Crock-Pot Vegetable-Beef Soup
A hearty slow-cooked vegetable-beef soup infused with rich tomato flavors, tender meat, and savory vegetables, perfect for comforting family meals or casual gatherings.
Ingredients
Instructions
- Combine beef soup bones, tomato juice, chopped onion, Worcestershire sauce, bay leaves, tomatoes, and about 6 cups water in the crock-pot.
- Simmer on low for about 6 hours, or according to your crock-pot's instructions.
- Remove the meat from the bones and cut into cubes.
- Strain the broth, let it cool until the fat congeals, then skim off the fat.
- Add the cubed meat, tomatoes, and soup vegetables to the broth and return to the crock-pot.
- Simmer on low until the vegetables are tender.
Tips & Substitutions
For a richer flavor, consider browning the soup bones in a skillet before adding them to the crock-pot. You can substitute the soup bones with a mix of beef stew meat or even leftover roast beef. If you're looking for a vegetarian option, replace the beef with mushrooms and add more vegetables like carrots and celery. Worcestershire sauce can be replaced with soy sauce for a different flavor profile.
Serving Suggestions
This hearty vegetable-beef soup pairs beautifully with crusty bread or a side salad for a complete meal. For a comforting touch, serve it with a dollop of sour cream or a sprinkle of fresh herbs. Consider serving it alongside a slice of Gramma's Pumpkin Cookies for a delightful contrast to the savory soup. It's also great for meal prep, making it easy to grab for lunch.
Storage & Reheating
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm on the stove over medium heat until heated through. You can add a splash of water if it's too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Vegetable-Beef Soup contains roughly 87 calories, with 3g protein, 13g carbohydrates, and 3g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of vitamin A.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned tomatoes?
Absolutely! Fresh tomatoes work wonderfully in this recipe. Just chop up about 2-3 medium tomatoes and add them in when you combine the other ingredients. They will add a fresh flavor to the soup. You can also add chopped carrots, green beans, or peas for extra nutrition.
How can I thicken the soup if it's too runny?
If you find the soup is too runny, you can thicken it by mixing 1-2 tablespoons of cornstarch with a little cold water to make a slurry, then stir it into the soup and let it simmer for a few more minutes. Alternatively, you can puree a portion of the soup and mix it back in to achieve a thicker consistency.
Is this soup suitable for freezing?
Yes, this soup freezes very well! Just make sure to cool it completely before transferring it to freezer-safe containers. When you're ready to enjoy it again, thaw in the refrigerator overnight and reheat on the stove. Avoid freezing with added cream or dairy, as it may separate upon reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).