Delight in the simplicity and heartiness of this slow cooker vegetable beef soup. Perfect for those chilly evenings or when you’re craving something comforting yet nutritious. This recipe is a breeze to make and packs a punch of flavors that will have everyone asking for seconds.
Why This Recipe Works
- The slow cooker does all the work, melding flavors together beautifully over several hours.
- Packed with vegetables and lean beef, it’s a balanced meal in one pot.
- The recipe is incredibly forgiving, allowing for substitutions based on what you have on hand.
- It freezes well, making it perfect for meal prep or future quick dinners.
- The aroma while it cooks is absolutely irresistible, making your home smell like a gourmet kitchen.
Ingredients
- 1.5 lbs lean beef stew meat, cut into 1-inch pieces
- 4 cups beef broth
- 2 cups water
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 large onion, diced
- 3 potatoes, peeled and cubed
- 1 cup frozen green beans
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Equipment Needed
- Slow cooker (6 quarts or larger)
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
Instructions
Step 1: Prep Your Ingredients
Start by preparing all your vegetables and meat. Ensuring everything is cut to a uniform size not only makes for a more aesthetically pleasing soup but also ensures even cooking. Tip: If you’re short on time, many grocery stores offer pre-cut vegetables in the produce section.
Step 2: Brown the Beef
Heat a skillet over medium-high heat and brown the beef pieces on all sides. This step isn’t strictly necessary but adds a depth of flavor to the soup that’s worth the extra effort. Once browned, transfer the beef to the slow cooker.
Step 3: Combine Everything in the Slow Cooker
Add all the remaining ingredients to the slow cooker with the beef. Stir well to combine. The liquid should just cover the ingredients; if not, add a bit more water or broth. Tip: For an extra flavor boost, consider using homemade beef broth.
Step 4: Cook Low and Slow
Cover and cook on low for 8 hours or on high for 4 hours. The soup is done when the beef is tender and the vegetables are cooked through. Tip: Resist the urge to stir the soup too often, as this can cause the vegetables to break down too much.
Step 5: Season and Serve
Once cooking is complete, taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, perhaps with a slice of crusty bread for dipping.
Tips and Tricks
For those looking to elevate their soup game, here are some advanced tips. First, consider searing the beef in batches to avoid overcrowding the pan, which can lead to steaming rather than browning. Second, adding a parmesan rind to the soup as it cooks can add a wonderful umami depth. Lastly, for a thicker soup, you can mash some of the potatoes against the side of the slow cooker before serving.
Recipe Variations
- For a richer soup, substitute half of the beef broth with red wine.
- Add a can of drained and rinsed kidney beans for extra protein and fiber.
- Swap out the green beans for peas or corn for a different vegetable profile.
- For a spicier version, add a diced jalapeño or a teaspoon of crushed red pepper flakes.
- Use sweet potatoes instead of regular potatoes for a sweeter, more nutrient-dense option.
Frequently Asked Questions
Can I make this soup in an Instant Pot?
Absolutely! You can brown the beef using the sauté function, then add all the ingredients and cook on high pressure for 35 minutes, followed by a natural release. The result will be similarly delicious but in a fraction of the time.
How can I make this soup gluten-free?
This recipe is naturally gluten-free as long as you use a gluten-free beef broth. Always check the labels on your broth and tomato products to ensure they meet your dietary needs.
Can I freeze this soup?
Yes, this soup freezes beautifully. Cool it completely before transferring to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
Summary
This slow cooker vegetable beef soup is a foolproof recipe that delivers comfort and nutrition in every bowl. With minimal prep and maximum flavor, it’s sure to become a staple in your recipe rotation.