Description
A hearty and comforting vegetable beef soup cooked to perfection in a crockpot. Tender beef stew meat, a variety of vegetables, and flavorful seasonings come together in this easy-to-make, satisfying soup.
Ingredients
Beef Stew Meat:
1 1/2 pounds cut into 1-inch cubes
Beef Broth:
4 cups
Diced Tomatoes:
1 (15-ounce) can, undrained
Potatoes:
2 cups, peeled and diced
Carrots:
1 cup, sliced
Celery:
1 cup, sliced
Green Beans:
1 cup, cut into 1-inch pieces
Corn Kernels:
1 cup (fresh, canned, or frozen)
Onion:
1/2 cup, diced
Garlic:
3 cloves, minced
Salt:
1 teaspoon
Black Pepper:
1/2 teaspoon
Dried Italian Seasoning:
1 teaspoon
Bay Leaf:
1
Worcestershire Sauce:
1 tablespoon
Instructions
- Place the beef stew meat: in the bottom of the crockpot.
- Add: beef broth, diced tomatoes, potatoes, carrots, celery, green beans, corn, onion, garlic, salt, pepper, Italian seasoning, bay leaf, and Worcestershire sauce.
- Stir gently: to combine. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender and vegetables are cooked through.
- Remove the bay leaf: before serving. Taste and adjust seasoning if needed. Serve hot with crusty bread.
Notes
- For extra flavor, sear the beef cubes in a hot skillet before adding them to the crockpot.
- This soup freezes well for up to 3 months; cool completely before storing in freezer-safe containers.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 6 g
- Sodium: 630 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
