Crockpot Vegetable Beef Soup
This Crockpot Vegetable Beef Soup is the ultimate easy, hearty dinner—warm, healthy, and packed with tender beef and garden-fresh veggies that simmer all day in your slow cooker.
Ingredients
- 1.5 pounds lean beef stew meat cut into 1-inch cubes
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups beef broth low-sodium
- 1 can diced tomatoes undrained
- 2 cups carrots sliced
- 2 cups celery chopped
- 2 cups potatoes peeled and diced
- 1 cup green beans trimmed and halved
- 1 cup corn kernels
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika optional
- Salt and black pepper to taste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh parsley chopped
Instructions
- Trim any excess fat and pat cubes dry with paper towels.
- Place diced onion and garlic on the bottom of the Crockpot insert.
- Scatter beef cubes on top, followed by carrots, celery, potatoes, green beans, and corn.
- Pour beef broth and diced tomatoes over everything, sprinkle thyme, oregano, paprika, salt, and pepper.
- Cover and set to LOW for 6–8 hours.
- Remove bay leaf, adjust seasoning, and garnish with parsley.
- Ladle into bowls, sprinkle fresh parsley, and serve.
Notes
Choose firm, evenly sized veggies for even cooking. For a thicker broth, stir in cornstarch and water mixture during the last 15 minutes of cooking.
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