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Crockpot Vegetable Beef Soup

A hearty and comforting bowl of slow-cooked vegetable beef soup, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound beef stew meat, cut into cubes Use halal-certified beef for compliance.
  • 4 cups beef broth Chicken broth can be used as a substitute.
  • 2 cups chopped vegetables (carrots, celery, potatoes, green beans) Vegetables should be chopped into bite-sized pieces.
  • 1 can diced tomatoes (14.5 oz)
  • 1 onion, chopped
  • 2 cloves garlic, minced
Seasonings
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • to taste salt and pepper

Method
 

Preparation
  1. Start by gathering all your ingredients. Chop the carrots, celery, potatoes, and green beans into bite-sized pieces. Cut the beef stew meat into cubes if not already done.
  2. For enhanced flavor, you can brown the beef in a skillet over medium heat for about 5 minutes. This step is optional but adds a nice depth to the dish.
Cooking
  1. In your slow cooker, add the browned beef (or raw beef if you skipped browning), then layer the chopped vegetables. Follow with the diced tomatoes, onion, and garlic.
  2. Sprinkle the dried thyme, drop in the bay leaf, and season with salt and pepper to taste.
  3. Carefully pour the beef broth over all the ingredients to ensure everything is submerged.
  4. Cover your crockpot and cook on low for 6-8 hours or high for 3-4 hours. The longer it cooks, the more the flavors will marry!
  5. An hour before serving, give it a taste and adjust seasoning if necessary. Remove the bay leaf before serving!

Notes

Store leftover soup in an airtight container for up to 3-4 days in the fridge. For longer storage, freeze in individual portions for up to three months. Reheat gently on the stovetop or in a microwave-safe bowl.