Hearty Slow Cooker Beef and Vegetable Soup Recipe
This hearty Beef Vegetable Soup cooked in a slow cooker is a comforting and flavorful meal perfect for chilly days. Tender beef short ribs simmer with a medley of fresh vegetables, tomatoes, and savory beef consommé for 8 hours to create a rich and satisfying broth. Easy to prepare and packed with wholesome ingredients, this soup is a delicious way to enjoy classic comfort food with minimal effort.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat and Oil
- 2 tablespoons vegetable oil
- 3 bone-in beef short ribs (about 1–3/4 pounds)
Tomatoes and Broth
- 1 can whole tomatoes and their juice (28 ounces)
- 1 can diced tomatoes and their juice (15 ounces)
- 1 can beef consommé (10.5 ounces, Campbell’s brand recommended)
Vegetables and Herbs
- 4 medium carrots (peeled and diced)
- 3 bay leaves
- 3 celery stalks (diced)
- 3 garlic cloves (minced)
- 1 large russet potato (peeled and diced, about 1 pound)
- 1/2 medium onion (diced)
Seasonings
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Garnish
- Chopped fresh parsley (optional)
Instructions
- Brown the Beef Short Ribs: Heat a large skillet over medium-high heat. Add vegetable oil, then place the bone-in beef short ribs in the skillet. Cook for 8 to 10 minutes, turning occasionally, until the ribs are browned on all sides, which develops flavor and seals in juices.
- Prepare the Tomatoes: While the beef is browning, use a slotted spoon to remove the whole tomatoes from their juice and transfer them to a cutting board. Roughly chop the tomatoes, reserving the tomato juice to add to the crockpot later.
- Combine Ingredients in Crockpot: Transfer the browned short ribs to a 5 to 6 quart crockpot. Add the chopped whole tomatoes along with their reserved juice, diced tomatoes with their juice, beef consommé, diced carrots, bay leaves, diced celery, minced garlic, diced potato, diced onion, kosher salt, and ground black pepper. Stir gently to combine.
- Cook the Soup Slowly: Cover the crockpot and cook on the low heat setting for 8 hours. This slow cooking process tenderizes the beef and melds the flavors, creating a rich broth.
- Prepare Meat and Finish Soup: After cooking, remove and discard the bay leaves. Use a slotted spoon to take out the short ribs and transfer them to a cutting board. Remove the meat from the bones, discard the bones, and coarsely chop the meat. Return the chopped beef to the crockpot, stir into the soup, cover, and cook on high for 5 minutes or until the meat is warmed through.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot for a comforting meal.
Notes
- For extra flavor, consider seasoning the short ribs with a pinch of salt and pepper before browning.
- You can substitute beef short ribs with beef stew meat if preferred, adjusting cooking time accordingly.
- Vegetables can be varied; adding green beans or peas can add additional texture.
- This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Leftover soup tastes even better the next day as flavors continue to develop.