Slow Cooker Beef Vegetable Soup
This hearty slow cooker beef vegetable soup is perfect for a comforting meal. Packed with tender beef, fresh vegetables, and aromatic herbs, it simmers to perfection, allowing the flavors to meld beautifully. Serve it warm with crusty bread for a satisfying dinner!
This recipe is american style, dinner, scaled for 6 servings, with 15 min prep and 480 min cook.
Prep: 15 min · Cook: 480 min · Total: 495 min · Serves: 6
Quick cooking notes
- Core ingredients include tomato paste, black pepper, carrots, potatoes.
- Follow all 5 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 2 tbsp tomato paste
- 0.5 tsp black pepper
- 200 g carrots (sliced)
- 300 g potatoes (diced)
- 900 g beef chuck roast (cut into cubes)
- 4 cloves garlic (minced)
- 150 g celery (chopped)
- 1 tsp thyme (dried)
- 100 g onion (chopped)
- 1 liters beef broth
- 1 tsp salt
- 2 leaves bay leaves
Instructions
- In a slow cooker, combine the beef chuck roast, carrots, potatoes, celery, onion, and garlic.
- Pour in the beef broth and add the tomato paste, bay leaves, thyme, salt, and black pepper.
- Stir the ingredients gently to combine, ensuring the beef is submerged in the broth.
- Cover the slow cooker and cook on low for 8 hours or until the beef is tender.
- Once cooked, remove the bay leaves and serve the soup hot.
Nutrition (per serving)
- Calories: 350
- Protein: 30 g
- Fat: 15 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 800 mg
Nutrition values are estimates based on stored ingredient totals and serving size.