Crockpot Beef Vegetable Soup

Crockpot Beef Vegetable Soup Recipe: A Hearty and Delicious Meal

 

There’s nothing quite like a warm bowl of soup on a cold day, and this Crockpot Beef Vegetable Soup is the perfect comfort food to enjoy any time of the year. Packed with protein, veggies, and delicious spices, this recipe is not only easy to make but also incredibly flavorful. Whether you’re feeding a crowd or simply looking for a wholesome meal for your family, this recipe is sure to be a hit.

➔ 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

 

▢1 tablespoon extra virgin olive oil

▢1 pound boneless chuck roast or beef stew meat cut into 1-inch cubes

▢2 teaspoons kosher salt divided

▢¼ teaspoon black pepper

▢3-4 cups low sodium beef broth divided

▢1 small yellow onion diced

▢2 cloves garlic minced (about 2 teaspoons)

▢4 large carrots peeled and finely chopped

▢2 Yukon gold potatoes peeled and diced

▢2 parsnips peeled and diced

▢2 ribs celery diced

 

▢1 can (14.5 ounces) diced tomatoes

▢1 can (8 ounces) tomato sauce

▢3 tablespoons tomato paste

▢1 tablespoon Worcestershire sauce

▢1 teaspoon dried oregano

▢½ teaspoon smoked paprika

▢1/2 teaspoon granulated sugar

▢1 cup peas fresh or frozen (no need to thaw)

▢Chopped fresh parsley optional for serving

 

 

➔ 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:

In a large skillet, heat the oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring.

 

Once the beef is lightly browned (it won’t be all the way cooked through), remove it to a 6-quart slow cooker.

To the pan, add the onion. Cook and stir until the onion is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds.

 

Splash in about 1/2 cup the beef broth and scrape up any browned bits that have stuck to the bottom (this is flavor!).

 

Let the broth reduce for 2 minutes, then transfer the entire mixture to the slow cooker.

 

To the slow cooker, add the carrots, potatoes, parsnips, and celery.

Add the diced tomatoes in their juices, tomato sauce, tomato paste, Worcestershire, oregano, paprika, sugar, 2 1/2 cups beef broth, and remaining 1 teaspoon salt.

 

Cover and cook on low for 8 hours, until the beef and vegetables are tender. Stir in the peas, just until warmed through.

 

If the soup is thicker than you would like, add the remaining 1 cup beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley.

 

➔ Tips:

 

1- If you want to make this recipe even more flavorful, you can add a splash of red wine to the slow cooker along with the other ingredients.

 

2- If you prefer a thicker soup, you can add a slurry of cornstarch and water to the slow cooker about an hour before the soup is done cooking. This will help thicken the broth.

 

3- You can also customize this recipe by adding other vegetables that you love. Some great options include green beans, corn, and peas.

 

➔In conclusion, this Crockpot Beef Vegetable Soup is a hearty and delicious meal that’s perfect for any occasion. With its rich flavor and wholesome ingredients, it’s sure to be a crowd-pleaser. So why not give it a try and see for yourself how easy and satisfying it can be?

 

This is an easy one and oh so good.

 

Try it out and don’t forget to RATE and COMMENT below!