Crockpot Vegetable Beef Soup

Crockpot Vegetable Beef Soup is made with tender chunks of beef and hearty vegetables that are slow cooked in a flavorful tomato broth. It is an easy, healthy, complete meal: meat, starch, and vegetables. There is no need for side dishes.

Course Entree, Soup

Cuisine American

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Servings

Calories 310kcal

Author Katie Crenshaw

Equipment

crockpot

Ingredients

2 lbs chuck roast
2 tbsp olive oil
1 ½ cup peas frozen
1 ½ cup green beans frozen
1 onion diced
2 russet potatoes peeled and diced
1 cup carrots sliced
14 oz diced tomatoes canned
32 oz beef broth
8 oz tomato sauce
2 tbsp tomato paste
½ tsp dried thyme
salt and pepper to taste

Instructions

Cut chuck roast into small bite sized pieces.
In a mixing bowl, 32 oz mix beef broth, ½ tsp thyme, 8 oz tomato sauce, and 2 tbs tomato paste.
Heat large cooking skillet. Add 2 tbs olive oil and 2 lbs bite sized pieces of chuck roast on both sides. Do not cook all the way.
In the crockpot, add browned beef with pan drippings, 1 ½ cup peas, 14 oz diced tomatoes, 1 ½ cup green beans, 1 chopped onion, 2 diced potatoes, and 1 cup carrots. Pour tomato sauce mixture over it.
Stir and top with lid. Cook on low heat for 6 to 8 hours.

Video

Notes

For variations:

Omit tomato sauce and tomato paste. Substitute 2 cans of tomato soup.
For low carb vegetable beef soup, omit peas and potatoes. Add 2 cups of quartered radishes and 1 cup chopped celery.
For more vegetables add 1 cup corn or 1 cup lima beans and ½ cup beef broth.

Nutrition