This vegetable beef soup recipe is the ultimate comfort food. Make a batch of this easy slow-cooked vegetable beef soup on the weekend and enjoy leftovers throughout the week.
The easy slow-cooker beef soup recipe has just three ingredients: lean beef chuck, reduced-sodium beef stock and frozen vegetables. To keep it healthier, choose non-starchy vegetables like broccoli and cauliflower. But you can use whatever vegetable you'd like (or a combination!). The ingredients cook in a slow cooker until the meat is tender. Garnish the vegetable beef soup with chopped fresh parsley and chopped fresh chives.
This soup is thinner than a beef stew, but just as delicious. Serve this healthier beef stew with a garden salad or with bread to do a little bowl soppin'. The beef stew reheats wonderfully for lunch or dinner the next day.
Cuisine: American
Prep Time; 5 minutes
Cook Time: 2 hours and 40 minutes
Total Time: 2 hours and 45 minutes
Servings: 4
Ingredients
- 1 1/2 - 2 pounds boneless lean beef chuck, trimmed of fat and cut into bite-sized pieces (about 3 1/2 cups)
- 2 cups reduced-sodium beef stock
- 6 cups frozen non-starchy vegetable mix, like broccoli and cauliflower
Here's how to make it:
- Combine the beef, stock and salt, to taste, in a slow cooker. Cook on high for 2 hours until tender.
- Once the beef is tender, add the frozen vegetables and cook for 40 minutes until veggies are tender. Garnish soup with chives and parsley.
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