Description
A hearty and comforting Crockpot Beef and Vegetable Soup that requires minimal effort and is perfect for busy nights.
Ingredients
Main Ingredients
- 1 lb Beef stew meat (chuck or round, cubed) (Ground beef can be used as an alternative.)
- 2 medium Potatoes (russet or Yukon, peeled and chunked) (Fresh potatoes are recommended.)
- 3 medium Carrots, sliced (Fresh carrots are preferred.)
- 2 stalks Celery, chopped (Fresh celery is recommended.)
- 1 medium Onion, diced
- 2 cups Frozen mixed vegetables (peas, green beans, corn) (Add in the last hour of cooking.)
- 1 can Diced tomatoes (Canned or fresh.)
- 4 cups Beef broth (Low sodium preferred.)
- 2 cloves Minced garlic
- 1 tsp Salt (Adjust to taste.)
- 1 tsp Pepper (Adjust to taste.)
Optional Add-Ins
- 1 tbsp Worcestershire sauce (For extra flavor.)
- 1 leaf Bay leaf (Optional for flavor.)
- 1 tsp Italian herbs (Optional for flavor.)
Instructions
Preparation
- Brown the beef if you have time.
- Dump the beef in the crockpot.
- Add all the veggies except for the delicate frozen ones.
- Pour in the diced tomatoes and enough beef broth to cover everything.
- Toss in garlic, salt, pepper, and bay leaf if desired.
- Pop the lid on, set it low, and cook for 7-8 hours.
- Add the frozen vegetables for the last hour.
Notes
Great for meal prep and customizable with various vegetables.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course, Soup
- Cuisine: American