Slow Cooker Vegetable Beef Soup Recipe – seriously delicious! Stew meat, green beans, corn, lima beans, green peas, carrots, celery, onions, and diced tomatoes slow cook all day long for an easy and delicious meal! Makes a ton! Freeze leftovers for a quick meal later. Great for cool Fall and Winter nights! Everyone LOVES this easy crock pot recipe.
Combine flour, salt and pepper in a large resealable bag. Add stew meat and shake to coat.
Heat oil in large skillet over medium-high heat. Add stew meat and cook until lightly browned.
Add meat and remaining ingredients to slow cooker.
Cover and cook on LOW 8 hours.
Notes:
You can use beef stew meat or chuck roast cut into bite-sized pieces.
I use green beans, corn, lima beans, green peas, carrots, celery, onions, and diced tomatoes for the vegetables in this soup. If you aren’t a fan of any of these, just swap it out for your favorite veggie.
okra
field peas
squash
broccoli
cauliflower
russet potatoes
bay leaves
oregano
If you are short on time, you can cook the soup on HIGH for 4 hours, or until the beef is tender.
Can I make Beef Vegetable Soup on the stove top? Yes! Heat olive oil in a Dutch oven over medium-high heat. Add stew meat and cook until lightly browned. Add beef broth and scrape the browned bits from the bottom of the pot. Add remaining ingredients and stir. Bring soup to a boil. Reduce to medium-low heat and simmer until the beef and vegetables are tender.
Can I freeze Vegetable Soup? Yes! Cool the soup to room temperature and transfer to freezer bags. Store in the freezer for up to 3 months.
Store leftover soup in an airtight container in the refrigerator.