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Easy Vegetable Beef Soup Recipe Crock Pot

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Instant Pot Vegetable Beef Soup The Real Food Dietitians
Instant Pot Vegetable Beef Soup The Real Food Dietitians from therealfooddietitians.com

Description

This easy vegetable beef soup recipe crock pot is a hearty and nutritious meal that will warm you up on a chilly day. The soup is loaded with vegetables and tender chunks of beef that have been slowly cooked to perfection in a crock pot. This recipe is perfect for busy families who want a healthy and delicious meal without spending hours in the kitchen.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 8 hours in a crock pot.

Ingredients

  • 1 pound beef stew meat, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 can diced tomatoes (14.5 ounces)
  • 4 cups beef broth
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups frozen mixed vegetables (peas, corn, green beans, and carrots)

Equipment

  • Crock pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a large skillet over medium heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes. Transfer the meat to the crock pot.
  2. Add the onion and garlic to the skillet and sauté until the onion is translucent, about 5 minutes. Transfer the onion and garlic to the crock pot.
  3. Add the carrots, celery, diced tomatoes, beef broth, water, bay leaves, thyme, rosemary, salt, and black pepper to the crock pot. Stir to combine.
  4. Cover the crock pot and cook on low for 8 hours.
  5. Remove the bay leaves from the soup and discard.
  6. Add the frozen mixed vegetables to the crock pot and stir to combine. Cook for an additional 30 minutes on low until the vegetables are heated through.
  7. Serve the soup hot with crusty bread or crackers.

Notes

This recipe can easily be adapted to suit your taste preferences. Feel free to add or substitute vegetables, herbs, or spices to make it your own.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:
  • Calories: 300
  • Protein: 26g
  • Fat: 9g
  • Carbohydrates: 26g
  • Fiber: 6g
  • Sugar: 7g
  • Sodium: 1,200mg

Recipes FAQ

Can I freeze the leftovers?

Yes, this soup freezes well. Allow the soup to cool completely before transferring it to an airtight container or zip-top freezer bag. It will keep in the freezer for up to 3 months.

Can I use a different type of meat?

Yes, you can use any type of beef that is suitable for slow cooking, such as chuck roast or round roast.

Can I make this recipe on the stovetop?

Yes, you can make this recipe on the stovetop by following the same instructions but using a large pot instead of a crock pot. Simmer the soup on low heat for 2-3 hours or until the meat is tender.

Recipe Tips

  • For a thicker soup, you can add 1/4 cup of flour to the beef stew meat before browning it in the skillet.
  • For a spicier soup, you can add 1/4 teaspoon of cayenne pepper or red pepper flakes to the soup.
  • For a creamier soup, you can add 1/2 cup of heavy cream or sour cream to the soup after it has finished cooking.

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