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Hearty Crockpot Beef Vegetable Soup

chef Laya
This hearty crockpot beef vegetable soup is made with tender beef, potatoes, carrots, celery, tomatoes, and a rich savory broth. Slow cooking brings out the flavor and creates a comforting, filling meal that is perfect for busy weeknights, cold-weather dinners, meal prep, and leftovers.
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Prepr Time 20 minutes
Cooking Time 4 hours
ToTal Time 4 hours 20 minutes
Type of plate Soup
kitchen American
Serving 6

Ingredients
  

  • 1½ pounds beef chuck roast or beef stew meat cut into bite-sized pieces.
  • 1 tablespoon olive oil for browning the beef.
  • 3 medium potatoes peeled and cubed.
  • 3 medium carrots peeled and sliced.
  • 3 celery stalks sliced.
  • 1 medium yellow onion diced.
  • 3 garlic cloves minced.
  • 6 cups low-sodium beef broth.
  • 1 can diced tomatoes 14.5 ounces, with juices.
  • 2 tablespoons tomato paste.
  • 1 tablespoon Worcestershire sauce.
  • 1 cup frozen green beans.
  • 1 cup frozen peas.
  • 1 cup frozen corn.
  • 1 teaspoon dried thyme.
  • 1 teaspoon Italian seasoning.
  • 2 bay leaves.
  • 1 teaspoon salt or to taste.
  • ½ teaspoon black pepper or to taste.
  • 2 tablespoons fresh parsley chopped.

Instructions
 

  • Pat the beef dry with paper towels and season it with salt and black pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side.
  • Transfer the browned beef to a 6-quart crockpot.
  • Add the diced onion and minced garlic to the same skillet. Cook for 1–2 minutes, then scrape up any browned bits from the bottom of the skillet.
  • Transfer the onion, garlic, and skillet juices to the crockpot.
  • Add the cubed potatoes, sliced carrots, celery, frozen green beans, frozen peas, and frozen corn.
  • Pour in the beef broth and add the diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, Italian seasoning, bay leaves, salt, and black pepper.
  • Stir gently until the ingredients are evenly combined and mostly covered with broth.
  • Cover the crockpot and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the vegetables are cooked.
  • Remove and discard the bay leaves.
  • Taste the soup and adjust the salt and black pepper as needed.
  • Stir in the chopped fresh parsley.
  • Ladle the beef vegetable soup into bowls and serve warm with crusty bread, biscuits, or crackers.

Notes

  • Browning the beef is optional, but it adds extra flavor to the soup.
  • Use beef chuck roast or beef stew meat for the most tender results.
  • Add delicate vegetables during the final hour if you prefer them firmer.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Freeze the cooled soup in freezer-safe containers for up to 3 months.
  • Thaw frozen soup in the refrigerator overnight and reheat gently on the stovetop or in the microwave.