Hearty and easy to prepare, Crockpot Vegetable Beef Soup is a low prep meal for busy winter evenings. Full of carrots, potatoes, and onions, it is filling and flavorful without requiring much work.
The prep process is simple and simply requires browning the stew meat in butter before adding it with the remaining ingredients to the crockpot. This is a good recipe to use for leftover roast beef if you have it, but if you do that you should omit browning the meat. Just chop the cooked roast beef to the desired size and add directly to the crockpot.
If you want to avoid the extra time to peel and chop the potatoes, you can use frozen hash browns instead. I recommend adding them a bit later in the process since they take less time to cook—about an hour or two before serving instead of at the beginning would be better.
Crockpot Vegetable Beef Soup
- 1.5 lbs beef, chopped up
- ¼ C. of butter
- 2 quarts of water
- 1 teaspoon pepper
- 1 tablespoon salt, or to taste
- 1 ½ C. chopped carrots
- 3 medium sized potatoes, peeled and cubed
- 1 C. of chopped celery
- 2 chopped onions
- 6 cubes of beef bouillon
- 14 oz. can stewed tomatoes
- Brown the meat in butter and add to crock-pot.
- Add all other ingredients.
- Cook on low for 8 hours.
- Before serving, add additional salt and pepper to taste if needed.
Nutrition per serving
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