Nutrition: 433 Calories | 12.1g Net Carbs | 37.6g Protein | 22.8g Total Fat
Hearty slow cooker vegetable beef soup is an easy and satisfying homemade meal perfect for busy nights the whole family will enjoy.
Fall is still a couple weeks away, but our weather has started to cool off. The kids are back in school too, and our schedules feel a little more hectic. So, I have pulled out one of my favorite kitchen tools, the slow cooker. When the weather is cool, I love a hot bowl of soup. During the fall and winter, I put soup in my meal plan almost every week. And soup in the slow cooker is so easy. As I’ve said before, the slow cooker is a life saver on busy school nights. When I don’t have to find time to cook because we’re running around to activities, and dinner is ready when we finally get home, the whole family is happy.
Fill the Slow Cooker with Seared Beef and Chopped Vegetables
Slow cooker vegetable beef soup is one of our all time favorites. Plus, it’s so simple to make. Start with a beef roast and cut it up into bite sized pieces, 1/2″ – 3/4″ cubes. If you have time, season the beef with salt and pepper and brown it on the stove first. This adds some extra rich beef flavor to the soup. If you don’t have time, just throw the cubed beef in the slow cooker without searing it. Then, add sliced carrots, chopped celery, cut green beans (fresh or frozen), frozen peas, corn (frozen or canned), and stewed tomatoes. For a rich tangy flavor, add balsamic vinegar and stone ground mustard. Next add water and beef broth for the liquid. Finally, add onion and garlic powder and beef soup base to the pot and stir it all together. It might sound like a lot, but you just put everything in the slow cooker, stir, and let it cook all day.
Many Options with this Versatile Soup
I’ve given you my basic recipe for vegetable beef soup, but the truth is, the soup changes almost every time I make it. Start by changing the beef. Instead of buying a beef roast for the recipe, use up leftovers. Extra roast beef or steak from another meal are great options, and they often add more flavor. Just cut up whatever you have into bite sized pieces. The vegetables are easy to switch up too. Use whatever you have on hand or something fresh out of the garden (like the purple beans I used). And don’t forget about frozen vegetables; they work great in this type of soup. If you’re really watching the carbs, leave out some of the higher carb vegetables: corn (4.3g Net Carbs per Serving), tomatoes (2.7g Net Carbs per Serving), and Peas (1.7g Net Carbs per Serving) and add in some of your other favorites. Try sautéing diced onion and garlic instead of using the powdered versions. Finally, you might want to skip the corn if you’re eating grain free.
Every great soup needs needs something tasty to dip in the broth. Try these Almond Flour and Sour Cream Biscuits. Check out these other delicious slow cooker soups too: Mexican Chili Verde, Veggie Soup with Sweet Italian Sausage, Loaded Cauliflower Soup, and Broccoli Cheddar Soup with Ham.
Hearty Homemade Slow Cooker Vegetable Beef Soup – Easy Recipe
Hearty slow cooker vegetable beef soup is an easy and satisfying homemade meal perfect for busy nights the whole family will enjoy.
Total Time: 8 hours 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours
Ingredients
- 2 lbs Roast Beef, Cubed
- 1 Tbsp Olive Oil
- Salt and Pepper
- 1 Cup Each
- Green Beans, Fresh or Frozen
- Frozen Peas
- Sliced Carrots
- Chopped Celery
- 1 Can of Corn, 15 oz (or 1 Cup Frozen)
- 1 Can Stewed Tomatoes, 14.5 oz
- 2 Cups Beef Broth
- 1 Cup Water
- 1/4 Cup Balsamic Vinegar
- 2 Tbsp Brown Mustard
- 1 Tbsp Beef Soup Base
- 1 Tbsp Garlic Powder
- 1/2 Tbsp Onion Powder
Directions
- Cube the roast beef into bite sized pieces. Season the beef with salt and pepper. Heat a pan on the stove over medium-high heat. Add the olive oil to the pan and sear the cubed beef.
- While the beef is searing, chop the carrots, celery and fresh green beans (if using).
- Add the seared beef, green beans, peas, carrots, celery, corn and tomatoes to the slow cooker. Then, add the beef broth, water, balsamic vinegar, brown mustard, beef soup base, garlic powder and onion powder to the slow cooker. Stir everything together. Let the soup cook on low all day (8-10 hours) or on high for 4-5 hours. Ladle the soup into bowls and enjoy.
Nutrition:
Yield: 8 servings, Serving Size: about 1 1/4 Cup
Amount Per Serving: Calories: 433, Total Fat: 22.8g, Saturated Fat: 8.2g, Cholesterol: 130.4mg, Sodium: 991.2mg, Carbohydrates: 14.9g, Fiber 2.8g, Sugars: 7g, Protein 37.6g
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