Crockpot Vegetable Beef Soup Recipe

Welcome back, food lovers! Today, I have a recipe that’s bound to become a staple in your home: Crockpot Vegetable Beef Soup. Before we dive into the details, I want to express my heartfelt gratitude for your continued support. It’s your enthusiasm for cooking that keeps this blog alive and thriving! Now, let’s get ready to savor a bowl of comfort and warmth.

Ingredients

• 1 tbsp oil
• 1 lb beef cubes
• 2 large carrots, finely chopped
• 2 ribs celery, chopped
• 1 small onion, finely chopped
• 2 tbsp tomato paste
• 2 tsp minced garlic
• 1½ tsp salt
• 1 tsp dried parsley
• ½ tsp dried thyme
• ¼ tsp paprika
• ¼ tsp black pepper
• 4 cups low-sodium beef broth
• 1 lb potatoes, finely chopped
• 14 oz canned diced tomatoes
• 1 cup chopped green beans (fresh or frozen)
• ¾ cup tomato sauce
• ½ cup canned or frozen corn
• 1 bay leaf

How to Make Crockpot Vegetable Beef Soup

1. Sear the Beef: Heat the oil in a large skillet over medium-high heat. Add the beef cubes and sear until browned on all sides. This step is crucial for locking in those flavors!
2. Prep the Veggies: While the beef is browning, chop the carrots, celery, onion, and potatoes. The more uniform the pieces, the better they’ll cook.
3. Combine Ingredients: Transfer the seared beef to your crockpot. Add the carrots, celery, onion, tomato paste, garlic, salt, parsley, thyme, paprika, and black pepper. Give everything a good stir.
4. Add Liquids and Veggies: Pour in the beef broth, canned diced tomatoes (including the juice), green beans, tomato sauce, and corn. Stir again to combine. Finally, tuck the bay leaf into the mixture.
5. Cook Low and Slow: Cover and cook on low for 7-8 hours or on high for 4-5 hours. Your home will be filled with the incredible aroma of this hearty soup!
6. Finishing Touches: Before serving, remove the bay leaf and give the soup a good stir. Taste and adjust seasoning if necessary.

Helpful Tips

• Searing the Beef: Don’t skip searing the beef. It adds depth and richness to the soup’s flavor.
• Uniform Chopping: Try to chop your vegetables to similar sizes. This ensures even cooking and a better texture.
• Check for Doneness: The soup is ready when the beef is tender and the vegetables are cooked through. If needed, extend the cooking time a bit.

Substitutions/Variations

• Meat Variations: You can substitute beef cubes with ground beef or turkey for a lighter option.
• Vegetable Options: Feel free to add or substitute with other vegetables like peas, bell peppers, or zucchini.
• Herb Adjustments: Fresh herbs can be used in place of dried ones. Simply use triple the amount of fresh herbs.

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day. Store it in the fridge and reheat gently on the stovetop or in the microwave.

Can I freeze Crockpot Vegetable Beef Soup?

Yes, this soup freezes well. Let it cool completely, then transfer to airtight containers or freezer bags. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.

How can I thicken the soup?

If you prefer a thicker soup, you can mash some of the potatoes in the pot or add a slurry of cornstarch and water towards the end of the cooking time.

Storage Instructions

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Allow the soup to cool completely before freezing. Use airtight containers or freezer-safe bags and label them with the date. Freeze for up to 3 months.
• Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat until warmed through or in the microwave.

More Relevant Recipes

• Creamy Spinach Artichoke Chicken Casserole
• Air Fryer Chicken Drumsticks
• Stuffed Pepper Casserole Recipe

Thank you for joining me in creating this delightful Crockpot Vegetable Beef Soup! I hope you enjoy making and eating it as much as I do. Don’t forget to share your culinary creations and tag us on social media! Happy cooking!

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