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Crockpot Vegetable Beef Soup

A warm and hearty bowl of Crockpot Vegetable Beef Soup packed with tender beef, vibrant vegetables, and savory flavors—perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb beef stew meat, cut into bite-sized pieces Use lean cuts for best results.
  • 4 cups beef broth Ensure it’s Halal!
  • 2 cups mixed vegetables (carrots, peas, green beans)
  • 1 cup diced potatoes You pick the type!
  • 1 can diced tomatoes (14.5 oz) No salt added if desired.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce Ensure it's Halal.
  • to taste Salt and pepper
  • 1 tsp dried thyme
  • 1 bay leaf

Method
 

Preparation
  1. Start by chopping the beef stew meat into bite-sized pieces if it’s not already. Dice the potatoes, chop the onion, and mince the garlic.
  2. In your crockpot, layer the beef at the bottom followed by the diced potatoes, mixed vegetables, onion, and garlic. Don’t forget to add in the diced tomatoes!
Cooking
  1. Sprinkle in the thyme, salt, and pepper. Pour in the beef broth, allowing it to cover all the ingredients. Add the Worcestershire sauce and toss in the bay leaf.
  2. Cover the crockpot and set it on low for about 6-8 hours or high for 3-4 hours.
Finishing Touches
  1. Once cooked, taste and adjust seasoning if needed. Remove the bay leaf, and you’re ready to serve.

Notes

This soup is great for leftovers and can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze in a sturdy container for up to 3 months. Reheat gently on the stove, adding a splash of broth or water if necessary.