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Crock Pot Vegetable Beef Soup

A warm and hearty bowl of soup filled with tender beef and a medley of vegetables, simmered to perfection in a Crock Pot.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound beef stew meat Choose a well-marbled cut for flavor.
  • 4 cups beef broth
  • 2 cups carrots, chopped
  • 2 cups potatoes, diced
  • 1 cup celery, chopped
  • 1 cup green beans, trimmed and cut
  • 1 cup corn (frozen or canned)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil For searing the beef (optional).

Method
 

Preparation
  1. Wash and chop all the vegetables: carrots, potatoes, celery, green beans, and onion. Mince the garlic.
Cooking
  1. Optional: In a large skillet, heat olive oil over medium heat. Add the beef and sear until browned on all sides.
  2. In your Crock Pot, add the beef (if seared), chopped vegetables, minced garlic, thyme, onion powder, salt, and pepper. Pour in the beef broth.
  3. Cover the Crock Pot and set it on low for about 8 hours, or high for 4 hours.
Finishing Touches
  1. Once done, taste the soup for seasoning and adjust as needed.
  2. Ladle the soup into bowls and garnish with fresh parsley or a dollop of sour cream if desired. Enjoy!

Notes

For the best flavor, use a well-marbled cut of beef like chuck roast. You can customize this recipe with your favorite vegetables. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.