Easy Crockpot Beef Vegetable Soup Recipe – Red Soles and Red Wine
We are officially entering the cold weather months in Chicago which also means it is soup season. I love easy and yummy recipes and this Easy Crockpot Beef and Vegetable Soup is one that me and my boys all enjoyed and will definitely add to the rotation. The soup turned out so delicious and prep time was only about 20 minutes! The meat was soft and full of flavor, and the veggies nice and soft. Keep reading for the full recipe and some great kitchen finds for you to use all season!
Easy Crockpot Beef Vegetable Soup Recipe
*One tip, chop your vegetables in smaller piece so they are nice, soft and yummy
Prep Time: 20 Minutes
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 pound boneless chuck roast cut into 1-inch cubes
- 2 teaspoons kosher salt divided
- ¼ teaspoon black pepper
- 3-4 cups sodium beef broth divided
- 1 small yellow onion diced
- 3 cloves garlic minced
- 4 large carrots peeled and finely chopped
- 2 medium potatoes peeled and diced
- 2 ribs celery diced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon granulated sugar
- Add any vegetables you might love, green beans, peas, etc.
Instructions:
1) Heat the oil in a large skillet and brown the 1-inch cubed meat. Cook and brown the sides. When it is almost done (still slightly red), empty it into the crockpot.
2) Heat a little more oil and add the onions and garlic. Cook and stir until the onion begins to soften. Add in about 1/2 cup of beef broth and mix it with the juices of the pan. Let the broth reduce for 2 minutes, then transfer the mixture to the crockpot.
3) Add all the vegetables, tomato sauce, paste, diced tomatoes, seasoning in and mix.
4) Cook on high for 4 hours or low for 8 years. Checking on taste, add salt and pepper. Add a little water if the broth tastes a little salty while cooking over time.
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