Description
This Slow Cooker Hearty Vegetable Beef Soup recipe is a comforting and delicious meal perfect for a chilly day. It’s packed with tender beef and a variety of vegetables, all simmered to perfection in your slow cooker. Easy to prepare and wonderfully satisfying, it’s a fantastic way to bring warmth and flavor to your table with minimal effort.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides.
- Transfer the browned beef to your slow cooker.
- Add the chopped onion, carrots, and celery to the slow cooker.
- Pour in the diced tomatoes and beef broth.
- Stir in the rinsed kidney beans, thyme, and rosemary.
- Season with salt and pepper to your liking.
- Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- Stir well before serving.
Notes
- For a thicker soup, you can mash some of the vegetables against the side of the slow cooker before serving.
- Feel free to add other vegetables like potatoes, peas, or corn.
- This soup freezes well, making it perfect for meal prep.
- Prep Time: 20 minutes
- Cook Time: 4-10 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 120mg