Dish Info
Crockpot Vegetable Beef Soup is a hearty Midwestern classic, combining tender beef, fresh vegetables, and savory broth for a comforting and satisfying meal.
INGREDIENTS
– 2 tablespoons vegetable oil – 3 bone-in beef short ribs (about 1-3/4 pounds) – 1 can (28 ounces) whole tomatoes and their juice – 1 can (15 ounces) diced tomatoes and their juice – 1 can (10.5 ounces) beef consommé (we use Campbell's brand) – 4 medium carrots, peeled and diced
INGREDIENTS
– 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 – 1/2 teaspoon kosher salt – 1/4 teaspoon ground black pepper – Chopped fresh parsley, for garnish (optional)
STEPS 1
Brown the beef short ribs in vegetable oil until golden and caramelized on all sides.
STEPS 2
Roughly chop whole tomatoes and transfer them along with their juice to the crockpot.
STEPS 3
Place browned beef short ribs in the crockpot, followed by diced tomatoes, beef consommé, carrots, bay leaves, celery, minced garlic, diced potato, and onion.
STEPS 4
Season with kosher salt and ground black pepper, cover, and cook on low for 8 hours until vegetables are tender and flavors meld.
STEPS 5
Remove bay leaves, discard bones from the short ribs, chop the meat, and stir it back into the soup. Serve topped with fresh parsley, if desired.