Slow Cooked Vegetable Beef Soup – Old fashioned vegetable beef soup is such a comforting dish. Ideal for preparing in your slow cooker, the depth of flavor alone makes it worth the small amount of effort it takes. I think every member of my family has his or her own special version. 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. The preparation isn’t too involved and 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. 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.
Ingredients you’ll need:
1 1/2 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
10-12 oz frozen mixed vegetables, unthawed
2 [14.5] oz can Italian seasoned diced tomatoes
1 [14.5] oz can pinto/lima/great northern beans [your preference] 1 container Knorr homestyle beef stock
4-5 cups water
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
1/2 tsp red pepper flakes
2 bay leaves
End of cooking:
2 Tbsp chopped Italian parsley
4 Tbsp tomato paste to thicken
Directions:
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 the diced onion, bell pepper and celery. Saute until softened and beginning to brown. Add the garlic. Remove from the stove top and arrange in the slow cooker.
Directions for cooking on the high setting:
Arrange the browned stew beef and sauteed vegetables on the bottom of the slow cooker. Dissolve the concentrated beef stock in hot water, then pour into the slow cooker. 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 1/2 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. Yield: 8 servings
Directions for cooking on the low setting:
Arrange the browned stew beef and sauteed vegetables on the bottom of the slow cooker. Dissolve the concentrated beef stock in hot water, then pour into the slow cooker. 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. Yield: 8 servings
Cook’s notes:
a) Russet potatoes are recommended due to the fact they are better suited for prolonged cooking.
b) 32 oz of beef broth can be substituted for 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.
d) Knorr Homestyle Beef Stock here.
Slow Cooked Vegetable Beef Soup
Ingredients
- 1 1/2 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
- 10-12 oz frozen mixed vegetables unthawed
- 2 [14.5] oz can Italian seasoned diced tomatoes
- 1 [14.5] oz can pinto/lima/great northern beans [your preference]
- 1 1-oz container Knorr concentratedhomestyle beef stock
- 4-5 cups water
- 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
- 1/2 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 the diced onion, bell pepper and celery. Saute until softened and beginning to brown. Add the garlic. Remove from the stove top and arrange in the slow cooker.
- Directions for cooking on the high setting: Arrange the browned stew beef and sauteed vegetables on the bottom of the slow cooker.
- Dissolve the concentrated beef stock in hot water, then pour into the slow cooker.
- 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 1/2 hours or until the potatoes and stew beef are fork tender. T
- hicken 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.
- Dissolve the concentrated beef stock in hot water, then pour into the slow cooker.
- 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.
Recipe Notes
a) Russet potatoes are recommended due to the fact they are better suited for prolonged cooking.
b) 32 oz of beef broth can be substituted for 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.
Cathy says
I love veg. beef soup! Anxious to try your recipe. I sometimes like to “clean my freezer out” in making my soup. Don’t throw away your leftover veggies – save them for soup. I have got to make a double batch this next week for my church’s Fall Bazaar.
Melissa says
Hi Cathy, I so know what you mean, making vegetable soup is such a great way to use bits and pieces of ingredients turning them into something new. I sure hope you enjoy my version and best wishes on your church’s Fall Bazaar.
Linda says
Why sugar?
Melissa says
Personal taste and it cuts down on the acidity of the tomatoes.
michaelswoodcraft says
Your Vegetable Beef Soup looks so delicious! 🙂 I love vegetable beef soup with every vegetable you could think about adding, it just makes is taste better! I also like to add okra. Nothing better then vegetable soup on a cold day!
if you get a chance visit my site sometime! I really enjoyed browsing around on your site, lots of good recipe and pictures too. Check out my recent post, Making Crème Brûlée. http://michaelswoodcraft.wordpress.com/2014/01/23/making-creme-brulee/
Michael
Anonymous says
My husband took one bite and said, “wow!” After a second bite he said, “Wow! This is the best soup you have EVER made. It is so good I can easily say that after two bites.” Our 1.5 year old son, loved it, as well, and I’m sure the 3.5 year old would have, too, if we could have convinced her to take a bite.
Wonderful, wonderful soup. Thank you so very much for sharing this recipe!!!
Melissa says
As a busy Mom myself, I am always delighted when I can help another Mom with their dinner plans. I’m thrilled your family enjoyed this, and I appreciate that you took the time to say so. Thanks so much for stopping by!
Jennifer says
I was wondering if I dissolve the beef stock in the water called for in the recipe or is it an additional 3 1/2 cups of water (as stated on the knorr package) ?
Thank you
Melissa says
Use the amount of water called for in my recipe, not both.
Janet says
This soup looks delicious! Would taste great in this cold day in Minnesota. Just wondered – can I cook this on the stovetop slow in a dutch oven, don’t have a large slow cooker. Would the instructions change much – I know the cooking time will. Thank you!
Melissa says
Thank you Joyce. Oh sure, just keep an eye on and let it simmer until the vegetables are tender and the flavors have combined. Enjoy!
Becky Fisher says
I’m confused about the Knorr Homestyle Beef stock amount. Is says 1 container. I have used Knorr Chicken in a plastic jar but it comes in numerous sizes. Could you please let me know for sure what the actual size is, maybe it is an envelope? Going to an annual Crockpot Soup party in eight days and I would love to take this soup!
Thank you,
Becky
Melissa says
When I wrote this recipe the Homestyle beef stock was widely available in a 4-pack each around (1-oz) You can see more about it here if you need to adapt using another product, feel free to. Also, from the Cook’s notes “32 oz of beef broth can be substituted for the concentrated homestyle beef stock and water.”
Becky Fisher says
I found it!!! Now my last question, do you drain and rinse the can of beans? Assuming no since you didn’t indicate it, but want to make sure!
Melissa says
I don’t rinse the beans but, you can if you prefer.
Susan Guzman says
Although I’m vegetarian, I will be making this for my husband and will share the recipe with family. It looks amazing, Melissa! Thanks so much for the recipe. Your link was included in my “Just a Pinch” email I received, recently.
Melissa says
Hi Susan, thanks so much for visiting from Just A Pinch! It’s truly delicious, I sure hope your family enjoys it.