no further! This crock pot vegetable beef soup recipe is perfect for busy weeknights and chilly evenings. It's packed with tender beef, a variety of vegetables, and a rich, savory broth that will leave you feeling satisfied and cozy. This recipe is easily customizable to your preferences and what you have on hand, making it a true kitchen staple.
What Makes This Crock Pot Vegetable Beef Soup Recipe Stand Out?
This recipe goes beyond your average vegetable beef soup. We've focused on maximizing flavor through slow cooking, using quality ingredients, and building layers of taste. The slow cooking process allows the beef to become incredibly tender, and the vegetables to release their natural sweetness. The result is a soup that's deeply satisfying and utterly delicious.
Ingredients You'll Need:
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, 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 peas
- 1 cup frozen corn
- 1 cup chopped potatoes (Yukon Gold or Russet)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions:
- Sear the Beef (Optional but Recommended): Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. This step adds depth of flavor. If you're short on time, you can skip this step.
- Combine Ingredients in Crock Pot: Place the seared (or unseared) beef, onion, carrots, celery, and garlic in your slow cooker.
- Add Liquids and Seasonings: Pour in the crushed tomatoes, beef broth, and diced tomatoes. Stir in the thyme, rosemary, oregano, salt, and pepper.
- Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender.
- Add Potatoes: About 1 hour before serving, add the chopped potatoes to the slow cooker.
- Stir in Frozen Vegetables: During the last 30 minutes of cooking, stir in the frozen peas and corn.
- Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired.
Frequently Asked Questions (FAQ)
Can I use different vegetables in this recipe?
Absolutely! This recipe is incredibly versatile. Feel free to add other vegetables like green beans, zucchini, bell peppers, or mushrooms. Experiment and find your favorite combination!
What kind of beef is best for this soup?
Beef stew meat is ideal because it's tough enough to hold its shape during the long cooking time, but tenderizes beautifully in the slow cooker. You can also use chuck roast, but you may need to cut it into smaller pieces.
Can I make this soup in an Instant Pot?
Yes! Sauté the vegetables and sear the beef as directed. Then, transfer everything to your Instant Pot. Add the liquids and seasonings. Cook on high pressure for 35-40 minutes, followed by a natural pressure release for 15 minutes. Then, carefully quick release any remaining pressure. Stir in potatoes and cook for another 5 minutes. Add frozen vegetables for the last 2 minutes.
How can I thicken this soup?
If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking. Alternatively, you can mash some of the potatoes against the side of the pot to thicken the broth naturally.
Can I freeze this soup?
Yes! This soup freezes beautifully. Allow it to cool completely before storing it in airtight containers in the freezer for up to 3 months.
Enjoy Your Delicious Crock Pot Vegetable Beef Soup!
This recipe provides a hearty, flavorful, and easy-to-make meal that's perfect for any occasion. The slow cooking process ensures that the beef is incredibly tender and the vegetables are infused with rich, savory flavors. Enjoy!
