Crock Pot Beef  Vegetable Soup

Crock Pot Beef  Vegetable Soup is one of my favorite crock pot soup recipes.

Making a hearty delicious beef vegetable soup recipe is a perfect way to use my crock pot (affiliate link).

Crock Pot Soup recipes

This summer I am in love with my crock pot. I am using it more and more.

Soup is normally one of those meals we enjoy during the cold winter months when we need to knock the chill from our bones but I love eating a big bowl of hearty beef vegetable soup any time of the year.

Soup Recipe Made with Beef Stew Meat

Last week while I was grocery shopping I came across the most perfect package of beef stew meat that I have ever seen.

The meat was perfectly marbled, cut in perfect bite-size pieces and all fat trimmed. I couldn't pass it up.

This Crock Pot Beef Vegetable soup recipe is a delicious, healthy, low sodium and low carb crock pot soup recipe.

I have been on a health kick lately and have been watching my salt intake and have cut way back on the carbs I have been eating.

To add some seasoning without added sodium I used Mrs Dash Garlic & Herb Seasoning (affiliate Link). It is a great all around seasoning without salt.

I added some fresh zucchini and yellow squash to this Crock Pot Beef Vegetable soup.

It is my secret ingredient when it comes to soup recipes that have lots of vegetables in it.

I discovered it a few years ago when I was making a pot of vegetable soup and I had an overabundance of zucchini on hand.

On a whim, I added some to my pot of soup. It really adds a depth to the flavor to the broth.

How To Make Crock Pot Beef Vegetable Soup recipe

Ingredients

• 1 ½ lbs lean beef stew meat
• 4 cups low sodium beef broth
• 1 14.5 oz can Hunt's Dice Roasted Tomatoes
• 1 small green pepper, diced
• 1 small peeled onion
• 4 cloves fresh garlic, peeled and chopped
• 1-3 bay leaves
• 1-2 teaspoons ground pepper
• ½ teaspoon garlic salt (optional)
• 1 teaspoon Mrs Dash Garlic & Herb seasoning (affiliate link)
• 2 cups frozen mixed vegetables
• 1 can cannellini beans, drained and rinsed well.
• 1 small yellow squash, sliced into rounds
• 1 small zucchini, sliced into rounds

Directions

1. Place the beef stew meat, beef broth, can roasted tomatoes, diced green pepper, diced onion, chopped garlic, bay leaves, salt and pepper and Mrs. Dash seasoning in the crock pot and cook on high for 4 hours. 
2. Stir occasionally.
3. After 4 hours add the beans, mixed vegetables, yellow squash and zucchini to the crock pot.
4. Adjust the seasonings if needed.
5. Cook for another 2 hours on high.
6. If a thicker broth is desired mix 2 teaspoons cornstarch into ⅛ cup of water.
7. Add the cornstarch slurry to the crock pot and stir occasionally during the last hour of cooking.

Print the Easy Crock Pot Beef Vegetable Soup recipe below.

Easy Crock Pot Beef Vegetable Soup

Arlene Mobley - Flour On My Face

Enjoy the flavors of summer or fall with this Easy Crock Pot Beef Vegetable Soup recipe. Packed full of goodness with beans, beef stew meat and fresh garden vegetables.

5 from 2 votes

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Prep Time 8 mins

Cook Time 6 hrs

Total Time 6 hrs 8 mins

Course Soup

Cuisine American

Servings 6 servings

Calories 296 kcal

Ingredients  

1x2x3x

• ▢ 1 ½ lbs lean beef stew meat
• ▢ 4 cups low sodium beef broth
• ▢ 14.5 oz Hunt's Dice Roasted Tomatoes
• ▢ 1 small green pepper (diced)
• ▢ 1 small peeled onion
• ▢ 4 cloves garlic (peeled and chopped)
• ▢ 1-3 bay leaves
• ▢ 1-2 teaspoons ground pepper
• ▢ ½ teaspoon garlic salt (optional)
• ▢ 1 teaspoon Mrs Dash Garlic & Herb seasoning
• ▢ 2 cups frozen mixed vegetables
• ▢ 1 can cannellini beans (drained and rinsed well.)
• ▢ 1 small yellow squash (sliced into rounds)
• ▢ 1 small zucchini (sliced into rounds)

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Instructions 

• Place the beef stew meat, beef broth, can roasted tomatoes, diced green pepper, diced onion, chopped garlic, bay leaves, salt and pepper and Mrs. Dash seasoning in the crock pot and cook on high for 4 hours.
• Stir occasionally.
• After 4 hours add the beans, mixed vegetables, yellow squash and zucchini to the crock pot.
• Adjust the seasonings if needed.
• Cook for another 2 hours on high.
• If a thicker broth is desired mix 2 teaspoons cornstarch into ⅛ cup of water. Add the cornstarch slurry to the crock pot and stir occasionally during the last hour of cooking.

Nutrition

Serving: 1g | Calories: 296kcal | Carbohydrates: 27g | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 845mg | Potassium: 1000mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3496IU | Vitamin C: 26mg | Calcium: 130mg | Iron: 5mg

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Looking for more Crock Pot Soup recipes?

Head over to my crock pot soup recipe page to find all my crock pot soup recipes.

Or head over to my Crock Pot recipes page where you will find all of my crock pot recipes.