Crockpot Beef Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick, hearty beef and vegetable soup made in a slow cooker with tender chunks of beef, root vegetables, and a rich tomato-based broth. Comforting and deeply flavored from extended cooking. Perfect for cold days or meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon extra virgin olive oil
- 1 pound boneless chuck roast or beef stew meat (cut into 1-inch cubes)
- 2 teaspoons kosher salt (divided)
- ¼ teaspoon ground black pepper
- 3-4 cups low sodium beef broth (divided)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced (about 2 teaspoons))
- 4 large carrots (peeled and finely chopped)
- 2 Yukon gold potatoes (peeled and diced)
- 2 parsnips (peeled and diced)
- 2 ribs celery (diced)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1/2 teaspoon granulated sugar
- 1 cup peas (fresh or frozen (no need to thaw))
- Chopped fresh parsley (optional for serving)
At a glance
PER SERVING · TIME 490M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8h
- Sodium
- 1290mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1360mg
- Calcium
- 92mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.