Delicious Slow Cooker Vegetable Beef Soup in a smalll white and brown bowl on a wooden table.
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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! 
Course Slow Cooker, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 servings
Calories 292kcal
Author Heather Cheney

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.

Nutrition

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