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To craft this delicious soup, it's essential to understand the role each ingredient plays in the final dish. Each component is carefully selected not only for its flavor but also for its nutritional benefits.

Crockpot Beef and Vegetable Soup

Warm up your winter nights with this cozy Crockpot Beef & Vegetable Soup, perfect for gatherings or a comforting home-cooked meal. This easy recipe features tender beef chuck roast simmered with fresh veggies like carrots, potatoes, and green beans, creating a rich, savory broth that’s both satisfying and nutritious. Just layer your ingredients in the crockpot, set it, and let the magic happen. Enjoy a delicious, heartwarming dish that brings family and friends together!
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Ingredients
  

1.5 lbs beef chuck roast, cut into 1-inch cubes

4 cups beef broth (low sodium recommended)

2 cups carrots, sliced into rounds

2 cups potatoes, diced (Yukon Gold or Russet work well)

1 cup celery, chopped into small pieces

1 cup green beans, trimmed and cut into 1-inch pieces

1 can (14.5 oz) diced tomatoes, including the juice

1 medium onion, chopped

4 cloves garlic, minced

2 tsp dried thyme

1 tsp dried oregano

1 bay leaf

Salt and pepper, to taste

2 tbsp Worcestershire sauce

1 tbsp olive oil (for browning beef)

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Season the beef cubes generously with salt and pepper. Once the oil is shimmering, add the beef to the skillet in a single layer. Brown on all sides, about 5-7 minutes total. This browning process builds a rich flavor foundation for the soup.

    Prepare the Ingredients: While the beef is browning, take this time to prepare the vegetables. Slice the carrots into rounds, dice the potatoes, chop the celery, cut the green beans, and finely chop the onion. Lastly, mince the garlic to release its aromatic oils.

      Combine in Crockpot: After the beef is nicely browned, transfer it to the crockpot. Add the prepared carrots, potatoes, celery, green beans, diced tomatoes (along with their juice), onion, and minced garlic to the pot.

        Add Seasonings: Pour in the beef broth, then sprinkle in the dried thyme, oregano, Worcestershire sauce, and drop in the bay leaf. Gently stir everything together to ensure the flavors meld.

          Cook: Cover the crockpot with the lid and set it to low heat. Cook for 8 hours, or set it to high heat for approximately 4 hours. The goal is to have the beef tender and the vegetables cooked through, creating a comforting broth full of flavor.

            Final Touches: Once the cooking time is complete, taste the soup and adjust seasoning if required, adding more salt and pepper as desired. Don’t forget to remove the bay leaf before serving to keep the flavors balanced.

              Serve: Ladle the hearty soup into bowls. For an added touch, garnish with freshly chopped parsley. This cozy dish pairs wonderfully with crusty bread or can be served over a bed of rice for a complete meal.

                Prep Time: 20 mins | Total Time: 8 hrs 20 mins | Servings: 6-8

                  Enjoy your delightful bowl of comfort!