DisclaimerTerms Of UseGDPR PolicyCookie Policy

recipetorch

Slow Cooker Beef Vegetable Soup Comforting and Easy Dish

by
- 1 pound beef stew meat - 4 cups beef broth - 2 cups carrots - 2 cups potatoes - 1 cup green beans - 1 cup corn kernels - 1 large onion - 3 cloves garlic The main ingredients make this soup hearty and filling. Beef stew meat gives a rich flavor. The beef broth adds depth and warmth. Carrots and potatoes bring sweetness and texture. Green beans and corn add color and crunch. Onion and garlic round out the flavor profile. - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - 1 tablespoon Worcestershire sauce - Salt and pepper Herbs and seasonings elevate the soup. Dried thyme adds an earthy note. Rosemary gives a pine-like flavor. Worcestershire sauce offers a savory kick. You can adjust salt and pepper to fit your taste. - 2 tablespoons olive oil - Equipment needed (slow cooker, large skillet) Olive oil is crucial for searing the beef. It adds richness to the soup. For equipment, a slow cooker makes this easy. A large skillet helps with initial cooking. These tools help you create a comforting meal with little fuss. First, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil glimmers, add 1 pound of beef stew meat. Sear the beef in a single layer for 4-5 minutes. Turn the meat occasionally until it is brown on all sides. Once browned, remove the beef from the skillet and set it aside on a plate. In the same skillet, reduce the heat to medium. Add 1 large onion, finely chopped, and 3 cloves of minced garlic. Sauté for about 2-3 minutes. Cook until the onion turns soft and fragrant. Now, transfer the seared beef, onion, and garlic into the slow cooker. Pour in 4 cups of beef broth. Then, add 2 cups of sliced carrots, 2 cups of diced potatoes, 1 cup of chopped green beans, and 1 cup of corn kernels. Next, sprinkle in 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, and drizzle 1 tablespoon of Worcestershire sauce over everything. Stir gently to mix all the ingredients well. Place the lid on the slow cooker. You can cook the soup on low for 7-8 hours or on high for 4-5 hours. Check for doneness when the beef is fork-tender and the vegetables are soft. To boost your soup's flavor, try adding spices and herbs. Here are some great options: - 1 teaspoon paprika for a smoky taste. - 1 teaspoon oregano for a warm, earthy flavor. - Fresh herbs like basil or parsley for freshness. If you want a different twist, substitute the Worcestershire sauce with soy sauce. This will add a savory note. You can also try adding a splash of vinegar for brightness. If you don't want beef, turkey or chicken works well. These meats add a lighter flavor. You may also use plant-based meat for a vegetarian option. For vegetables, feel free to mix it up. You can use: - Zucchini instead of potatoes. - Peas or bell peppers for a pop of color. - Spinach or kale for added nutrients. These swaps will keep your soup exciting and fresh. Serving your soup can make a big difference. Use warm bowls for a cozy touch. Garnish with freshly chopped parsley. This adds a nice green color. For a great pairing, serve with crusty bread. It’s perfect for dipping and soaking up the soup's rich flavors. {{image_4}} You can change the veggies based on what you like or have at home. For a fresh twist, try using seasonal vegetables. In spring, add peas or asparagus. In fall, consider squash or sweet potatoes. You can also add legumes or grains. Chickpeas or lentils work well. They add protein and fiber, making the soup heartier. If you like heat, add some peppers. Jalapeños or crushed red pepper flakes can spice up your soup. Start with a small amount and taste it. You can always add more spice later. Adjust the spice levels to fit your taste. This will keep everyone happy and satisfied. For a low-carb option, skip the potatoes. Instead, use cauliflower. It adds bulk and keeps the soup creamy. You can also thicken the soup differently. Use xanthan gum or a small amount of cream. These options keep the soup rich without the carbs. To keep your soup fresh, store it in airtight containers. Place the soup in the fridge within two hours of cooking. This helps prevent bacteria growth. The soup can last in the fridge for about three to four days. If you want to save it for longer, consider freezing it. For freezing, pour the cooled soup into freezer-safe bags. Remove as much air as you can before sealing. This helps avoid freezer burn. The soup can last in the freezer for up to three months. When it's time to enjoy your soup again, reheat it gently. You can do this on the stove or in the microwave. If using the stove, heat over low heat, stirring often. This helps keep the flavors strong. For the microwave, warm it in short bursts, stirring in between. To avoid mushy vegetables, add fresh veggies when reheating. This adds a nice crunch and fresh taste to your soup. In the fridge, your soup lasts about three to four days. If frozen, it stays good for about three months. Always check for any strange smells or signs of spoilage before eating. To boost the flavor of your soup, use fresh herbs. Fresh thyme and rosemary add depth. You can also add a splash of lemon juice before serving. This brightens the taste. For a richer broth, use homemade beef stock if you can. Adding a bay leaf while cooking helps too. Yes, you can. Set your slow cooker on low. It can cook overnight for about 8 to 10 hours. This allows the beef to become tender and flavors to mix well. Just make sure to check the liquid level. Add more broth if needed. This soup is full of nutrients. Beef provides protein and iron, which are good for muscle and blood health. Carrots add beta-carotene, good for vision. Potatoes give energy through carbs. Green beans and corn add fiber, great for digestion. Overall, this soup is balanced and hearty. Yes, it is easy to adjust. For gluten-free, use gluten-free broth and check labels on Worcestershire sauce. To make it dairy-free, no adjustments are needed. You can swap beef for turkey or chicken if preferred. Enjoy this soup your way! This blog post covers all you need to know about making delicious beef vegetable soup. I shared the main ingredients, step-by-step cooking instructions, and helpful tips for flavor and storage. You can easily make this dish your own with different vegetables or seasonings. Remember, enjoy this soup fresh or store it for later. Feel free to experiment with variations to suit your taste. Cooking can be fun, and this soup is a perfect cozy meal to try. Enjoy your cooking adventure!

WANT TO SAVE THIS RECIPE?

If you’re craving a warm, hearty meal, this Slow Cooker Beef Vegetable Soup is perfect for you. Packed with tender beef and fresh veggies, it’s both comforting and easy to make. You don’t need culinary skills to impress your family or friends. Just gather simple ingredients and let the slow cooker do its magic. Read on to discover my step-by-step guide, tips, and tasty variations to try!

Ingredients

Main Ingredients

– 1 pound beef stew meat

– 4 cups beef broth

– 2 cups carrots

– 2 cups potatoes

– 1 cup green beans

– 1 cup corn kernels

– 1 large onion

– 3 cloves garlic

The main ingredients make this soup hearty and filling. Beef stew meat gives a rich flavor. The beef broth adds depth and warmth. Carrots and potatoes bring sweetness and texture. Green beans and corn add color and crunch. Onion and garlic round out the flavor profile.

Herbs and Seasonings

– 2 teaspoons dried thyme

– 1 teaspoon dried rosemary

– 1 tablespoon Worcestershire sauce

– Salt and pepper

Herbs and seasonings elevate the soup. Dried thyme adds an earthy note. Rosemary gives a pine-like flavor. Worcestershire sauce offers a savory kick. You can adjust salt and pepper to fit your taste.

Cooking Essentials

– 2 tablespoons olive oil

– Equipment needed (slow cooker, large skillet)

Olive oil is crucial for searing the beef. It adds richness to the soup. For equipment, a slow cooker makes this easy. A large skillet helps with initial cooking. These tools help you create a comforting meal with little fuss.

Step-by-Step Instructions

Preparing the Beef

First, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil glimmers, add 1 pound of beef stew meat. Sear the beef in a single layer for 4-5 minutes. Turn the meat occasionally until it is brown on all sides. Once browned, remove the beef from the skillet and set it aside on a plate.

Sautéing Vegetables

In the same skillet, reduce the heat to medium. Add 1 large onion, finely chopped, and 3 cloves of minced garlic. Sauté for about 2-3 minutes. Cook until the onion turns soft and fragrant.

Combining Ingredients in the Slow Cooker

Now, transfer the seared beef, onion, and garlic into the slow cooker. Pour in 4 cups of beef broth. Then, add 2 cups of sliced carrots, 2 cups of diced potatoes, 1 cup of chopped green beans, and 1 cup of corn kernels. Next, sprinkle in 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, and drizzle 1 tablespoon of Worcestershire sauce over everything. Stir gently to mix all the ingredients well.

Cooking Time Settings

Place the lid on the slow cooker. You can cook the soup on low for 7-8 hours or on high for 4-5 hours. Check for doneness when the beef is fork-tender and the vegetables are soft.

Tips & Tricks

Flavor Enhancements

To boost your soup’s flavor, try adding spices and herbs. Here are some great options:

– 1 teaspoon paprika for a smoky taste.

– 1 teaspoon oregano for a warm, earthy flavor.

– Fresh herbs like basil or parsley for freshness.

If you want a different twist, substitute the Worcestershire sauce with soy sauce. This will add a savory note. You can also try adding a splash of vinegar for brightness.

Ingredient Substitutions

If you don’t want beef, turkey or chicken works well. These meats add a lighter flavor. You may also use plant-based meat for a vegetarian option.

For vegetables, feel free to mix it up. You can use:

– Zucchini instead of potatoes.

– Peas or bell peppers for a pop of color.

– Spinach or kale for added nutrients.

These swaps will keep your soup exciting and fresh.

Presentation Tips

Serving your soup can make a big difference. Use warm bowls for a cozy touch.

Garnish with freshly chopped parsley. This adds a nice green color. For a great pairing, serve with crusty bread. It’s perfect for dipping and soaking up the soup’s rich flavors.

Variations

Different Vegetable Combinations

You can change the veggies based on what you like or have at home. For a fresh twist, try using seasonal vegetables. In spring, add peas or asparagus. In fall, consider squash or sweet potatoes. You can also add legumes or grains. Chickpeas or lentils work well. They add protein and fiber, making the soup heartier.

Spicy Version

If you like heat, add some peppers. Jalapeños or crushed red pepper flakes can spice up your soup. Start with a small amount and taste it. You can always add more spice later. Adjust the spice levels to fit your taste. This will keep everyone happy and satisfied.

Low-Carb or Keto Adaptation

For a low-carb option, skip the potatoes. Instead, use cauliflower. It adds bulk and keeps the soup creamy. You can also thicken the soup differently. Use xanthan gum or a small amount of cream. These options keep the soup rich without the carbs.

Storage Info

Storing Leftovers

To keep your soup fresh, store it in airtight containers. Place the soup in the fridge within two hours of cooking. This helps prevent bacteria growth. The soup can last in the fridge for about three to four days. If you want to save it for longer, consider freezing it.

For freezing, pour the cooled soup into freezer-safe bags. Remove as much air as you can before sealing. This helps avoid freezer burn. The soup can last in the freezer for up to three months.

Reheating Tips

When it’s time to enjoy your soup again, reheat it gently. You can do this on the stove or in the microwave. If using the stove, heat over low heat, stirring often. This helps keep the flavors strong. For the microwave, warm it in short bursts, stirring in between.

To avoid mushy vegetables, add fresh veggies when reheating. This adds a nice crunch and fresh taste to your soup.

Shelf Life

In the fridge, your soup lasts about three to four days. If frozen, it stays good for about three months. Always check for any strange smells or signs of spoilage before eating.

FAQs

How to make Slow Cooker Beef Vegetable Soup taste better?

To boost the flavor of your soup, use fresh herbs. Fresh thyme and rosemary add depth. You can also add a splash of lemon juice before serving. This brightens the taste. For a richer broth, use homemade beef stock if you can. Adding a bay leaf while cooking helps too.

Can I cook this soup overnight?

Yes, you can. Set your slow cooker on low. It can cook overnight for about 8 to 10 hours. This allows the beef to become tender and flavors to mix well. Just make sure to check the liquid level. Add more broth if needed.

What are the health benefits of beef vegetable soup?

This soup is full of nutrients. Beef provides protein and iron, which are good for muscle and blood health. Carrots add beta-carotene, good for vision. Potatoes give energy through carbs. Green beans and corn add fiber, great for digestion. Overall, this soup is balanced and hearty.

Is this recipe adaptable for dietary restrictions?

Yes, it is easy to adjust. For gluten-free, use gluten-free broth and check labels on Worcestershire sauce. To make it dairy-free, no adjustments are needed. You can swap beef for turkey or chicken if preferred. Enjoy this soup your way!

This blog post covers all you need to know about making delicious beef vegetable soup. I shared the main ingredients, step-by-step cooking instructions, and helpful tips for flavor and storage. You can easily make this dish your own with different vegetables or seasonings. Remember, enjoy this soup fresh or store it for later. Feel free to experiment with variations to suit your taste. Cooking can be fun, and this soup is a perfect cozy meal to try. Enjoy your cooking adventure!

- 1 pound beef stew meat - 4 cups beef broth - 2 cups carrots - 2 cups potatoes - 1 cup green beans - 1 cup corn kernels - 1 large onion - 3 cloves garlic The main ingredients make this soup hearty and filling. Beef stew meat gives a rich flavor. The beef broth adds depth and warmth. Carrots and potatoes bring sweetness and texture. Green beans and corn add color and crunch. Onion and garlic round out the flavor profile. - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - 1 tablespoon Worcestershire sauce - Salt and pepper Herbs and seasonings elevate the soup. Dried thyme adds an earthy note. Rosemary gives a pine-like flavor. Worcestershire sauce offers a savory kick. You can adjust salt and pepper to fit your taste. - 2 tablespoons olive oil - Equipment needed (slow cooker, large skillet) Olive oil is crucial for searing the beef. It adds richness to the soup. For equipment, a slow cooker makes this easy. A large skillet helps with initial cooking. These tools help you create a comforting meal with little fuss. First, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil glimmers, add 1 pound of beef stew meat. Sear the beef in a single layer for 4-5 minutes. Turn the meat occasionally until it is brown on all sides. Once browned, remove the beef from the skillet and set it aside on a plate. In the same skillet, reduce the heat to medium. Add 1 large onion, finely chopped, and 3 cloves of minced garlic. Sauté for about 2-3 minutes. Cook until the onion turns soft and fragrant. Now, transfer the seared beef, onion, and garlic into the slow cooker. Pour in 4 cups of beef broth. Then, add 2 cups of sliced carrots, 2 cups of diced potatoes, 1 cup of chopped green beans, and 1 cup of corn kernels. Next, sprinkle in 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, and drizzle 1 tablespoon of Worcestershire sauce over everything. Stir gently to mix all the ingredients well. Place the lid on the slow cooker. You can cook the soup on low for 7-8 hours or on high for 4-5 hours. Check for doneness when the beef is fork-tender and the vegetables are soft. To boost your soup's flavor, try adding spices and herbs. Here are some great options: - 1 teaspoon paprika for a smoky taste. - 1 teaspoon oregano for a warm, earthy flavor. - Fresh herbs like basil or parsley for freshness. If you want a different twist, substitute the Worcestershire sauce with soy sauce. This will add a savory note. You can also try adding a splash of vinegar for brightness. If you don't want beef, turkey or chicken works well. These meats add a lighter flavor. You may also use plant-based meat for a vegetarian option. For vegetables, feel free to mix it up. You can use: - Zucchini instead of potatoes. - Peas or bell peppers for a pop of color. - Spinach or kale for added nutrients. These swaps will keep your soup exciting and fresh. Serving your soup can make a big difference. Use warm bowls for a cozy touch. Garnish with freshly chopped parsley. This adds a nice green color. For a great pairing, serve with crusty bread. It’s perfect for dipping and soaking up the soup's rich flavors. {{image_4}} You can change the veggies based on what you like or have at home. For a fresh twist, try using seasonal vegetables. In spring, add peas or asparagus. In fall, consider squash or sweet potatoes. You can also add legumes or grains. Chickpeas or lentils work well. They add protein and fiber, making the soup heartier. If you like heat, add some peppers. Jalapeños or crushed red pepper flakes can spice up your soup. Start with a small amount and taste it. You can always add more spice later. Adjust the spice levels to fit your taste. This will keep everyone happy and satisfied. For a low-carb option, skip the potatoes. Instead, use cauliflower. It adds bulk and keeps the soup creamy. You can also thicken the soup differently. Use xanthan gum or a small amount of cream. These options keep the soup rich without the carbs. To keep your soup fresh, store it in airtight containers. Place the soup in the fridge within two hours of cooking. This helps prevent bacteria growth. The soup can last in the fridge for about three to four days. If you want to save it for longer, consider freezing it. For freezing, pour the cooled soup into freezer-safe bags. Remove as much air as you can before sealing. This helps avoid freezer burn. The soup can last in the freezer for up to three months. When it's time to enjoy your soup again, reheat it gently. You can do this on the stove or in the microwave. If using the stove, heat over low heat, stirring often. This helps keep the flavors strong. For the microwave, warm it in short bursts, stirring in between. To avoid mushy vegetables, add fresh veggies when reheating. This adds a nice crunch and fresh taste to your soup. In the fridge, your soup lasts about three to four days. If frozen, it stays good for about three months. Always check for any strange smells or signs of spoilage before eating. To boost the flavor of your soup, use fresh herbs. Fresh thyme and rosemary add depth. You can also add a splash of lemon juice before serving. This brightens the taste. For a richer broth, use homemade beef stock if you can. Adding a bay leaf while cooking helps too. Yes, you can. Set your slow cooker on low. It can cook overnight for about 8 to 10 hours. This allows the beef to become tender and flavors to mix well. Just make sure to check the liquid level. Add more broth if needed. This soup is full of nutrients. Beef provides protein and iron, which are good for muscle and blood health. Carrots add beta-carotene, good for vision. Potatoes give energy through carbs. Green beans and corn add fiber, great for digestion. Overall, this soup is balanced and hearty. Yes, it is easy to adjust. For gluten-free, use gluten-free broth and check labels on Worcestershire sauce. To make it dairy-free, no adjustments are needed. You can swap beef for turkey or chicken if preferred. Enjoy this soup your way! This blog post covers all you need to know about making delicious beef vegetable soup. I shared the main ingredients, step-by-step cooking instructions, and helpful tips for flavor and storage. You can easily make this dish your own with different vegetables or seasonings. Remember, enjoy this soup fresh or store it for later. Feel free to experiment with variations to suit your taste. Cooking can be fun, and this soup is a perfect cozy meal to try. Enjoy your cooking adventure!

Slow Cooker Beef Vegetable Soup

Warm up with this Hearty Slow Cooker Beef Vegetable Soup that's bursting with flavor! This easy-to-follow recipe features tender beef, colorful veggies, and aromatic herbs, perfect for a cozy family dinner. Simply sear the meat, combine your ingredients, and let the slow cooker do the magic. Don't miss out on this delicious meal that’s sure to please everyone. Click through for the full recipe! #SlowCookerRecipes #BeefSoup #CozyMeals #HealthyEating
Print Recipe Pin Recipe

Ingredients
  

1 pound beef stew meat, cut into 1-inch cubes

4 cups beef broth

2 cups carrots, sliced into rounds

2 cups potatoes, peeled and diced

1 cup green beans, chopped into 1-inch pieces

1 cup corn kernels (frozen or fresh)

1 large onion, finely chopped

3 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 tablespoon Worcestershire sauce

Salt and pepper, to taste

2 tablespoons olive oil

Instructions
 

In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the beef stew meat in a single layer and sear for 4-5 minutes, turning occasionally, until well-browned on all sides. Once browned, remove the beef from the skillet and set it aside on a plate.

    In the same skillet, reduce the heat to medium and add the chopped onion and minced garlic. Sauté for about 2-3 minutes or until the onion becomes translucent and fragrant.

      Transfer the seared beef, sautéed onion, and garlic into the slow cooker.

        Pour the beef broth into the slow cooker and then add the sliced carrots, diced potatoes, chopped green beans, and corn kernels. Sprinkle in the dried thyme, dried rosemary, and drizzle the Worcestershire sauce over the top. Stir everything together gently to ensure all ingredients are well combined.

          Season the mixture with salt and pepper according to your taste.

            Place the lid on the slow cooker and set it to cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is fork-tender and the vegetables are cooked through.

              Once cooked, taste the soup and adjust the seasoning if necessary before serving.

                Prep Time, Total Time, Servings: 15 minutes | 8 hours | 6 servings

                  - Presentation Tips: Serve the soup in warm bowls and garnish with freshly chopped parsley for a vibrant touch. For a delightful pairing, offer crusty bread on the side, perfect for dipping into the hearty soup!

                    WANT TO SAVE THIS RECIPE?

                    Leave a Comment

                    Recipe Rating