Crock-Pot Vegetable Beef Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable and beef soup slow-cooked until tender, packed with carrots, celery, potatoes, beans, and tomatoes in a savory broth. This is a cozy, nourishing meal perfect for cold weather.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 teaspoons vegetable oil
- 1 pound beef stew meat (cubed)
- 3 medium carrots (diced)
- 2 celery stalks (diced)
- 1 medium onion (diced)
- 4 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 4 1/2 cups low-sodium beef broth
- 3 large potatoes (peeled and diced)
- 1 can (14 ounces) diced tomatoes
- 3/4 cup chopped green beans (fresh or frozen)
- 3/4 cup tomato sauce
- 3/4 cup frozen corn
- 2 bay leaves
- Salt and pepper to taste
At a glance
PER SERVING · TIME 515M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8h 20m
- Sodium
- 665mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 874mg
- Calcium
- 63mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 665MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.