Yield: 6 servings
Crockpot Vegetable Beef Soup
This dump and go crockpot vegetable beef soup is hearty, flavorful, and the perfect way to warm up on a cold winter night. Loaded with tender beef, seasonal veggies, and a rich, savory broth, it's an easy choice for dinner or meal prep. Add everything to the slow cooker in the morning, and dinner is done!
Ingredients
- 1 ½ pound stew meat
- 2 (14.5 oz) cans diced tomatoes, do not drain
- 2 cups roughly chopped fresh kale, stems removed
- 2 cups peeled and diced potatoes
- 1 medium onion, diced
- 1 cup chopped celery
- 2 medium zucchinis, chopped
- 1 cup sliced carrots
- 1 cup frozen corn
- 1 cup frozen lima beans
- 32 oz beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon freshly minced garlic
- 1 tablespoon Italian seasoning
- salt and freshly cracked black pepper, to taste
- fresh parsley, optional garnish
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Instructions
- Using a 7-quart crockpot or larger, add all the ingredients listed into the slow cooker. Stir to combine.
- Cover and cook on low for 6 to 8 hours, or high for 4 to 6 hours, until beef is tender.
- Serve warm with chopped parsley on top, if desired!
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Notes
Storage: Cool completely before transferring soup to an airtight container. Refrigerate for up to 4 days.
Reheat: In the microwave, heat the soup for 2 to 3 minutes, stirring occasionally, until hot. On the stove, bring the soup to a simmer in a large pot over medium-high heat, stirring occasionally, until hot.
Freeze: Cool soup completely before transferring it to a freezer-safe container or a ziplock bag. Freeze for up to 3 months. For best results, thaw soup overnight in fridge before reheating.
Greens: If you’d like to use fresh spinach in place of the kale, we recommend adding it right before serving as spinach wilts very quickly. If using collard greens, add them when you would add the kale.
Brown the Beef: Searing the meat before adding it to the crockpot can deepen the overall beef flavor. We usually skip the searing step as we can’t tell much of a difference in soups.
Vegetarian: This soup is very easy to make vegetarian. Simply omit the beef and substitute veggie broth for beef broth.
Add Rice or Noodles: If you would like to make this soup even more filling, add a cup or two of cooked rice or noodles. You can also add a little to each individual bowl instead and then pour the soup over the top.
Bread: Don’t forget a slice of beer bread, corn bread or any warm and crusty bread to serve alongside your soup!
Nutrition
Serving: 1 serving, Calories: 355kcal, Carbohydrates: 40g, Protein: 34g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 70mg, Sodium: 779mg, Potassium: 1664mg, Fiber: 8g, Sugar: 8g, Vitamin A: 6229IU, Vitamin C: 67mg, Calcium: 198mg, Iron: 7mg