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You Are Here: Home / Family Dinner Recipes / Beef Dinner Recipes / Hearty Slow Cooker Vegetable Beef Soup

Hearty Slow Cooker Vegetable Beef Soup

Published: Nov 11, 2014 · Modified: Jan 11, 2019 by Heather Cheney · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases. 1 Comment

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Vegetable beef soup from crockpot in ceramic bowl
Slow cooker beef and vegetable soup
slow cooker vegetable beef soup in soup bowl
Crock pot beef vegetable soup in brown crock

This is a sponsored post written by me on behalf of The Frozen Food Foundation. All opinions are 100% mine.

Slow Cooker Vegetable Beef Soup – Not taking into account our eating habits of the past 2 weeks (see here), I’m typically a vegetable nazi. I absolutely love vegetables and usually, much to one of my objecting children’s disappointment, we eat them often and regularly. It turns out that I don’t totally suck at parenting! Yesssss.

Now don’t go thinking I make fancy vegetable side dishes to go with every meal. In fact, my go-to vegetable side on busy weeknights is usually cold baby carrots, sugar snap peas or mini bell peppers. You can plop the bag on the dinner table and any guilt that you feel for serving them chicken nuggets for the umpteenth time that week totally washes away when you see them chomping down their veggies! And when things get crazy and I can’t make it to the store I hit up the freezer for some frozen veggies to add to soups, skillets, or to quickly steam in the microwave.

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Hearty Slow Cooker Vegetable Beef Soup in a small brown and white bowl on a wooden table.

Frozen Veggies

Here are some fun facts for you:

The University of California-Davis (UC Davis), in partnership with the Frozen Food Foundation, conducted an in-depth study to evaluate the nutrient content of eight commonly-purchased frozen and fresh fruits and vegetables:

o   The study analyzed vitamins B2 (riboflavin), C and E, and B-carotene (a precursor to vitamin A); the minerals calcium, magnesium, zinc, copper and iron; dietary fiber; and total phenolics (health-promoting plant compounds).

o   Results reveal that frozen fruits and vegetables are most often (or generally) nutritionally equal to – and in some cases better than – their fresh counterparts.

Frozen green beans in a bag, frozen peas in a white bowl and frozen corn in a white bowl on a wooden table.

And aside from their nutritional value, the prep work of getting veggies ready for meals is already done for you when you buy them frozen! The green beans are trimmed, the peas are podded (is that what you call it?) and the corn is cut and ready to go!Frozen yellow corn in a small white bowl on a wooden table.Frozen veggies are an obvious choice for soups and that’s just what we are doing today! This slow cooker vegetable beef soup is my kind of fall comfort food. We’re using frozen corn, peas, and green beans but any other of your favorite frozen veggies would likely work in it. Just toss some stew meat in a little seasoned flour mix, brown up the meat and add everything into the slow cooker to cook the day away. Super simple, filling, and healthy too!

Healthy Slow Cooker Vegetable Beef Soup in a small white and brown bowl with a lid and a silver spoon on a wooden table.

 

Delicious Slow Cooker Vegetable Beef Soup in a smalll white and brown bowl on a wooden table.

Hearty Slow Cooker Vegetable Beef Soup

Hearty, rich and delicious, this slow cooker vegetable beef soup takes just a few minutes to throw into the slow cooker to cook the day away! 
By Heather Cheney
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8 servings
Calories: 292kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 1/3 pounds beef stew meat cut into bite-sized pieces
  • 1/4 cup all purpose flour
  • 1 teaspoon steak seasoning I used MCCormick Montreal Steak
  • 1 medium onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • 14.5 ounces Diced Italian Seasoned Tomatoes
  • 8 cups chicken broth
  • 2 cups V8 or Tomato Juice
  • 1/4 cup dry pearl barley
  • 1 teaspoon kosher salt
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce

Instructions

  • Heat olive oil over medium- high heat.
  • Toss stew meat with flour and steak seasoning until coated and brown until meat is browned but not cooked through.
  • Place meat, veggies, broth, juice and barley in the slow cooker, stir and cook on LOW for 6-8 hours or HIGH for 4. Soup is done when both the veggies and meat are tender.
  • Stir in salt to taste, vinegar and Worcestershire sauce. Serve hot.
Serving: 1serving | Calories: 292kcal | Carbohydrates: 25g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 1303mg | Potassium: 872mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3305IU | Vitamin C: 45.4mg | Calcium: 70mg | Iron: 4.3mg

Nutrition and Food Safety Disclosure

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Reader Interactions

Comments

  1. Erica says

    November 14, 2014 at 8:38 pm

    Yum! This soup looks fabulous! Perfect winter dinner.

    Reply

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Hi, I'm Heather! 

I'm a former chef and caterer sharing flavor-packed recipes that actually work! I use the techniques and tips I learned in culinary school to create my recipes and guarantee massive amounts of flavor! Let's eat!  

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