Description
A hearty and comforting vegetable beef soup cooked to perfection in a crockpot. This soup is packed with tender beef, an array of colorful vegetables, and flavorful herbs and spices.
Ingredients
Scale
Meat:
- 1 1/2 pounds beef stew meat, cut into bite-sized pieces
Broth:
- 4 cups beef broth
Vegetables:
- 1 (14.5-ounce) can diced tomatoes with juice
- 3 medium carrots, peeled and sliced
- 2 ribs celery, diced
- 1 small onion, chopped
- 2 medium potatoes, peeled and cubed
- 1 cup green beans (fresh or frozen)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (fresh or frozen)
- 2 cloves garlic, minced
Seasonings:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Place the beef, beef broth, diced tomatoes, carrots, celery, onion, and potatoes in the crockpot. Add garlic, thyme, basil, bay leaf, salt, and pepper. Stir well.
- Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours until beef is tender and vegetables are cooked.
- Add Vegetables: In the last 30 minutes, stir in green beans, corn, and peas. Remove bay leaf before serving.
- Adjust Seasoning: Taste and adjust salt and pepper. Serve hot with bread or crackers.
Notes
- For richer broth, sear beef before adding to the crockpot.
- Soup freezes well for up to 3 months.
- Ground beef can be used for a quicker version.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
