allrecipes recipe slow cooker beef vegetable soup detail Allrecipes Recipe Slow Cooker Beef Vegetable Soup Guide

When chilly days call for a warm, comforting meal, nothing beats a hearty bowl of slow cooker beef vegetable soup. This classic recipe combines tender chunks of beef with a colorful medley of fresh vegetables, simmered to perfection over hours in your slow cooker.

It’s an easy, fuss-free way to enjoy a nutritious and flavorful dinner that warms you from the inside out. Whether you’re coming home after a busy day or hosting a family gathering, this slow cooker soup is guaranteed to please.

What makes this recipe truly special is the balance of rich, savory beef broth with wholesome vegetables like carrots, potatoes, celery, and tomatoes. The slow cooking method melds flavors beautifully, resulting in a deliciously thick and satisfying soup.

Plus, it’s incredibly versatile — perfect for meal prep or freezing for later. Let’s dive into how you can make this comforting slow cooker beef vegetable soup right in your kitchen!

Why You’ll Love This Recipe

Slow cooker convenience: Simply add all ingredients to your slow cooker and let it do the work while you focus on other things. No need to stand over a stove for hours.

Rich, hearty flavor: Slow cooking allows the beef to become melt-in-your-mouth tender while infusing the broth with deep, savory flavors.

Nutritious and filling: Loaded with fresh vegetables and lean beef, this soup is packed with vitamins, minerals, and protein.

Customizable: Swap in your favorite vegetables or adjust seasonings to suit your taste preferences.

Great for leftovers: This soup tastes even better the next day and freezes well for future meals.

Ingredients

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 4 cups beef broth (low sodium preferred)
• 3 large carrots, peeled and sliced
• 3 medium potatoes, peeled and diced
• 2 stalks celery, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• Optional: 1/2 cup frozen peas, added near the end of cooking

Equipment

• Slow cooker (minimum 4-quart capacity)
• Sharp knife and cutting board
• Large skillet for browning beef (optional but recommended)
• Measuring cups and spoons
• Wooden spoon or spatula for stirring
• Ladle for serving

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
2. Brown the beef (optional but recommended): Heat olive oil in a large skillet over medium-high heat. Add beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
3. Sauté the aromatics: In the same skillet, add diced onion and minced garlic. Cook for 2-3 minutes until fragrant and translucent. Stir in tomato paste and cook for another minute. Transfer this mixture to the slow cooker.
4. Add vegetables and herbs: Add carrots, potatoes, celery, green beans, and diced tomatoes (with juice) to the slow cooker. Sprinkle thyme, rosemary, and bay leaf.
5. Pour in broth: Add beef broth to the slow cooker, making sure ingredients are just covered. Stir gently to combine.
6. Cook low and slow: Cover and cook on low for 7-8 hours or on high for 4-5 hours. Beef should be tender and vegetables cooked through.
7. Add peas (optional): If using frozen peas, stir them in during the last 15 minutes of cooking.
8. Final seasoning: Remove bay leaf. Taste the soup and adjust salt and pepper as needed.
9. Serve hot: Ladle into bowls and enjoy with your favorite bread or crackers.

Tips & Variations

For an extra depth of flavor, consider deglazing the beef browning pan with a splash of red wine before adding onion and garlic. This will add a wonderful richness to your soup!

Vegetable swaps: Feel free to substitute or add vegetables like parsnips, turnips, or butternut squash for seasonal variety.

Make it spicy: Add a pinch of crushed red pepper flakes or a dash of your favorite hot sauce to give the soup a gentle kick.

Thicken the soup: If you prefer a thicker consistency, stir in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water about 30 minutes before the end of cooking.

Meal prep tip: This soup freezes beautifully. Store in airtight containers for up to 3 months and thaw overnight in the fridge before reheating.

Nutrition Facts

Serving Suggestions

This slow cooker beef vegetable soup is delicious on its own or paired with a variety of sides. Consider serving it with:

• Crusty bread or warm dinner rolls for dipping and soaking up the broth.
• Simple green salad with a light vinaigrette to balance the richness.
• Buttery garlic mashed potatoes for an extra comforting meal.
• Cheese toasties or grilled cheese sandwiches to complement the savory flavors.

For lighter options, steamed green beans or roasted Brussels sprouts make excellent vegetable sides.

Conclusion

Slow cooker beef vegetable soup is the ultimate comfort food that combines ease, nutrition, and flavor in one pot. Its tender beef, hearty vegetables, and rich broth make it perfect for cold evenings, meal prep, or feeding a crowd.

The slow cooker does all the hard work, allowing you to come home to a piping hot, delicious meal without the stress of last-minute cooking.

Whether you’re a seasoned cook or a kitchen beginner, this recipe is approachable and adaptable to suit your tastes. Don’t hesitate to experiment with different vegetables or spices to make it your own.

If you enjoyed this recipe, you might also love exploring other comforting dishes like Awesome Vegetarian Slow Cooker Recipes for Easy Meals or warming bowls from Vegan Fall Soup Recipes To Warm Your Cozy Evenings.

For more hearty, wholesome recipes that fit effortlessly into your busy lifestyle, check out our A to Z Vegetarian Recipes for Every Meal and Occasion. Happy cooking!

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