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Easy Budget-Friendly Crockpot Beef Vegetable Soup Recipe

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A hearty, budget-friendly beef vegetable soup made entirely in the crockpot with no searing required. This set-it-and-forget-it recipe uses affordable ingredients and delivers tender beef and rich, savory broth with minimal effort.

Ingredients

Scale
  • 1.5 lbs (680 g) beef stew meat (chuck or round)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 2 cups (280 g) frozen mixed vegetables (peas, corn, green beans, carrots)
  • 2 medium potatoes, peeled and cubed (about 1.5 cups / 240 g)
  • 1 can (14.5 oz / 411 g) diced tomatoes, undrained
  • 4 cups (960 ml) low-sodium beef broth
  • 2 tablespoons (30 g) tomato paste
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 dried bay leaves
  • Salt and black pepper, to taste (start with 1 tsp salt and ½ tsp pepper)
  • 2 tablespoons (30 ml) olive oil (optional, for searing)

Instructions

  1. Prep the vegetables: Dice the onion, mince the garlic, slice the carrots and celery, and cube the potatoes into ½-inch (1.3 cm) pieces.
  2. Optional but recommended: Sear the beef. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pat beef dry, season with salt and pepper, and sear in batches for 2-3 minutes per side until browned. Transfer to the crockpot.
  3. Layer the ingredients in the crockpot: Start with onion and garlic on the bottom. Add carrots, celery, potatoes, and frozen mixed vegetables. Place beef on top.
  4. Add liquids and seasonings: Pour in diced tomatoes (undrained) and beef broth. Add tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Stir gently to combine.
  5. Cook low and slow: Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours.
  6. Check for doneness: Remove bay leaves. Beef should be fork-tender and vegetables soft. Taste and adjust salt and pepper.
  7. Optional: Thicken the broth. Mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Stir into soup and cook on HIGH for 15-20 minutes, uncovered, until thickened.
  8. Serve: Ladle into bowls and garnish with fresh parsley if desired. Serve with crusty bread or a side salad.

Notes

For best flavor, use low-sodium broth and unsalted tomatoes, then adjust salt at the end. Add frozen vegetables 30 minutes before serving if you prefer them with more bite. The soup tastes even better the next day. To freeze, portion into freezer-safe containers and store for up to 3 months.

Nutrition

Keywords: crockpot beef soup, beef vegetable soup, budget-friendly soup, slow cooker soup, easy beef soup, freezer-friendly soup

Find it online: https://morselora.com/easy-budget-friendly-crockpot-beef-vegetable-soup-recipe/