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Vegetable Beef Soup

Vegetable Beef Soup

Craving something hearty and warm? This Vegetable Beef Soup is the ultimate comfort dish, loaded with tender beef, fresh vegetables, and rich flavors. Perfect for chilly evenings or meal prep, it's a satisfying choice that will keep everyone coming back for more!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • ⅓ cup all-purpose flour
  • 1½ tsp salt
  • 1½ tsp pepper
  • 2 lbs stew meat cut into 1/2-inch cubes
  • 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

Equipment

  • 12-inch Non-Stick Skillet
  • 6-qt Slow Cooker

Method
 

  1. Combine flour, salt, and pepper in a large resealable bag. Add stew meat and shake to coat.
  2. Heat oil in large skillet over medium-high heat. Add stew meat and cook until lightly browned.
  3. Add meat and remaining ingredients to slow cooker.
  4. Cover and cook on LOW for 8 hours.

Notes

  • Tip 1: You can use beef stew meat or chuck roast cut into bite-sized pieces.
  • Tip 2: If you are short on time, you can cook the soup on HIGH for 4 hours, or until the beef is tender.
  • Tip 3: Yes! You can make Beef Vegetable Soup on the stovetop by browning the meat first and adding broth.
  • Tip 4: You can freeze the soup, storing it for up to three months.
  • Tip 5: Store leftovers in an airtight container in the refrigerator.