Crock pot beef vegetable soup. Cans of carrots, corn, green beans, potatoes and tomatoes are combined in a slow cooker with stew meat and onion soup mix in this recipe for a one dish meal. Add bay leaf, tomatoes with their juices and broth and brown sugar. Crock Pot Beef Vegetable Soup takes me right back to the cozy days of my childhood, when the savory smell would greet us coming home from school.

To save time, go ahead and add the other ingredients to the crock pot while the beef cooks. Then it hardly takes any extra time to brown the beef. 🙂 Once everything is in the crock pot, give it a good stir. Heat a large skillet over medium-high heat. You can have Crock pot beef vegetable soup using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Crock pot beef vegetable soup

You need 1 tbsp of extra virgin olive oil.
Prepare 1 lb of beef meat- cut into 1-inch cubes.
Prepare 2 tsp of sea salt.
It's 1/4 tsp of black pepper.
Prepare 1 of small yellow onion- diced.
Prepare 2 of gloves garlic- minced.
You need 2 of carrots- peeled and finely chopped.
It's 4 of tomatoes- diced.
Prepare 3 tbsp of tomato sauce.
You need 200 ml of cooking sour cream.
You need 1 tsp of dried oregano.
Prepare 1 of red pepper- cut into pieces.
It's pieces of Broccoli- cut into.
Prepare of Chopped fresh parsley- for dressing in the end.

Brown the ground beef until no longer pink. When cool, place in a freezer-safe bag and seal. How to make crockpot Vegetable Beef Soup: Throw your beef cubes in the slow cooker. You can brown them first or you can skip this step, but with soup recipes I generally recommend browning the meat as it makes for a better broth with great flavor!

Crock pot beef vegetable soup step by step

In a large skillet, heat the oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring..
Once the beef is lightly browned (it won’t be all the way cooked through), remove it to a 6-quart slow cooker..
To the pan, add the onion. Cook and stir until the onion is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds..
To the slow cooker, add the carrots, broccoli, red pepper, diced tomatoes in their juices, tomato sauce, cooking sour cream, oregano and remaining 1 teaspoon salt..
Cover and cook on low until the beef and vegetables are tender. Serve hot, sprinkled with fresh parsley..

This is totally optional and won't make a huge difference (if you're in a time crunch, skip it). The best vegetable beef soup I have ever had. It is very hearty and filling, but very low in fat and good for you. It cooks all day in the crockpot, so you have very little work to do. Enjoy it as much as I do!