SLOW COOKER VEGETABLE BEEF SOUP
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Vegetable Beef Soup

Vegetable beef soup has always been one of my favorite soup recipes to order at a restaurant.  This hearty vegetable beef soup will soon be a staple in your home!
Course Main Course, Soup
Cuisine American
Keyword vegetable beef soup
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12
Calories 300kcal
Author April Woods

Ingredients

  • 6 cups diced russet potatoes not peeled
  • 2 cups chopped tomatoes canned is fine
  • 1 cup chopped carrots
  • 2 cups kernel corn
  • 2 cups chopped green beans
  • 2-3 pounds stew meat chopped bite size
  • 1 tablespoon seasoned salt
  • 4 cups beef broth or 4 cups hot water + boullion

Instructions

INSTRUCTIONS FOR THE SLOW COOKER OR CROCK POT

  • Optional - brown beef in a skillet with a small amount of cooking oil.
  • Add everything to the slow cooker (I used my 7 quart cooker) and cook high 6 hours or low 10 hours.
  • Enjoy!

INSTRUCTIONS FOR THE INSTANT POT

  • Optional: Turn instant pot to saute feature.  Brown the beef in a small amount of cooking oil for 3 -5 minutes. 
  • Add remaining ingredients to the instant pot, and set to manual for 45 minutes.  
  • When cook cycle is finished, hit cancel and allow natural pressure release for 10 - 15 minutes.  
  • Enjoy!

INSTRUCTIONS FOR OVEN

  • Optional: Brown beef on the stovetop in a small amount of cooking oil. 
  • Add everything to a large pot with oven safe lid.  We like to use our 6.5 quart enameled cast iron. Cook covered on center oven rack at 350 degrees for 2 - 3 hours, until beef is tender. 
  • Enjoy!

Notes

Browning the beef is an optional step, but it will help add more flavor as well as help the meat tenderize faster. 

Nutrition

Calories: 300kcal