Crock Pot Chunky Beef Vegetable Soup Recipe

  • Yield: 10
  • Servings: 8-10
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    9 g
  • Cholesterol

    56 mg
  • Sodium

    983 mg
  • Carbohydrate

    16 g
  • Fiber

    3 g
  • Protein

    19 g
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Crock pot chunky beef vegetable soup recipe. Cubed beef stew meat with vegetables and beans cooked in a crock pot. Yummy and hearty soup for a cold winter evening.

If you like to prepare beef and vegetable soup in a crock pot, you may also like Southwestern Steak and Potato Soup:

Crock Pot Southwestern Steak and Potato Soup Recipe

Beef sirloin steak with vegetables and beans cooked in a crock pot. Another delicious beef vegetable soup!

Makes 12-14 servings

Ingredients: 2 pounds (960 g) boneless beef sirloin steak, cut into 3/4-inch cubes, 3 cups (750 ml) cubed potatoes,16 oz (480 ml) package frozen cut beans, thawed, 1 medium yellow onion, peeled, sliced, and separated into rings, 2 teaspoons (10 ml) dried basil leaves, crushed,  4 cloves garlic, peeled and minced, 2 16-oz (480 ml each) jars thick and chunky salsa, 2 14½ oz (435 ml each) cans beef broth, shredded Monterey Jack cheese

Instructions: Trim fat from the meat, then cut it into 3/4-inch cubes. In a 6-quart (6L) crock pot, combine cubed potatoes, thawed green beans, and yellow onion. Stir well, then add cubed beef.

Sprinkle with dried basil and minced garlic. Pour salsa and beef broth over mixture in crock pot. Cover the pot and cook on low-heat setting for 8-10 hours or on high for 4-5 hours.

Turn off the crock pot and open the lid. Stir beef and vegetable soup well before serving. ladle soup into soup bowls. Sprinkle each serving with shredded Monterey Jack cheese (use Mexican cheese blend as an alternative)  Serve beef vegetable soup hot.

Are you looking for more delicious crock pot recipes? Please check out our huge collection-Slow Cooker Recipes

Crock Pot Chunky Beef Vegetable Soup Recipe


  • 1/3 cup all-purpose flour
  • 1½ teaspoons salt
  • 1½ teaspoons freshly ground black pepper
  • 2 pounds (960 g) beef stew meat, cubed
  • 2 tablespoons vegetable oil
  • 6 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 large yellow onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 28 oz (840 ml) tomatoes, undrained
  • 8 cups (2 L) beef broth
  • 1 cup corn frozen corn kernels, thawed and drained
  • 1 cup frozen cut green beans, thawed and drained
  • 1 cup frozen lima beans, thawed and drained
  • 1 cup frozen green peas, thawed and drained
  • 1 teaspoon dried thyme
  • salt and freshly ground black pepper, to taste


Step 1

In a large resealable bag, combine all-purpose flour, 1½ teaspoons salt, and 1½ teaspoons black pepper. Stir well. Add beef stew meat and shake well to coat.

Step 2

In a large nonstick skillet, heat vegetable oil over medium-high heat. Add seasoned meat and cook until lightly browned on all sides.

Step 3

Remove browned meat from the skillet and transfer to the crock pot. Add remaining ingredients.

Step 4

Cover the pot and cook on low-heat setting for 8 hours or until meat and vegetables are very tender.

Step 5

Turn off the crock pot and open the lid. Stir beef vegetable soup well before serving. Ladle into soup bowls. Serve hot.

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