Crockpot Chunky Beef Vegetable Soup Recipe2022-11-06
- Yield: 10
- Servings: 8-10
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat2.0 g
Trans Fat0 g
Unsaturated Fat0 g
Crockpot chunky beef vegetable soup recipe. Cubed beef stew meat with vegetables and beans cooked in a crockpot. A yummy and hearty soup for all seasons.
If you like to prepare beef and vegetable soup in a crock pot, you may also like Southwestern Steak and Potato Soup:
Crockpot 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 the cubed beef.
Sprinkle with dried basil and minced garlic. Pour salsa and beef broth over the mixture in a 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.
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CrockPot 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
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.
In a large nonstick skillet, heat vegetable oil over medium-high heat. Add seasoned meat and cook until lightly browned on all sides.
Remove browned meat from the skillet and transfer to the crock pot. Add remaining ingredients.
Cover the pot and cook on a low-heat setting for 8 hours or until meat and vegetables are very tender.
Turn off the crock pot and open the lid. Stir the beef vegetable soup well before serving. Ladle into soup bowls. Serve hot.