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Crowd-Pleasing Slow Cooker Beef Vegetable Soup (Easy Recipe)

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A hearty and comforting slow cooker beef vegetable soup that’s perfect for feeding a crowd. The beef gets melt-in-your-mouth tender, and the vegetables soak up all the rich, savory broth.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 6 cups beef broth (low-sodium preferred)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 3 large carrots, peeled and sliced into ½-inch rounds (about 1 ½ cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 2 medium potatoes, peeled and cubed into ½-inch pieces (Yukon Gold or Russet)
  • 1 cup frozen peas
  • 1 cup frozen corn kernels (optional)
  • 2 cups chopped green beans (fresh or frozen)

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Working in batches, brown the beef cubes for 3-4 minutes per side until deeply browned. Transfer to the slow cooker.
  2. Reduce heat to medium and add diced onion to the same skillet. Cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan and transfer to the slow cooker.
  3. Pour about 1 cup of beef broth into the hot skillet and stir to deglaze, scraping up remaining browned bits. Pour into the slow cooker along with the remaining 5 cups of broth, diced tomatoes (with juices), tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Stir well.
  4. Layer the carrots, celery, potatoes, and green beans on top of the beef and broth. Do not stir.
  5. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until beef is fork-tender and vegetables are soft.
  6. About 15 minutes before serving, stir in the frozen peas and corn (if using). Cook until warmed through.
  7. Remove bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread or crackers.

Notes

Browning the beef first is essential for deep flavor. Layer vegetables on top without stirring to ensure even cooking. For a thicker soup, mash some potato cubes against the side of the slow cooker. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker beef vegetable soup, easy beef soup, crowd-pleasing soup, hearty soup, comfort food

Find it online: https://oracooks.com/crowd-pleasing-slow-cooker-beef-vegetable-soup-easy-recipe/