Crock Pot Vegetable Beef Soup

This easy vegetable beef soup is hearty and filling thanks to lots of vegetables and tender chunks of beef. Make this old fashioned homemade soup in a slow cooker with these simple step by step photo instructions.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 153kcal
Author: Dan Mikesell AKA DrDan

Ingredients

  • 1 1/2 to 2 pounds stew meat or cut your own
  • 32 oz beef broth Low Sodium
  • 15 oz diced tomatoes not drained
  • 1 carrot
  • 1 onion medium
  • 1 rib celery
  • 8 oz green beans
  • salt and pepper to taste

Optional Spices

  • 1/4 teaspoon thyme
  • 1/4 teaspoon marjoram
  • 1 bay leaf

Instructions

  • You can use pre-cut stew meat or cut your own from a beef roast.
  • If browning meat, then add 1 tablespoon oil to a large pan over medium-high heat. When the oil is hot, add about 1 1/2 to 2 pounds of cubed beef and cook until browning some — about 10 minutes.
  • While the meat is browning, clean, and prep veggies. One rib of celery chopped medium. One carrot cut into 1/4 inch medallions. One medium onion chopped medium. Also, 8 oz of fresh or frozen green beans.
  • Add beef and veggies to large crock pot. Add 32 oz low sodium beef broth, and one 15 oz can diced tomatoes (not drained). Salt and pepper to taste, I went with 1 teaspoon salt and 1/2 teaspoon pepper. Optional spices are 1/4 teaspoon thyme, 1/4 teaspoon marjoram, and one bay leaf.
  • Mix well and cook on low for 8 hours or high for 4 hours until meat and carrots are tender.

Notes

Pro Tips

  1. You can use pre-cut stew meat or cut your own from a beef roast.
  2. We like lots of meat in our soup. Some recipes this size only use 1 pound of beef.
  3. Like all soups, feel free to adjust the amount of ingredients to your needs.
  4. This will make about 3 quarts of soup. It needs a crock pot of 4 quarts or more. You can adjust to the size you need.
  5. Other veggies can be used.
  6. I have given cooking times but really use the endpoint as the carrots being tender.
  7. Good refrigerated for 3-4 days or frozen for 3-4 days.
  8. Like most soups and many other dishes, it is even better the next day.
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Nutrition

Calories: 153kcal | Carbohydrates: 6g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 272mg | Potassium: 734mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1554IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 3mg