Go Back

Vegetable Beef Soup

A hearty soup filled with tender beef and vibrant vegetables, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 people
Course: Soup
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound beef stew meat cut into bite-sized pieces
  • 4 cups beef broth
  • 2 cups diced tomatoes canned or fresh
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cups frozen mixed vegetables peas, corn, green beans
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Equipment

  • Crockpot
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon for stirring

Method
 

  1. Start by chopping your vegetables and cutting the beef into bite-sized pieces.
  2. If you have time, brown the beef in a skillet over medium-high heat for a few minutes.
  3. Place the beef, diced tomatoes, carrots, celery, onion, and garlic into the crockpot.
  4. Pour the beef broth over the ingredients in the crockpot.
  5. Add the thyme, basil, salt, and pepper to taste.
  6. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  7. About 30 minutes before serving, add the frozen mixed vegetables to the crockpot.
  8. Before serving, taste the soup and adjust the seasoning if necessary.

Notes

Serve with crusty bread for a comforting meal.