Go Back
Crockpot Beef Vegetable Soup

Hearty Crockpot Beef Vegetable Soup Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and black pepper
  • 3 medium carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 2 medium russet potatoes, peeled and cubed
  • 1 cup green beans, trimmed and cut into 1-inch pieces

Method
 

  1. Season beef with salt and pepper. Heat oil in a skillet over medium-high, sear beef in batches until browned on all sides, about 3 minutes per side. Transfer to slow cooker.
  2. Reduce heat to medium, add onion and cook 4 minutes until softened. Stir in garlic and tomato paste, cook 30 seconds. Scrape into slow cooker.
  3. Add carrots, celery, potatoes, broth, tomatoes, Worcestershire, thyme, and bay leaves. Stir, cover, and cook on low for 7 to 8 hours, until beef is fork-tender.
  4. Stir in green beans during the last 30 minutes of cooking. Season with additional salt and pepper to taste.
  5. Remove bay leaves, ladle into bowls, and serve hot.

Notes

Let the soup rest for about 10 minutes before serving to help the flavors settle. If you refrigerate overnight, the fat will rise and can be skimmed off for a lighter soup.