Description
This comforting Vegetable Beef Soup recipe features tender stew meat and a medley of fresh and frozen vegetables simmered slowly in beef broth and diced tomatoes. Perfect for a hearty, nourishing meal, it is made easy with a slow cooker, allowing flavors to meld beautifully over eight hours. The soup is seasoned with thyme, garlic, and a blend of spices to create a rich and satisfying dish ideal for cooler days or whenever you crave a wholesome homemade soup.
Ingredients
Scale
Meat Coating
- â…“ cup all-purpose flour
- 1½ tsp salt
- 1½ tsp pepper
- 2 lbs stew meat, cut into 1/2-inch cubes
Soup Ingredients
- 2 Tbsp vegetable oil
- 6 carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28-oz) can diced tomatoes, undrained
- 8 cups beef broth
- 1 cup corn kernels, frozen or fresh
- 1 cup cut green beans, frozen or fresh
- 1 cup lima beans, fresh or frozen
- 1 cup frozen green peas
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Coat the Meat: In a large resealable bag, combine the flour, salt, and pepper. Add the stew meat cubes to the bag and shake well until each piece is evenly coated with the flour mixture. This step helps to thicken the soup later and seasons the meat.
- Brown the Meat: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated stew meat and cook, turning occasionally, until all sides are lightly browned. Browning the meat adds depth of flavor to the soup.
- Add Ingredients to Slow Cooker: Transfer the browned meat into the slow cooker. Add chopped carrots, celery, onion, minced garlic, undrained diced tomatoes, beef broth, corn kernels, green beans, lima beans, green peas, dried thyme, and additional salt and pepper if desired.
- Cook the Soup: Cover the slow cooker with its lid and cook the soup on LOW for 8 hours. The long slow cooking time allows the meat to become tender and the flavors to meld beautifully.
- Serve: After cooking, stir the soup gently and adjust seasoning if needed. Serve hot with crusty bread or over rice for a complete meal.
Notes
- For a thicker soup, remove the lid during the last 30 minutes to allow some liquid to evaporate.
- You can substitute beef broth with low sodium broth to reduce salt content.
- Add fresh herbs like parsley or basil when serving to enhance flavor.
- This soup freezes well; store in airtight containers for up to 3 months.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend for coating the meat.
