Crock Pot Chunky Beef Vegetable Soup

Slow-simmered comfort food meets wholesome, hearty nutrition in this Crock Pot Chunky Beef Vegetable Soup. Packed with tender, melt-in-your-mouth beef chunks, farm-fresh vegetables, and a rich, savory broth, this soup is a true one-pot wonder. Key ingredients like golden potatoes, sweet carrots, and crisp green beans come together with aromatic herbs and a touch of tomato paste for a flavor-forward experience that’s both satisfying and nourishing. The slow cooker does all the heavy lifting, transforming simple, everyday ingredients into a deeply flavorful meal with minimal effort. Perfect for cozy weeknight dinners or make-ahead meal prep, this crowd-pleaser is sure to warm both body and soul. Don't forget the finishing touch of fresh parsley for a pop of color and freshness!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 2 pounds beef stew meat, cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 3 medium celery stalks, sliced
• 3 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 15 ounces diced tomatoes, undrained
• 6 cups beef broth
• 2 tablespoons tomato paste
• 3 cloves garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large skillet over medium-high heat.

Step 2

Season the beef chunks with salt and pepper and sear them in the skillet until browned on all sides. This step helps to lock in the flavor. Work in batches if necessary. Transfer the browned beef to the crock pot.

Step 3

In the same skillet, add the diced onion and garlic. Sauté for 2-3 minutes until fragrant. Transfer them to the crock pot.

Step 4

Add the carrots, celery, potatoes, green beans, diced tomatoes (with their juice), tomato paste, beef broth, thyme, oregano, and the bay leaf to the crock pot.

Step 5

Stir the mixture gently to combine, ensuring the beef and vegetables are evenly distributed.

Step 6

Cover the crock pot with its lid and cook on low heat for 8 hours or on high heat for 4-5 hours, until the beef is fork-tender and the vegetables are fully cooked.

Step 7

During the last 30 minutes of cooking, add the frozen peas to the crock pot and stir to incorporate.

Step 8

Taste the soup and adjust seasoning with additional salt or pepper as needed.

Step 9

Discard the bay leaf before serving.

Step 10

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.

Nutrition Facts

Serving size	(4272.2g)

Amount per serving	% Daily Value*
Calories	3530.8

Total Fat 215.9g	0%
Saturated Fat 79.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 635.0mg	0%
Sodium 6706.8mg	0%
Total Carbohydrate 205.2g	0%
Dietary Fiber 38.7g	0%
Total Sugars 48.2g
Protein 218.8g	0%

Vitamin D 0IU	0%
Calcium 649.7mg	0%
Iron 39.4mg	0%
Potassium 8879.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 24.0%

Carbs: 22.6%