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slow cooker vegetable beef soup

slow cooker vegetable beef soup

slow cooker vegetable beef soup

Hello. Welcome to solsarin. This post is about “slow cooker vegetable beef soup“.


Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.[1]

Slow Cooker Vegetable Beef Soup


    • 1 tablespoon oil
    • 1 pound beef cubes
    • 1 pound potatoes finely chopped (about 4 medium)
    • 2 large carrots peeled and finely chopped
    • 2 ribs celery chopped
    • 1 small onion finely chopped
    • 14 ounces canned diced tomatoes
    • 1 ½ cups green beans chopped, fresh or frozen
    • 4 cups low sodium beef broth
  • 1 cup tomato sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons salt
  • 2 teaspoons garlic minced
  • 1 teaspoon dried parsley
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper


  • In a large frying pan over high heat, fry beef in oil just until browned on all sides. Add beef to a 6 quart slow cooker.
  • Add potatoes, carrots, celery, onion, tomatoes, beans, broth, tomato sauce, tomato paste, salt, garlic, parsley, paprika and pepper to slow cooker and stir to combine.
  • Cover and cook on low for 8-9 hours, until beef and vegetables are tender.
slow cooker vegetable beef soup
slow cooker vegetable beef soup

nutrition information

Calories: 232 | Carbohydrates: 21g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 1486mg | Potassium: 1353mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3965IU | Vitamin C: 25mg | Calcium: 88mg | Iron: 5.6mg

What Cut of Beef is Best for Soup?

Because the meat is slow cooked in broth, it doesn’t need to be an expensive cut of beef to be tender in this crockpot vegetable beef soup.

I like to check my grocery store flyers to see what is on sale. If there is a particular roast that is on for a great price, I’ll buy one and cube it up to make this soup. If you’re not a sales shopper, chuck roast is a great option and will make for some incredibly tender beef.

If you’ve got ground beef instead, you will want to check out my Easy Hamburger Soup for an inexpensive, hearty meal.

Another recipe :

Tips for making this Slow Cooker Vegetable Beef Soup:

  • Brown your beef! I used a chuck roast, seared it well on both sides, then trimmed and cut it into chunks.
  • I browned the beef in my cast iron skillet and got a GOOD crust on both sides with plenty of kosher salt and black pepper.
  • Secret weapon? Beef Base! I use Better than Bouillon and you can see the good sized dollop I added.
  • If not using a base use beef stock instead of broth and its even more important to get a good sear on the meat, then deglaze the pan with the stock to make sure all the beef flavor comes with it.
  • Instead of diced tomatoes I use tomato paste, the concentration of flavors adds so much more.
  • Serve this with crusty french bread, I promise you won’t regret it.


  • 1 tablespoon canola oil
  • 2 pounds chuck roast
  • 1 teaspoon Kosher salt divided
  • 1/2 teaspoon coarse ground black pepper divided
  • 4 russet potatoes peeled and diced
  • 3 carrots peeled and diced
  • 1 cup green beans diced
  • 1 cup corn
  • 3 garlic cloves minced
  • 1 yellow onion diced
  • 2 bay leaves
  • 3 tablespoons beef base *
  • 1/4 cup tomato paste
  • 5 cups water (or enough to cover the ingredients by about ½ inch)
  • 1 cup frozen peas


  • Heat a cast iron skillet or other heavy skillet on medium high heat with the canola oil.
  • Season the beef with half the salt and pepper.
  • Sear the beef for 5-6 minutes on each side until you see a deep golden crust formed on each side.
  • Trim any large sections of fat and cut the rest of the beef into 2 inch chunks.
  • To slow cooker the add the beef, rest of the salt and pepper, potatoes, carrots, green beans, corn, garlic, yellow onion, bay leaves, beef base and tomato paste.
  • Add water to your cast iron skillet on medium high heat and scrape up the browned bits in the skillet.
  • Add the water to your slow cooker.
  • Stir well and cook for 8 hours on low.
  • Just before serving add in the frozen peas and stir.
slow cooker vegetable beef soup
slow cooker vegetable beef soup

Crockpot Vegetable Beef Soup

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