How do I make vegetable beef soup in a slow cooker?

To make vegetable beef soup in a slow cooker, start by browning the beef stew meat in a pan. Next, sauté chopped onions, carrots, celery, and garlic until tender. Transfer the browned beef and sautéed vegetables to your slow cooker. Add beef broth, diced potatoes, canned tomatoes, and your preferred seasonings. Cook on low for 6 to 7 hours until the beef and potatoes are tender. About 30 minutes before serving, stir in frozen peas and corn and cook until heated through.

Can I use ground beef instead of stew meat in vegetable beef soup?

Yes, ground beef works well as a substitute for stew meat in vegetable beef soup. Since ground beef cooks faster, skip the initial slow simmer or browning step, and add the ground beef directly to the pot. Cook until browned and crumbly, then add your vegetables, broth, and potatoes. Simmer until the potatoes and vegetables are tender, usually about 30 to 40 minutes. This method reduces overall cooking time and keeps the soup flavorful.

What vegetables work best in traditional vegetable beef soup?

Common vegetables for a classic vegetable beef soup include carrots, celery, onions, potatoes, green beans, peas, and corn. These vegetables add flavor, texture, and nutrients to the soup. You can also add tomatoes or tomato paste for acidity and richness. Avoid adding delicate vegetables like spinach or zucchini too early, as they can become mushy; add these in the last 10 minutes of cooking for the best texture.

How long does vegetable beef soup keep in the fridge?

Vegetable beef soup can be stored safely in the refrigerator for 3 to 4 days in an airtight container. To maintain freshness, cool the soup to room temperature before refrigerating. If you want to keep it longer, freeze the soup in portions for up to 3 months. When reheating, warm it on the stove over medium heat until heated through, stirring occasionally to prevent sticking.

Can I make vegetable beef soup ahead of time?

Yes, vegetable beef soup is an excellent make-ahead meal. Prepare the soup a day or two in advance and refrigerate it; flavors typically improve as they meld together overnight. Before serving, reheat the soup on the stove until hot. If using frozen vegetables, add them fresh just before reheating to retain texture. This makes it convenient for busy days or meal prep.

Vegetable Beef Soup Recipe With Tender Beef And Vegetables

Name: Vegetable Beef Soup
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: – 1 1/2 lbs beef stew meat; – 2 1/2 tablespoons olive oil (divided); – 1 3/4 cups yellow onion, chopped (about 1 large onion); – 1 1/4 cups peeled and chopped carrots (3 medium carrots); – 1 cup celery, chopped (3 medium stalks); – 1 1/2 tablespoons garlic, minced (about 4 cloves); – 8 cups low-sodium beef or chicken broth; – 2 cans (14 oz each) diced tomatoes; – 1 1/2 teaspoons dried basil; – 1 teaspoon dried oregano; – 1/2 teaspoon dried thyme; – 1 lb red or yellow potatoes, chopped into 3/4-inch cubes; – 1 1/2 cups chopped green beans, trimmed; – 1 1/2 cups frozen corn; – 1 cup frozen peas; – 1/3 cup fresh parsley, chopped

Description

🥕 This Vegetable Beef Soup is full of hearty vegetables and tender beef for a nutritious and satisfying meal.
🍲 It’s a comforting dish packed with protein and fiber, perfect for warming up any day.

Ingredients

– 1 1/2 lbs beef stew meat

– 2 1/2 tablespoons olive oil (divided)

– 1 3/4 cups yellow onion, chopped (about 1 large onion)

– 1 1/4 cups peeled and chopped carrots (3 medium carrots)

– 1 cup celery, chopped (3 medium stalks)

– 1 1/2 tablespoons garlic, minced (about 4 cloves)

– 8 cups low-sodium beef or chicken broth

– 2 cans (14 oz each) diced tomatoes

– 1 1/2 teaspoons dried basil

– 1 teaspoon dried oregano

– 1/2 teaspoon dried thyme

– 1 lb red or yellow potatoes, chopped into 3/4-inch cubes

– 1 1/2 cups chopped green beans, trimmed

– 1 1/2 cups frozen corn

– 1 cup frozen peas

– 1/3 cup fresh parsley, chopped

Instructions

1-In a large pot, heat 1 tablespoon of olive oil over medium-high heat.

2-Pat the beef dry and season with salt and pepper, then brown half of it for about 4 minutes, turning halfway through.

3-Remove the beef to a plate and repeat with the remaining beef using 1/2 tablespoon of olive oil.

4-Add another tablespoon of olive oil to the pot and sauté the onions, carrots, and celery for 3 minutes.

5-Stir in the garlic and cook for 1 more minute until fragrant.

6-Pour in the broth, diced tomatoes, browned beef, basil, oregano, thyme, and season again with salt and pepper; bring to a boil.

7-Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

8-Add the potatoes and simmer, covered, for 20 more minutes.

9-Stir in the green beans and simmer for an additional 15 minutes until everything is tender.

10-Finally, add the frozen corn and peas, cook for about 5 minutes until heated through, then mix in the fresh parsley and serve warm.

Notes

🥩 Choose stew meat with good marbling for more tender beef.
🌿 Italian seasoning can replace the basil, oregano, and thyme if preferred.
🔄 For slow cooker use, brown beef and sauté vegetables first, then cook all ingredients except frozen vegetables on low for 6-7 hours; add frozen veggies near the end.

Prep Time: 20 minutes
Cooking time: 1 hour 10 minutes
Cook Time: 0 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 344 kcal
Sugar: 6 g
Sodium: 581 mg
Fat: 11 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 24 g
Cholesterol: 66 mg

Keywords: Vegetable Beef Soup, Hearty Vegetable Soup, Tender Beef Soup, Nutritious Soup