Description
A hearty and comforting soup made with tender beef, fresh vegetables, and savory herbs, all slow-cooked to perfection in a crockpot.
Ingredients
Scale
- 2 pounds beef stew meat, cut into 1-inch cubes
- 4 cups beef broth
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 cup potatoes, diced
- 1 cup green beans, trimmed and chopped
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Brown the beef stew meat on all sides, about 5-7 minutes.
- Transfer the browned beef to the crockpot. Add the beef broth, diced tomatoes, carrots, celery, potatoes, green beans, corn, onion, garlic, thyme, basil, Worcestershire sauce, and bay leaf.
- Season with salt and pepper to taste. Stir to combine.
- Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and vegetables are cooked through.
- Remove the bay leaf before serving. Adjust seasoning if needed.
- Serve hot and enjoy!
Notes
- Feel free to add or substitute any of your favorite vegetables.
- For a thicker soup, you can mash some of the potatoes or add a cornstarch slurry towards the end of cooking.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 8
- Category: Soup
- Method: Crockpot
- Cuisine: American
Keywords: crockpot vegetable beef soup, beef soup, slow cooker soup, hearty soup, vegetable soup