Ah, there’s something about a bowl of homemade vegetable beef soup that just hits the spot, especially when you’ve spent the day outside in chilly weather or are in need of a comforting meal. This Old Fashioned Vegetable Beef Soup Crock Pot Recipe is a nostalgic treat that brings back memories of family dinners, cozy kitchens, and that irresistible smell filling the house. It’s the kind of meal that requires minimal effort but delivers a big payoff in flavor. And let’s be real: the beauty of making it in a crock pot is that you can set it and forget it, letting the slow cooking process do its magic.
The best part? This soup is packed with hearty ingredients-tender beef, vegetables, and herbs-making it an all-in-one meal that warms you from the inside out. Whether you’re serving it to a group or making a batch for leftovers, this classic soup is the kind of recipe you’ll return to again and again.
Old Fashioned Vegetable Beef Soup Crock Pot Recipe
This recipe is simple, yet full of flavors that will remind you of classic comfort food. The beauty of this vegetable beef soup is in its versatility. You can customize the vegetables based on your preferences or what you have on hand. It’s a perfect way to clean out the fridge, too! So, whether you’re a seasoned cook or a beginner, you can pull this off without a hitch.
Ingredients Needed
Before we jump into the cooking instructions, let’s take a look at everything you’ll need to make this tasty soup:
- Beef stew meat (1 to 1.5 pounds) – Opt for beef stew meat that’s already cut into cubes for convenience. Chuck roast is a great option if you want to go all-out and get a more tender result.
- Carrots (3 to 4 medium-sized) – Carrots add both sweetness and texture. Chop them into thick rounds or half-moons for a rustic feel.
- Potatoes (2 to 3 medium-sized) – Yukon Gold or Russet potatoes work best. These add bulk and heartiness to the soup.
- Onion (1 large) – A yellow onion is the classic choice. It adds depth to the broth.
- Celery (2 stalks) – Celery provides a subtle crunch and earthy flavor.
- Frozen peas (1 cup) – Add these at the end of the cooking process to keep them vibrant and sweet.
- Canned diced tomatoes (1 can, 14.5 oz) – These will bring in a slightly acidic contrast to balance the rich beef.
- Beef broth (4 cups) – You can use low-sodium or regular depending on your taste. Beef broth will give the soup a deeper flavor, but you can also use chicken broth if that’s what you have.
- Garlic (2 cloves) – Minced garlic will infuse the broth with aromatic goodness.
- Tomato paste (2 tbsp) – For extra richness and depth.
- Herbs (bay leaves, thyme, parsley) – Fresh herbs are fantastic, but dried herbs will work just fine too.
- Salt and pepper – Essential for seasoning and elevating all the flavors.
- Olive oil (optional) – For searing the beef before adding it to the crock pot (this is optional but adds a nice depth to the flavor).
Cooking Instructions
Now that you’ve got your ingredients, let’s dive into the step-by-step guide on how to make this in your trusty crock pot. Here’s how to do it:
- Prep the Ingredients: Start by chopping the vegetables (carrots, potatoes, onions, and celery) into bite-sized pieces. Mince the garlic. If you’re using stew meat, you can choose to sear it in a hot pan with a little olive oil for extra flavor, but this is entirely optional.
- Layer the Ingredients: In your crock pot, layer the beef stew meat, followed by the carrots, potatoes, onions, and celery. Add the canned diced tomatoes (with their juice), frozen peas, and garlic.
- Add the Broth and Seasonings: Pour in the beef broth and add the tomato paste. Toss in the herbs (bay leaves, thyme, and parsley) along with salt and pepper to taste.
- Set it and Forget It: Cover the crock pot, set it to low, and let it cook for 6 to 8 hours. If you’re in a rush, you can set it to high for about 4 hours, but the slow cook really allows all the flavors to meld together.
- Check and Stir: About halfway through, check the soup and give it a little stir to make sure everything is evenly mixed. You can also taste it and adjust the seasoning if needed.
- Serve and Enjoy: Once the soup is ready, remove the bay leaves and serve the soup hot with a side of crusty bread or crackers. Enjoy the warm, hearty goodness!
Ingredient Insights
- Beef Stew Meat: This cut of beef is perfect for slow cooking. It’s typically tougher cuts like chuck or round, but when cooked low and slow, it breaks down into tender, melt-in-your-mouth pieces.
- Vegetables: The combination of carrots, celery, and potatoes gives this soup a great balance of flavors. Potatoes, in particular, act as a natural thickener for the broth, making it more luxurious and hearty.
- Frozen Peas: Adding frozen peas towards the end of cooking preserves their vibrant green color and sweetness. Plus, they add a pop of texture.
- Herbs and Seasoning: Fresh herbs like parsley add a burst of freshness at the end, while bay leaves and thyme bring in earthy, warming notes. Garlic, onion, and tomato paste all play essential roles in building that depth of flavor.
Expert Tips
- Searing the Beef: While you can skip this step, searing the beef stew meat before adding it to the crock pot adds a rich, caramelized flavor. Just heat some oil in a pan and brown the meat on all sides for a few minutes. This step isn’t necessary but will elevate your soup.
- Don’t Overcrowd the Crock Pot: You want the ingredients to have enough room to cook evenly, so don’t overfill the pot. If you have a large batch, it’s better to cook it in two rounds.
- Taste and Adjust: Because slow cooking can deepen flavors, you may want to taste the soup an hour or two before it’s done and adjust the seasoning. Sometimes it needs a little extra salt, pepper, or a squeeze of lemon to brighten the flavors.
- Leftovers: This soup keeps really well in the fridge for 3-4 days and can even improve in flavor after a day or two. You can also freeze it for up to 3 months. Just let it cool completely before transferring it to an airtight container.
Recipe Variations
The beauty of this soup is how customizable it is. Here are a few fun twists you can try:
- Add Beans: For extra protein, try adding a can of kidney beans, black beans, or garbanzo beans. Just be sure to drain and rinse them before tossing them into the pot.
- Spicy Version: If you love a little heat, add some chopped jalapeños or a dash of red pepper flakes. It’ll give your soup a nice kick.
- Different Vegetables: Don’t have all the vegetables listed? You can substitute turnips, parsnips, or even green beans for a unique take on the classic recipe.
- Herb Twist: Experiment with different herbs like rosemary, basil, or oregano to change the flavor profile. These herbs can complement the beef in exciting ways.
Final Words
This Old Fashioned Vegetable Beef Soup is everything a cozy, homemade meal should be: easy to make, full of flavor, and comforting. The beauty of the crock pot is that it allows all the ingredients to cook together in a way that makes them all shine. You don’t need to be a gourmet chef to make this-just follow the instructions, and you’ll have a delicious, hearty meal with minimal effort.
It’s the kind of recipe that’s perfect for a Sunday evening, a potluck, or when you want to have a meal ready for the whole week. Plus, the slow cooking ensures that every bite is packed with flavor, and the longer it simmers, the better it tastes.
FAQs
What Ingredients Are Needed For An Old Fashioned Vegetable Beef Soup In A Crock Pot?
The basic ingredients for an old-fashioned vegetable beef soup in a crock pot typically include beef stew meat (cubed), carrots, potatoes, onions, celery, green beans, peas, corn, diced tomatoes, beef broth, and various seasonings such as garlic, bay leaves, salt, and pepper.
Can I Use Frozen Vegetables In My Crock Pot Vegetable Beef Soup?
Yes, frozen vegetables can be used in place of fresh ones. However, it’s important to note that frozen vegetables may soften faster, so you might need to adjust the cooking time or add them later in the cooking process to prevent overcooking.
How Long Should I Cook Old Fashioned Vegetable Beef Soup In A Crock Pot?
Generally, the soup should be cooked on low for 6-8 hours or on high for 3-4 hours. The exact time will depend on the size of your beef chunks and the desired tenderness of the vegetables.
Can I Use Ground Beef Instead Of Stew Meat In This Recipe?
Yes, ground beef can be used instead of stew meat. However, ground beef will result in a different texture, so if you prefer tender chunks of beef, stew meat is the better option.
What Can I Do If My Vegetable Beef Soup Is Too Thick?
If your soup turns out too thick, simply add more broth or water until it reaches your desired consistency. You can add additional seasoning to balance the flavor if needed.
Can I Make The Vegetable Beef Soup In Advance And Store It?
Yes, this soup can be made in advance. It stores well in the refrigerator for 3-4 days or can be frozen for up to 3 months. If freezing, make sure to store it in an airtight container.
Can I Add Other Vegetables To The Old Fashioned Vegetable Beef Soup Recipe?
Absolutely! You can add other vegetables like parsnips, turnips, or butternut squash for extra flavor and nutrition. Just ensure they are cut into similar sizes as the other vegetables to cook evenly.
How Can I Make This Soup Spicier?
To make the soup spicier, you can add red pepper flakes, a diced jalapeño, or a dash of hot sauce. Start with a small amount and adjust to your taste preference.
Can I Use Homemade Beef Broth In This Recipe?
Yes, homemade beef broth can be used in place of store-bought broth. In fact, it will add a richer, more authentic flavor to the soup. Just be sure to season accordingly, as homemade broth may have a different salt content.
What Is The Best Way To Freeze Leftover Vegetable Beef Soup?
To freeze vegetable beef soup, let it cool completely, then transfer it to airtight containers or freezer bags. Be sure to leave some space for expansion. When ready to eat, defrost it in the refrigerator overnight or reheat directly from frozen.