Crockpot Vegetable Beef Soup

Brown and white soup bowl with vegetable beef soup and a spoon, next to a loaf of bread.

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.

Servings per Recipe: 6 servings

Calories per Serving: 492

Prep Time: 15

Cook Time: 8

Total Time: 8 15

Ingredients

1.5 lbs beef, chopped up
¼ C. butter
2 quarts water
1 tsp. pepper
1 Tbsp. salt, or to taste
1 ½ C. chopped carrots
3 medium sized potatoes, peeled and cubed
1 C. chopped celery
2 chopped onions
6 cubes of beef bouillon
14 ounces can stewed tomatoes

Instructions

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.

Notes

If you prefer, the soup may be cooked in a large pot on the stove over low heat for 2 to 3 hours.

If you are using leftover roast beef that is already cooked, you can omit the butter and skip sautéing the beef. Just chop the roast beef and add it directly to the crockpot.

For easier prep, try using frozen hash browns instead of cubing the potatoes. With this shortcut, add the hash browns later in the cooking process so they stay firm. An hour or two before serving would be best, depending on how hot your crockpot cooks.

Nutrition