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Crockpot Beef Vegetable Soup

A comforting and hearty soup made with tender beef, fresh vegetables, and a flavorful broth, perfect for chilly evenings and family gatherings.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon extra virgin olive oil Adds wonderful flavor
  • 1 pound boneless chuck roast or beef stew meat, cut into 1-inch cubes Tender and juicy
  • 2 teaspoons kosher salt, divided To enhance all those wonderful flavors
  • 1/4 teaspoon ground black pepper For a hint of warmth
  • 3-4 cups low sodium beef broth, divided To get that rich soup base
  • 1 small yellow onion, diced A flavor foundation
  • 2 cloves garlic, minced (about 2 teaspoons) Fresh garlic gives it that extra flavor boost
  • 4 large carrots, peeled and finely chopped Sweet and colorful
  • 2 Yukon gold potatoes, peeled and diced Creamy texture
  • 2 ribs celery, diced For crunch
  • 1 can (14.5 ounces) diced tomatoes Juicy goodness
  • 1 can (8 ounces) tomato sauce To enrich the flavor
  • 3 tablespoons tomato paste For that deep, satisfying taste
  • 1 tablespoon Worcestershire sauce Adds umami
  • 1 teaspoon dried oregano For that herbal note
  • 1/2 teaspoon smoked paprika A subtle smokiness
  • 1/2 teaspoon granulated sugar Balances the acidity
  • 1 cup peas, fresh or frozen No need to thaw
  • 1 tablespoon chopped fresh parsley, optional for serving For a fresh pop of color

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium-high. Add the beef, sprinkle with 1 teaspoon of salt and pepper, and brown on all sides.
  2. Once browned, remove the beef and transfer it to your slow cooker.
  3. In the same pan, add the diced onion and cook until it begins to soften, about 3 minutes.
  4. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  5. Add 1/2 cup of beef broth to the skillet, scraping up browned bits from the bottom. Let it reduce for 2 minutes before transferring to your slow cooker.
  6. Toss in the carrots, potatoes, parsnips, celery, diced tomatoes (with juice!), tomato sauce, tomato paste, Worcestershire sauce, oregano, smoked paprika, sugar, 2 1/2 cups of beef broth, and the remaining salt. Give it a gentle stir.
Cooking
  1. Cover your slow cooker and let it cook on low for 8 hours.
  2. When ready, stir in the peas until warmed through. Adjust thickness with remaining broth if needed.
Serving
  1. Serve hot, garnished with fresh parsley.

Notes

For time-saving, prep your vegetables the night before and store in the fridge. If the soup is too salty, balance it with a splash of vinegar. For variation, add a splash of red wine for richness.