Description
This hearty Crockpot Vegetable Beef Soup combines tender beef stew meat with a medley of fresh and frozen vegetables slow-cooked to perfection. Infused with aromatic herbs and rich beef broth, it’s a comforting and nutritious meal perfect for cozy days. Simple to prepare and full of flavor, this gluten-free soup makes an ideal family dinner or meal prep option.
Ingredients
Scale
Beef and Broth
- 1 ½ pounds beef stew meat, cut into bite-sized pieces
- 4 cups beef broth
Vegetables
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 can (14.5 oz) diced tomatoes with juices
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Layer Ingredients in Crockpot: Place the beef stew meat at the bottom of the crockpot. Then layer the carrots, celery, onion, garlic, and potatoes on top of the meat.
- Add Frozen Vegetables and Liquids: Add the frozen green beans and corn over the layered vegetables. Pour in the canned diced tomatoes with juices and the beef broth.
- Season the Soup: Stir in the dried basil, oregano, thyme, and add the bay leaf. Season with salt and pepper according to your taste preferences.
- Cook the Soup: Cover the crockpot and set it to cook on low for 8 to 9 hours or on high for 4 to 5 hours. The soup is done when the beef is tender and the vegetables are soft.
- Finish and Serve: Remove the bay leaf from the soup before serving. Stir well, adjust seasoning if needed, and serve hot.
Notes
- For enhanced flavor, brown the beef in a skillet before adding it to the crockpot.
- You can substitute or add other vegetables such as peas or zucchini based on availability or preference.
- This soup freezes well and can be stored for up to 3 months in an airtight container.
