Crockpot Vegetable Beef Soup

Hearty and easy to prepare, Crockpot Vegetable Beef Soup is a low prep meal for busy winter evenings.  Full of carrots, potatoes, and onions, it is filling and flavorful without requiring much work.

The prep process is simple and simply requires browning the stew meat in butter before adding it with the remaining ingredients to the crockpot. This is a good recipe to use for leftover roast beef if you have it, but if you do that you should omit browning the meat. Just chop the cooked roast beef to the desired size and add directly to the crockpot.

If you want to avoid the extra time to peel and chop the potatoes, you can use frozen hash browns instead. I recommend adding them a bit later in the process since they take less time to cook—about an hour or two before serving instead of at the beginning would be better.

Recipe

Crockpot Vegetable Beef Soup

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Hearty and easy to prepare, Crockpot Vegetable Beef Soup is a low prep meal for busy winter evenings. Full of carrots, potatoes, and onions, it is filling and flavorful without requiring much work.

AuthorAuthor: Mary Ann

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Main Dish, Soup

Cuisine American, Gluten-free

Servings 6 servings

Calories 492

Ingredients

  

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• 1.5 lbs beef, chopped up
• ¼ C. butter
• 2 quarts water
• 1 tsp. pepper
• 1 Tbsp. salt, or to taste
• 1 ½ C. chopped carrots
• 3 medium sized potatoes, peeled and cubed
• 1 C. chopped celery
• 2 chopped onions
• 6 cubes of beef bouillon
• 14 ounces can stewed tomatoes

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Instructions

• Brown the meat in butter and add to crock-pot.
• Add all other ingredients.
• Cook on low for 8 hours.
• Before serving, add additional salt and pepper to taste if needed.

Notes

If you prefer, the soup may be cooked in a large pot on the stove over low heat for 2 to 3 hours.

If you are using leftover roast beef that is already cooked, you can omit the butter and skip sautéing the beef. Just chop the roast beef and add it directly to the crockpot.

For easier prep, try using frozen hash browns instead of cubing the potatoes. With this shortcut, add the hash browns later in the cooking process so they stay firm. An hour or two before serving would be best, depending on how hot your crockpot cooks.

Nutrition per serving

Calories: 492 calCarbohydrates: 29 gProtein: 25 gFat: 31 gSodium: 2308 mgFiber: 6 gSugar: 8 g

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