Description
Make this Crock Pot Spicy Vegetable Beef Soup for a bold, hearty, and comforting meal packed with beef, veggies, and rich spices!
Ingredients
Scale
Main Ingredients:
- 1 ½ lbs beef stew meat (or chuck roast, cut into cubes)
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 potatoes, diced
- 1 bell pepper, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 4 cups beef broth
- 1 cup corn (fresh or frozen)
- 1 cup green beans, chopped
- 1 jalapeño, sliced (optional for extra heat)
Spices & Seasonings:
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp chili powder
- ½ tsp cayenne pepper (adjust to spice preference)
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce (optional for depth)
Instructions
Step 1: Prepare the Ingredients
- Chop all vegetables into bite-sized pieces.
- Trim excess fat from the beef if necessary.
Step 2: Sear the Beef (Optional, but Recommended)
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Sear the beef on all sides for 3-4 minutes until browned.
Step 3: Load the Crock Pot
- Add seared beef, chopped vegetables, diced tomatoes, tomato paste, and seasonings to the slow cooker.
- Pour in beef broth, ensuring all ingredients are submerged.
- Stir well to combine.
Step 4: Slow Cook
- Cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
- Stir occasionally if possible.
Step 5: Final Adjustments & Serve
- Taste and adjust seasoning as needed.
- Remove bay leaves before serving.
- Garnish with fresh herbs, shredded cheese, or a squeeze of lime if desired.
Notes
Enhance the Depth of Flavor
- Searing the beef before slow cooking creates a richer, more developed taste.
- A splash of red wine or Worcestershire sauce boosts umami.
2. Control the Spice Level
- Reduce or omit cayenne pepper for a milder soup.
- Add extra jalapeños or hot sauce for more heat.
3. Make it More Hearty
- Add kidney beans, chickpeas, or black beans for extra protein.
- Stir in cooked rice or quinoa before serving.
4. Storage & Meal Prep
- Refrigerate for up to 4 days in an airtight container.
- Freeze for up to 3 months in portioned containers.
- Reheat on the stovetop over medium heat or microwave until warmed through.
- Prep Time: 20minutes
- Cook Time: 8 hours (slow cooker on LOW) / 4-6 hours (slow cooker on HIGH)