Warm, hearty, and delicious, this easy slow cooker vegetable beef soup is perfect for those who crave comfort food without spending hours in the kitchen. Packed with nutritious vegetables and tender chunks of beef, this soup is a wholesome meal that will satisfy your taste buds and keep you cozy on a chilly day.
Photos of Easy Slow Cooker Vegetable Beef Soup Recipe
One ingredient you might not have at home is the beef base. This concentrated flavoring, often found in the soup aisle or near the broth and bouillon cubes, adds a rich, beefy depth to your soup. Ensure you get this as it is crucial for achieving that savory, comforting taste.
Ingredients For Easy Slow Cooker Vegetable Beef Soup
Canola oil: A neutral oil used for searing the beef to get a nice golden crust.
Chuck roast: A flavorful cut of beef that becomes tender and juicy when slow cooked.
Kosher salt: Enhances the natural flavors of the ingredients.
Coarse ground black pepper: Adds a mild heat and depth of flavor.
Russet potatoes: Starchy potatoes that hold their shape well in soup.
Carrots: Provide sweetness and color to the soup.
Green beans: Add texture and a slight crunch.
Corn: Brings a touch of sweetness to balance the savory flavors.
Garlic: Adds a robust, aromatic flavor.
Yellow onion: Provides a sweet and savory base for the soup.
Bay leaves: Infuse the soup with a subtle herbal flavor.
Beef base: Concentrated beef flavoring that adds depth and richness.
Tomato paste: Adds a rich, tangy flavor and thickens the soup.
Water: De-glazes the pan and forms the base of the soup.
Frozen peas: Added at the end for a pop of color and sweetness.
One reader, Ede Irish says:
This easy slow cooker vegetable beef soup recipe is a lifesaver! The beef is tender, and the veggies are perfectly cooked. The flavors meld beautifully, making it a comforting and hearty meal. Perfect for busy days!
Techniques Required for Making Slow Cooker Soup
How to sear beef: Heat a skillet with oil, season the beef, and cook it until a deep golden crust forms on each side. How to trim fat: Remove any large sections of fat from the beef before cutting it into chunks. How to deglaze a pan: Add water to the skillet and scrape up the browned bits to incorporate them into the dish.
How To Make Easy Slow Cooker Vegetable Beef Soup
Enjoy a hearty and tasty meal with this easy slow cooker vegetable beef soup that’s made with chuck roast, potatoes, and carrots for a loaded dinner dish.
Serves:
Ingredients
Instructions
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- Heat a cast iron skillet or other heavy skillet on medium high heat with the canola oil.
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- Season the beef with ½ salt and pepper.
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- Sear the beef for 5 to 6 minutes on each side until a deep golden crust formed on each side.
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- Trim any large sections of fat and cut the rest of the beef into 2-inch chunks.
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- To slow cooker, add the beef, rest of the salt and pepper, potatoes, carrots, green beans, corn, garlic, yellow onion, bay leaves, beef base, and tomato paste.
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- Add water to the cast iron skillet on medium high heat and scrape up the browned bits in the skillet.
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- Add the water to the slow cooker.
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- Stir well and cook for 8 hours on Low.
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- Just before serving add in the frozen peas and stir.
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- Serve and enjoy.
Nutrition
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- Calories: 335.31kcal
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- Fat: 9.04g
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- Saturated Fat: 2.83g
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- Trans Fat: 0.29g
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- Monounsaturated Fat: 4.21g
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- Polyunsaturated Fat: 1.39g
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- Carbohydrates: 36.49g
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- Fiber: 4.39g
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- Sugar: 7.70g
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- Protein: 29.91g
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- Cholesterol: 74.45mg
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- Sodium: 884.53mg
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- Calcium: 62.33mg
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- Potassium: 1255.60mg
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- Iron: 5.10mg
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- Vitamin A: 224.44µg
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- Vitamin C: 17.49mg
Technique Tip for Enhancing Flavor in Slow Cooker Soup
When searing the beef, make sure the skillet is hot enough to create a deep golden crust. This step is crucial for developing rich flavors in the soup. Avoid overcrowding the skillet to ensure even browning.
Time-Saving Tips for Preparing Vegetable Beef Soup
Prep ingredients ahead: Chop potatoes, carrots, and onions the night before to save time in the morning.
Use pre-cut vegetables: Buy pre-cut green beans and corn to reduce prep time.
Sear in batches: If your skillet is small, sear the beef in batches to ensure even browning.
Utilize a food processor: Mince garlic and chop onions quickly with a food processor.
Batch cooking: Double the recipe and freeze half for a quick meal later.
Instant pot option: Use an Instant Pot to cut cooking time in half.
Substitute Ingredients For Easy Slow Cooker Vegetable Beef Soup Recipe
canola oil - Substitute with olive oil: Olive oil provides a similar fat content and adds a richer flavor to the soup.
chuck roast - Substitute with stew beef: Stew beef is also a tough cut that becomes tender when slow-cooked, making it a suitable alternative.
kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity, making it an appropriate replacement.
coarse ground black pepper - Substitute with white pepper: White pepper offers a similar heat profile but with a slightly different flavor.
russet potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a buttery texture and hold up well in soups.
carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative.
green beans - Substitute with asparagus: Asparagus provides a similar crunch and can withstand slow cooking.
corn - Substitute with frozen mixed vegetables: Frozen mixed vegetables often include corn and add variety to the soup.
garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile when fresh garlic is unavailable.
yellow onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the soup well.
bay leaves - Substitute with thyme: Thyme provides a different but complementary herbal note to the soup.
beef base - Substitute with vegetable base: Vegetable base can provide a similar depth of flavor, especially if you're looking for a lighter option.
tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can add a similar tomato flavor and thickness to the soup.
water - Substitute with beef broth: Beef broth adds more depth and richness to the soup compared to plain water.
frozen peas - Substitute with fresh peas: Fresh peas can provide a similar texture and flavor, though they may need a shorter cooking time.
Best Way to Present Vegetable Beef Soup
Serve smaller portion sizes: Present the vegetable beef soup in a shallow, wide-rimmed bowl to showcase the vibrant colors and textures of the vegetables and beef. This allows the diners to appreciate the visual appeal before tasting.
Use decoration: Garnish the soup with a sprig of fresh parsley or thyme on top. This adds a touch of elegance and a pop of green that contrasts beautifully with the rich, hearty colors of the soup.
Highlight key ingredients: Place a few perfectly seared chunks of beef prominently on top of the soup. This not only emphasizes the quality of the meat but also adds a layer of texture and visual interest.
Add a textural element: Serve the soup with a side of crispy bread or croutons. The crunchiness will complement the tender vegetables and beef, providing a delightful contrast in each bite.
Use high-quality dishware: Choose a pristine white bowl with a wide rim to serve the soup. The simplicity of the dishware will allow the colors and textures of the soup to stand out, making it the star of the presentation.
Create layers of flavor: Drizzle a small amount of extra virgin olive oil or a few drops of truffle oil on top of the soup just before serving. This adds a luxurious aroma and an extra layer of flavor that will impress the diners.
Incorporate color contrast: Ensure that the frozen peas are added just before serving to maintain their bright green color. This will create a beautiful contrast with the deep, rich hues of the broth and vegetables.
Use precise plating techniques: Carefully ladle the soup into the bowl, ensuring an even distribution of beef, vegetables, and broth. This attention to detail will demonstrate your culinary precision and professionalism.
Enhance the aroma: Serve the soup immediately after adding the frozen peas to ensure that the fresh, vibrant aroma of the peas and other vegetables is at its peak when it reaches the table.
Essential Tools for Making Slow Cooker Soup
Cast iron skillet: Used to sear the beef, creating a deep golden crust and enhancing the flavor of the soup.
Heavy skillet: An alternative to the cast iron skillet, also used for searing the beef.
Slow cooker: The main cooking vessel where all ingredients are combined and cooked slowly over 8 hours to develop rich flavors.
Knife: Essential for trimming fat from the beef and cutting it into 2-inch chunks, as well as chopping vegetables like potatoes, carrots, and onions.
Cutting board: Provides a safe and stable surface for cutting and preparing the beef and vegetables.
Measuring spoons: Used to measure out the canola oil, salt, pepper, and beef base accurately.
Measuring cups: Used to measure the water, green beans, corn, and frozen peas.
Wooden spoon: Useful for stirring the ingredients in the slow cooker and scraping up browned bits from the skillet.
Garlic press: Handy for mincing the garlic cloves quickly and efficiently.
Tongs: Useful for handling and turning the beef while searing it in the skillet.
Peeler: Used to peel the carrots and potatoes before chopping them.
Ladle: Ideal for serving the soup once it's ready.
Mixing bowl: Optional, but can be used to hold prepped vegetables before adding them to the slow cooker.
Storing and Freezing Leftover Vegetable Beef Soup
- Allow the vegetable beef soup to cool completely before storing or freezing.
- Transfer the cooled soup to an airtight container or a freezer-safe bag.
- If using a container, leave about an inch of space at the top to allow for expansion during freezing.
- Label the container or bag with the date and contents.
- Store the soup in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- When ready to enjoy, thaw the frozen soup overnight in the refrigerator.
- Reheat the soup in a pot on the stovetop over medium heat, stirring occasionally, until heated through.
- If the soup appears too thick after freezing and reheating, add a little water or broth to achieve the desired consistency.
- Taste the reheated soup and adjust the seasoning if needed, as flavors may change slightly after freezing.
- Tip: Portion the soup into individual serving sizes before freezing for convenient meal prep and quick reheating.
How to Reheat Leftover Vegetable Beef Soup
Stovetop method: Transfer the leftover vegetable beef soup to a pot and reheat it over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure the soup is evenly reheated without overcooking the vegetables or beef.
Microwave method: Pour the desired amount of leftover soup into a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high power in 1-minute intervals, stirring between each interval, until the soup is heated through. Be careful when removing the bowl from the microwave, as it may be hot.
Slow cooker method: If you have a large amount of leftover soup, you can reheat it in your slow cooker. Transfer the soup to the slow cooker and set it on low heat. Cover and let the soup reheat for 1-2 hours, stirring occasionally, until it reaches the desired temperature. This method is convenient if you want to reheat the soup without much supervision.
Oven method: Preheat your oven to 350°F (175°C). Transfer the leftover soup to an oven-safe dish and cover it with a lid or aluminum foil. Place the dish in the preheated oven and reheat for 20-30 minutes, or until the soup is heated through. Stir the soup halfway through the reheating process to ensure even heating.
Thawing frozen soup: If you have frozen leftover vegetable beef soup, thaw it in the refrigerator overnight before reheating. Once thawed, use any of the above methods to reheat the soup. If you're short on time, you can reheat the frozen soup directly in a pot on the stovetop over low heat, stirring frequently to prevent scorching and ensure even heating.
Interesting Fact About Vegetable Beef Soup
A fun fact about this slow cooker vegetable beef soup recipe is that searing the beef before adding it to the slow cooker enhances the flavor by creating a rich, caramelized crust. This step, known as the Maillard reaction, adds depth and complexity to the soup.
Is Making Slow Cooker Vegetable Beef Soup Cost-Effective?
This easy slow cooker vegetable beef soup recipe is quite cost-effective for a household. Utilizing chuck roast, russet potatoes, carrots, and green beans ensures affordability while providing a hearty meal. The use of a slow cooker also saves on energy costs. Overall Verdict: 8/10. Approximate cost in USD for a household of 4 people: $20-$25.
Is This Slow Cooker Soup Healthy?
This slow cooker vegetable beef soup recipe is a hearty and comforting dish that offers a balance of protein, vegetables, and carbohydrates. The use of chuck roast provides a good source of protein and iron, while the variety of vegetables, including potatoes, carrots, green beans, corn, and peas, adds essential vitamins and minerals to the dish. However, there are a few aspects of this recipe that could be improved to make it even healthier:
- The recipe calls for a significant amount of beef, which can contribute to a higher intake of saturated fat and cholesterol. Reducing the amount of beef and increasing the proportion of vegetables could help improve the overall nutritional profile of the soup.
- Using a leaner cut of beef, such as sirloin or round roast, could also help reduce the fat content of the dish.
- The recipe does not specify the type of beef base used, which could potentially be high in sodium. Opting for a low-sodium or homemade beef stock would be a healthier alternative.
To further enhance the nutritional value of this vegetable beef soup, consider the following suggestions:
- Increase the variety of vegetables by adding leafy greens like spinach or kale, which are rich in vitamins A, C, and K, as well as fiber and antioxidants.
- Include more fiber-rich vegetables, such as celery, parsnips, or turnips, to support digestive health and promote feelings of fullness.
- Experiment with whole grain options, like barley or quinoa, to add more complex carbohydrates and fiber to the soup.
- Garnish the soup with fresh herbs like parsley or thyme, which not only add flavor but also provide additional vitamins and minerals.
Editor's Opinion on This Slow Cooker Soup Recipe
This slow cooker vegetable beef soup recipe is a comforting and hearty dish, perfect for a cozy meal. The searing of the chuck roast adds depth of flavor, while the combination of vegetables ensures a nutritious balance. Using beef base and tomato paste enriches the broth, making it robust and savory. The addition of frozen peas at the end maintains their vibrant color and texture. Overall, it's a well-rounded, easy-to-follow recipe that promises a satisfying and flavorful soup, ideal for busy days when you want a homemade meal with minimal effort.
Enhance Your Easy Slow Cooker Vegetable Beef Soup Recipe with These Unique Side Dishes:
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Perfect Appetizers and Desserts to Complement Slow Cooker Soup
Why trust this Easy Slow Cooker Vegetable Beef Soup Recipe:
This easy slow cooker vegetable beef soup recipe is a must-try for its simplicity and rich flavors. The chuck roast ensures tender, juicy beef, while the russet potatoes, carrots, and green beans add hearty nutrition. The beef base and tomato paste create a savory broth, and the final touch of frozen peas adds a burst of color and freshness. With minimal prep and the convenience of a slow cooker, this recipe is perfect for busy days, delivering a comforting and satisfying meal every time.
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