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Crockpot Vegetable Beef Soup

A hearty, comforting slow cooker soup filled with tender beef, colorful vegetables, and rich tomato broth.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 bowls
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb beef stew meat cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 3 potatoes cubed
  • 1 cup green beans cut into 1-inch pieces
  • 1 cup corn kernels fresh or frozen
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 can tomato sauce 8 oz
  • 4 cups beef broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 bay leaf
  • 1 tbsp Worcestershire sauce
  • 1 cup peas added near end
  • fresh parsley for garnish

Equipment

  • Slow cooker
  • Skillet
  • Wooden spoon
  • Chef's knife

Method
 

  1. Brown beef cubes in olive oil until golden on all sides.
  2. Add all chopped vegetables, tomatoes, tomato sauce, and broth to the crockpot.
  3. Season with salt, pepper, thyme, basil, bay leaf, and Worcestershire sauce. Stir well.
  4. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours until beef and vegetables are tender.
  5. Add peas 15 minutes before serving. Adjust seasoning to taste.
  6. Serve hot, garnished with parsley.

Notes

Brown beef before adding for extra flavor. Soup tastes even better the next day!