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Wholesome Slow Cooker Beef Vegetable Soup

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This Wholesome Slow Cooker Beef Vegetable Soup is a comforting, easy dinner that comes together in about 15 minutes of prep. The beef gets melt-in-your-mouth tender, and the broth develops layers of flavor as it simmers all day.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth, low-sodium
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1.5 pounds beef chuck roast, cut into 1-inch cubes
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 3 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 2 medium potatoes, peeled and diced into ½-inch cubes
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste

Instructions

  1. Pat the beef cubes dry with paper towels. Season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, sear the beef for 2-3 minutes per side until deeply browned. Transfer to the slow cooker.
  2. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Cook the diced onion for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Pour about ½ cup of the beef broth into the skillet and scrape up the browned bits with a wooden spoon. Pour this mixture into the slow cooker with the beef.
  4. Add the remaining beef broth, diced tomatoes (with juices), and tomato paste to the slow cooker. Stir gently to combine.
  5. Add the carrots, celery, potatoes, green beans, corn, thyme, rosemary, and bay leaves to the slow cooker. Stir everything together. Do not add the peas yet.
  6. Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours.
  7. About 15 minutes before serving, stir in the frozen peas. Taste the broth and adjust salt and pepper as needed. Remove the bay leaves before serving.
  8. Let the soup sit for 5-10 minutes after cooking. Ladle into bowls and serve hot with crusty bread or a simple side salad.

Notes

Don’t skip browning the beef—it adds essential depth of flavor. Cut vegetables uniformly for even cooking. Taste before seasoning at the end, as broth concentrates. For a thicker soup, mash some cooked potatoes against the side of the slow cooker before serving. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker beef vegetable soup, easy beef soup, healthy beef soup, comfort food, meal prep soup, freezer-friendly soup

Find it online: https://spoonluma.com/wholesome-slow-cooker-beef-vegetable-soup-easy-best-dinner/