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Beef Vegetable Soup

This vegetable beef soup is packed with healthy vegetables and lean beef and cooked in a rich and savory broth.

Serves: 8-10

Prep Time: 10 minutes

Cook Time: 6-8 hours

My slow cooker has a permanent spot on my counter until spring and is alternating weekly with seasonal winter-ish soups and stews. Comforting and super-satisfying this soup only takes 10-15 minutes to prep.

Beef Vegetable Soup


2 pounds of beef stew meat, cut into bite size chunks

2 tablespoons olive oil

1 large onion, chopped

1 tablespoon dried oregano

2 tablespoons garlic, minced

6 cups beef broth

1 cup carrots, peeled and chopped

1 cup celery, diced

2 cups turnips, washed and chopped

1 cup peas, fresh or frozen (no need to thaw)

1 can diced tomatoes

4 tablespoons tomato paste

2 tablespoons Worcestershire sauce

salt and pepper

  1. In a large pan, heat olive oil over medium heat.

  2. Add the onion and garlic and cook for a few minutes.

  3. Add the beef and sprinkle with salt and pepper.

  4. Once browned put everything into your slow cooker.

  5. Add the carrots, celery, and turnips and then cover with the diced tomatoes, tomato paste, beef broth, oregano, and Worcestershire sauce.

  6. Cover and cook on low for 8 hours or high for 6 hours or until the beef and vegetables are tender.

  7. Stir in the peas right before serving, just until warmed through.

  8. If the soup is too thick add more beef broth until you have reached your desired consistency.

  9. Serve hot.

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