Slow Cooked Vegetable Beef Soup

Old fashioned vegetable beef soup is such a comforting dish. This Slow Cooked Vegetable Beef Soup is the ideal option for preparing it on busy days. The depth of flavor alone makes it worth the small amount of effort it takes to prepare and the slow cooker does the rest.

Helpful Tips for Making Vegetable Beef Soup

I think every member of my family has his or her own special version of vegetable soup.  Even though I enjoy soup year-round, it's especially fitting for cool weather.

• The ingredient list may look long but, there's plenty of room to personalize to suit your taste. You can add, or omit, to suit what you have in your vegetable bin.
• The preparation isn't terribly involved. Keep in mind, most of the items are fridge and pantry staples.
• When I make this soup, there's always butter and a skillet of honey-cornbread served as the complimentary side. A basket of cheesy garlic bread works, too.
• Vegetable Beef Soup is another one of those beloved dishes that takes me back to my roots. It's a happy place to be.  A steamy bowl of soup on a cool rainy day just sets the world right, and I think the flavor becomes even better the longer it sits.

Directions for Cooking on the High Setting:
Arrange the browned stew beef and sauteed vegetables on the bottom of the slow cooker. Cover with beef stock. Add the remaining ingredients and seasonings to the slow cooker. Reserve the diced potatoes, tomato paste and parsley to add later. Stir well. Cover and cook on high for 4 hours. After 4 hours, add the diced potatoes and continue to cook for another 1 ½ hours or until the potatoes and stew beef are fork tender. Thicken the broth with tomato paste, then stir the parsley into the soup just before serving. 

Directions for Cooking on the Low Setting:
Arrange the browned stew beef and sauteed vegetables on the bottom of the slow cooker. Cover with beef stock.  Add the remaining ingredients and seasonings to the slow cooker reserving the chopped parsley and tomato paste to add at the end of cooking. Stir well. Cover and cook on low for 7-8 hours. Thicken the broth with tomato paste then stir the parsley into the soup just before serving. Enjoy with a loaf of Dutch Oven White Bread.

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Helpful Kitchen Items: 

• 6 Quart Programmable Slow Cooker
• Vegetable Chopper
• Large Serving Spoon
• Salad/Pasta Bowls

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Slow Cooked Vegetable Beef Soup

Prep Time15 mins

Cook Time8 hrs

Total Time8 hrs 15 mins

Course: Main Course, Soup

Cuisine: American

Keyword: slow-cooked-vegetable-beef-soup, vegetable-beef-soup

Servings: 8 servings

Author: Melissa Sperka

Ingredients

• 1 ½ lb cubed stew beef bite size cubes
• olive oil
• 1 large sweet onion diced
• 1 medium red bell pepper diced
• 2 ribs celery sliced
• 4 cloves garlic minced
• 12 oz frozen mixed vegetables unthawed
• 2 14.5 oz cans Italian seasoned diced tomatoes
• 1 14.5 oz can pintos or lima beans or great northern beans [Use your preference]
• 1 32 oz beef stock
• 2 Tbsp Worcestershire sauce
• 5 medium russet potatoes 1" cubes
• Seasonings:
• 2 Tbsp sugar
• 1 tsp seasoned salt [more or less to your taste]
• 1 tsp black pepper
• 1 tsp dry Italian seasoning
• ½ tsp red pepper flakes
• 2 bay leaves
• End of cooking:
• 2 Tbsp chopped Italian parsley
• 4 Tbsp tomato paste to thicken

Instructions

• In a skillet on the stove top, brown the stew beef in a couple of drizzles of olive oil. Season with seasoned salt and black pepper to your taste.
• Add onion, bell pepper and celery. Saute until softened and beginning to brown. Add garlic, cook for 1 minute. Pour into slow cooker.
• Directions for cooking on the high setting: Arrange the browned stew beef and sauteed vegetables on the bottom of the slow cooker. Cover with beef broth.
• Add remaining ingredients and seasonings to the slow cooker. Reserve the diced potatoes, tomato paste and parsley to add later. Stir well. Cover and cook on high for 4 hours.
• After 4 hours, add diced potatoes and continue to cook for another 1 ½ hours or until the potatoes and stew beef are fork tender.
• Thicken broth with tomato paste, then stir fresh parsley into the soup just before serving.
• Directions for cooking on the low setting: Arrange the browned stew beef and sauteed vegetables on the bottom of the slow cooker. Cover with broth.
• Add remaining ingredients and seasonings to the slow cooker reserving the chopped parsley and tomato paste to add at the end of cooking. Stir well.
• Cover and cook on low for 7-8 hours. Thicken the broth with tomato paste then stir the parsley into the soup just before serving.

Notes

a) Russet potatoes are recommended due to the fact they are better suited for prolonged cooking.
b) Originally, I included once small container of concentrated beef stock in this recipe with 4 cups water. As it's become more difficult to find, I recommend using 32 oz of beef broth in place of  the concentrated homestyle beef stock and water.
c) If you prefer the tomatoes to have a finer texture, mash with a fork or rough chop in a food processor prior to adding to the slow cooker.

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